Desserts

Best Pound Cake Ever

This recipe has been around for years under various names. It is lighter in texture than most pound cakes and doesn't contain any leavening agents. I love it with strawberries and whipped cream. Preheat your oven and prepare your pan before starting to make this cake.

Best Pound Cake Ever Serves 10 to 12

Ingredients

• 1 pound of butter, room temperature

• 3 cups of sugar

• 6 eggs (large is best)

• 4 cups of all-purpose flour

• ¾ cup of whole milk

• 1 tsp of a good vanilla (see my recipe here)

• 1 tsp of a good almond extract (I prefer Amaretto)

Preheat oven to 300°F. You will need a greased* and floured 10-inch

tube or bundt pan.

Instructions

1. In a large mixing bowl, beat the butter until it's light and creamy. With my large mixer, it takes about 5 minutes on medium speed.

2. Gradually add the sugar until the mixture is light and fluffy. The mixture will lighten as it's beaten.

3. Add the eggs, one at a time, beating until you can't see the yolk.

4. Using low speed, add the flour, alternating it with the milk, just until it's incorporated after each addition, ending with the flour. The mixture should be smooth and free of lumps. Stir in the extracts as you scrape the bowl and stir the batter.

5. Pour the batter into the prepared pan; smooth the top. Bake for 100 minutes (1 hour, 40 minutes) until long wooden pick or cake tester comes out clean; cool on rack for 15 minutes. Remove from pan, leave upside down and finish cooling on rack. Store in an airtight container.

*Check out our recipe for pan release.

Tips

• This cake is sooo good with fresh fruit and whipped cream!

• Check out the pan that made this cake. Perfect serving slices

each time.

KEYWORDS

best pound cake ever, best pound cake

LAURA LEE ALICE
COOKS

Best Pound Cake Ever Serves 10 to 12

Ingredients

Instructions

1. In a large mixing bowl, beat the butter until it's light and creamy. With my large mixer, it takes about 5 minutes on medium speed.

2. Gradually add the sugar until the mixture is light and fluffy. The mixture will lighten as it's beaten.

3. Add the eggs, one at a time, beating until you can't see the yolk.

4. Using low speed, add the flour, alternating it with the milk, just until it's incorporated after each addition, ending with the flour. The mixture should be smooth and free of lumps. Stir in the extracts as you scrape the bowl and stir the batter.

5. Pour the batter into the prepared pan; smooth the top. Bake for 100 minutes (1 hour, 40 minutes) until long wooden pick or cake tester comes out clean; cool on rack for 15 minutes. Remove from pan, leave upside down and finish cooling on rack. Store in an airtight container.

*Check out our recipe for pan release.

Tips

Follow LAURA LEE ALICE COOKS on Instagram

​Best Pound Cake Ever Serves 10 to 12

Ingredients

Instructions

1. In a large mixing bowl, beat the butter until it's light and creamy. With my large mixer, it takes about 5 minutes on medium speed.​​

2. Gradually add the sugar until the mixture is light and fluffy. The mixture will lighten as it's beaten.

​​3. Add the eggs, one at a time, beating until you can't see the yolk.

4. Using low speed, add the flour, alternating it with the milk, just until it's incorporated after each addition, ending with the flour. The mixture should be smooth and free of lumps. Stir in the extracts as you scrape the bowl and stir the batter.

​​5. Pour the batter into the prepared pan; smooth the top. Bake for 100 minutes (1 hour, 40 minutes) until long wooden pick or cake tester comes out clean; cool on rack for 15 minutes. Remove from pan, leave upside down and finish cooling on rack. Store in an airtight container.​​​

​

*Check out our recipe for pan release.

Tips

Follow LAURA LEE ALICE COOKS on Instagram

Best Pound Cake Ever Serves 10 to 12

1. In a large mixing bowl, beat the butter until it's light and creamy. With my large mixer, it takes about 5 minutes on medium speed.

3. Add the eggs, one at a time, beating until you can't see the yolk.

5. Pour the batter into the prepared pan; smooth the top. Bake for 100 minutes (1 hour, 40 minutes) until long wooden pick or cake tester comes out clean; cool on rack for 15 minutes. Remove from pan, leave upside down and finish cooling on rack. Store in an airtight container.