Pound Cake (Creaming Method, No Leaveners)
A classic, dense-but-tender pound cake made using the creaming method—no chemical leaveners needed.
Ingredients
- 1 CUP unsalted butter, softened
- 1/2 CUP shortening
- 8 EACH ounces cream cheese, softened
- 3 CUP granulated sugar
- 6 EACH large eggs, room temperature
- 3 CUP cake flour Spoon-and-level for accuracy
- 1 TBSP vanilla extract
- 1/2 TSP salt Optional, enhances flavour
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a Bundt pan or two loaf pans.
- Cream the butter, shortening, and cream cheese together on medium speed until very light and fluffy, 3–5 minutes.
- Gradually add the sugar, beating until the mixture is pale and increased in volume.
- Add the eggs one at a time, mixing on low just until incorporated after each addition.
- Add the vanilla extract and (if using) salt.
- Add the cake flour in three additions, mixing on low only until no dry spots remain. Do not overmix.
- Scrape batter into the prepared pan and smooth the top.
- Bake 75–90 minutes, or until a toothpick inserted comes out clean and the top is golden.
- Cool in the pan for 15 minutes, then turn out onto a rack and cool completely before slicing.
Notes
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