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Easy Pound Cake Recipe


This is a fairly easy cake recipe to follow. My Gram made some of the best cakes around. So did my mom. My mom used to make those high, seven layer kinds of cakes. All from scratch. That’s the way I prefer to do it as well.

During the holidays, or on birthdays, my Gram would make cakes that would have everyone of her grandchildren getting into trouble. We couldn’t help but to stick our finger here, or to snatch a crumb there. We got caught every time!

My Gram always made my birthday cakes. I had the misfortune of being born on labor day. So most of the times I did not have a regular birthday party. It was always combined with Labor Day festivities. And, not too many of my friends would be there because they were with their families for that last holiday before school. My Gram made up for that, though. She always made sure she made me a very special birthday cake. My favorite was her caramel cake. I can’t begin to even describe this cake for you. Lets just say, it was divine!

Some people aren’t too crazy about pie, and would prefer a cake. This following recipe is a great cake that can be decorated any kind of way. It goes well with ice-cream (what cake doesn’t!), jell-o, fruit, coffee, etc…

Easy Pound Cake

Ingredients:

3 ½ cups of cake flour, sifted
1 teaspoon of salt
3 teaspoons of baking powder
½ teaspoon of baking soda
2 cups of sugar
2 sticks of unsalted butter, softened
4 egg yolks
2 whole eggs
2 cups of sour cream
1 teaspoon of vanilla
½ cup of milk

Directions:

Preheat oven to 375° F. Spray a bundt pan or fluted cake pan with baking spray. In a large bowl, cream(blend) butter and sugar until a smooth consistency. Add one whole egg at a time, then egg yolks. Mix at low speed for about five minutes until light in color. Sift dry ingredients together. Add one cup of flour and mix. Add 1 cup of sour cream and mix. Add another cup of cake flour and mix. Mix in remaining sour cream. Mix in remaining flour. Add milk and vanilla, and beat on medium speed for about 3 minutes. Batter will be thick. Pour into cake pan. Smooth top with a knife. Rap cake pan a couple of times on counter to release any air bubbles, and to make sure batter is settled. Place in oven, and bake at 375° F for 60-75 minutes on the center rack, until toothpick inserted comes out clean. Allow to cool on a rack.

You may leave it plain or frost it with your favorite icing or glaze. Coconut is also great with this cake.
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Content copyright © 2014 by Ruthe McDonald. All rights reserved.
This content was written by Ruthe McDonald. If you wish to use this content in any manner, you need written permission. Contact Ruthe McDonald for details.

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