Pound Cake

Pound Cake
Staff Writer
pound cake

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Harrison Keevil, executive chef at Brookville Restaurant in Charlottesville, VA., used this recipe, along with carrot cake, when making his own wedding cake.

Click here to see Should I Make My Own Wedding Cake?

Ingredients

2 sticks unsalted butter

½ cup shortening

3 cups sugar

5 large eggs

3 cups all-purpose flour

Pinch of salt

½ teaspoon baking powder

1 cup milk

1 teaspoon vanilla

Directions

Preheat oven to 350 degrees. In a large mixer, cream together butter and sugar on high speed. Scrape down the sides of the bowl in 1-minute intervals, continuing to beat the mixture until it lightens to a lemony color, about 5 minutes.

Add eggs, 1 at a time, mixing well on medium-high after each addition to ensure the previous addition is fully incorporated into batter.

In a separate large bowl, stir together dry ingredients until homogenous. Starting and ending with the flour mixture, add the flour and milk in alternating batches at a stir, about ½ cup flour and a couple of tablespoons of milk each time, until fully incorporated.  Add the vanilla and stir to combine.

Pour batter into a parchment lined, greased 9-inch-round cake pan and bake for about 1 ½ hours, or until the top is golden, a tester inserted into the middle comes out clean, and the edges begin to pull away from the side of the pan.

Pound Cake Shopping Tip

If you're looking for a smoother texture in your finished product, try using confectioners' sugar (also known as 10x sugar) instead of granulated sugar.

Pound Cake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.