Perfect Moist and Delicious Vanilla Almond Pound Cake

• Refrigerated

  • 5 Eggs

• Baking & Spices

  • 2 tsp Almond extract
  • 1 tsp Baking powder
  • 3 cups Flour
  • 3 cups Granulated sugar
  • 1 tsp Salt
  • 1/2 cup Shortening
  • 2 tsp Vanilla extract

• Dairy

  • 2 sticks Butter, unsalted
  • 1 1/4 cup Milk

Found on everafterinthewoods.com

Description

Ingredients

• 2 sticks unsalted butter, room temperature
• ½ cup shortening, room temperature
• 3 cups granulated sugar
• 2 tsp Vanilla Extract
• 2 tsp Almond Extract
• 5 eggs (room temperature
• 1 tsp Baking Powder
• 1 tsp Salt
• 3 cups flour
• 1-1/4 cup milk

Directions

• Grease a 10-inch tube pan (angel food cake pan) and set aside
• Preheat oven to 350 degrees
• In an electric mixer with the paddle attachment, cream the shortening and butter together until well combined.
• Add the sugar and cream for about 5-7 minutes. (mixture will double in size and be a pale yellow color) **Important do not scrimp on time on this step.
• Add vanilla and almond extracts and combine.
• Add eggs one at a time and incorporate each into mixture before adding the next.
• Add salt and baking powder and combine.
• Add the flour and milk, alternating back and forth until mixture is thick and fully combined well.
• Pour into waiting pan.
• Bake for 75 minutes.
• Let cool completely before taking out of pan.