Mother-In-Law Pound Cake


The smell that fills your house when baking this cake is heavenly!  This is the best “go to” pound cake I have ever made. It’s a basic, but very versatile cake.  My mother-in-law is “famous” for this cake…at least in our family. She has one sitting on here counter all the time. She has added finely ground English walnuts to change it up.  Also, I have known of this cake to work well made with whole milk, eggnog, evaporated milk and heavy whipping cream.  It’s great by itself, toasted, or topped with fruit.


Mother-In-Law Pound Cake
  • ½ c. shortening
  • 2 sticks butter, room temperature
  • 3 c. granulated sugar
  • 3 c. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 5 eggs, room temperature
  • 1 c. milk
  • 1 tsp. vanilla extract
  1. Preheat oven to 325 degrees. Grease and flour a tube pan and set aside.
  2. Cream shortening, butter, and sugar until light and creamy. Add eggs, one at a time, beating well after each addition.
  3. In a bowl, combine flour and baking powder.
  4. Add flour mixture and milk alternately, beginning and ending with flour mixture. Stir in vanilla extract.
  5. Pour into prepared pan and bake at 325 degrees for 1 hour 20 minutes or until the cake tests done.
  6. Remove from oven and cool on a wire rack, in pan, for 10 minutes. Remove cake from pan and cool completely on wire rack. Transfer to a cake plate and cover.
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