Junior's Pound Cake

Recipe by Marie
READY IN: 1hr 45mins




  • Place a rack in the middle of the oven and preheat the oven to 325°.
  • Butter 2 loaf pans (9x5x3 x 2 1/4-inch), then line the bottoms with parchment or wax paper.
  • Sift the cake flour, baking powder, salt, and nutmeg together into a medium-size bowl and set aside.
  • Cream the butter and shortening in a large bowl with an electric mixer on high until light yellow, about 5 minutes.
  • Then, while the mixer is still running, add the sugar, about 1/2 cup at a time, beating 1 to 2 minutes after each addition.
  • Now add the eggs, one at a time, beating 3 minutes after adding each one.
  • Beat the batter until it is light yellow, airy, and starts crawling up the sides of the bowl, a total of about 35 minutes in all. (this is important)
  • Beat in the vanilla.
  • Sift about one fourth of the flour mixture over the batter and stir it in by hand, then stir in one third of the milk.
  • Repeat by adding one-quarter more flour, one third more milk, another one fourth of the flour, then the rest of the milk.
  • Finally, stir in the rest of the flour.
  • Stir after each addition until the ingredients are well incorporated.
  • Gently spoon half of the batter into each loaf pan.
  • Set the 2 pans side by side in the oven, making sure they are not touching each other.
  • Bake the cakes until the tops are golden and the center of each cake springs back when you touch it lightly and a toothpick inserted in the center comes out with moist crumbs (not batter) clinging to it, about 1 hour.
  • Let the cakes cool on a wire rack for 30 minutes before removing them from the pans.
  • Note: I am assuming that the 35 minutes total beating time includes all additions to the batter as well.