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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?


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.