Description
A delicious vanilla pound cake. Forget icing. It stands alone.
Ingredients
Scale
- 3 cups sugar
- 1 cup butter
- 1/2 cup Crisco shortening
- 6 eggs at room temperature
- 1 cup whole milk
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla (I used Mexican)
Instructions
- Preheat oven to 325 degrees F.
- Grease and flour a tube or bundt pan.
- In a large bowl or stand mixer bowl, cream butter, Crisco and sugar.
- Add eggs, one at a time, incorporating fully after each one.
- Mix dry ingredients in a separate bowl.
- Alternate adding 1/4 of the dry ingredients, followed by 1/4 of the milk.
- After fully mixed, add vanilla.
- Bake for 80 minutes or until edges start to pull away from pan.
- Cool for at least 15 minutes before removing from pan.
Notes
My cake over-flowed in the bundt pan, so next time I will use a tube pan or not fill with all of the batter.