Grandma’s Classic Butter Pound Cake Recipe: A Simple Old-fashioned Dessert | Cakes/Cupcakes

In some cases the most effective issues in life are basic, and I think this applies to cooking and baking. I treasure the recipes that are handed down from generation to era, from pal to buddy and neighbor to neighbor. I appreciate to assume of all the folks who have built what I’m earning, following the identical recipe, making use of the very same elements, seeking at the same light recipe card. I like to think about all the households at all the kitchen tables above the decades having fun with the exact evening meal or dessert.

Something else I enjoy about more mature, additional classic recipes are the straightforward ingredients and instructions. For occasion, you likely already have the ingredients for this vintage pound cake recipe on hand. As opposed to some extra contemporary recipes, this 1 doesn’t call for salt, baking powder or any flavoring (you might add extra elements, if wished-for, but it is not important). The only “equipment” desired is an electric powered mixer. No extravagant, high priced kitchen appliances desired for this typical pound cake recipe!

Just follow the easy guidelines and you will end up with a scrumptious, buttery, fluffy classic pound cake like grandma applied to make. If you’d like to include a flavoring to the cake batter, vanilla, almond or lemon extract perform properly, or think about some fresh lemon or orange zest. Serve slices of this vanilla pound cake with whipped product, berries or your favorite toppings. Thanks, grandma!

Delicacies: American

Prep Time: 20 minutes

Cook dinner Time: 60 minutes

Whole Time: 1 hour and 20 minutes

Servings: Helps make 2 loaves

Substances
- 
- 3 cups granulated sugar
- 2 cups butter, softened
- 6 large eggs
- 4 cups all-reason flour
- 2/3 cup milk






Here’s how to make it:
- 
- In a massive bowl with an electrical mixer, product jointly sugar and butter on medium speed till mild and fluffy. Conquer in eggs one particular at a time, mixing properly right after each and every more egg. (Add extract or zest in this article, if wanted.) Beat in flour and milk alternately, mixing until eventually just merged. Pour the batter similarly into two greased 9×5-inch loaf pans that have been lined with parchment paper.
- Bake in a preheated 350-diploma F oven for about 1 hour or till a toothpick inserted into the heart of the cakes comes out clean up.
- Carefully operate a butter knife all around the edges of just about every pan to loosen cake from the sides. Let the cakes to neat in the pans for about 10 minutes, then invert and take away parchment paper. Cool cakes fully on wire racks.




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