Mom's Vanilla Pound Cake recipe

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Ingredients

3 cups white sugar
1 cup butter
½ cup shortening (such as Crisco®)
5 eggs
3 ¼ cups all-purpose flour
½ cup evaporated milk
½ cup water
3 teaspoons vanilla extract

Nutrition Info

574.9 calories
carbohydrate: 77.2 g
cholesterol: 121.2 mg
fat: 27.1 g
fiber: 0.9 g
protein: 7 g
saturatedFat: 13 g
servingSize: -
sodium: 150.3 mg
sugar: 51.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

  2. Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.

  3. Pour batter into the prepared tube pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

Recipe Yield

1 Bundt(R) cake

Recipe Note

This pound cake combines butter and shortening and has a wonderful buttery vanilla flavor. This classic is always a hit!

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