Wednesday, February 12, 2014
My All Butter Pound Cake
Butter Pound Cake
This is simply the best butter pound cake recipe.
2 sticks of softened butter
1- 2/3 cup of sugar
2 cups of flour
3/4 teaspoon of salt
teaspoon of vanilla extract
Preheat the oven to 325
The recipe is for a 9x5 loaf pan. (Pictured is bundt pan with the recipe doubled.) Which ever way you make this generously butter the pan and lightly flour it.
In a mixing bowl start whipping the butter. As the butter gets creamy add the sugar and whip for 3 minutes until well blended. Crack each egg open and put in a cup. (This way you can discard any small pieces of egg shell before it gets in the batter.)
Now add the eggs 1 at a time to the butter and sugar while it is blending. Add the vanilla and the salt with this as well then add the flour and blend until mixed well. The batter will need to be spooned into the baking pan. Do not fill the pan to the top because it's going to rise quite a bit. I recommend leave an inch from being full.
Then bake for 1 hour and 15 minutes or until you stick a toothpick in it and it comes out clean.
Now if you have batter left make a cupcake or
do like I do, give it to the whoever in hanging around in the kitchen waiting to eat the batter! Yeah I said it!
After the cake is ready. Let it rest and cool for 10 minutes. For some odd reason in my home it is always cut before then.......uhhh let's say for quality control!
After that gently turn on to a rack and remove the pan slowly and cool for another 10 minutes before you move it to your serving dish.
Would go great with some coffee from