Search thousands of recipes reviewed by home cooks like you.

My Pound Cake

My Pound Cake

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
ARVILLALAR

ARVILLALAR

This cake is absolutely delicious. Don't over-mix. I even use cold ingredients. Batter looks like smooth whipped butter. This recipe was given to me by a co-worker. If you like it just call it your 'My Pound Cake'.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 30.9 g
  • 47%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 144 mg
  • 48%
  • Sodium:
  • 255 mg
  • 10%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and butternut extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MECHELLE09
25

MECHELLE09

2/20/2003

I really cant cook. There I said it. I was skeptical making this because everything else I make will sit there until I eventually throw it away or my toddler decides he'd rather eat SOME. This cake was GONE within two days. TWO days. I couldn't believe it came out of my kitchen. If you really want to show off, add a tablespoon of lemon extract, rum extract, butter extract, vanilla extract and coconut extract. I still can't believe this cake tasted that dayum good. And I can't cook (which my husband reminds me of in subtle ways)

luv2bakecookies
15

luv2bakecookies

3/5/2008

I didn't use cake flour (simply because I didn't have it.) and I used powwdered sugar instead. I also increased the baking powder to 2 tsp and added 1 tsp of salt. It was really moist and just perfect.

lenoirlady
12

lenoirlady

3/22/2005

I enjoy vintage recipes and whether or not you are aware of it - this is as close as you to get to the old "one pound of all ingredients" found in old recipe books. Thank you, Arvilla, for reminding me to make this cake once again! Wonderful flavor.

More reviews

Similar recipes

ADVERTISEMENT