Pound Cake III

Pound Cake III


"I use this recipe all the time for weddings, and people love it!"

Ingredients 2 h {{adjustedServings}} servings 423 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 56.6g
  • 18%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.
  3. Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews 122

  1. 132 Ratings


So far this is the best pound cake I have ever eaten or made. I did make some minor changes, first of all I creamed the butter, shortening, and sugar for 25 mins, it was so light and fluffy( that is the secert to a great cake base).Then I added 1 egg at a time and beat for 30 seconds apeice. I added 1 1/2 tablespoons of vanilla extract and 1 teaspoon of lemon extract.I also added 1 tablespoon of corn starch for each cup of flour (the cornstarch turns the all-purpose flour into cake flour). Last but not least I made some sour milk by adding 1 tablespoon of vinger and 1/4 teaspoon of vinger to the milk and let it turn while I was creaming the first 3 ingredients ( sour milk is just homemade buttermilk) Also start and end with the dry ingredients. Do not over beat when you start adding the dry ingredients or the cake will be tough. I baked the cake at 325 dregrees for 90 mins, but start checking after 60 mins. The last 20 mins I tented the cake with foil shinny side up away from the cake. Ummmmm, ummmm, good this cake was not dense at all it was so light, best pound cake to date.

Penelope Jane

Excellent pound cake which will be perfect for the wedding cake I'm about to make ! I used all butter instead of butter and shortening and reduced the milk by about 40ml since butter has 15% water compared to shortening. Also reduced sugar to 2 1/4 cups. As with other reviewers, had to cover the cake at about 40 min. since the crust was already browned and only cooked it for just over an hour. Very moist, soft, fine crumb cake.

Bella R.

I loved this cake! Okay, let me start off by saying that I NEVER bake! I learned some things from my mother when i was younger, but that's about it. This recipe was sooooo easy to follow!! I was trying to re-create a birthday cake recipe that is a childhood memory. I knew the old recipe was a pound cake, and I was hoping with all the great reviews this cake would live up. It did! I frosted it with the "Special Buttercream" recipe from this site and it was amazing! I made a Barbie doll cake with the wilton wonder mold. Let's talk about the cake though: baked in 90 minutes, came out with a golden crust that was perfect for frosting b/c there were NO crumbs. When the cake was cut into, you could SEE how moist it was! The flavor is not sweet at all, and was a great balance with the sweet buttercream frosting. It was alomst white (which I loved!) Could that be b/c I used clear vanilla extract? I dunno, I had it on hand so I used it. Either way, I loved the color! I loved how easy it was to bake, and I loved how great it tasted! Thank you very much for sharing and I know this recipe will be used over and over again for many years to come!