moist delicious cake for baking

Best Vanilla Almond Pound Cake

Course Dessert
Author Jenn Powell


  • 2 sticks unsalted butter room temperature
  • ½ cup shortening room temperature
  • 3 cups granulated sugar
  • 2 tsp Vanilla Extract
  • 2 tsp Almond Extract
  • 5 eggs (room temperature
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 3 cups flour
  • 1-1/4 cup milk


  • Grease a 10-inch tube pan (angel food cake pan) and set aside
  • Preheat oven to 350 degrees
  • In an electric mixer with the paddle attachment, cream the shortening and butter together until well combined.
  • Add the sugar and cream for about 5-7 minutes. (mixture will double in size and be a pale yellow color) **Important do not scrimp on time on this step.
  • Add vanilla and almond extracts and combine.
  • Add eggs one at a time and incorporate each into mixture before adding the next.
  • Add salt and baking powder and combine.
  • Add the flour and milk, alternating back and forth until mixture is thick and fully combined well.
  • Pour into waiting pan.
  • Bake for 75 minutes.
  • Let cool completely before taking out of pan.