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This pound cake is all thanks to my daughter. We are making a candy bar looking cake that has to be created in layers. Each layer needs to set so you need time to make this recipe. Molly got a head start on the bottom layer – the pound cake. It is so good all by itself. Pound cake is so versatile. Molly made two loaves so last night after dinner, we served it with hot fudge sauce and bananas (since it was nighttime, I do not have a picture because of the lighting).
Ingredients
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
This looks like a perfect pound cake, the texture looks spot on. We’re finishing off a chocolate pound cake that I make every year for my Dad’s birthday, but I will definitely give this a try in the near future. We do love pound cake!
I love pound cake and I’ve always wanted to try to make my own. Definitely want to try this recipe!
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Happy Valley Chow