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Pound Cake
Description
The first time I made this cake on my own I was 12 yrs. old. I think my mother did a great job by teaching me this recipe.You can never go wrong! Try it and let me have your feed back.Ingredients
At a glance
Dessert/ Sweets
Serves
12-14 Slices
- 1 lb butter
- 8 eggs
- ½ cup evaporated milk
- 1 lb granulated sugar, then minus 2 tablespoon sugar (after you weigh sugar take away 2 tablespoon sugar) for folks who don’t like a lot of sugar, (optional)
- 1 lb all-purpose flour
- 2 tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon pure vanilla essence
- ¼ teaspoon grated nutmeg
- 1/8 teaspoon ground cinnamon
- 1 tablespoon lemon zest (grated skin of lemon)
- 1-12 cup capacity Bundt baking pan
- 1 5 oz. tin Baker’s Joy (The original No-Stick Baking Spray with Flour) (optional)
Methods/steps
- Place oven rack (shelf) in middle of oven (this cake needs to bake in middle of oven)
- Preheat oven to 325 degrees F (165 degrees C).
- Grease and flour baking pan. Or spray baking pan with Baker’s Joy (The original No-Stick Baking Spray with Flour) and set aside
- Measure milk and add lemon zest and vanilla, and set aside
- Add dry ingredients in a large bowl; flour, nutmeg, cinnamon, salt, and baking powder and sift through a sieve, sieving 3 times, and set aside
- With an electric mixer, cream butter and sugar until fluffy. While creaming sugar and butter, add eggs, one at a time.
- Also, while sugar and butter is creaming. Add milk mixture 3 times in 3 equal portions
- When creaming is done – (You can know when creaming is done, if you can barely feel sugar grains with the tips of your fingers and the mixture looks fluffy)
- Introduce dry ingredients, about ¼ cup at a time to creamed butter and eggs, a little at a time, until all flour and cream is mixed in well.
- Pour batter into prepared pan.
- Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure or tooth pick comes out clean or you can see cake is away from edges of baking pan.
- Sit for 2 minutes
- Then immediately turn out on cake rack to cool.
Reviews
Comment by Buffet Queen ,
Monday, 19 October 2009
I tried this recipe out and it was simply delicious!!! I will use it again for the up-coming holidays! Thank you so much for such an easy recipe and tasty one too!
Comment by Shelly ,
Sunday, 13 December 2009
Yesterday, I made this recipe and followed it pretty closely. I made the following minor changes: I omitted the lemon zest (because I didn't have any at the time), baked 3/4 of the batter in a bundt pan (as instructed) and made 6 smaller cakes with the remaining batter. My cake in the bundt was done after 1 hour (I think this is because I used less batter and a dark coated bundt pan). The smaller cakes were done in 30 minutes. I found the cake a tad greasy, but the taste was just like the one my late aunt used to make. Thanks for posting this recipe, my family will be enjoying it this holiday.