Homemade Pound Cake
Indulge in the rich and buttery flavors of this classic Homemade Pound Cake. Moist, fluffy, and simple to prepare, it’s the ultimate dessert for any occasion. Perfectly sweet and easy to customize, this cake will satisfy your cravings and impress your guests. Try it tonight!
Equipment
- Kitchen-Aid Mixer
- Hand Mixer
- Bundt Cake Pan
Ingredients
- ½ cup Butter Room temperature
- ½ cup Crisco shortening
- 3 cups Sugar
- 5 large Eggs Room temperature
- 2¾ cups All-purpose flour Sifted
- ½ tsp Baking powder
- ½ tsp Salt
- 1 cup Milk Room temperature
- 1 tsp Vanilla extract
- ½ tsp Lemon extract
Instructions
- Preheat your oven to 325ºF. Grease and flour a 12-cup Bundt pan.
- In the bowl of a stand mixer, cream together butter and Crisco shortening.
- Add sugar, beating until light and fluffy, about 2 minutes.
- Add eggs one at a time, beating well after each one.
- Combine sifted flour, baking powder and salt.
- Add flour mixture to butter/sugar mixture, alternating with milk.
- Stir in vanilla and lemon extract. Pour batter into prepared Bundt pan.
- Bake for 1 hour 15 minutes, until wooden pick inserted comes out clean.
- Cool in pan for 10 minutes. Remove cake from pan and cool completely.
Notes
- Tip 1: The key to making this cake is to have all of your ingredients at room temperature.
- Tip 2: One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container.
- Tip 3: I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan.
- Tip 4: Check the cake around the 1-hour mark.
- Tip 5: Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days.
- Tip 6: You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil.