MOORE’S POUND CAKE Recipe
Ingredients
Main Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup (2 sticks) unsalted butter (softened)
- 1/2 cup shortening
- 5 large eggs (room temperature)
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but recommended)
Leavening & Flavor
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Equipment
- Bundt pan
- Electric mixer (hand or stand)
- Mixing bowls
- Spatula
- Cooling rack
Step-by-Step Instructions
Step 1: Preheat and Prepare Pan
Preheat your oven to 325°F (163°C).
Grease your Bundt pan thoroughly with butter or oil, then lightly dust it with flour. This step is very important to prevent the cake from sticking.
Step 2: Cream Butter, Shortening, and Sugar
In a large bowl, add softened butter, shortening, and sugar.
Using an electric mixer, beat the mixture on medium speed for about 5–7 minutes until it becomes light, fluffy, and pale in color.
👉 This step is key for a soft texture, so don’t rush it.
Step 3: Add Eggs One at a Time
Add the eggs one at a time, mixing well after each addition.
This helps create a smooth batter and prevents curdling.
Step 4: Mix Dry Ingredients
In a separate bowl, combine:
- Flour
- Baking powder
- Salt
Mix well so everything is evenly distributed.
Step 5: Combine Wet and Dry Ingredients
Now gradually add the dry ingredients to the batter, alternating with milk.
Start with flour → then milk → repeat until everything is combined.
Mix on low speed and do not overmix.
Step 6: Add Flavoring
Add vanilla extract and almond extract.
Gently mix until just combined.
Step 7: Pour into Bundt Pan
Pour the batter into the prepared Bundt pan.
Use a spatula to smooth the top and remove air bubbles.
Step 8: Bake the Cake
Place the pan in the oven and bake for 1 hour 15 minutes to 1 hour 30 minutes.
Check doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
Step 9: Cool the Cake
Remove the cake from the oven and let it cool in the pan for about 10–15 minutes.
Then carefully invert it onto a cooling rack.
Let it cool completely before slicing.
Tips for Perfect Pound Cake
- Room temperature ingredients: This helps everything mix smoothly.
- Don’t overmix: Overmixing makes the cake dense and tough.
- Low and slow baking: Pound cakes need time to bake evenly.
- Grease pan properly: Bundt cakes can stick easily.
Serving Suggestions
You can serve this pound cake in different ways:
- Dust with powdered sugar
- Serve with fresh strawberries or blueberries
- Add whipped cream on top
- Drizzle with chocolate or caramel sauce
It also pairs perfectly with coffee or tea ☕
Variations
Lemon Pound Cake
Add:
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Chocolate Marble
Swirl melted chocolate into half the batter for a marble effect.
Coconut Version
Add shredded coconut for a tropical twist.
Storage Tips
- Store at room temperature for 2–3 days in an airtight container
- Refrigerate for up to 1 week
- Freeze slices for up to 3 months
Nutritional Info (Approximate per slice)
- Calories: 350–450
- Fat: 20g
- Carbs: 40g
- Protein: 5g
