Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup butter-flavored shortening (like Crisco)
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour (sifted)
- ½ tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1 tbsp vanilla extract
- 1 tsp almond extract (optional but adds great flavor)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.
- Cream butter and shortening in a large bowl using an electric mixer until light and fluffy (about 3-5 minutes).
- Gradually add sugar, one cup at a time, beating well after each addition.
- Add eggs one at a time, beating well after each one.
- In a separate bowl, sift together flour, baking powder, and salt.
- Alternate adding flour mixture and milk to the batter, beginning and ending with flour. Mix just until combined.
- Stir in vanilla and almond extract.
- Pour batter into the prepared Bundt pan and smooth the top with a spatula.
- Bake for 1 hour and 15–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Whisk until smooth and drizzle over the cooled cake.
Let me know if you’d like a lemon or cream cheese twist added to this pound cake!