One of my fondest memories of my mom was helping her in the kitchen. I was happy to do whatever she wanted, whether it was fetching ingredients from the pantry or fridge, stirring a bowl of something sweet or washing the dishes. Now I love to bake, but not so much so the dishes! One of my favorite sweets on a plate is my Traditional Pound Cake Recipe From Scratch. It is a recipe passed down from my grandmother. And yes, it IS that good!
I am happy to eat my Traditional Pound Cake Recipe From Scratch with strawberries, whipped cream, a lemon glaze, a fruit compote or plain. Nothing beats that rich and buttery flavor. How do you like to eat your pound cake? Do you like toppings or have it plain? This dessert is the perfect end to a delicious meal like my Best Meatloaf on the Planet recipe. It is a combination my family anticipates just about every week!
Why use a boxed mix when you can this mouth watering Traditional Pound Cake Recipe From Scratch? I bet you have most of the ingredients in your pantry and fridge. When you are making this recipe, you can use either a loaf or a bundt pan. For me, I will use prefer a silicone bundt pan. I prefer these pans because they bake evenly, the recipe pops right out and they clean up like a dream. While you read over this recipe, I think I will get myself a slice of this amazing pound cake! Enjoy!
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- Heat the oven to 350 degrees. Grease and flour two standard loaf pans.
- Cream the butter and 2 cups of the granulated sugar in the bowl for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
What is your favorite way to eat pound cake? Plain or with a topping? Which topping?