Mom's Vanilla Pound Cake

Rating: 4.44 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

By withanh

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Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
additional:
10 mins
total:
1 hr 55 mins
Servings:
12
Yield:
1 Bundt(R) cake
Nutrition Info
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Ingredients

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

Directions

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

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  • 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.

  • Pour batter into the prepared tube pan.

  • 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.

Cook's Notes:

I use a Bundt(R) pan but you can also use 2 loaf pans.

You can also 5 fluid ounces evaporated milk and 3 fluid ounces water.

For a chocolate pound cake, add 1/2 cup cocoa with the flour.

Nutrition Facts

Per Serving:
575 calories; protein 7g 14% DV; carbohydrates 77.2g 25% DV; fat 27.1g 42% DV; cholesterol 121.2mg 40% DV; sodium 150.3mg 6% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

MommaBean3
Rating: 5 stars
10/22/2018
Wow!!! This cake had my house smelling amazing!!! A simple cake with such an amazing flavor. It crisped up very well on the outside. The Hubby wants it coated in frosting. The Boys want it cut up and made into a fruit trifle. I followed the recipe exactly and I wouldn t change anything. Read More
Helpful
(9)

Most helpful critical review

mperry
Rating: 2 stars
12/08/2019
I checked the recipe 5 times to make sure it called for 3 cups of sugar. I picked this recipe because I had all the ingredients on hand. I made it exactly as the recipe says and it was way way too sweet. Every other pound cake recipe I've come across it calls for at most a cup and a half of sugar. What should shine through is the buttery taste and unfortunately all you taste is sugar. If I decide to try again I'd definitely cut back on the sugar content and stick to just butter instead of Crisco. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
MommaBean3
Rating: 5 stars
10/21/2018
Wow!!! This cake had my house smelling amazing!!! A simple cake with such an amazing flavor. It crisped up very well on the outside. The Hubby wants it coated in frosting. The Boys want it cut up and made into a fruit trifle. I followed the recipe exactly and I wouldn t change anything. Read More
Helpful
(9)
Noel Wormley
Rating: 5 stars
11/24/2018
It was terrific! I added a 1/2 pack of vanilla instant pudding mix which made it a little less heavier than most pound cakes and it also made it moist. I frosted it with red orange yellow and chocolate frosting and swirled them to give it an autumn effect. My guests raved over it! Read More
Helpful
(2)
TimeToCook
Rating: 4 stars
12/25/2018
This was tasty for desert after dinner with some tea. The family loved it! Also. I used a square baking tin. I am always concerned on the amount of sugar noted for recipes overall. I modified the recipe by only adding 2 cups of sugar and it was just right. Read More
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mperry
Rating: 2 stars
12/08/2019
I checked the recipe 5 times to make sure it called for 3 cups of sugar. I picked this recipe because I had all the ingredients on hand. I made it exactly as the recipe says and it was way way too sweet. Every other pound cake recipe I've come across it calls for at most a cup and a half of sugar. What should shine through is the buttery taste and unfortunately all you taste is sugar. If I decide to try again I'd definitely cut back on the sugar content and stick to just butter instead of Crisco. Read More
Marilyn Farrulla
Rating: 5 stars
01/28/2019
I made this cake in the shape of a cup cake for my daughters birthday. It was a hit! I certainly will follow this recipe again. Read More
Andy
Rating: 4 stars
04/07/2020
I liked this recipe, I substituted the Crisco with cream cheese and it was great! Gave it a mild sour punch that took it over the top. I added a orange sugar glaze topping to decorate. I will try it with Crisco next time to measure the creaminess side to side but all in all, I truly recommend this recipe! Read More
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Trish
Rating: 5 stars
09/12/2019
This is the 3rd pound cake recipe and by far the best. We served it to friends, and they loved it also. We served it with strawberries on top and - wow. Delicious! Read More
Vanessa
Rating: 5 stars
03/16/2019
Beautiful flavour! This is my new favourite vanilla cake:-) Read More
Jeanette Harmon
Rating: 5 stars
11/15/2019
Yes I used three sticks of butter and tablespoon of the chriscoe... Read More
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