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Pound Cake

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  • Prep 20 min
  • Total 4 hr 0 min
  • Servings 24
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Enjoy this delicious pound cake sprinkled with icing sugar - perfect for a dessert.
Created Sep 7, 2011
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Ingredients

  • 3 cups (750 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 2 1/2 cups (625 mL) sugar
  • 1 cup (250 mL) butter or margarine, softened
  • 1 tsp (5 mL) vanilla or almond extract
  • 5 large eggs
  • 1 cup (250 mL) milk or evaporated milk
  • Icing sugar, if desired

Steps

  •  
    1
    Heat oven to 350ºF. Grease bottom, side and tube of 10x4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
  •  
    2
    In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
  •  
    3
    Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in centre comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with icing sugar.

Expert Tips

  • Tip 1
    Lemon-Poppy Seed Pound Cake: Substitute 1 teaspoon lemon extract for the vanilla. Fold 1 tablespoon grated lemon peel and 1/4 cup poppy seed into batter.

Nutrition Information

No nutrition information available for this recipe
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