I’m taking it back to basics today. You would think that with all the baking I do I would have a pound cake recipe stashed away, but I don’t. However, for many years my husband has raved about his step mom’s pound cake. Of course I had to seek out her recipe and find out what all the hype was about. (Plus I enjoy baking goodies that my husband loves.) I was not disappointed. This is the best pound cake I’ve ever had!
Pound Cake Recipe
(Makes 12 to 16 servings)
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 pound (equivalent to 4 sticks) butter
- 3 cups white sugar
- 6 eggs
- 1 cup 2% milk
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees F.
- Grease a 10 inch bundt pan and set it aside.
- In a large bowl, whisk together the flour and baking powder. Set the dry ingredients aside.
- Cream together the butter and sugar.
- Mix in the eggs.
- Mix in half of the dry ingredients.
- Mix in the milk and vanilla extract.
- Mix in the remaining half of the dry ingredients.
- Pour the batter into the greased bundt pan and bake it for 70 to 75 minutes, or until a tester inserted in the center comes out clean.
Store it in an air tight container at room temperature or in a freezer friendly bag in the freezer.
I think that creaming the butter and sugar is a crucial step to baking a delicious pound cake like this one. First, make sure that the butter is at room temperature. In a pinch you can pop cold butter in the microwave for 15 to 30 seconds, just to take the chill out. Do NOT melt the butter even a little! (Creaming is impossible with melted butter. All you’ll end up with is a mess.)
Second, it will take a few minutes to cream the ingredients together. Patience is a virtue. The goal here is to have a bowl full of light and fluffy goodness. The pockets of air will help whip air into the cake batter, which will help it rise as it bakes. (You’ll see what I mean when you see the final pics.)
As a heads up, the batter will be very thick (thicker than normal cake batter). (Sorry that the lighting isn’t good in these prep pictures. I made it at night.)
“There’s a hole in this cake.” Okay, I had to get that out of my system. I’ll never look at bundt cakes the same way after seeing My Big Fat Greek Wedding.
This pound cake is sheer perfection. It’s wonderfully dense, but not heavy. It’s full of yummy buttery goodness. You’ll love this… just don’t tell your nutritionist.
Remember how I mentioned getting fun air pockets in the cake from the creaming process? Check it out. Gorgeous!
As I mentioned earlier, I made this pound cake at night. My dad was coming over the next day to help with some household chores with my husband and I knew my two favorite men would be anxious for breakfast. Yes, pound cake for breakfast. 😉
Well, it is a classic pound cake. It’s nothing fancy, just basic deliciousness. Even though my dad and husband said it looked great as is, I couldn’t leave it alone. Powdered sugar to the rescue! You know how I love that stuff. I mean, just look at this beauty!
Two plain pieces, one for each of my men and the pretty piece for me. 🙂
The original concept behind a pound cake was to make the recipe easy to remember. It really was literally a pound of sugar, a pound of flour, a pound of butter, and a pound of eggs back in the day. Can you see where it gets its name?
Everyone needs a great pound cake recipe for a couple reasons. First, who doesn’t like a buttery vanilla cake? Second, you probably have all the ingredients already in stock to whip it up.
By the way, I realize that I’m posting a very unhealthy (but tasty) recipe after I complained the other day about wanting to lose weight. Thankfully I only had one piece. (I had to taste test it for good measures, of course.) I gave the rest to my dad to bring home with him. He enjoyed several breakfasts of pound cake and coffee. 🙂
Here are some other great cake recipes.