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This is a rich and dense vanilla pound cake your family will request often. The ingredients are simple and basic, and making it is a snap.
This rich pound cake is delicious plain, or served with ice cream or a fruit topping.
Butter and cream cheese provide the rich taste in this deliciously dense pound cake.
This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder, or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)
This must-try, buttery homemade pound cake provides rich and decadent flavor while maintaining a light, tender texture.
The recipe for this all-butter pound cake has been passed down for generations and was awarded a blue ribbon at the Kentucky State Fair.
This recipe is a keeper. I added 1 T. milk and added the flour/baking powder/salt after eggs were incorporated. Baked 60 minutes in a glass loaf dish. I really liked using the parchment paper as suggested. The loaf has a dense, even crumb and is very tasty with strawberries and cream!
Instead of using Allpurpose flour, I substituted it with, Swan Down Cake flour.
Will make it often; quick, easy and almost ate it all by myself!!
Tangy, moist, and flavorful pound cake. Can be eaten plain or use as a base for numerous dessert ideas.