my best pound cake
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.
prep time
15 Min
cook time
1 Hr 10 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2 sticks butter, room temperature
- 2 cups sugar
- 5 large eggs, room temperature
- 1/2 cup sour cream
- 1 box dry instant vanilla pudding
- 2 cups all purpose flour
- 2 teaspoons real vanilla extract
How To Make my best pound cake
-
Step 1Preheat oven to 350 degrees. Spray a bundt cake pan with cooking spray (I use the kind with flour already in it).
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Step 2Cream 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. -
Step 3Bake 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.
-
Step 4Drizzle 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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