Prep: 30 mins | Cook: 1hr 10mins | Total: 1 hr 40 mins | Servings: 30 | Yield: 3 8×4-inch loaves
Pound cake is a simple butter cake, made and shared by cooks for centuries. It’s old-fashioned and so, so sweet. It was initially prepared with a pound of flour, a pound of butter, a pound of sugar, and a pound of eggs. The ratio has been adjusted a little over the years for the best possible outcome.
There’s just something so sweet about a good slice of moist and delicate pound cake, and it melts into your mouth like butter. Our family carries this recipe for a long time, and my grandmother treasures this recipe so much that she even put the written recipe in her diary. The cake is buttery and damp; it has a soft, soft crumb and a crackling crust on the bottom, almost like a sugar cookie. When you make something as simple as a pound cake, it becomes all about the technique because there are so few ingredients that make it very simple. Try this recipe for Old-Fashioned Pound Cake, and enjoy it with your loved ones.
2 cups butter
3 cups white sugar
(6) large eggs
4 cups all-purpose flour
⅔ cup milk
1. Preheat oven 350 degrees F (175 degrees C). Grease 3 – 8×4 inch loaf pans, then line with parchment paper.
2. In a large bowl, add and cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Then beat in the flour alternately with the milk, mixing just until incorporated.
3. Pour the batter evenly into prepared loaf pans. Bake it until 70 minutes in the preheated oven, and a toothpick inserted in the center of the cakes comes out clean. Immediately loosen cake edges with a knife after removing it from the oven. Then cool for 10 minutes in pans, then remove it from the pans. Strip off the parchment paper and cool completely on wire racks.
Per Serving: 263.6 calories; fat 13.5g 21% DV; cholesterol 70.2mg 23% DV; sodium 103.7mg 4% DV; protein 3.3g 7% DV; carbohydrates 33.1g 11% DV.
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