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Meme's Pound Cake

Source of Recipe


From "Bon Appetit, Y'all" by Virginia Willis



List of Ingredients



• 1 cup unsalted butter, at room temperature, plus more for the pan
  
• 3 cups White Lily or other Southern all-purpose flour
  
• ½ tsp baking powder
  
• ½ tsp fine sea salt
  
• 1 cup whole milk, at room temperature
  
• 5 large eggs, at room temperature
  
• 1 vanilla bean, split and scraped, or 1 Tbsp pure vanilla extract
  
• ½ cup solid vegetable shortening, preferably Crisco, at room temperature
  
• 3 cups sugar
  






Instructions



1. Preheat the oven to 300° F.
   Generously grease a 16-cup Bundt pan with butter. In a bowl, sift together the flour, baking powder, and salt. Set aside. In a large liquid measuring cup, combine the milk, eggs, and the scraped vanilla seeds. Set aside.
   
   
2. In the bowl of a heavy-duty mixer fitted with the paddle, cream together the 1 cup of butter, vegetable shortening, and sugar on medium speed until light and fluffy. Add the flour and milk mixtures to the butter mixture in three batches, alternating between dry and liquid, occasionally scraping down the sides of the mixing bowl, beginning and ending with the flour mixture. Fill the prepared pan with batter (it should be no more than two-thirds full).
   
   
3. Bake for 15 minutes. Increase the oven temperature to 325° and bake an additional 45 minutes, or until the cake is golden brown and pulls away from the sides of the pan. Remove to a rack to cool for 10 minutes. Invert the cake onto the rack to cool completely.
   
   Makes one (10-inch) cake.