Pound Cake

Traditional Pound Cake is made with equal parts butter, sugar, eggs, and flour. Anything else is just a variation! Why do they call it pound cake? Pound cake gets its name from the weight of each of the ingredients needed…

Preheat oven to 325 and grease and flour your cake pan.

3 sticks of softened butter ( I prefer salted)

3 cup cake flour

3 cup sugar

6 large eggs (room temperature)

1/2 pint of heavy cream

1/2 tsp. of pure vanilla extract ( or almond, rum, lemon, caramel, etc. extract if you like)

Cream the sugar and butter in a large mixing bowl on medium speed. Reducing to low speed,

add eggs one at a time making sure they are completely mixed before adding each egg.

Add your cake flour and the whipped cream, alternately (adds a little cream, add a little flour, repeat)

Pour your batter into the cake pan. Bake your cake for 1-1.5 hours or until your toothpick placed

in the center of the cake comes out clean. Remove from oven and place it on a cooling rack until

thoroughly cool and then serve.

Tips:

* You can add 1.5 teaspoons of whatever extract if you want a deeper flavor.

* I do this recipe in a bundt pan. You can do it in a loaf pan if you’d like.

* For a glaze to top the cake try this : 2 cup powdered sugar, 1/2 stick of butter (melted),

2 tbsp. of milk or heavy cream, whatever extract or liquor you prefer. Mix the sugar and the melted butter together with the milk/cream until it’s lump free. Add your extract or liquor (1/2-1 tsp depending how intense you want the flavor) and mix. Add milk/cream 1/2 tsp at a time if it’s too thick and you want it thinner. Wait until the cake is cooled to drizzle it on the cake. I suggest you wait until the cake is cooled to make the glaze.

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