I made pound cake last month to eat with strawberries and whipped cream. It was the best pound cake I have ever had in my life. It was fluffy, delicious, and oh so moist. You could eat it without any glaze or toppings. Here is the luscious (and easy) recipe for Mama’s Pound Cake by the fabulous Paula Deen:
1/2 pound (2 sticks) butter, plus more for pan
1/2 cup vegetable shortening
3 cups sugar
3 cups all-purpose flour, plus more for pan
1/2 teaspoon fine salt
1/2 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
*I don’t have a tube pan, so I used a Bundt pan. I just sprayed it generously with Baker’s Joy, and it worked wonderfully.