Simply the BEST pound cake EVER! Impress your friends with this really simple recipe that they'll ask you for in the end. Store in fridge and it's extra delicious!

Gina Ferraro Brown
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted tube pan (such as a Bundt®).

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  • Beat vegetable shortening with sugar in a bowl with an electric mixer until light and fluffy; beat eggs into mixture one at a time, incorporating each egg before adding the next. Mix vanilla into egg mixture.

  • Whisk flour, baking soda, baking powder, and salt in a bowl; stir into liquid ingredients in several additions, alternating with buttermilk to make a smooth batter. Pour batter into prepared tube pan.

  • Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour. Let cake cool and dust with confectioners' sugar.

Nutrition Facts

433 calories; 19.3 g total fat; 63 mg cholesterol; 347 mg sodium. 59.3 g carbohydrates; 6.3 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/22/2012
I m always pleased to be the first reviewer of a really terrific recipe. I made a half recipe using it for 12 cupcakes. This cake is dee-licious - but it s NOT a pound cake. (The amount of leavening is a dead giveaway) It is a light and fluffy yellow cake not the heavy cake with the dense compact crumb so characteristic of a pound cake. So if you re looking for a sturdy cake suitable for carving or for a genuine pound cake this would not be the recipe to choose. I am not criticizing the cake at all as it is a lovely moist yellow cake. I only criticize its name. Read More
(55)

Most helpful critical review

Rating: 2 stars
05/28/2017
I didn't find that it had much flavor.:( Read More
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/22/2012
I m always pleased to be the first reviewer of a really terrific recipe. I made a half recipe using it for 12 cupcakes. This cake is dee-licious - but it s NOT a pound cake. (The amount of leavening is a dead giveaway) It is a light and fluffy yellow cake not the heavy cake with the dense compact crumb so characteristic of a pound cake. So if you re looking for a sturdy cake suitable for carving or for a genuine pound cake this would not be the recipe to choose. I am not criticizing the cake at all as it is a lovely moist yellow cake. I only criticize its name. Read More
(55)
Rating: 5 stars
11/22/2012
I m always pleased to be the first reviewer of a really terrific recipe. I made a half recipe using it for 12 cupcakes. This cake is dee-licious - but it s NOT a pound cake. (The amount of leavening is a dead giveaway) It is a light and fluffy yellow cake not the heavy cake with the dense compact crumb so characteristic of a pound cake. So if you re looking for a sturdy cake suitable for carving or for a genuine pound cake this would not be the recipe to choose. I am not criticizing the cake at all as it is a lovely moist yellow cake. I only criticize its name. Read More
(55)
Rating: 5 stars
12/26/2012
Finally! I bought a new convection oven & all my old & new cake recipes hopelessly collapsed.This is an excellent recipe. The cake came out perfectly done fluffy moist & all. I made half the recipe & had to add 1/4 cup more buttermilk & a full teaspoon baking soda & baking powder. I think I'll try some orange zest next time to add some flavor but otherwise perfect! Read More
(12)
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Rating: 4 stars
12/24/2013
I made this into cupcakes...They came out lovely light and fluffy..definitely not like a pound cake. But pretty boring so i drizzle some lemon/confectioner sugar over the rest while still warm. The whole family especially my mom in law loves it! Score one for me!! Ty for sharing this recipe:D Read More
(2)
Rating: 4 stars
11/11/2014
I will agree with the reviewer who said this is not a pound cake. Otherwise it's pretty tasty. Read More
(2)
Rating: 5 stars
11/01/2016
OMG finally a yellow cake recipe that is not dry and does not require simple syrup to make it moist. This cake is great tasting moist and easy to make. The only thing I changed was adding one tablespoon of vanilla extract instead of one teaspoon and baked it for 45 min. I would recommend waiting to eat the cake the next day. THIS IS A KEEPER. Read More
(1)
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Rating: 5 stars
08/18/2016
made in to a bunt cake so delicious even my hubby love it Read More
Rating: 4 stars
04/03/2019
I would give it 5 stars but I used butter instead of shortening (shortening yuck!). I used it as a base to make multiple types of cakes. I made lemon curd and used that to make lemon and lemon blueberry. I also made vanilla and a cinnamon. Read More
Rating: 5 stars
04/22/2018
Yes I will make it again. It was not really a pound cake but I did serve it with sliced strawberries and whipped cream for dessert. I did not make a frosting or glaze for it. It was delicious and moist. Read More
Rating: 2 stars
05/28/2017
I didn't find that it had much flavor.:( Read More