Now, I wouldn't say I'm the most domestic person - I do the best I can - but there is one thing that I can totally stand by with confidence: I make a damn good pound cake.
It's so moist that you can't even deal. But then if you have the audacity to add whip cream and strawberries or even vanilla ice cream with this cake, you will literally combust in gold glitter.
Yeah, girl. It's that good.
Here's what you'll need:
3 cups of sugar
1 stick of butter
1/2 cup of shortening
3 cups of flour
1 cup of whole milk
1/2 tsp of baking powder
1/2 tsp of salt
1 tsp of vanilla
Preheat oven to 350 degrees. To make things easier put all of your sugar in one bowl. And then flour, salt & baking powder in another bowl. Cream your butter and shortening with the sugar and eggs with a mixer. Start by adding some sugar and then an egg. Continue until you've added all of your eggs. Be sure to end with sugar while creaming. Then add your flour mix and milk. Start with some flour, then some milk. Go back and forth (it takes me about 4-5 pours) until all ingredients are added to mix. Be sure to end with flour. Lastly, add vanilla and mix well.
Butter and flour a bundt pan well before adding cake mix. Put in oven for 40-50 minutes. Once the top of your cake starts to "crack" and is golden brown, it should be ready. Let it cool for about an hour before plating. (If you're too anxious like I am, put plate on top of cake pan and turn over. Then place a large frozen bag of vegetables - or something frozen - on top of cake pan to cool. Give it about 15-20 minutes. This is important because the cake will break if you try to take it out of the pan hot.)
Enjoy with whip cream & strawberries or vanilla ice cream. If you prefer it plain, a little powdered sugar goes a long way.