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?