Pound Cake

Every cook should have a reliable recipe for pound cake in their repertoire. I’ve tried countless versions – from ordinary to extraordinary, heavy to light, ultra buttery to craw-chokingly dry. My neighbor Nancy shared this recipe with me and it is hands-down the best pound cake I’ve ever had. Moist, airy and so flavorful it’s perfect just as it is – completely nude. Go on, try it. And prepare to be be amazed.

Serves 16.

SODIUM CONTENT: 26 mg per serving


1 c. (2 sticks) unsalted butter, softened
1/2 c. vegetable shortening
3 c. sugar
4 eggs
1 T. pure vanilla extract
1/2 T. pure almond extract
1/2 t. Featherweight sodium-free baking powder (available at Whole Foods markets and online at healthyheartmarket.com)
3 c. all-purpose flour
1 c. milk


Preheat oven to 350 degrees. Grease and flour a 10-inch tube or bundt pan; set aside.

In a large bowl, cream together the butter, shortening and sugar. Add the eggs, one at a time, beating well after each. Add the extracts and stir. Add the baking powder and stir again. Gradually add in the flour, alternating with the milk.

Pour batter into the prepared pan and gently smooth top. Place pan on middle rack in oven and bake 1 hour and 15 minutes, until tester inserted in the center comes clean. Remove from oven and hang the pan over the neck of a wine or champagne bottle to cool. Cool fully before removing from pan.

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4 Responses to Pound Cake

  1. Pingback: The Daily Dish » Blog Archive » Sauteed Bananas

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  3. Kathy Mcalhaney says:

    Made the pound cake this evening. I added blueberries and lemon extract since I didn’t have any almond extract. Didn’t let it cool all the way so one part did stick, but it does taste great. So grateful for this website.

    • Christy says:

      YUM! Great idea, Kathy; lemon and blueberries are always delicious together. Sorry it stuck, but great to hear the taste was great! WOO! 🙂

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