MEMBER RECIPE
Real Southern Pound Cake Recipe
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.
INGREDIENTS
- 1 pound (four sticks) Land O'Lakes Butter
- 3 cups sugar
- 6 eggs
- 3 Cups all-purpose flour
- 1 cup heavy cream
- 1 tsp pure Vanilla Extract
- 1/2 tsp almond extract
- 1/4 tsp. butternut flavoring (optional)
INSTRUCTIONS
- Cream 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.
- Begin adding eggs one at a time, beating well after each addition, for about a minute.
- Begin to add flour one cup at a time, alternately with cream. Beginning and ending with flour.
- Stir in the flavoring.Pour in a greased and floured tube pan.
- Put 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.
Now this cake is the real deal. I can't wait to try it. :~)
I think the "light" reference refers to lower calorie,lower fat receipes. I would never make a pound cake with anything other than real butter, unlike some "light" receipes that call for butter substitutes to lower fat, or all egg whites to reduce fat and calories.
Actually, the name doesn't "denote" that the cake is heavy; it's a reference to the original basic recipe, a cake made from a pound each of flour, butter, eggs, and sugar.