Pound Cake

Pound Cake
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  1. 1 cup unsalted butter, softened
  2. ½ cup butter-flavored shortening
  3. 3 cups sugar
  4. 5 large eggs
  5. 3 cups all-purpose flour
  6. ½ teaspoon salt
  7. ½ teaspoon baking powder
  8. 1 cup whole buttermilk
  9. 1 teaspoon vanilla extract
  10. ½ teaspoon almond extract
  11. ½ teaspoon coconut extract
  1. Preheat oven to 325°. Spray a 10-inch tube pan with nonstick baking spray with flour. Set aside.
  2. In a large bowl, beat butter and shortening at high speed with an electric mixer until creamy, approximately 6 minutes. Reduce mixer speed to medium. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Set aside.
  3. In another bowl, sift together flour, salt, and baking powder. In a measuring cup, combine buttermilk and extracts.
  4. Add flour mixture to butter mixture in 3 batches, alternately with buttermilk mixture, beginning and ending with flour mixture. Pour batter into prepared pan, spreading evenly. Tap pan against counter to release any trapped air bubbles.
  5. Bake for 45 minutes. Cover with aluminum foil, and continue baking until a wooden pick inserted near the center of cake comes out clean, approximately 45 minutes longer.
  6. Let cake cool in pan for 20 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container at room temperature.
Taste of the South https://www.tasteofthesouthmagazine.com/


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