Perfect Pound Cake
This recipe originally came from my great-grandmother, to which she called it the “perfect pound cake”. And it really is a great classic pound cake recipe. This recipe makes enough batter for one 9×5-inch loaf pan. If you’re looking to make a bundt cake, I would recommend making 1.5x the original recipe. Cooking time will be longer, although I can’t say specifically how long since I’ve never tried it.
I’ve made this specific cake many times. It’s great on it own or topped with sugared strawberries and whipped cream (this is how I eat it!). It also freezes well if you’re looking for something that can be made ahead. To do this, make the cake as instructed, then tightly wrap the baked cake in a layer of plastic wrap, then tightly wrap it in another layer of aluminum foil.
Enjoy! ~ Kelly
Perfect Pound Cake
The classic perfect pound cake. A great dessert eaten on it's own or topped with sugared strawberries and whipped cream.
Ingredients
Instructions
- Preheat the oven to 300º F.
- In a medium bowl, whisk the flour and baking powder together. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy, beat in the vanilla and the eggs, one at a time, beating after each addition. Pour the flour mixture into the wet mixture and beat until smooth and combined. Pour batter into a greased and floured 9x5-inch loaf pan.
- Bake for 75-90 minutes or until a toothpick comes out clean when inserted.
Notes
MINI POUND CAKES
To make small pound cakes, follow the recipe as given and bake for 30-35 minutes.
FREEZING INSTRUCTIONS
Make the cake as instructed, then tightly wrap the baked cake in a layer of plastic wrap, then tightly wrap it in another layer of aluminum foil. Store in the freezer for up to 3 months.
Nutrition Facts
Calories
300Fat
17 gSat. Fat
10 gCarbs
33 gFiber
1 gNet carbs
32 gSugar
17 gProtein
4 gSodium
155 mgCholesterol
103 mg*Nutritional Information is estimated
