Mom's Vanilla Pound Cake The Best Recipes
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| Mom's Vanilla Pound Cake |
"This pound cake combines butter and shortening and has a wonderful buttery vanilla flavor. This classic is always a hit!"
Ingredients :
- 3 cups white sugar
- 1 cup butter
- 1/2 cup shortening (such as Crisco®)
- 5 eggs
- 3 1/4 cups all-purpose flour
- 1/2 cup evaporated milk
- 1/2 cup water
- 3 teaspoons vanilla extract
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 1H55M |
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- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt(R)).
- Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.
- Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.
Notes :
- I use a Bundt® pan but you can also use 2 loaf pans.
- You can also 5 fluid ounces evaporated milk and 3 fluid ounces water.
- For a chocolate pound cake, add 1/2 cup cocoa with the flour.
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