Southern Pound Cake

It's time for true confessions…I have about 15 different Pound Cake recipes and I love them all.  Some are tried & true, passed down from generations of wonderful cooks and some are new, with inventive flavors.  It really doesn't matter to me, I just can't help it, I love 'em all.  

Today, I'm sharing one that stands out in my collection.  Several years ago, I received this recipe from my neighbor friend, Roy.  He brought it over, asked me to make it and volunteered to be the taste tester!  After a couple of tries and tastings, we decided I had the perfect recipe.  There's no crazy secret or special baking method used here.  With great ingredients & a little planning, this cake turns out perfect every time.  The best part is, it has a crunchy, buttery top but is moist, rich and absolutely delicious in the middle.  Sometimes I catch folks just sneaking extra pieces of crust to go along with their slice of deliciousness. 

This is Southern Pound Cake at it's best.

Southern Pound Cake

3 cups sugar
2 sticks unsalted butter - room temperature
1/2 stick vegetable shortening (1/2 cup)
5 large eggs - room temperature
1 1/2 teaspoon vanilla
3 cups A/P flour sifted
dash of salt
1 cup whole milk

• Preheat oven to 350 degrees.
• Add butter and sugar to mixing bowl and cream until light and fluffy.
• Add eggs one at a time, mixing well.
• While mixer is on low, add vanilla and dash of salt.
• Alternate adding flour and milk - starting and stopping with flour.
• Pour batter into buttered, floured tube or bundt pan.
• Bake for approximately 1 hour or up to 1:15 hours.  Check if done with a cake tester or wooden skewer.
• Let cool for 15 minutes then gently remove from pan.