0 from 27 votes
Classic Pound Cake Recipe
This Classic Southern Pound Cake recipe is velvety and delicious! Golden crust and moist cake with a silky texture and rich vanilla flavor make this versatile heirloom recipe a dessert favorite! Perfect for any occasion, this cake recipe is a delicious family favorite from my grandmother.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 16
Calories: 401 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1/2 1/2 cup unsalted butter softened
- 1 1 cup shortening
- 2 1/2 2 1/2 cups granulated sugar
- 5 5 large eggs room temperature
- 2 1/2 2 1/2 cups all-purpose flour
- 1/2 1/2 cup self-rising flour
- 1 1 cup milk
- 1 1 tablespoon vanilla extract or 1 teaspoon each vanilla and almond extract
Instructions
- Preheat oven to 300º F. Prepare a large bundt pan or three loaf pans by greasing with vegetable shortening and flour, removing any excess flour, or brush with homemade cake release (cake goop). Set aside.
- Cream together softened butter, vegetable shortening, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- With mixer on low speed, add eggs one at a time, making sure each is fully incorporated. Do not overmix.
- Add the flour and milk alternately, mixing on low speed, making sure to combine well but not overmix. Stir in vanilla extract.
- Pour batter into prepared bundt pan and bake 1 1/2 hours or in loaf pans for 1 hour, until a skewer inserted in the center comes out clean. You can follow my tips for how to tell when your cake is done.
- Remove the cake from the oven when done. Cool for 10 minutes in the cake pan sitting on a wire rack. Then turn the cake out onto the wire rack to cool completely.
Cup of Yum
Notes
- Makes 1 bundt or 3 loaf pans
- To store. Keep the completely cooled cake under a cake dome or covered with wrap on the counter for 4-5 days.
- To freeze. Allow the cake to cool completely. Wrap the cake well with plastic wrap, then again with foil, and place in an airtight freezer bag. Store in the freezer for up to 3 months. Thaw it overnight in the refrigerator to serve. When you remove it from the refrigerator, remove the wrapping and allow it to come to room temperature before serving.
Nutrition Information
Calories
401kcal
(20%)
Carbohydrates
50g
(17%)
Protein
5g
(10%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Trans Fat
2g
Cholesterol
68mg
(23%)
Sodium
27mg
(1%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
276IU
(6%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 401
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 2g | 100% |
| Cholesterol | 68mg | 23% |
| Sodium | 27mg | 1% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 276IU | 6% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.