Just to clarify, this not my mama’s pound cake, but Paula Deen’s mama’s pound cake! This was the first time I have ever made a pound cake, and I was a little nervous. But this was easy! I thought it would be more involved or time-consuming, but it wasn’t at all. I did have a little scary moment while the cake was baking. The cake rose higher than I thought it would, and was in danger of hitting the rack above it in the oven! So I had to take the cake out, mid-baking, and lower the rack it was on. Whew! Disaster avoided! 🙂 This cake wasn’t as dense a pound cake as I have had, but it was still good.
Mama’s Pound Cake
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk (I used 2%)
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.