This is an easy two step pound cake recipe. Pound cake is an annual family tradition as a dessert in our family. We always serve it with Peppermint Stick Ice cream and I have to say it is the highlight of the holiday season! If you have never tried the combination you MUST.
I highly recommend Swan’s Peppermint Ice Cream as it is my favorite brand, Edy’s also makes a good variety. Another great idea would be this Fresh Blueberry Sauce/Topping.
This two step pound cake is simply delicious! Perfect for any holiday or celebration.
There’s a reason pound cakes have become synonymous with the South: They’re easy and oh-so-good. You won’t need to spend hours in the kitchen to make this delightful dessert that just so happens to double as a breakfast food. As long as you have a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment you’ll be well on your way to a fantastic pound cake in record time.
Ingredients
4 cups all purpose flour
3 cups sugar
1 pound butter real butter
3/4 cups milk
6 eggs
2 tsp. vanilla
Instructions
Recipe Notes
This two step pound cake is simply delicious! Perfect for any holiday or celebration.
Can I use cake flour??
Can I use cake flour for the cake that is what I use for all of my cake
Is butter melted or softened at room temperature?
What type of milk
Salted or unsalted butter?
Needed answers to these questions also
A pound of butter? Is that correct?
Preparation of the cake step by step please
It’s baked or fry?
The cake is easy to cook and tastes ok. Next time I’ll add an extra cup of sugar.