This is the first pound cake I’ve ever made and my first “successful” attempt at the bundt cake-shape. The dense texture of this cake was a much needed change from my usual 3-layer butter cakes. I think the best part of this baking experience was taking photos… finally, a cake that is both delicious and effortlessly beautiful. Bundt cakes are so pretty on their own without much fuss about icing colors, decoration ideas, or touch ups. I totally recommend this recipe if you’re looking for something quick and relatively simple.
<Cake Challenge Series: is a collection of posts which document the cakes I bake each month. More specifically, I have a goal this year to bake at least one (hopefully spectacular) layer cake each month, and photograph/post them here. I hope you enjoy this collection as much as I enjoy baking these delicious desserts!>
Paula Deen's Pound Cake
By September 12, 2012Published:
- Yield: 1 bundt cake (12-15 Servings)
- Prep: 10 mins
- Cook: 60-90 mins
- Ready In: 1 hr 10 mins
This is the first pound cake I've ever made and my first "successful" attempt at the bundt cake-shape. The dense texture of this …
- 2 sticks Unsalted Butter (1/2 pound)
- 1/2 cup Vegetable Shortening
- 3 cup White Sugar
- 5 whole Eggs
- 3 cup All Purpose Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1 cup Milk
- 1.5 teaspoon Vanilla Extract
- Preheat the oven to 350 degrees
- With a mixer cream butter and sugar together.
- Add sugar and mix until combined.
- Add eggs one at a time beating after each addition. Mix dry ingredients together in a separate bowl.
- Alternate adding dry ingredients and milk into the wet ingredients.
- Mix in the vanilla last.
- Thoroughly grease and flour cake a round bundt cake pan (make sure you don't miss anything, or the cake will stick!)