My husband's favorite dessert is pound cake. His mother made one every day of his growing up years. I asked her for her recipe and she didn't have one, she just made it. Finally, she said she had found a recipe that was good and close to what she made. My husband loves it just as it is, but I like other things with it as you will see with the pictures. It is a true pound cake as you will see from the ingredients.
prep time15 Min
cook time1 Hr 30 Min
eggs, at room temperature (this is important)
How To Make
Combine sugar, butter, and shortening, and cream until light and fluffy. Cream for at least 5 minutes. This is a very important step because there is no other leavening agent such as baking powder or baking soda.
Add eggs, one at a time, beating well after each addition. Again this is very important for the cake to rise.
Add flour to creamed mixture, alternately with milk, beating well after each addition. Stir in flavorings.
Pour batter into a well-greased and floured 10-inch tube pan. Put in a cold oven and turn it on to bake at 300 degrees for one hour and 30 minutes until cake tests done.
NOTE: Each oven is different, so make sure you don't overbake it. I had to take my cake out after about 1 hour and 20 minutes so it wouldn't over bake and become dry.
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