My Best Pound Cake

2
Cindy Minney

By
@nothinlikesweets

This Pound Cake was my Grandmother Beckner's recipe. I remember many a Sunday when we would walk in her house and this would be setting on the counter waiting till we finished lunch. Her house always smelled so good. I always get rave reviews whenever I bring this to a gathering.

Rating:

★★★★★ 1 vote

Comments:
Serves:
12
Prep:
15 Min
Cook:
1 Hr 10 Min
Method:
Bake

Ingredients

  • 2 stick
    butter, room temperature
  • 2 c
    sugar
  • 5 large
    eggs, room temperature
  • 1/2 c
    sour cream
  • 1 box
    dry instant vanilla pudding
  • 2 c
    all purpose flour
  • 2 tsp
    real vanilla extract

How to Make My Best Pound Cake

Step-by-Step

  1. Preheat oven to 350 degrees. Spray a bundt cake pan with cooking spray (I use the kind with flour already in it).
  2. Cream together butter and sugar, add eggs 1 at a time till well incorporated. Add sour cream and pour box of dry instant vanilla pudding directly into mixture. Add flour slowly, scrape sides to combine well and add vanilla extract. Pour into Bundt Cake pan.
  3. Bake at 350 degrees for 1 hour and 10 minutes. When done, remove from oven and let cool for 15 minutes, remove from pan and continue to allow to cool for an additional 15 minutes.
  4. Drizzle with glaze or sprinkle with confectioners powdered sugar. Also, great to top with Strawberries and whip cream. I like it plain, warm from the oven.

Printable Recipe Card

About My Best Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American




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