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“This pound cake is lighter and slightly sweeter than the traditional pound cake. This recipe makes a flavorful, moist cake-- wins all votes for flavor, texture, appearance, and general delectability. (Recipe from The Perfect Cake by Susan Purdy) **Can be wrapped airtight and stored at room temp. for a week, or refrigerated for several weeks**”
1hr 50mins

Ingredients Nutrition


  1. Preheat oven to 325* (F).
  2. Spread solid shortening on bottom and sides of 9x5x3 inch loaf pan, or 9-inch tube pan.
  3. Dust evenly with flour; tap out excess.
  4. Set prepared pan aside.
  5. Sift together flour, salt, and baking powder.
  6. In a mixing bowl, beat butter until soft and fluffy.
  7. Gradually add sugar and beat until very light and creamy.
  8. Add the eggs, one at a time, beating well after each addition.
  9. Beat in vanilla.
  10. By hand or on low speed, gradually stir in flour mixture-- blend well.
  11. Pour batter into prepared pan and bake in preheated oven for 1 hour and 15-20 minutes for loaf pan (40-45 mins. for tube pan), or until toothpick comes out clean.
  12. Cool the cake in its pan on a wire rack for 20 minutes.
  13. Slide a knife around the edges to loosen the cake from pan.
  14. Remove cake from pan, flip up-right, and cool completely on wire rack.

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