Mom's Pound Cake

by judyw
Tastiness: Difficulty:
  • Global rating average: {{value}} out of {{max}}
  • 5.0
  • 5.0
  • 5.0
  • 5.0
  • 5.0
  • Global rating average: {{value}} out of {{max}}
  • 1.0
  • 1.0
  • 1.0
  • 1.0
  • 1.0

ingredients

  • 1/2 pound Butter
  • 2 cups Sugar
  • 2 cups Flour
  • 6 extra large Eggs
  • 1 tsp. Vanilla
  • Directions

    Remover butter from refrigerator & place on counter to soften (1 to 2 hours).

    Grease & flour tube pan or bundt pan.

    Preheat oven to 325 degrees

    Using an electric mixer, blend 1/2 lb. softened butter & 2 cups sugar until creamy.

    Gradually add 2 cups flour as you continue to blend, Mixture will become crumbly .

    Add 6 eggs, one at a time, continually blending until mixture becomes creamy again.

    Add 1 tsp. vanilla & blend.

    Bake for 55 minutes to 1 hour.

    Use toothpick or probe to test for doneness. It should come out clean, not sticky.

    Top of cake may crack during cooking but will close during cooling.

    After cake cools, run knife around outer & inner rim of tube pan, then invert on serving plate.

    Cake freezes well. Wrap in saran, then in heavy foil.

    Judy W

    Comments

      Sign in to comment. Back