Crunchy Pound Cake Recipe
Crunchy Pound Cake Recipe is a rich, buttery loaf featuring a crisp golden crust and tender, dense interior. Made by creaming butter, sugar, eggs, and flour together, it delivers balanced sweetness and a satisfying texture. Inspired by years of baking experience, this classic cake combines simple ingredients and careful baking to create a flavourful, timeless dessert.
Equipment
- 1 large mixing bowl
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Bundt pan
- Cooling rack
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 cup butter softened
- 1 ½ cups sugar
- 4 large eggs at room temperature
- ½ teaspoon salt
- ½ cup whole milk
- 1 tablespoon vanilla extract
- ¼ cup shortening
- ½ teaspoon almond extract
Instructions
Get The Pan And Oven Ready;
- Heat the oven to 325°F (165°C). Grease and lightly flour a bundt pan, or coat it well with baking spray so the cake releases easily.
Cream The Fats And Sugar;
- In a large mixing bowl, beat the softened butter, shortening, and sugar together until the mixture looks pale and fluffy.
Add The Eggs;
- Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next.
Mix The Dry Ingredients;
- In a separate bowl, stir together the flour, baking powder, and salt. Add about half of this mixture into the batter and mix gently.
Add The Milk And Flavorings;
- Pour in the milk along with the vanilla and almond extracts. Mix until everything comes together, then add the rest of the dry ingredients and fold just until the batter is smooth. Avoid over mixing.
Bake And Cool;
- Spoon the batter evenly into the bundt pan and smooth the top. Bake for 65–70 minutes, or until a toothpick comes out clean when tested. Let the cake cool in the pan for about 10 minutes, then turn it out onto a rack to cool completely. You’ll get a crisp golden crust and a tender, moist inside. Enjoy!