Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup shortening
(or use 1 1/2 cups butter total) - 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup whole milk
- 1 tablespoon vanilla extract
Instructions:
- Preheat oven to 325°F (165°C). Grease and flour a large Bundt or tube pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Add dry ingredients alternately with milk, beginning and ending with the dry ingredients. Mix just until combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Serving Suggestions
- Serve plain or dusted with powdered sugar.
- Excellent with berries, whipped cream, or a light glaze.
- Perfect for holidays, gatherings, or everyday dessert.
Storage
- Store covered at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months.