Lucy's Pound Cake
"A staple at most family gatherings, this was always a favorite growing up."Serves 12 | Prep Time 20 minutes | Cook Time 75 - 90 minutes
Why I Love This Recipe
This is my most worn recipe from my grandmother, showing decades of use. This pound cake is a family favorite that was always center of the dessert table at Thanksgiving.
--Derrick H., Wetumpka, AL
Ingredients You'll Need
3 cups sugar
2 sticks (1/2 pound) butter, room temperature
1/2 cup vegetable shortening
8 large eggs, room temperature
3 1/2 cups all-purpose flour
3/4 cup whole milk, room temperature
1 tsp vanilla extract
Preheat oven to 325°F. Meanwhile, grease and flour a tubed pan.
Cream together butter, shortening, and sugar until light and fluffy.
Beat in eggs one at a time.
On low speed, add flour and milk, alternating 1/3 of each at a time.
Return to medium-high speed and beat batter until it resembles soft-serve ice cream, about 3 minutes.
Pour into prepared pan and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean.
Allow to cool in pan for 10 minutes before removing. Once out of the pan, flip the cake back over so the cracked/crunchy part is on top.