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Thursday, April 18, 2013

Old Fashioned Pound Cake w/ Video

Yield: 1 bundt pan or 2 - 9" x 4" loaf pans

This Old Fashioned Pound cake is just like the pound cake grandma used to make. A subtle hint of vanilla and almond intensifies the buttery flavor, and the texture is just as perfect as it tastes!

Video tutorial below!


  • 3 cups sugar
  • 1 pound butter soft
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 4 cups all purpose flour
  • 1 c. milk (see video)
  • Additional butter for coating pan(s)
  • Additional flour for coating pan(s)


  1. Preheat your oven to 325 degrees F for bundt pan, or 350 degrees F for loaf pans.
  2. Coat your pan(s) with butter, then a thin layer of flour, and set aside.
  3. Be sure before you begin that your butter and eggs are at room temperature.
  4. Begin by mixing your butter and sugar until smooth and fluffy. I use a kitchenaid stand mixer and let it go for 3 - 5 minutes.
  5. Once your butter is fluffy, add eggs and extracts. Continue mixing until completely combined.
  6. Begin adding flour and milk, alternating a bit at a time while your mixer runs until all flour and milk is incorporated,smooth and creamy.
  7. Pour into pan(s) and spread top(s) evenly.
  8. Bake for an hour and 20 minutes for bundt pan or 45 minutes for loaf pans. The time may vary and is only a round estimated point to check with a toothpick to be sure it is done! 
  9. After baking, let rest for 15 minutes, and remove from pan(s). Cool completely before icing if you choose to ice it!
  10. Icing would consist of powdered sugar and water with clear vanilla extract. I do mine a little thicker for a better drip off the cake!


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