Full Pound Pound Cake
This really is a Pound Cake. The recipe is easy to remember because you use a pound of butter and a pound of sugar. Yep, you read it correctly. That's 4 sticks of butter and 2 1/4 cups of sugar. You can't go wrong with ingredients like that. Can you?
This is another one of those recipes that you can experiment with. I've always baked my pound cake in a tube pan. That's just the way my mother taught me. But, a loaf pan will do just as nicely. You can miniaturize your pound cakes with KitchenEtc.com's KitchenAid Mini Loaf Molds.
Ingredients
| 3 cups | flour |
| 6 | large eggs |
| 1 lb | butter, softened |
| 1 lb | sugar |
| 2 tsp | vanilla extract |
| 1/2 tsp | salt |
| 1/2 cup | buttermilk |
| 1/2 tsp | baking soda |
| 1 tsp | baking powder |
Preheat the oven to 325 degrees.
Grease and flour standard tube cake pan.
Cream together 4 sticks of butter and 2 1/4 cups of sugar.
Add eggs and blend well.
Mix together the flour, baking soda, and baking powder and salt in
a large bowl.
Add dry ingredients to butter mixture; alternating with buttermilk.
Add vanilla.
If the mixture is a little thick just add a touch more buttermilk.
Beat well to remove all lumps.
Pour into tube pan.
Bake at 325 for about 1 1/4 hours.
Try not to open the oven door until you think it's ready. You can cause
the cake to fall.
Take a look at it after about 1 hour.
Test with wooden tooth pick.
Allow the cake to cool 15 or 20 minutes in the pan.
Run knife between cake and pan and ease the cake out of the pan.
