Mom's Vanilla Pound Cake

Recipe View Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as a Bundt pan). (5 minutes)

Recipe View In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, and shortening. Beat on medium speed until light and fluffy, about 5-7 minutes.

Recipe View Add the eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next. (3 minutes)

Recipe View Gradually add 1/3 of the flour, mixing on low speed until just combined. Then, add 1/2 of the evaporated milk and water mixture. Mix until just combined. Repeat with the remaining flour and milk mixture, mixing until the batter is smooth. (5 minutes)

Recipe View Stir in the vanilla extract. Mix on low speed for an additional minute to ensure everything is well combined. (1 minute)

Recipe View Pour the batter into the prepared tube pan, spreading it evenly. (2 minutes)

Recipe View Bake in the preheated oven until a wooden skewer inserted into the center comes out clean, about 1 hour and 25-30 minutes. (85-90 minutes)

Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)