Thursday, February 21, 2008

Plain Old-Fashioned Pound Cake

1 cup unsalted butter, softened
2 cups sugar
6-8 large eggs
2 cups all-purpose flour
1 tsp. vanilla extract or lemon extract

In a large electric mixer bowl, cream butter. Add sugar and blend till no longer grainy. Add eggs, one at a time, blending at medium speed after each addition. Add flour and beat for 3-5 minutes. Add extract(s) during the last bit of blending.

Pour into a 10" greased and floured tube pan or Bundt pan and bake in preheated 350F. oven for 60-75 minutes. Test with a toothpick inserted in the middle after 1 hour. Remove from oven when done and cool in pan for 5 to 15 minutes. Turn out onto cake plate. Let cool completely before covering.

Note: This recipe is just fine with 6 eggs but if you have a lot on hand you can use up to 8 eggs without altering the other ingredient amounts. Pastured eggs will give a beautiful bright yellow color to the cake.

This cake freezes well: sliced, whole or in sections.

1 comment:

Anonymous said...

This makes a real poundcake!! Exactly like I remember them tasting -- thank you!