Classic Vanilla Pound Cake
Indulge in the timeless delight of our Classic Vanilla Pound Cake, a treasured family heirloom passed down through generations. Originating from a vintage church cookbook, this recipe captures the quintessential flavor and texture of a traditional pound cake. Its dense, buttery richness, amplified with a delicate hint of vanilla and lemon, tantalizes the taste buds. Although perfect on its own, a dusting of powdered sugar or a simple glaze can enhance its appeal. Note that this recipe yields slightly more than a standard bundt pan, so having an additional cake pan on hand is recommended.
12
Servings
N/A
Calories
10
Ingredients
Ingredients
butter
1 cup (softened)
shortening
1/2 cup (softened)
sugar
3 cups
eggs
6 (room temperature)
sifted flour
3 cups
baking powder
1/2 teaspoon
salt
1/2 teaspoon
milk
1 cup (room temperature)
lemon juice
1 teaspoon (freshly squeezed)
vanilla extract
1 teaspoon
Instructions
1
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan and an additional small cake pan.
2
In a large mixing bowl, cream together the softened butter, shortening, and sugar using an electric mixer until light and fluffy.
3
Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
4
In a separate bowl, sift together the flour, baking powder, and salt.
5
Alternately add the sifted dry ingredients and milk into the creamed mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined.
6
Stir in the lemon juice and vanilla extract until evenly incorporated.
7
Pour the batter into the prepared bundt pan, filling it three-quarters full. Pour any remaining batter into the additional small cake pan.
8
Bake in the preheated oven for approximately 1¼ hours, or until a toothpick inserted into the center comes out clean.
9
Remove from the oven and allow the cakes to cool in the pans for about 10 minutes. Then, carefully transfer to a wire rack to cool completely.
10
Optionally, dust with powdered sugar or drizzle with a simple glaze before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of this Classic Vanilla Pound Cake?
This recipe is a treasured family heirloom originating from a vintage church cookbook, capturing the quintessential flavor of a traditional pound cake.
What is the texture and flavor profile of this cake?
The cake features a dense, buttery richness with a delicate hint of vanilla and a touch of lemon.
How many servings does this pound cake recipe make?
This recipe yields approximately 12 servings.
What is the recommended oven temperature for baking?
The oven should be preheated to 325°F (163°C).
What type of pans are needed for this recipe?
You will need a standard bundt pan and an additional small cake pan, as the recipe yields slightly more batter than a single bundt pan can hold.
How should the baking pans be prepared?
The bundt pan and the additional small cake pan should be greased and floured before pouring in the batter.
How do I cream the butter and shortening?
In a large mixing bowl, use an electric mixer to cream together the softened butter, shortening, and sugar until the mixture is light and fluffy.
What is the correct way to add eggs to the batter?
Add the eggs one at a time, beating well after each addition to ensure the batter remains smooth.
Which dry ingredients should be sifted together?
You should sift together 3 cups of flour, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt.
How are the milk and dry ingredients incorporated?
Alternately add the sifted dry ingredients and the milk into the creamed mixture, starting and ending with the dry ingredients, mixing on low speed.
When should the lemon juice and vanilla be added?
Stir in the lemon juice and vanilla extract after the dry ingredients and milk have been fully incorporated into the batter.
How much should I fill the bundt pan?
The bundt pan should be filled approximately three-quarters full.
What should I do with the extra batter?
Any batter remaining after filling the bundt pan should be poured into the additional small cake pan.
How long does the pound cake take to bake?
The cake should bake for approximately 1 hour and 15 minutes.
How do I test if the cake is finished baking?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
What is the cooling process for the cakes?
Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
Are there any suggested toppings for this cake?
You can optionally dust the cake with powdered sugar or drizzle it with a simple glaze before serving.
How much butter is used in this recipe?
The recipe requires 1 cup of softened butter.
Is shortening necessary for this pound cake?
Yes, the recipe calls for 1/2 cup of softened shortening to achieve the desired texture.
How much sugar is required?
The recipe uses 3 cups of sugar.
How many eggs are needed?
This recipe requires 6 eggs at room temperature.
What quantity of flour is used?
The recipe uses 3 cups of sifted flour.
What is the amount of baking powder used?
The recipe calls for 1/2 teaspoon of baking powder.
How much milk is needed for the batter?
You will need 1 cup of room temperature milk.
What amount of lemon juice is added?
One teaspoon of freshly squeezed lemon juice is used to enhance the flavor.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of vanilla extract.
Why must the eggs be at room temperature?
Room temperature eggs emulsify more easily into the batter, resulting in a more uniform and airy cake structure.
Can I bake this in a single bundt pan?
The recipe yields slightly more than a standard bundt pan capacity, so using a second small pan prevents overflow.
What tags are associated with this recipe?
The recipe is tagged as a dessert, classic recipe, vanilla, pound cake, family recipe, buttery, bundt cake, old-fashioned, and baking.
Is the lemon juice mandatory?
While it provides a signature hint of flavor, it acts primarily as a flavor enhancer alongside the vanilla.