The World’s Best Pound Cake
As someone who has watched every single episode of The Great British Bake Off, I know baking can be a challenge BUT when you find the perfect recipe? The recipe that has never failed you? THE recipe that produces a cake so perfect it once brought my grandfather to tears? I can confidently say this is truly The World’s Best Pound Cake.
My sweet neighbor, Evan, had an old church cookbook from her hometown in Louisiana. It was being held together by binder clips and string and the recipes are genuinely like your grandmother – or someone’s grandma in Louisiana – used to make.
The recipe is below, and I’ve always followed it exactly. The room temperature butter is a MUST. Once, I didn’t sift the flour, and it just wasn’t as good. Each step is pretty easy, so make sure to follow them and make Mrs. Robert W. Rice proud!
Fool Proof Pound Cake
by Mrs. Robert W. Rice (June Arnold)
2 sticks of butter at room temperature
1/2 cup of shortening (or 1 stick of margarine)
3 cups of granulated sugar
1/2 teaspoon of salt
5 eggs
3 cups flour, sifted
1 cup of milk
1/2 teaspoon each vanilla and almond extract
Cream butter and shortening well. Add sugar gradually. Add salt and eggs one at a time to the creamed mixture.
Follow with flour added alternately 1/3 at a time with milk. Start and finish with flour.
Add vanilla and almond extract.
Pour into a large greased and floured tube pan. Start in cold oven and bake for 2 hours at 300° F.
