2½ cups powdered sugar
4 tablespoons unsalted butter, melted
4–5 tablespoons heavy cream or milk
1½ teaspoons vanilla extract
Pinch of salt
Optional topping: white chocolate curls or shredded coconut
Preparation
Step 1: Preheat your oven
Set your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan generously to ensure the cake releases easily after baking.
Step 2: Sift dry ingredients
In a medium bowl, sift together flour, baking powder, and salt. This ensures even texture and avoids lumps.
Step 3: Cream butter, shortening, and sugar
In a large bowl, use an electric mixer to beat the softened butter, shortening, and granulated sugar until light and fluffy (about 5 minutes). This creaming process traps air and is essential for a good pound cake rise.
Step 4: Add eggs one at a time
Beat in the eggs one by one, allowing each to fully incorporate before adding the next. Scrape the bowl as needed to ensure even mixing.
Step 5: Add sour cream and extracts
Mix in the sour cream, vanilla, and almond extract. The batter should look creamy and smooth at this stage.
Step 6: Incorporate flour mixture
Gradually add the sifted flour mixture to the wet ingredients in 2–3 additions. Mix just until combined—don’t overbeat or the cake will become tough.
Step 7: Pour into pan and bake
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and have a slight crust on top.
Step 8: Cool and release
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