Pound Cake

Staff Writer
Pound Cake
pound cake


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?

Deliver 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


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.