Easy Kentucky Pound Cake
|1 1/2 c||butter,softened|
get recipes @ goboldwithbutter.com
|2 1/2 c||granulated sugar|
|5 large||eggs,room temperature|
|3 c||all purpose flour|
|3/4 tsp||baking powder|
|1 c||milk(i have also used sour cream)|
|1 tsp||vanilla extract|
|3/4 tsp||almond extract( or lemon...or just use a total of 1 3/4 teaspoon vanilla and omit the almond|
|1 1/2 c||confectioners' sugar|
|2 Tbsp||plus 1 1/2 teaspoons milk|
|place ingredients into small bowl and whisk until well blended.|
Pinched by JoeJoestrisha, and 184 more.
East Hampton, NY (pop. 1,083)
Member Since Jun 2011
This is one of my best pound cake recipes...it came attached to either a Wilton bundt or fluted cake pan YEARS ago...it is EASY,rich,dense and moist.
Preheat oven to 325* and grease and flour pan(bundt or fluted). I am told it makes 2 nice loaf cakes as well.
ALL ingredients should be at room temperature.
Cream butter and sugar until light and fluffy.
Add eggs,one at a time, mixing well after each one.
Sift 3 cups of flour with baking powder and salt.
Starting with flour mixture,add alternately flour mixture and milk.
Mix in extract(s).
Pour into prepared pan. Bake for about 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes and then turn out on rack to cool. If glazing let the cake cool completely first.
I made this cake today and I needed to cook it for one hour and 15 minutes...so make sure you test with a toothpick :o)