Pound Cake

Pound Cake

Ingredients:

• 3 cups of all-purpose flour
• 3 cups of granulated sugar
• 1 cup (2 sticks) of unsalted butter, softened
• ½ cup of vegetable shortening
• 5 large eggs
• 1 cup of whole milk
• 1 teaspoon of vanilla extract
• ½ teaspoon of salt
• ½ teaspoon of baking powder

Directions:

1. Preheat your oven to 325°F (165°C) and grease a 10-inch tube pan.
2. In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, combine the flour, salt, and baking powder. Gradually add this mixture to the wet ingredients, alternating with the milk.
6. Pour the batter into the prepared tube pan and smooth the top.
7. Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 15 minutes before removing and transferring to a wire rack to cool completely.
   Tips:

• To ensure a moist and tender pound cake, do not overmix the batter once the flour is added.
• You can customize this recipe by adding lemon zest or almond extract for a twist on the classic pound cake flavor.
  Prep time: 20 minutes
  Calories: 340 per serving (serves 12)