Return to Content

Easy Pound Cake

Easy Pound Cake
1 vote, 5.00 avg. rating (89% score)
by

Yield: 10 to 12 servings

We think you'll enjoy this classic pound cake, and baking it in the bundt pan makes for an attractive presentation. If you're not fond of almond flavoring, omit that and increase the vanilla to 1-1/2 teaspoons.

Ingredients:

  • 1/2 pound (2 sticks) butter, at room temperature
  • 1/2 pound (1 cup plus 2 heaping tablespoons) white sugar
  • 1/2 pound (4 large) eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 pound (2 scant cups sifted) all-purpose white flour
  • 1 teaspoon baking powder
  • Confectioners' sugar

Instructions:

Preheat the oven to 325 degrees F. Butter a bundt pan.

Cream together the butter and sugar. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and almond extracts. Sift together the flour and baking powder. Add to the creamed mixture and beat until well blended. Spoon into the prepared pan.

Bake for 50 minutes or until a tester inserted near the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Dust with confectioners' sugar just before serving.

Updated Thursday, May 23rd, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350