Perfect Pound Cake

For perfect pound cake, first bring all ingredients to room temperature. Thoroughly cream the butter (no substitutes) until light and fluffy. Gradually add the sugar and continue to beat for 5-7 minutes. Add the eggs one at a time, beating 1 minute after each egg. Combine the dry ingredients and add alternately with the liquid in three stages. Beat just until blended—do not overbeat. Bake until a toothpick inserted near the center comes out clean.

 
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