Southern Pound Cake
This treasured family recipe is rich, moist, buttery and much beloved! It is kissed with a hint of lemon and has a secret ingredient of ground mace.
Servings: 16
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- ¼ teaspoon ground mace
- 1 cup unsalted butter at room temperature
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 extra-large eggs at room temperature
- 1 cup milk at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 325°F. Grease and flour a 12-cup bundt pan; set aside. In a medium bowl whisk together the flour, baking powder, salt, and mace; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter, shortening, and sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Using a rubber spatula, scrape down the sides of the bowl and mix again. Add the flour mixture in thirds alternating with the milk and ending with the flour. Add lemon and vanilla, scrape down the sides of the bowl, and mix until blended. Pour mixture evenly into the prepared bundt pan. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the middle comes out clean. Transfer the cake to a wire rack to cool for 10 minutes. Carefully invert the cake onto a wire rack to cool completely. Cake is always better the next day. Enjoy!
Nutrition
Calories: 418kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 127mg | Potassium: 72mg | Fiber: 1g | Sugar: 38g | Vitamin A: 454IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 1mg
