Pound Cake (Creaming Method, No Leaveners) A classic, dense-but-tender pound cake made using the creaming method—no chemical leaveners needed. 1 CUP unsalted butter, softened1/2 CUP shortening8 EACH ounces cream cheese, softened3 CUP granulated sugar6 EACH large eggs, room temperature3 CUP cake flour (Spoon-and-level for accuracy)1 TBSP vanilla extract1/2 TSP salt (Optional, enhances flavour) 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 [...]