Description
This classic homemade pound cake recipe delivers a moist, dense, and buttery dessert perfect for any occasion. With a balance of vanilla and a hint of lemon extract, this pound cake is baked to golden perfection in a Bundt pan, making it an irresistible treat for cake lovers.
Ingredients
Scale
Fats
- ½ cup butter, room temperature
- ½ cup Crisco shortening
Dry Ingredients
- 3 cups sugar
- 2¾ cup all-purpose flour, sifted
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 5 large eggs, room temperature
- 1 cup milk, room temperature
- 1 tsp vanilla extract
- ½ tsp lemon extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325ºF. Grease and flour a 12-cup Bundt pan to ensure the cake releases easily after baking.
- Cream Fats: In the bowl of a stand mixer, cream together the softened butter and Crisco shortening until smooth and combined.
- Add Sugar: Gradually add the sugar to the fats while beating until the mixture is light and fluffy, about 2 minutes, incorporating air for a tender crumb.
- Incorporate Eggs: Add the eggs one at a time to the mixture, beating well after each addition to ensure full incorporation and prevent curdling.
- Mix Dry Ingredients: In a separate bowl, combine the sifted flour, baking powder, and salt to evenly distribute the leavening and salt.
- Alternate Adding Flour and Milk: Add the flour mixture to the butter and sugar mixture in parts, alternating with milk, starting and ending with the flour mixture. Mix just until combined to avoid overmixing.
- Add Flavorings: Stir in the vanilla and lemon extracts gently to infuse the batter with flavor.
- Pour and Bake: Pour the batter into the prepared Bundt pan, smoothing the top. Bake for approximately 1 hour and 15 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then, carefully remove the cake from the pan and let it cool completely on a wire rack before serving.
Notes
- Room temperature ingredients help create a better emulsion and result in a smoother batter.
- Sifting flour ensures the cake remains light and prevents lumps.
- Greasing and flouring the Bundt pan thoroughly is key to preventing the cake from sticking.
- Use a wooden pick or toothpick to test doneness; it should come out clean when the cake is fully baked.
- Cool the cake completely before slicing to maintain its structure.
