This is easily my most favoritest cake in the entire world. When someone says "pound cake", this is the one I dream of. None of those lightweight, fluffy, airy tube pan cakes for me, those aren't REAL pound cakes. Instead, density, weight, hold-together-in-milk texture, crisp crust and soft gooey bottom after it sits on the cake plate - that says pound cake.
Frosting need not apply. :)
(of course, if you want a little glaze or a dusting of powdered sugar, feel free!)
Mom's Easy Pound Cake
1/2 cup shortening
1/2 cup unsalted butter, softened
2 cups sugar
3 eggs
3 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vanilla extract
1 cup buttermilk
In a mixer, blend shortening, butter, and sugar together until creamy. Add eggs, 1 at a time, mixing well after each. Stir dry ingredients together in a separate bowl and add half to creamed mixture; blend well. Add the buttermilk and vanilla and mix well. Add the remaining dry mixture and mix well. Scrape down sides of the mixer bowl. Raise mixer speed to medium and beat for about a minute. Pour into greased and floured bundt pan. Bake at 350 degrees for 55 to 60 minutes (check it at 50 minutes). Cake is done with a toothpick stuck in the middle comes out clean and the edges are slightly pulling away from the sides of the pan. Cool in the pan for 15 minutes, on a wire rack, then turn cake out onto rack and cool completely. Or eat it warm!
Gorgeous. And totally decadent. Let's have a few slices together and chat for a few hours :-)
ReplyDeleteCould this be done in a loaf pan and the temp/time adjusted? There's no bundt pan in this house!
ReplyDeleteIt could indeed be done in a loaf pan, Linda - I think it would make 2. Not sure of the temp adjustment because it's been a while since I made it like that, but I think I would probably bake at 325 for a little longer the first time I tried it. Let me know!
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