Description
This classic Two-Step Pound Cake is rich, buttery, and incredibly moist with a tender crumb. Made with just a few pantry staples and an easy two-step mixing method, it’s perfect for any occasion—from afternoon coffee to elegant gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube pan or bundt pan.
- In a large bowl, beat the butter and shortening together until creamy. Add sugar and continue beating until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Mix just until incorporated.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour and 15–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
Notes
- Make sure all ingredients are at room temperature for best results.
- Do not overmix once the flour is added to avoid a dense texture.
- Serve with fresh berries, whipped cream, or a light glaze for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 37g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
Keywords: pound cake, butter cake, southern dessert, two-step cake, easy pound cake