0 from 6 votes
Vanilla Pound Cake
A rich, buttery vanilla pound cake recipe that's perfect any time of day, from breakfast to dessert. Enjoy it on its own, with whipped cream and your favorite fresh fruit, or as the base for trifles, parfaits, or a decadent twist on French Toast!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 12 servings
Calories: 447 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 cups sifted cake flour , not self-rising* (315 grams)
- 1/2 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 cup unsalted butter , softened (about 65 degrees F)
- 1/2 cup Solid Vegetable Shortening (such as Crisco or Spectrum)
- 2-1/2 cups granulated sugar (500 grams)**
- 5 large eggs , room temperature
- 1 cup half and half
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325 degrees F with rack in the lower third of the oven.* Grease and flour a large (9-1/2 to 10-inch diameter) tube pan.
- Sift together the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together butter and shortening until smooth and creamy-looking, about 3-4 minutes. Add sugar and mix on low speed until combined. Increase mixer to medium speed and cream until very light in color and fluffy, 8-10 minutes.
- Add the eggs to the bowl one at a time, incorporating well on low speed after each addition. Scrape the bottom and sides of the bowl occasionally. Mix in the vanilla extract.
- Gradually add the flour and half and half to the mixer bowl, alternating and mixing to incorporate after each addition. Start and end with the flour, adding it in 3 parts.
- Give the batter a final stir with a rubber spatula and pour it evenly into the prepared pan. Bake for 60 to 70 minutes, until a cake tester comes out clean.
- Cool the cake for 15 minutes in the pan. Run a thin knife around the edges and transfer to a wire rack to cool before slicing and serving.
- Store cooled cake, covered, at room temperature. Cake is best enjoyed within a couple of days.***
Cup of Yum
Notes
- *Sift the flour, then weigh or measure using the "spoon and sweep" method.
- ift the flour, then weigh or measure using the "spoon and sweep" method.
- **We like our pound cake a little less sweet than traditional recipes, so we use 2-1/2 cups granulated sugar. For a sweeter cake, increase to 3 cups.
- As is traditional to pound cake, the texture will densify as it cools, and overnight. We like the texture best when next-day cake is gently warmed. Simply pop slices into the microwave for 5-10 seconds, and enjoy. For additional serving and warming ideas, see the "Serving" section in the article above.
- texture will densify as it cools, and overnight. We like the texture best when next-day cake is gently warmed. Simply pop slices into the microwave for 5-10 seconds, and enjoy. For additional serving and warming ideas, see the "Serving" section in the article above.
Nutrition Information
Serving
1slice (1/12 cake)
Calories
447kcal
(22%)
Carbohydrates
41g
(14%)
Protein
7g
(14%)
Fat
29g
(45%)
Saturated Fat
14g
(70%)
Cholesterol
126mg
(42%)
Sodium
138mg
(6%)
Potassium
108mg
(3%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
657IU
(13%)
Vitamin C
1mg
(1%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 447
% Daily Value*
| Serving | 1slice (1/12 cake) | |
| Calories | 447kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 126mg | 42% |
| Sodium | 138mg | 6% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 657IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.