Cake By the Pound

You can thank me later but just know, this is the best damn pound cake ever.

You'll need 4 bowls, a whisk, a spatula, sifter, a bundt pan and a large mixer (if you have one). This recipe also calls for a LOT of eggs so, make sure you're prepared.

Ingredients

1 cup (two sticks) unsalted butter softened

1 cup (one stick) Crisco baking stick Butter (flavored)

3 ½ cups granulated sugar

5 large whole eggs

6 large egg yolks

1 Tablespoon vanilla extract

1 Tablespoon pound cake extract

1 Teaspoon Rum extract

1 Teaspoon Lemon extract

1 teaspoon salt

3 ½ cups cake flour

1 Teaspoon cinnamon

1 Teaspoon nutmeg

Prep

Preheat your oven to 350Fº

Grease AND flour a bundt pan. Shake out excess flour and set the pan in the fridge.

In a large bowl, sift together the flour, cinnamon and nutmeg. Sit aside

In a medium bowl, crack the 5 whole eggs. In the same bowl, add the additional 6 egg yolks. Whisk in the extracts and salt. Sit aside.

Instructions

• Preheat your oven to 350Fº (175C) and generously grease AND flour a bundt pan. Shake out excess flour and set aside.

• Place your butter and shortening in a large bowl (I recommend using a stand mixer if you have one) and use an electric mixer to beat the butter until it is creamy and smooth.

• Scrape down the sides of the bowl.

• On medium high speed, begin to slowly add the egg mixture. Be sure to make sure its well incorporated between each mix.

• Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl.

• Increase speed to medium-high and slowly add in sugar. Beat for another 1-2 minutes.

• Reduce mixer speed to low and gradually, add flour to the batter(about 1/4 cup at a time) until all has been added.

• Scrape down the sides and bottom of bowl and stir again on medium speed until well-combined and beat for another minute.

• Take the pan out of the fridge and spread batter evenly into prepared bundt pan. (use a spoon or spatula to smooth the surface of the batter.)

Transfer to 350Fº oven and bake for 1hr and 10-15mins.

Once the cake is finished baking, insert a wooden skewer into the center of the thickest part of the cake.

It should come out clean and will probably have a few moist crumbs on it.

(do NOT over-bake this cake or it will be dry)

Allow cake to cool for at least 20 minutes then run a knife around the sides of the tube pan and the center. Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.

Helpful tips:

Use a piece of parchment paper on your glass/plastic dish to make for an easier clean up after serving.

Refrigerate your knife before slicing the cake.

Be sure to keep it covered so that the moisture is contained.

If you make this cake, leave me a comment and a heart below!

-B