Every year, when spring rolls around, I get a hankerin’ for strawberries and pound cake! A labor of love, as anyone who has made your traditional pound cake would know. I adore the stuff, but I dread the making of it!
My friend, Dianne, used to make a sour cream pound cake and give them for Christmas gifts every year! What a great treat and my all-time favorite recipe! I shudder to think how much time, effort and money those cakes cost her, but they were the highlights of my holidays!
A year or so ago, Southern Living Magazine had the most unusual recipe for your old ordinary pound cake. And let me tell you, to find a basic AND simple recipe for pound cake is not easy! There are hundreds of recipes for every kind of variation of dear old pound cake that you could possibly imagine: chocolate pound cake, lemon pound cake, strawberry pound cake, marble pound cake, cream cheese pound cake, sour cream pound cake, etc… All are delicious, but all take time and special ingredients you might not have hanging around your pantry when the hankerin’ hits! This one however, caught my eye; it simply said “Classic Pound Cake!” “SURE!” I thought, being skeptical of ANOTHER pound cake recipe, but as I read on I got excited! This was the holy grail of pound cake recipes… simple – plain – no fuss pound cake… WHAT??!?!!?!?
As I read the recipe I thought, “I have a square tube cake pan… I have butter, flour, sugar, vanilla… why not give it a whirl?” The hankerin’ was soon to be answered! Out came my Kitchen Aid stand mixer, all the ingredients listed and lickety-split, I had a pound cake mixed and in the oven in just minutes!
Let me just say, that sucker looks beautiful AND tastes just like the ones you spend an hour mixing up. It’s so simple any one of my granddaughters could make it, easy-peasy! I don’t know who cooked up this fantastic recipe but the credit must go to Southern Living Magazine for discovering it.
I just insist that you try it for Easter weekend and while you are at it, cover a slice with some strawberries & whipped cream for an impromptu Strawberry Shortcake. Also, I don’t know if you know it, but I have this daughter who makes jams… you may have heard of her, Kelle B Jammin’! She makes some of the most amazing jams in the most unique flavors! We tried her Strawberry Orange jam on a slice of this classic pound cake with some sliced fresh strawberries last weekend and were blown away! She makes Mama Va proud!
However you decide to eat it, sit back and enjoy not only the cake, but all the rave reviews this easy recipe will surely win you!
Happy Spring and Happy Easter!
Classic Pound Cake
6 ingredients + 2 steps = buttery Southern delight
This cake is not only EASY but DE-licious! It needs to be in a large “tube” cake pan or a small bundt pan and small loaf pan as it makes up a BIG cake.
Two-Step Pound Cake
Makes 10-12 servings
Hands-On Time: 15 minutes
Total Time: 2 hours, 55 minutes
You’ll need a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment for this recipe.
- 4 cups all-purpose flour
- 3 cups sugar
- 2 cups butter, softened
- ¾ cup milk
- 6 large eggs
- 2 tsp. vanilla extract
STEP ONE: Layer ingredients & Mix
Preheat oven to 325 degrees. Place flour, sugar, butter, milk, eggs & vanilla (in this order) in electric stand mixer bowl. Beat on low speed for 1 minute, stopping to scrape down the sides. Beat at medium speed for 2 minutes.
STEP TWO: Pour & Bake
Pour into a greased and floured 10 inch (16 cup) tube pan and smooth. Bake 325 degrees for 1 hour and 30 minutes or until a long wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from pan to wire rack and cool completely (about 1 hour).