Mandy's Pound Cake

By VerneJ

"A tried-and-true classic Southern pound cake recipe that's never dry and always the perfect texture with hints of vanilla and lemon"--Mandy Rivers (South Your Mouth)

Ingredients

• 1 cup (2 sticks) real salted butter
• 1/2 cup shortening
• 3 cups sugar
• 1 tsp vanilla extract
• 5 eggs
• 3 cups all-purpose flour
• 3 tsp baking powder
• 1 tsp salt
• 1 1/4 cups buttermilk

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Bring all ingredients to room temperature. Grease (with shortening) and flour a 10-inch tube pan; set aside. Preheat oven to 350°F,

Step 2

"Creaming" is a very important step in most cakes, especially pound cakes, so take care to follow the instructions carefully. In a large bowl or stand mixer beat butter and shortening at medium speed for 1 minute. Gradually add sugar, beating at medium speed, until light, fluffy and very pale yellow in color (about 5 minutes). When the mixture has almost doubled in size, everything's been properly creamed.

Step 3

Add extracts and eggs, on at a time, beating well after each.

Step 4

Sift together flour, baking powder and salt in a separate bowl. Gradually alternate adding flour mixture and buttermilk to creamed mixture, mixing at low speed until combined, beginning and ending with flour mixture.

Step 5

Pour batter into prepared pan and bake for 1 hour and 15 minutes or until toothpick, inserted in the center, comes out clean. Cool in pan, then plate top-side up. Store at room temperature in an airtight container.