Nana’s Traditional Pound Cake

  • Yield 10 servings


1 cup unsalted butter, at room temperature
4 tablespoons butter flavored shortening
3 cups granulated sugar
1/4 teaspoon salt
5 eggs, at room temperature
3 cups all-purpose flour
1 cup milk, at room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract


  1. Preheat oven to 325 degrees.  Grease and flour a 10-inch bundt or tube pan.
  2. Cream together butter and shortening until well combined, about 2 minutes.  Gradually add sugar and salt and beat until light and fluffy, about 3 minutes.
  3. Add eggs, one at a time, beating each for about 20 seconds before adding the next and scraping the bowl periodically.
  4. Alternately add flour and milk, beginning and ending with flour; you should have three additions of flour and two additions of milk.  Add extracts and beat briefly, being careful not to overmix.
  5. Pour batter into greased pan and bake for 55-65 minutes or until toothpick comes out clean.  Let pan cool on rack, then turn cake out onto rack after cooling for at least 25-30 minutes.



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