Pound Cake

I love baking and often experiment but sometimes the basics are best. I have several pound cake recipes but this is one of my favorites.

Poundcakeflower

Cream together 2 cubes of butter and 1 1/2 cups of sugar

Cream together 2 cubes of butter and 1 1/2 cups of sugar

In the meantime measure and sift 2 3/4 cups flour and 3 teaspoons of baking powder. Separate 5 eggs.

In the meantime measure and sift 2 3/4 cups flour and 3 teaspoons of baking powder. Separate 5 eggs.

Add 5 egg yolks to creamed mixture and mix. Whip egg whites 'til frothy and add. Add 3/4 cup milk

Add 5 egg yolks to creamed mixture and mix. Whip egg whites ’til frothy and add. Incorporate 1/3 of the flour mixture then 3/4 cup milk and remaining flour in two additions. Mix until smooth then add 1 teaspoon vanilla

My grandmother used half vanilla and half almond extract which gives the cake a nice flavor.

Put batter in greased and floured pan. I used two 6 cup bundt pans rather than one 12 cup or 10 inch tube pan. It's entirely up to you.

Put batter in greased and floured pan. I used two 6 cup bundt pans rather than one 12 cup or 10 inch tube pan. It’s entirely up to you.

Bake for an hour and fifteen minutes or until a toothpick or cake tester comes out clean. Cook for 10-20 minutes then remove from pan and cool on wire rack.

Bake for an hour and fifteen minutes or until a toothpick or cake tester comes out clean. Cook for 10-20 minutes then remove from pan and cool on wire rack.

Serve warm or completely cooled. It's wonderful for breakfast or desert.

Serve warm or completely cooled. It’s wonderful for breakfast (toasted with a hint of butter) or desert.

I particularly like it with my afternoon tea.

I particularly like it with my afternoon tea.

ENJOY!

Recipe for Pound Cake

 

 

 

 

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