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Slice of pound cake with whipped cream and fresh blueberries on a white plate, adjacent to a serving platter with sliced loaf of cake.
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4.89 from 9 votes

Classic Pound Cake Recipe

This Classic Southern Pound Cake recipe is velvety and delicious! Golden crust and moist cake with a silky texture and rich vanilla flavor make this versatile heirloom recipe a dessert favorite! Perfect for any occasion, this cake recipe is a delicious family favorite from my grandmother.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 16
Author: Robyn Stone

Equipment

Ingredients

  • 1/2 cup (113 g) unsalted butter softened
  • 1 cup (184 g) shortening
  • 2 1/2 cups (495 g) granulated sugar
  • 5 large (250 g) eggs room temperature
  • 2 1/2 cups (300 g) all-purpose flour
  • 1/2 cup (56.5 g) self-rising flour
  • 1 cup (227 g) milk
  • 1 tablespoon (14 g) vanilla extract or 1 teaspoon each vanilla and almond extract

Instructions

  • Preheat oven to 300º F. Prepare a large bundt pan or three loaf pans by greasing with vegetable shortening and flour, removing any excess flour, or brush with homemade cake release (cake goop). Set aside.
  • Cream together softened butter, vegetable shortening, and granulated sugar until light and fluffy, about 2 to 3 minutes.
  • With mixer on low speed, add eggs one at a time, making sure each is fully incorporated. Do not overmix.
  • Add the flour and milk alternately, mixing on low speed, making sure to combine well but not overmix. Stir in vanilla extract.
  • Pour batter into prepared bundt pan and bake 1 1/2 hours or in loaf pans for 1 hour, until a skewer inserted in the center comes out clean. You can follow my tips for how to tell when your cake is done.
  • Remove the cake from the oven when done. Cool for 10 minutes in the cake pan sitting on a wire rack. Then turn the cake out onto the wire rack to cool completely.

Notes

Makes 1 bundt or 3 loaf pans

Storage Tips:

To store. Keep the completely cooled cake under a cake dome or covered with wrap on the counter for 4-5 days.
To freeze. Allow the cake to cool completely. Wrap the cake well with plastic wrap, then again with foil, and place in an airtight freezer bag. Store in the freezer for up to 3 months. Thaw it overnight in the refrigerator to serve. When you remove it from the refrigerator, remove the wrapping and allow it to come to room temperature before serving.

Nutrition

Calories: 401kcal | Carbohydrates: 50g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 68mg | Sodium: 27mg | Potassium: 70mg | Fiber: 1g | Sugar: 32g | Vitamin A: 276IU | Calcium: 32mg | Iron: 1mg

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