Old-Fashioned Southern Pound Cake

Ingredients

• Pound Cake
• 3 cups sugar
• 3 cups flour
• 1 cup buttermilk
• 1 stick real butter
• 1/2 cup Crisco
• 1/2 teaspoon salt
• 2 tablespoons vanilla extract
• 5 eggs
• 1/4 cup sour cream
• Vanilla Glaze
• 1 pound confectioners' sugar
• 2 tablespoons vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons milk, plus more if needed

Instructions

1. 

   1

   Prepare the pan and ingredients. Allow the butter, eggs, sour cream, and buttermilk to come to room temperature. Preheat the oven to 325°F. Generously grease and flour a tube pan or Bundt pan.

2. 

   2

   Cream the shortening mixture. In a large mixing bowl, cream together the sugar, butter, and Crisco for 3–5 minutes, or until light and fluffy.

3. 

   3

   Add the eggs. Add the eggs one at a time, mixing well after each addition.

4. 

   4

   Add the remaining cake ingredients. Alternate adding the flour and buttermilk, mixing just until combined after each addition. Add the salt, sour cream, and vanilla extract and mix until incorporated.

5. 

   5

   Fill the pan. Pour the batter into the prepared pan and spread evenly.

6. 

   6

   Bake the cake. Bake for 1 hour and 20 minutes, or until a toothpick inserted near the center comes out clean.

7. 

   7

   Prepare the glaze and finish the cake. Allow the cake to cool in the pan for 10–15 minutes, then remove to a wire rack to cool completely. For the glaze, whisk together the confectioners' sugar and salt, then add the milk one tablespoon at a time until a smooth, pourable consistency is reached. Stir in the vanilla extract. Add additional milk if needed. Drizzle the glaze over the cooled cake.