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Pound Cake with Berries and Vanilla Cream

The perfect formula for making pound cake.
Course Dessert
Cuisine Southern
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 16
Calories 297kcal
Author Gary White


  • 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