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Pound Cake Loaf | Magnolia Days

Pound Cake Loaf

A recipe for a simple pound cake baked in a loaf pan. It is lighter in texture than regular pound cakes and has a crispy top.
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Author Renee

Ingredients

  • 1/2 cup unsalted butter at room temperature
  • 1/4 cup shortening
  • 1 1/2 cups sugar
  • 3 eggs at room temperature
  • 1 1/2 cups cake flour
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1/2 cup milk at room temperature
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Instructions

  1. Preheat the oven to 325 degrees F. Grease and flour a 9- X 5- X 3-inch loaf pan.
  2. In a large bowl, beat the butter, shortening, and sugar on high speed of an electric hand mixer until light and fluffy. Add eggs, one at a time, beating well after each addition.
  3. In a small bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the butter mixture and mix until combined. Add milk and beat for 5 minutes at medium speed of an electric hand mixer. Stir in vanilla and almond extracts.
  4. Pour batter into the prepared loaf pan. Bake for 55 to 65 minutes or until a toothpick or cake tester inserted in the center comes out clean.
  5. Cool the cake in the pan for 10 minutes. Remove the cake from the pan and cool completely on a wire rack.

Recipe Notes

A recipe for a simple pound cake baked in a loaf pan. It is lighter in texture than regular pound cakes and has a crispy top.