Richest Pound Cake

This pound cake strips the concept down to its essentials: sugar, shortening, seven eggs, flour, and vanilla. No baking powder, no baking soda, no milk. The eggs alone provide all the lift, and seven of them create a batter so rich and dense that the finished cake practically melts on your tongue.

Baking at a low temperature (250 to 300°F / 120 to 150°C) for a full hour is what gives this cake its characteristic texture. The slow heat lets the eggs set gradually, producing a tight, velvety crumb without the dryness that higher heat would cause. The outside develops a thin, golden crust while the inside stays incredibly moist.

Adding the eggs one at a time while beating continuously is the technique that makes or breaks this cake. Each egg needs to be fully incorporated before the next one goes in. This slow emulsification traps air and creates the structure that replaces chemical leaveners entirely.

Chef Tips

• Beat each egg in completely before adding the next. Dumping them all in at once breaks the emulsion and the cake won’t rise properly.
• Use butter-flavored shortening as specified. Regular shortening lacks the buttery flavor this simple cake depends on, and the cake only has five ingredients so each one counts.
• Grease and flour the tube pan thoroughly. Without leavener, this cake can stick stubbornly.
• Don’t open the oven during the first 45 minutes. The cake structure is fragile until it sets, and a draft can cause it to collapse.

Variations

• Lemon pound cake: Add the zest of two lemons and a tablespoon of lemon juice with the vanilla for a bright citrus version.
• Butter version: Swap the shortening for real butter for a richer flavor, though the texture will be slightly different.