Emma's Pound Cake

By Patlynn

Pound Cake

Ingredients

• Non stick cooking spray for pan
• 3 cups White Lily (or other) All purpose flour, a bit more for dusting the pan
• 1 cup unsalted butter at room temp
• 1/2 cup shortening at room temp
• 3 cups granulated sugar
• 5 large eggs
• 1/2 baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tsp almond extract

Preparation

Step 1

Set a rack in the middle of the oven and preheat oven to 350F. Coat a 10-inch tube pan with nonstick spray, then dust with flour. Shake out excess flour and set aside. Cream the butter and shortening together in the bowl of an electric mixer. add the sugar and beat on medium speed until the mixture is light and fluffy, at least 5 minutes. Add the eggs one at a time beating well after each addition. In a seperate bowl, sift together the flour, baking powder, and salt. With the mixer on low, add a third of the flour mixture. Then add half of the milk, then the flour again and continue until everything is mixed in, and ending with the flour mixture. Add the vanilla and almond extracts. Spoon into the pan and bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan for 10-15 minutes then unmold onto a wire rack. This cake freezes well!