Old-Fashioned Pound Cake
Pan: 10" tube, well-greased and floured
Preheat oven: 325°F
Baking time: 1 1/4 - 1 1/2 hours
4 c. cake flour, sifted before measuring (1#)
1/2 tsp. salt
2 c. unsalted butter (1#)
2 c. granulated sugar (1#)
10 whole e-g-g-s (1#)
1 tsp. vanilla extract } or use 2 tsp. vanilla extract
1 tsp. almond extract }
Sift flour and salt together. Place butter and sugar in mixing bowl. Cream together until light and fluffy. Add whole e-g-g-s, one at a time, beating thoroughly between each addition. If using an electric mixer, do not stop the mixer while adding e-g-g-s. Add half of the sifted flour/salt. Beat about 1 minute. Add remaining flour/salt and the flavorings. Beat about 1 minute. Use a rubber spatula to collect all flour from sides of mixing bowl. Pour into a well-greased and floured tube cake pan. Bake. Remove from pan immediately after removing from oven. Cool on a cake rake.
Serving Note: Great with fruit or ice cream. This cake freezes well.
Note: Short on unsalted butter? Substituted butter-flavored shortening instead.
Note: Instead of using the tube cake pan, use a 9" cheesecake springform pan plus a 9" round cake pan.
Note: If you don't have cake flour you can substitute all-purpose flour. For each 1 cup cake flour needed, use 1 cup minus 2 Tablespoons of all-purpose flour instead.
Pan: 10" tube, well-greased and floured
Preheat oven: 325°F
Baking time: 1 1/4 - 1 1/2 hours
4 c. cake flour, sifted before measuring (1#)
1/2 tsp. salt
2 c. unsalted butter (1#)
2 c. granulated sugar (1#)
10 whole e-g-g-s (1#)
1 tsp. vanilla extract } or use 2 tsp. vanilla extract
1 tsp. almond extract }
Sift flour and salt together. Place butter and sugar in mixing bowl. Cream together until light and fluffy. Add whole e-g-g-s, one at a time, beating thoroughly between each addition. If using an electric mixer, do not stop the mixer while adding e-g-g-s. Add half of the sifted flour/salt. Beat about 1 minute. Add remaining flour/salt and the flavorings. Beat about 1 minute. Use a rubber spatula to collect all flour from sides of mixing bowl. Pour into a well-greased and floured tube cake pan. Bake. Remove from pan immediately after removing from oven. Cool on a cake rake.
Serving Note: Great with fruit or ice cream. This cake freezes well.
Note: Short on unsalted butter? Substituted butter-flavored shortening instead.
Note: Instead of using the tube cake pan, use a 9" cheesecake springform pan plus a 9" round cake pan.
Note: If you don't have cake flour you can substitute all-purpose flour. For each 1 cup cake flour needed, use 1 cup minus 2 Tablespoons of all-purpose flour instead.
Last edited:
