Directions
- 1Preheat oven to 325 F.
- 2Add flour, baking powder, and salt to a bowl, mix and set aside.
- 3Cream together 2 sticks of unsalted butter at room temperature and 1 stick of butter flavored shortening until smooth.
- 4Add 2 and 3/4 cups of white granulated sugar to the butter and shortening mixture and cream until smooth.
- 5Add 1/2 cup of room temperature buttermilk, 1 1/2 tsp vanilla extract, and 1 tsp butter extract to the mixture.
- 6Mix the wet ingredients together.
- 7Slowly add 6 large room temperature eggs into the mixture, one by one, until fully combined, avoiding overmixing.
- 8Scrape the sides of the bowl to ensure all ingredients are incorporated.
- 9Sift the dry ingredients (flour, salt, baking powder) into the wet batter.
- 10Mix the dry and wet ingredients until just combined.
- 11Generously spray a 10-12 cup bundt pan with a nonstick flour-based baking spray.
- 12Scoop the batter into the bundt pan to evenly distribute it.
- 13Smooth the batter evenly around the pan.
- 14Bang the pan on the counter to release air bubbles.
- 15Bake at 325 F for 1 hour and 15 minutes.
- 16Let the cake cool in the pan for 30-40 minutes after baking.
- 17Transfer the cake out of the bundt pan onto a cake dish.
- 18Slice and enjoy the butter pound cake.
Ingredients
- 2 sticks unsalted butter, room temperature
- 1 stick butter flavored shortening
- 2.75 cups white granulated sugar
- 0.5 cup buttermilk, room temperature
- 1.5 tsp vanilla extract
- 1 tsp butter extract
- 6 large eggs, room temperature
- 3 cups all purpose flour
- 1 tsp salt
- 0.25 tsp baking powder
- nonstick flour based baking spray
Equipment
large bowlelectric mixerspatulasieve10-12 cup bundt panovencake dish
Tips
- Do not overmix the batter after adding eggs.
- Sifting dry ingredients makes the cake batter smooth.
- Spray the bundt pan generously with a flour-based baking spray to prevent sticking.
- Scoop batter into the pan to ensure even distribution.
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