Step 1: Preheat the Oven & Prep the Pan
Set your oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan. This is a thick batter, so the right pan ensures even baking.
Step 2: Cream the Butter, Shortening & Sugar
In a large mixing bowl, cream the butter, shortening, and sugar together until light and fluffy. This step takes about 5–7 minutes, but don’t rush it. The more air you whip in, the softer the cake crumb will be.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. This helps the batter stay smooth and well-emulsified.
Step 4: Mix Dry & Wet Ingredients
In a separate bowl, whisk together the flour, salt, and baking powder. Slowly add the dry mixture to the butter mixture, alternating with the milk. Begin and end with flour it keeps the batter balanced.
Step 5: Flavor It Up
Stir in your trio of extracts: vanilla, almond, and lemon. These layers of flavor are what make this cake taste like home.
Step 6: Bake Low and Slow
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for about 1 hour and 20 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Let the cake cool in the pan for 10–15 minutes, then carefully flip it onto a wire rack to finish cooling. Once cooled, slice and enjoy as-is or with a scoop of ice cream for an extra treat.
Tips for the Best Pound Cake
Cream it long enough – Don’t skimp on creaming the butter and sugar. That 5–7 minutes of mixing makes the crumb light and fluffy instead of dense.
Room-temperature ingredients – Let your butter, eggs, and milk come to room temp before baking. Cold ingredients can make the batter lumpy and uneven.
Low & slow baking – Baking at 325°F ensures the cake cooks evenly all the way through without drying out.
Don’t overmix – Once the flour goes in, mix just until combined. Overmixing can make the cake tough.
Use a good pan – A heavy Bundt pan distributes heat evenly for that golden crust.
Serving Suggestions
Pound cake is perfect on its own, but it also plays well with toppings:
Fresh berries & whipped cream – A light and refreshing combo.
Glaze or icing – A simple lemon glaze or vanilla icing can make it extra special.
Ice cream – Vanilla, butter pecan, or even strawberry pair beautifully.
Coffee or tea – Nothing beats a warm slice with a hot drink.
Why This Recipe Stands Out
There are countless pound cake recipes, but what makes this one “Black People’s Pound Cake” is the soulful flavor combination and the tradition behind it. The mix of vanilla, almond, and lemon extracts is a signature that’s instantly nostalgic. And the use of both butter and shortening keeps the cake moist and fluffy while still rich.
This cake isn’t just dessert it’s about passing down something that connects generations. Whether you’re making it for the first time or the hundredth, you’re continuing a tradition that has stood the test of time.
Ingredients
3 cups all-purpose flour
3 cups granulated sugar
1 cup unsalted butter, softened
1/2 cup shortening
5 large eggs
1 cup whole milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
Directions
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