Classic Pound Cake.

You know when you grow up getting accustomed to a certain version of something and it just becomes your standard? Well, this was the case for my grandma’s Classic Pound Cake. I’ve tried different kinds through the years, but nothing really compared. So, I was beyond thrilled to find an easy recipe that came out almost as good as hers.

Thanks to Add a Pinch, now I can recreate this classic goodness all over again.


Classic Pound Cake Recipe

(courtesy of Add a Pinch)

PREP TIME 10 mins | COOK TIME 1 hour 30 mins
TOTAL TIME 1 hour 40 mins
Serves: 1 bundt or 3 loaf pans
  • ½ cup unsalted butter, softened
  • 1 cup vegetable shortening
  • 2½ cups granulated sugar
  • 5 eggs
  • 2½ cups all-purpose flour
  • ½ cup self-rising flour
  • 1 cup milk
  • 1 tablespoon vanilla extract or 1 teaspoon each vanilla and almond extract
  1. Preheat oven to 300º F. Prepare large bundt pan or three loaf pans with nonstick baking spray. Set aside.
  2. Cream together butter, vegetable shortening and granulated sugar until light and fluffy, about 6-10 minutes. Add eggs one at a time, making sure each is fully incorporated before adding another. Reduce speed of mixer to low and add flour and milk alternately, making sure to combine well but not to overmix. Stir in vanilla extract.
  3. Pour batter into prepared bundt pan and bake 1½ hours or in loaf pans for 30 minutes, until a skewer inserted in the center comes out clean. Remove from oven and allow to cool for about 10 – 15 minutes on a wire rack before turning the cake out onto a wire rack to cool completely.

Happy Thanksgiving and ENJOY!

Baking made easy as a breeze with the help of this beautiful KitchenAid Stand Mixer that my husband and I received for our wedding from my Aunt and her family.



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