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–+ servings

Pound Cake (Creaming Method, No Leaveners)

A classic, dense-but-tender pound cake made using the creaming method—no chemical leaveners needed.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Baking, Dessert
Servings 12 slices

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

  • Because there are no chemical leaveners, proper creaming is essential for lift.
  • Use ingredients at room temperature for best texture.
  • This cake freezes well when double-wrapped.
    • Keyword Bundt, Creaming method, Pound cake, Thomson
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