Grandma Miller's Pound Cake
This traditional pound cake, with classic ingredients like butter and flour, is a family recipe that we enjoy for special occasions. It's a decadent dessert that's loved by all!
Servings: 16 slices
Ingredients
- 3 cups sugar
- 1/3 cup vegetable shortening
- 1 cup 2 sticks of butter (at room temp)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 5 eggs one at a time (at room temp)
- 3 cups flour*
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup milk I used 2% milk
- powdered sugar for dusting (optional)
Instructions
- Prep pans: Grease and flour a 9-inch tube pan or two 8-inch loaf pans.
- Cream cake batter: In a large bowl, cream together the sugar, butter and shortening until smooth. Beat in the eggs one at a time, then mix in the vanilla and lemon extract.
- Add the dry ingredients: Combine the flour, baking powder and salt; mix into the wet batter alternating with the milk just until blended. Pour into the prepared pan(s).
- Bake: Place in cold oven, set temperature to 325°F and bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle comes out clean. Cool in the pan for at least 10 minutes before inverting onto a wire rack to cool completely.
- Serve: Sprinkle with powdered sugar if using, cut and serve.
Notes
- Vegetable shortening: The original recipe calls for vegetable shortening. If you don't want to use shortening I recommend cutting this out and using an extra 1/2 cup of butter, so 3 sticks total.
- Flour: I used all-purpose flour but you can also use cake flour if you want the cake to be less dense. I haven't tested this recipe with gluten-free flour!
Nutrition
Serving: 1slice | Calories: 393kcal | Carbohydrates: 54g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 91mg | Sodium: 127mg | Fiber: 1g | Sugar: 38g