Southern Pound Cake
makes one 9-inch bundt cake
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1/4 teaspoon mace
1 cup unsalted butter, at room temperature
½ cup vegetable shortening
3 cups granulated sugar
5 large eggs, at room temperature
1 cup milk, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
Preheat oven to 325° F. Grease and flour bundt pan; set aside. In a medium bowl whisk together the flour, baking powder, salt, and mace; set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream the butter, shortening, and sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Using a rubber spatula, scrape down the sides of the bowl and mix again. Add the flour mixture in thirds alternating with the milk and ending with the flour. Add lemon and vanilla, scrape down the sides of the bowl, and mix until blended. Pour mixture evenly into the prepared bundt pan. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the middle comes out clean. Transfer the cake to a wire rack to cool for 10 minutes. Carefully invert the cake onto a wire rack to cool completely. Cake is always better the next day. Enjoy!
Printed from thegalleygourmet.net