Tried & True, Southern Butter Pound Cake! This pound cake is such an old-fashioned classic with a tender crumb and incredible flavor!
PREPARATION TIME:
prep time: 15 MINUTES
cook time: 1 HOUR 20 MINUTES
total time: 1 HOUR 20 MINUTES
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, 2 sticks, room temperature
- 1/2 cup butter-flavored shortening
- 3 cups granulated sugar
- 5 eggs, room temperature
- 2 egg yolks, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 teaspoon natural butter flavoring, optional but enhances the buttery taste
- 1/2 cup whole milk, room temperature
- 1/2 cup buttermilk room temperature
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Instructions
- Preheat oven to 325 F.
- Grease and flour a bundt pan. Set aside.
- In a large bowl whisk together flour, baking powder, and salt. Set aside.
- In a large bowl cream together butter, shortening, and sugar.
- Mix in eggs, one at a time, mixing thoroughly after each egg.
- Mix in egg yolks.
- Mix in vanilla extract, lemon extract and butter flavoring (if using)
- Add dry ingredients into wet ingredients, alternating with the milk and buttermilk.
- Mix until batter is fluffy.
- Spoon batter into prepared pan and shake the pan to even out the top and release any air bubbles.
- Bake for 1 hour and 20 mins. ( Check it at the 1-hour mark. Do not over-bake as cake will continue to cook as it cools)
- Remove from oven and let the cake sit in the pan for about 10 minutes.
- Then remove from pan and place on a cooling rack to finish cooling.
- Slice and serve!
