Black People’s Pound Cake

Who doesn't love a good pound cake? I shared a recipe a while back where I made a Pound Cake from scratch. A sweet friend, Tanya Kines, shared this recipe with me and said she thought I would like it because it's easy and delicious. She spoke the truth. I made it today and it was just as good as the one I made from scratch. I think you will be making this more than one time if you try it.

Prep Time: 20 min | Cook Time:  1H 20 min | Total Time: 1 hour 40 min

Servings: 12 slices

Ingredients:

• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 cup unsalted butter, softened
• 1/2 cup shortening
• 5 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon lemon extract
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder

Instructions:

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan.

In a large mixing bowl, cream the butter, shortening, and sugar together until light and fluffy. This may take 5-7 minutes for the perfect texture.

Add the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.

Stir in the vanilla, almond, and lemon extracts to infuse the cake with soulful flavors.

Pour the batter evenly into the prepared pan and smooth the top with a spatula.

Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.

Tips:

Beat the butter and sugar for the full time to create a fluffy, tender crumb.

Use room-temperature ingredients to ensure a smooth batter and even baking.

ENJOY!!