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Real Southern Pound Cake
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MEMBER RECIPE

Makes: 1 pound cake

Now this is my personal pund cake recipe, and I have never thought pound cake was suppose to be “light.” It should be just as the name denotes, a POUND CAKE. If I dont have enough butter I won’t even make it and call it a pound cake. Be sure all ingredients are at room temperature. I usually measure and set out all ingredients the night before. Except the milk,I normally take it out about 30 minutes to an hour before making the cake.

Instructions

  1. 1Cream butter first for about two minutes, then begin to gradually add sugar one cup at a time. Beat for about five minutes, until thick and creamy, and has increased in volume.
  2. 2Begin adding eggs one at a time, beating well after each addition, for about a minute.
  3. 3Begin to add flour one cup at a time, alternately with cream. Beginning and ending with flour.
  4. 4Stir in the flavoring.Pour in a greased and floured tube pan.
  5. 5Put in a COLD OVEN and turn to 300 degrees, cook for an hour and a half or until cake tests done. Cooking time varies depending on your oven.

Member recipes are not tested by the CHOW food team.

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