- 8 ounces unsalted butter, at room temperature (2 sticks), plus more for greasing
- 3 cups all-purpose flour, sifted, plus more for dusting
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 cup milk, at room temperature
- 1 tablespoon vanilla extract
- Confectioners' sugar
Cream the butter and shortening together in a standing mixer fitted with a paddle attachment, starting at the slowest setting and increasing to a medium speed after 3 or 4 minutes. Cream on this setting until done.
Add the sugar a little at a time. Add the eggs, 1 egg at a time, mixing after each addition, until well incorporated.
In a mixing bowl combine the flour, baking powder and salt, and mix with a wire whisk until thoroughly combined.
Reduce the stand mixer setting to the lowest speed. Start adding a little of the dry ingredient mix followed by some milk. Alternate the dry ingredients and the milk ending with dry ingredients. Then add the vanilla extract.
Pour the batter into the prepared tube pan and bake until a toothpick inserted into the center of the pound cake comes out clean, 1 hour to 1 hour 30 minutes.
Remove the pound cake from the oven and let it cool down for 3 to 5 minutes.
Gently flip tube pan over to remove the cake, and cool the pound cake on a wire rack. If the pound cake cools too long while still in the tube pan, it might break or not come out.
Cool the cake for 30 minutes before dusting with confectioners' sugar. Serve the same day or lightly toasted the following day.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Tin Roof Grill
Recipe courtesy of Rachael Ray