Instructions
Step 1: Prepare Your Pan and Preheat the Oven
Preheat your oven to 325°F (163°C). Generously grease a large Bundt pan or tube pan with butter or shortening, making absolutely sure to get into every crevice and groove. Dust the greased pan with flour, tapping out any excess. This careful preparation is what allows the cake to release cleanly and beautifully when it is turned out. Do not rush this step.
Step 2: Sift the Dry Ingredients
In a medium bowl, sift together the flour and baking powder, then add the salt and whisk to combine. Sifting the flour is not optional in this recipe — it is what creates the lighter, more delicate crumb that makes this pound cake so special. Set aside.
Step 3: Cream the Butter, Shortening, and Sugar
In a large mixing bowl using a stand mixer or hand mixer, beat the softened butter and shortening together on medium speed until combined and smooth, about 2 minutes. Gradually add the granulated sugar and continue beating on medium-high speed for a full 5 to 7 minutes — do not cut this step short. The mixture should become noticeably lighter in color and very fluffy. This extended creaming process is the single most important technique in pound cake baking, and it is what separates a dense, heavy result from a wonderfully tender one.
