Easy breezy to put together. I used 1 cup butter and 1 cup coconut oil also used 3/4 cup unsweetened almond milk. One tablespoon vanilla. I am putting this up against seasoned pound cake experts. My sisters.
Two-Step Pound Cake
Photo: Beth Dreiling Hontzas; Styling: Amy Burke
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Other: 2 Hours, 40 Minutes
- 4 cups all-purpose flour
- 3 cups sugar
- 2 cups butter, softened
- 3/4 cup milk
- 6 large eggs
- 2 teaspoons vanilla extract
- 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.
- 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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