Posted on 09 December 2012
There’s a stack of recipes sitting in a pile, waiting to be written down and/or updated. I tend to print them off and then keep writing notes all over the pages. This means everything is covered in scribbles and all manner of cooking ingredients splattered liquids. Someday — somehow — I’d love to figure out a way to organize things.
I’ve had this recipe for awhile and it has always been a favorite. Through experience I’ve found a few things out: all-purpose flour and cake flour are not interchangeable in this recipe; make sure you sift the flour, and; this tastes amazing toasted.
Let me repeat that last point: this tastes
- Pound Cake
- 4 cups confectioner’s sugar
- 3 sticks (softened) butter or margarine
- 6 large eggs
- 3 cups cake flour
- 1 tbsp vanilla extract
- 1/4 cup milk
- Pre-heat oven to 325°. Grease and flour bundt pan.
- In large, deep-sided bowl, cream butter and sugar.
- Beat in eggs, one at a time.
- Sift flour into mix, adding 1/3 at a time, alternating with 1/3 of milk. End with flour.
- Bake for 1 hour and 25 minutes. After baking DO NOT OPEN OVEN for at least 1 hour!
This variation came about when Colleen had 4 egg yolks leftover (she baked another cake which needed the whites). This version is a bit denser and won’t rise as much but it’s still tasty. Baking in the loaf pan slices of this cake relatively easy to toast.
- 2 cups confectioner’s sugar
- 1 1/2 sticks (softened) butter or margarine
- 4 egg yellows
- 2 whole eggs
- 1 1/2 cup cake flour
- 1/2 tbsp vanilla extract
- 1/4 cup milk
- Pre-heat oven to 325°. Grease and flour loaf pan.
- Follow directions (above) for mixing ingredients.
- Bake for 1 hour and 10 minutes. Again, after baking DO NOT OPEN OVEN for at least 1 hour!
Final note: I’ve tried doing variations using lemon juice and lemon extract (replacing the vanilla and/or milk) but they haven’t quite worked out. I may do some more tinkering but, right now, this recipe is a favorite without any tweaks. Enjoy!