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Pound Cake
Pound Cake
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Prep Time:
20 minutes
Total Time:
4 hours
Indulgent and versatile pound cake with a dense, rich texture perfect for any pan. The classic recipe features eggs, baking powder, and pantry staples for a sturdy yet flavorful treat. A heavenly combination of butter, milk, and vanilla creates a taste that store-bought cakes can't match. Enjoy alone or use as a base for various desserts - a delightful trip down memory lane to grandma's kitchen!
Ingredients:
  • 3 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 1/2 cups sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla or almond extract
  • 5 large eggs
  • 1 cup milk or evaporated milk
  • Powdered sugar, if desired
Instructions:
  • Preheat the oven to 350°F. Grease the bottom, sides, and tube of a 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan, or two 9x5-inch loaf pans with shortening, and lightly dust with flour.
  • Combine flour, baking powder, and salt in one bowl, then set aside. In a separate large bowl, use an electric mixer to beat granulated sugar, butter, vanilla, and eggs on low speed for 30 seconds, scraping the bowl as needed. Increase speed to high and beat for 5 minutes, scraping occasionally. Gradually mix in the flour mixture and milk on low speed until smooth, alternating between the two. Transfer the batter into the pan(s) and proceed with the recipe.
  • Bake the angel food or fluted tube cake pan for 1 hour 10 minutes to 1 hour 20 minutes, loaf pans for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 20 minutes, then remove from pan(s) to a wire rack and cool completely for about 2 hours before sprinkling with powdered sugar.

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