Butter Pound Cake

Butter Pound Cake

145

"This is a real rich pound cake which is tasty alone or with ice cream or a fruit topping such as peaches."

Ingredients

2 h {{adjustedServings}} servings 532 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
  2. With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
  3. Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
  4. Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
  5. Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.
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Reviews

145
  1. 170 Ratings

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This is probably one of the best if not the best pound cake recipe I have ever made. I have made cream cheese, sour cream, buttermilk, etc and whipping cream still seems to be the best to me. ...

This is a very deceptive recipe and should be taken off the list. I am a very good baker, but this recipe is the worst I've ever prepared. If you want a good pound cake recipe, see the "Cream C...

Oh, my goodness . . . . talk about exceptional! This cake is so incredibly good! I baked one and got such an awesome response that I immediately baked two more!