Perfect Moist and Delicious Vanilla Almond Pound Cake Recipe
Course Dessert
Prep Time 20 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Author Jenn Powell
Ingredients
2sticks unsalted butterroom temperature
½cupshorteningroom temperature
3cupsgranulated sugar
2tspVanilla Extract
2tspAlmond Extract
5eggs (room temperature
1tspBaking Powder
1tspSalt
3cupsflour
1-1/4cupmilk
Instructions
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.