Recipe courtesy of Tin Roof Grill
Pound Cake
- Level: Easy
- Yield: 16 to 20 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 380
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 51
- Dietary Fiber
- 1
- Sugar
- 35
- Protein
- 4
- Cholesterol
- 80
- Sodium
- 113
- Total: 2 hr 20 min
- Active: 15 min
Ingredients
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
Directions
- Preheat the oven to 350 degrees F. Grease and flour a tube pan.
- 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.