Dearest loves cake. When we go to weddings, he always looks forward to the cake, especially if it is good cake. Most of the time, it is a type of pound cake. I found this recipe that would make a wonderful wedding cake – to me, it is the best pound cake recipe.
Beat that Butter!
What makes this recipe so good is actually in part as to how you work with the ingredients and put them together. The first thing you do is to beat that butter. You need to beat it up to seven minutes or more until it is light, very light and fluffy. This step incorporates air into the butter.
Gradually Add that Sugar
Three whole cups. You simply add the sugar slowly, patiently in a stream incorporating it with the butter – the mixture will get lighter and fluffier as you go.
Add Your Eggs
Six whole eggs – at room temperature. Add them one at a time mixing at medium speed just until the yolk is blended.
Alternate Flour and Milk
Beginning and ending with the flour, lightly sifted, gently incorporate the flour and the milk alternating between ingredients – just until well blended.
Now add your flavoring – the vanilla and the almond extract
Bake and Cool
The cake will bake for an hour and forty minutes. You’ll need a long wooden pick to determine if the center is done. Allow your cake to cool in the pan for fifteen minutes then on a baking rack until completely cool.
The Best Pound Cake Recipe
- 1 lb. butter softened at room temperature
- 3 cups sugar
- 6 large eggs
- 4 cups all-purpose flour lightly sifted
- 3/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
In the bowl of an electric mixer, beat the butter until light in color - approximately seven minutes.
Gradually add in the sugar beating into the butter mixture until light and fluffy.
Add the eggs one at a time until the yolk is incorporated into the butter-sugar mixture.
Beginning with the flour, add to the butter mixture on low speed. Alternate by adding the milk slowly and ending with the flour. Add the extracts and mix thoroughly.
Preheat the oven to 300 degrees. Grease and flour a 10-inch tube pan. Spoon in your batter and bake. Insert a long wooden pick into the center of the cake to determine if done. Remove and allow the cake to cool in the pan for 15 minutes. Making sure the sides are clear of the pan (you can run a thin knife along the sides outside and inside) up turn the cake onto a cooling rack and allow to cool completely. Garnish with fruit or whipped cream - or as you desire.
Cooking times may vary, depending upon your ovens. Generally cooking time can be up to or just over an hour. Begin checking for doneness - in the center at around 45 minutes into cooking time. When the wooden pick or knife comes out clean - your cake is done. Enjoy!
We love this cake with fresh fruit, you can garnish your cake however you wish. This recipe would also make a wonderful wedding cake.
As you know, I do enjoy tea time – this is a perfect, light cake for that beautiful, restful hour.