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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

bundtcakepancover.jpeg
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Recipes are like stories; they can change from person to person.  Everyone has their idea of how a recipe should be, even

 

 

though it may have changed from the original.  We will never know the true author of the original recipe, regardless of

 

 

what some may say.  That's why I go back and look through the oldest cookbooks that I can find.  Sometimes it's not the

 

 

recipe in the books that I find, but the tiny pieces of handwritten recipes and newspaper articles that are stuck within

 

 

the pages.  That's where the real story is, finding those simple Southern recipes.      -Mac

Copyright © 2025 Laura Lee Alice, LLC. All rights reserved.

LAURA LEE ALICE COOKS

 

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