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Two-Step Pound Cake

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Prep time 15 mins
Other time 2 hrs, 40 mins
Yield Makes 10 to 12 servings
You'll need a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment for this recipe.

Ingredients

  • 4 cups all-purpose flour
  • 3 cups sugar
  • 2 cups butter, softened
  • 3/4 cup milk
  • 6 large eggs
  • 2 teaspoons vanilla extract

How to Make It

  1. Layer Ingredients and Mix. Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.

    Softening Butter
  2. Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

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