Butter Pound Cake

75 mins
Serves 1
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Directions

  1. 1Cream together 2 sticks of unsalted butter and 1 stick of butter flavored shortening with 2 and 3/4 cups of white granulated sugar until smooth.
  2. 2Cream together 2 sticks of unsalted butter and 1 stick of butter flavored shortening with 2 and 3/4 cups of white granulated sugar until smooth.
  3. 3Cream together 2 sticks of unsalted butter and 1 stick of butter flavored shortening with 2 and 3/4 cups of white granulated sugar until smooth.
  4. 4Add 1/2 cup of room temperature buttermilk, 1 and 1/2 tsp vanilla extract, and 1 tsp butter extract.
  5. 5Add 1/2 cup of room temperature buttermilk, 1 and 1/2 tsp vanilla extract, and 1 tsp butter extract.
  6. 6Add 1/2 cup of room temperature buttermilk, 1 and 1/2 tsp vanilla extract, and 1 tsp butter extract.
  7. 7Slowly add in 6 large room temperature eggs until fully combined, do not overmix.
  8. 8Slowly add in 6 large room temperature eggs until fully combined, do not overmix.
  9. 9Slowly add in 6 large room temperature eggs until fully combined, do not overmix.
  10. 10In a separate bowl, mix together 3 cups all-purpose flour, 1 tsp salt, and 1/4 tsp baking powder.
  11. 11In a separate bowl, mix together 3 cups all-purpose flour, 1 tsp salt, and 1/4 tsp baking powder.
  12. 12In a separate bowl, mix together 3 cups all-purpose flour, 1 tsp salt, and 1/4 tsp baking powder.
  13. 13Sift the dry ingredients into the wet ingredients and mix until just combined.
  14. 14Sift the dry ingredients into the wet ingredients and mix until just combined.
  15. 15Sift the dry ingredients into the wet ingredients and mix until just combined.
  16. 16Generously spray a 10–12 cup bundt pan with a nonstick flour-based baking spray.
  17. 17Generously spray a 10–12 cup bundt pan with a nonstick flour-based baking spray.
  18. 18Generously spray a 10–12 cup bundt pan with a nonstick flour-based baking spray.
  19. 19Scoop the batter into the prepared pan and spread evenly, banging the pan on the counter to release air bubbles.
  20. 20Scoop the batter into the prepared pan and spread evenly, banging the pan on the counter to release air bubbles.
  21. 21Scoop the batter into the prepared pan and spread evenly, banging the pan on the counter to release air bubbles.
  22. 22Bake at 325°F for 1 hour and 15 minutes.
  23. 23Bake at 325°F for 1 hour and 15 minutes.
  24. 24Bake at 325°F for 1 hour and 15 minutes.
  25. 25Let cool in the pan for 30–40 minutes before inverting onto a serving plate.
  26. 26Let cool in the pan for 30–40 minutes before inverting onto a serving plate.
  27. 27Let cool in the pan for 30–40 minutes before inverting onto a serving plate.

Ingredients

  • 2 sticks unsalted butter
  • 2 sticks unsalted butter
  • 2 sticks unsalted butter
  • 1 stick butter flavored shortening
  • 1 stick butter flavored shortening
  • 1 stick butter flavored shortening
  • 2.75 cups white granulated sugar
  • 2.75 cups white granulated sugar
  • 2.75 cups white granulated sugar
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 1.5 tsp vanilla extract
  • 1 tsp butter extract
  • 1 tsp butter extract
  • 1 tsp butter extract
  • 6 large eggs
  • 6 large eggs
  • 6 large eggs
  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder

Equipment

10–12 cup bundt panhand mixerglass bowlspatulameasuring cupsmeasuring spoonssifterice cream scoopbaking spray