There is not better cake in the universe to me than pound cake. It has always been my favorite cake and I love it so much that our wedding cake was pound cake. Pound cake is an annual family tradition as a dessert in our family. We serve it with Peppermint Stick Ice cream and I have to say it is the highlight of the holiday season! If you have never tried the combination you MUST. It can also be served with fresh fruit and whipped cream. I prefer homemade whipped cream. Of course I don’t advise you to eat too much of this rich dessert. I have always been told that pound cake got the name from the list of original ingredients…a pound of butter is used in this recipe so it should be eaten in moderation.
I want to share with you this easy two-step pound cake recipe.
Two Step Pound Cake
4 cups all purpose flour
3 cups sugar
1 pound butter (real butter)
3/4 cups milk
2 tsp. vanilla
Add into a bowl in this order. A helpful tip: Place a kitchen towel around your mixer to prevent any spattering for the first few seconds, start on low until mixed. Beat with electric mixer for 5 minutes. Pour into a greased and floured bundt pan. Bake at 325 for 1 hour 30 minutes. Cool 15 minutes. Invert on cake plate and cool.
by Expert Mommy, Melissa Jennings