Pound Cake Recipe- A Classic Southern Favorite Recipe 

This easy-to-make pound cake is SO moist and tasty! You can eat it straight or with berries and cream on top.

Ingredient

– 3 sticks unsalted butter, softened (339g) – 3 cups sugar (600g) – 5 large eggs, room temperature – 3 cups all purpose flour, (not self-rising) (375g) – ½ teaspoon baking powder (2g) – 1 cup whole milk (235g) – 2 teaspoons vanilla extract (8g) – 1 teaspoon lemon extract (optional) (4g)

Butter and flour a tube pan.Bring the oven rack down to the next-to-bottom position. Warm the oven up to 350 degrees.

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Direction

Mix the flour and baking powder in a separate basin and put aside.Using the paddle attachment in your mixer, cream the butter and gradually add the sugar until light and fluffy, 3–5 minutes.

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After adding each egg, mix to integrate.Add vanilla and lemon extract to l cup milk. Alternate adding flour and milk to butter, sugar, egg mixture. Start and finish with dry ingredients. I add dry three times and milk twice.

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For one hour and ten minutes, or until a toothpick comes out clean, bake at 350ϺF.About 8 cups of batter are made this way.It should cool in the pan for about 10 minutes before being taken out and put on a wire rack.

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This is the recipe we use in our show about petit fours too! We use an 11x15-inch pan for petit fours so that the cakes are nice and short, about 1 and a half inches high.

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also see

also see

Lemon Raspberry Swirl Pound Cake Recipe