This is a pound cake that I just can’t stop eating. Thank goodness it is baked in a double sized loaf pan because if it wasn’t, I’d have to hide it in my closet to keep it all to myself. It’s firm yet moist and oh so buttery. Thanks Pat for the best pound cake recipe EVER!!
Pound Cake
Course: Cakes, DessertsServings
24
servingsIngredients
1 pound butter (room temperature)
3 cup sugar
8 eggs (room temperature)
2/3 cup half & half
4 cups sifted cake flour
Pinch of salt
Splash of liquor (rum or brandy)
Directions
- Preheat oven to 350 degrees.
- Grease and flour either a double sized loaf pan or 2 regular sized loaf pans.
- Cream the butter and sugar together until light and fluffy
- Add the eggs, one at a time, beating well after each addition.
- Add the flour and salt, alternating with the half and half, mixing thoroughly.
- Add the splash of rum or brandy and stir.
- Pour batter into prepared pans and bake for 1 ½ hours.
- Cool completely
- Dust top with powdered sugar before serving (if desired)
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