Classic Pound Cake

Name: Classic Pound Cake
Ingredients: 2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the Bundt pan; 3 cups cake flour (not self-rising) or all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon fine sea salt; 3 cups sugar; 1/2 cup vegetable shortening, at room temperature; 1 cup whole milk, at room temperature; 1 teaspoon pure vanilla extract; 5 large eggs, at room temperature; 1/2 teaspoon almond extract, optional

10 ingredients

11 steps

Ingredients

2 sticks (16 tablespoons) unsalted butter, at room temperature, plus more for the Bundt pan
3 cups cake flour (not self-rising) or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3 cups sugar
1/2 cup vegetable shortening, at room temperature
1 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
5 large eggs, at room temperature
1/2 teaspoon almond extract, optional

Directions

1

Preheat the oven to 300 degrees F. Generously grease a large (10-inch) Bundt pan with butter and set aside.
2

Sift together the flour, baking powder and salt in a medium bowl and set aside.
3

In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, sugar and vegetable shortening until light and fluffy.
4

In a large liquid measuring cup, combine the milk, vanilla, eggs and almond extract if using.
5

Stir to combine.
6

Add the flour mixture and milk mixture to the butter mixture, alternating between the dry and wet ingredients in three parts, starting and ending with the dry.
7

Fill the prepared pan with the batter.
8

Bake for 15 minutes.
9

Increase the oven temperature to 325 degrees F and bake until the cake is warm golden brown and pulls away from the sides of the pan, or a tester inserted in the center comes out clean, an additional 45 minutes.
10

Remove to a rack to cool for 10 minutes.
11

Invert the cake onto a rack to cool completely, at least 20 minutes.