Best Pound Cake

Wood shop, metal shop, sewing and home ec. In junior high, I took a quarter of each. I haven’t made a trowel or wood carving since then, but I do think some of those baking lessons paid off. Mrs. Johnson (was that her name???) gave us an assignment to bake something at home.

I perused my mother’s cookbooks and found an easy recipe. Pound cake. Even though I forgot the vanilla, my teacher admired the wonderful taste and texture. And I learned that I could bake! Years later I found what is still the Best Pound Cake I have ever made. I promise!

When Epicurious became my primary recipe tool about 2 decades ago, I discovered Elvis’ Favorite Pound Cake. Cream and cake flour give it a marvelous crumb. With all the fabulous seasonal berries, it is a wonderful spring and summer dessert. Make sure to whip this Best Pound Cake for your next gathering but take note that it’s delicious any time of year. Try it with a sauce made of frozen raspberries in the winter or just with a dusting of powdered sugar. You won’t be disappointed.

  • 3 cups sugar
  • 2 sticks butter, at room temperature, plus more for greasing the pan
  • 7 eggs, at room temperature
  • 3 cups cake flour, sifted twice
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 2 teaspoons vanilla

  1. Butter and flour (or use a flour and oil cooking spray like Baker’s Joy) a 10-inch tube or Bundt pan (do not use a 2 piece angel food cake pan).
  2. Cream butter and sugar, using paddle attachment if using a stand mixer. Beat on medium high for 5 minutes.
  3. ..........................................

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