Pound Cake (Creaming Method)
620kcal
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup shortening
- 8 ounce cream cheese softened
- 3 cup granulated sugar
- 6 large eggs room temperature
- 3 cup cake flour spoon and level for accuracy
- 1 tbsp vanilla extract
- 1/2 tsp salt optional, enhances flavour
Method
- Preheat oven to 325°F (165°C). Grease and flour a Bundt pan or two loaf pans.
- Cream the butter, shortening, and cream cheese together on medium speed until very light and fluffy, about 3–5 minutes.
- Gradually add the granulated sugar, beating until the mixture is pale and increased in volume.
- Add the eggs one at a time, mixing on low just until incorporated after each addition.
- Mix in the vanilla extract and the salt (if using).
- Add the cake flour in three additions, mixing on low only until no dry spots remain; do not overmix.
- Scrape the batter into the prepared pan(s) and smooth the top.
- Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely before slicing.
Nutrition
Calories620kcalCarbohydrates74gProtein7gFat42gSaturated Fat22gCholesterol150mgSodium320mgPotassium90mgFiber1gSugar50gVitamin A900IUCalcium60mgIron1mg
Notes
Because there are no chemical leaveners, proper creaming is essential for lift. Use ingredients at room temperature for best texture. This cake freezes well when double-wrapped.