If you have never had homemade pound cake, than you are in for a treat.
Sure, Sarah Lee makes a decent pound cake, and there are others, but how fresh are they.
Traditionally, pound cakes are made with a pound of each of the following: flour, sugar, butter, eggs.
Ingredients:
1 1/2 Cups butter, softened…3 sticks
3 C white sugar
1 C milk, room temp
5 eggs, room temp
1 Teaspoon baking powder
1/2 tsp salt
1 tsp vanilla
3 C AP flour
Preheat oven to 350 degrees.
Grease and flour a Bundt pan.
Cream the butter and sugar until light and fluffy. Add eggs 1 at a time just until the yolk is incorporated.
Combine flour, baking powder, and salt in another bowl, and stir into sugar mix, alternating with milk. Add vanilla last.
Mine was done in an hour. bake longer if necessary, and check with toothpick for doneness.
I forgot the vanilla. I guess we’ll suffer through.
Note: Bundt pans are varied sizes. This batch baked up almost to overflow.
If your ingredients are not at room temp, they will make the butter get hard…that would be bad.
I put eggs in a bowl with hot tap water for a few minutes to get them warmed a little.
I m/w the milk for 1 minute to warm it as well.
There are thousands of recipes for pound cake. You may also add a tsp of almond extract in addition for this recipe without changing anything else.
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