This home made pound cake recipe is buttery and rich with the flavor of shortbread cookies, but still tender and light as a feather. The first time I made it for my family it came out good and they loved it. I made this for Xmas dinner dessert and it tasted wonderful!!! Everyone enjoyed it, when you take the cover off the cake pan, the aroma is heavenly and moist.
I actually used this recipe to make a Bundt cake, you could also tailor this for any occasion. Red or pink hearts for Valentines Day, a green shamrock for St Patrick Day, bunnies for Easter, pumpkins for Thanksgiving.
Here’s The Ingredients
3 1/4 cups white sugar, 3/4 pound unsalted butter (at room temperature), 6 extra large eggs (at room temperature), 2 tsp pure vanilla extract, 3 cups all purpose flour, 1/2 tsp baking powder, 1/2 tsp salt, 1/4 tsp ground nutmeg, 1 cup 1% milk.
Cooking Directions
Preheat oven to 325 degrees, grease and flour Bundt cake pan. Place sugar and butter in large mixing bowl, cream together using a hand mixer on medium speed until light and fluffy about 5 minutes. Add eggs one at time beating for 45 seconds after each addition. Add vanilla extract and beat for 30 seconds.
Combine flour, baking powder, salt, nutmeg in a medium bowl. Add 1/2 of the ingredients to the butter and egg mixture, mixing on low speed until just blended. Add a 1/2 cup of milk beat on low speed until blended. Scrape sides of the bowl with a spatula between each addition. Repeat with remaining dry ingredients and milk.
Pour batter into the prepared baking pan. Filling no more than 2/3 full, smooth the top with a spoon or spatula. Bake in preheated oven. Until a toothpick inserted into the center come out clean and the cake is just starting to pull away from the sides of the pan, about 1 hour and 25 minutes. Remove from the oven and allow to cool for about 15 minutes before inverting onto a plate. Allow to cool completely before serving.
This is what a friend said about my pound cake recipe. I made this recipe exactly the way it is written except I put one pound of butter instead of 3/4 pound I weighed or s pound and forgot it calls for 3/4… oh well, it came out a bit dense but still soft and delicious, I’m really glad I kept the nutmeg in and didn’t substitute with cinnamon because it gives it a gorgeous cake donut flavor that I love. It’s a very subtle background aroma. I had enough to make one 9 inch round and one 6 inch round. I plan to make trifle with it and maybe strawberry shortcake since I have extra.
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