The first dessert that I can remember was a pound cake from Entenmann. The tremendous buttery taste, OMG, makes me want to slap Lo…. my mama. The sweet memories of my family fighting over the last piece of pound cake. But my world was shocked when I was given a homemade butter pound cake, and I fell in love.
Now a good old fashioned butter pound cake is very versatile (like myself on Wednesday). It can be paired with fruits and different toppings. Most people take the pound cake and use it for Strawberry Shortcake. What I love about this recipe is that it is very similar to the Entenmann’s buttery loaf, which brings back a lot of childhood memories that I will always cherish.
Cook Time 1 hour 20 minutes
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 ½ sticks of unsalted butter, room temperature
¼ cup butter-flavored shortening
3 cups granulated sugar
5 eggs, room temperature
2 egg yolks
¼ cup of honey
1 teaspoon vanilla extract
1 teaspoon natural butter flavoring
½ cup whole milk, room temperature
½ cup buttermilk, room temperature
- Preheat oven to 325 F
- Grease and flour a Bundt pan. Set aside.
- In a large bowl whisk together flour, baking powder, and salt. Set aside
- In a large bowl cream together butter, shortening, and sugar.
- Mix in eggs, one at a time, mixing thoroughly after each egg.
- Mix egg yolks and honey together until well combined and add to the mixture
- Mix in vanilla extract, lemon extract, and butter flavoring
- Add dry ingredients into wet ingredients, alternating with the milk and buttermilk
- Mix until batter is fluffy do not over mix
- Spoon batter into prepared pan and shake the pan to even out the top and release any air bubbles.
- Bake for 1 Hour and 20 mins ( Check it at the 1-hour mark. Do not over-bake as the cake will continue to cook as it cools)
- Remove from oven and let the cake sit in the pan for about 10 minutes.
- Then remove from pan and place on a cooling rack to finish cooling.
- Slice and serve!