Pound Cake with Berries and Vanilla Cream
The perfect formula for making pound cake.
- 2 Tbsp. vegetable shortening
- 1 cup butter (2 sticks) softened, unsalted
- 2 tsp. vanilla extract
- 2 cups sugar
- 6 eggs room temperature
- 2 cups all purpose flour
Preheat oven to 300 degrees F.
Grease bundt pan with shortening. Set aside.
In large mixing bowl (I use a hand mixer), mix butter and vanilla until fully combined.
Add sugar ½ cup at a time.
Add eggs, one at a time.
Add flour ½ cup at a time. Once you begin adding flour, the goal is to mix as little as possible so they cake does not become chewy.
Transfer batter to pan, spreding evenly. (You may need to pat bottom of pan firmly.)
Bake for 90 minutes - or until toothpick comes out clean.
Remove and let cool for at least 15 minutes.
Place cake place upside down on bundt pan and flip. Allow to cool completely.
Slice, serve, and enjoy!
Calories: 297kcal | Carbohydrates: 37g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 91mg | Sodium: 125mg | Potassium: 42mg | Sugar: 25g | Vitamin A: 445IU | Calcium: 15mg | Iron: 1mg