My mom’s pound cake is her go-to for just about any occasion. And with good reason. Birthday? You get a pound cake. In the hospital? You also get a pound cake. Had a baby? Yep, pound cake. She’s basically Oprah giving away pound cakes like that. But y’all…They. Are. So. Good. I’m definitely turning into my mother because it’s also turning into my social event offering as well. She makes several of them at a time and freezes them. Pull them out 24 hours before you need it and you’ve got a homemade treat that looks like you spent all day in the kitchen. Gah, my mom is a genius. (Mom, I accept payment in the form of pound cake for saying such sweet things!)
The BEST Pound Cake Recipe
:: 3 cups sugar
:: 3 cups plain flour
:: 2 sticks butter
:: 6 eggs
:: ½ pint whipping cream
:: 1 tsp. vanilla
TIP: Ingredients should all be room temperature.
1 | Sift flour 3 times.
2 | In a mixer, add butter and gradually add sugar. Lightly cream sugar and butter together until well blended and fluffy.
3 | Add eggs one at a time, mixing until well blended.
4 | Alternately add flour and cream a little bit at a time. Start with flour and end with flour. Add 1 tsp. vanilla and stir in.
5 | Pour batter into a greased and floured bunt pan. Place in COLD oven and cook at 300 degrees for 1 hour and 10 minutes.
Sprinkle with powdered sugar, add a dollop of whipped cream, fresh fruit, or a sprig of mint and you’ve got the most perfect dessert your taste buds can handle. Top with blueberries and strawberries for a little red, white, and blue treat for the 4th!
Happy Thursday friends!