Old Fashioned Butter Pound Cake
This is your Grandmother's Pound Cake Recipe that you have re-created with a few luscious twists. This pound cake is versatile and festive. Serve warm when friends come for brunch. Follow any meal with it topped with fruit, icecream or whipped cream.
Category
Breakfast and Brunch, Desserts
Cuisine
American
Main Ingredients
Baking
Prep Time
30 min
Cook Time
1 hrs 30 min
Total Time
2 hrs
Ingredients
Serves 18
2 sticks Sweet cream butter, softened
2 cups Sugar
2 tsp Real vanilla flavoring extract
5 Eggs (best if left to sit at room temperature)
2 cups All-purpose flour (While Lily Light Baking Flour works well)
Dash Salt
Directions for Old Fashioned Butter Pound Cake
1
Preparation
Preheat oven to 350 degrees.2
Spray the bottom and sides of a 10-inch bundt cake pan with Pam Cooking Spray with Canola Oil.3
Creating the cake with fresh ingredients
In large mixing bowl, cream butter and sugar until light and fluffy.4
Add eggs one at a time, beating well after each addition.5
Add flavoring and blend.6
Fold in flour one cup at a time. Add salt. Blend until every bit of flour has disappeared, there are no lumps, and cake batter is spreading consistency.7
With silicone spatula, scrape cake batter into prepared baking pan.8
Baking
Place in oven. Start test cake for doneness after one hour by inserting a toothpick near center of cake. Cake is done when it has risen and the top is slightly cracked.9
Cooling, serving and storing
Let cake cool in pan 10-15 minutes.10
Place cake pan upside down on serving platter. Cake should release without any difficulty. Cake should cool completely before serving or covering and storing.Tip
This cake has no liquid or chemical leaveners in the ingredients. The butter and real flavor give it the irresistably mellow flavor. The eggs give it rise and texture. The key to this cake is the amount of time spent creaming and beating. You may substitute any flavored extract for the vanilla, as long as it's real, not imitation. Real extracts cost more money, but one bite of this cake will convince you that it's worth it. I've used both almond and lemon extracts that you find at the supermarket in this recipe. Order Marsden and Bathe brand real flavors through Prepared Pantry (www.preparedpantry.com). I've used their thick orange and lemonn flavors in the same amounts as the recipe dictates, and the flavor was wonderful.Pound cakes are so versatile. You can drizzle icing on them. You can spread one slice with fruit-flavored cream cheese, cover it with another slice and grill for about five minutes on the George Foreman Grill. You can enjoy them as they are. Or wrap them in decorative cellophane and give as gifts. Family and friends will love you for it. They freeze well, too.
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4 Comments
Post a Commentyum, yum!
Can't wait to try this out! Looks delish!
I am making this soon! It's just the kind of rich simplicity I love in my desserts. Thanks girl
Oh, my we love pound cake and I am printing this one asap~Thanks for sharing this recipe~I know we'll enjoy it to the utmost~