Mom's Vanilla Pound Cake

1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

2. Combine sugar, butter, and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat until light yellow in color. Add eggs one at a time, mixing in each completely before adding the next. Mix in 1/3 of the flour, then 1/2 of the milk and water. Repeat with remaining flour, milk, and water, mixing completely between each addition. Add vanilla extract. Mix for 1 minute more.

3. Pour batter into the prepared tube pan.

4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours. Cool in the pan for 10 minutes. Invert onto a wire rack.

Cook's Notes:

I use a Bundt(R) pan but you can also use 2 loaf pans.

You can also 5 fluid ounces evaporated milk and 3 fluid ounces water.

For a chocolate pound cake, add 1/2 cup cocoa with the flour.