Pound cake, with its rich, moist and buttery flavor, is a favorite of many. A homemade pound cake just blows away the competition when it comes to comparing it to a cake mix from a box. This cake is so named because its original formulation required a pound of butter, a pound of flour, a pound of sugar and a pound of eggs. Most iterations of a modern pound cake have different proportions, but the deliciously dense and velvety texture still remains the same, thanks to the way the cake is mixed together.
Things You'll Need
Preheat your oven to 325 degrees. Grease your cake pan and sprinkle some sugar into the pan until it is completely covered.
Cream the butter and sugar together by beating them for at least five minutes. Beat until the mixture is smooth and free of lumps.
Slowly add the eggs one by one. Beat until the eggs are completely incorporated.
Add the flour 1/2 cup at a time, and slowly add the milk while you add the flour.
Add the vanilla. Beat until incorporated.
Pour the batter into the prepared pan.
Bake for one hour or until a knife inserted in the middle comes out clean. Let the cake cool for about 15 minutes before transferring it.
References and ResourcesFood Network; Mama's Pound Cake Recipe; Paula Deen
Joy Of Baking; Pound Cake Tested Recipe & Video