It’s time for true confessions…I have about 15 different Pound Cake recipes and I love them all. Some are tried & true, passed down from generations of wonderful cooks and some are new, with inventive flavors. It really doesn’t matter to me, I just can’t help it, I love ’em all.
Today, I’m sharing one that stands out in my collection. Several years ago, I received this recipe from my neighbor friend, Roy. He brought it over, asked me to make it and volunteered to be the taste tester! After a couple of tries and tastings, we decided I had the perfect recipe. There’s no crazy secret or special baking method used here. With great ingredients & a little planning, this cake turns out perfect every time. The best part is, it has a crunchy, buttery top but is moist, rich and absolutely delicious in the middle. Sometimes I catch folks just sneaking extra pieces of crust to go along with their slice of deliciousness.
This is Southern Pound Cake at it’s best.
Southern Pound Cake
If you're looking for a pound cake that turns out perfect every time, this is it.
- 3 cups sugar
- 2 sticks unsalted butter - room temperature
- 1/2 cup (1/2 stick) vegetable shortening
- 5 large eggs - room temperature
- 1 1/2 teaspoon vanilla
- 3 cups A/P flour sifted
- dash of salt
- 1 cup whole milk
- Preheat oven to 350 degrees.
- Add butter and sugar to mixing bowl and cream until light and fluffy.
- Add eggs one at a time, mixing well.
- While mixer is on low, add vanilla and dash of salt.
- Alternate adding flour and milk - starting and stopping with flour.
- Pour batter into buttered, floured tube or bundt pan.
- Bake for approximately 1 hour or up to 1:15 hours. Check if done with a cake tester or wooden skewer.
- Let cool for 15 minutes then gently remove from pan.