Old Fashioned Pound Cake
This Old Fashioned Pound Cake recipe is one my mother made often throughout my childhood. Dense and buttery, this traditional pound cake is the perfect blank canvas for a fruit glaze or whipped topping.
Servings 12 people
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups flour
- 2 cups sugar
- 6 eggs (room temperature)
Preheat the oven to 350 degrees.
Grease and flour a tube pan.
Cream the butter and sugar. The mixture should be light in color, like a pale yellow.
Add the eggs one at a time. Continue to mix until the egg disappears completely into the mixture.
Slowly incorporate the flour into the mixture one 1/2 cup at a time.
Bake for 60 minutes or until an inserted toothpick comes out clean.
Allow to cool in the pan 10-15 minutes. Remove from pan to a wire rack and let cool completely.