This traditional pound cake recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs, and flour with no salt, baking powder, or flavoring. Vanilla or almond extract can be added if desired.
Ingredients
- 3 cups white sugar
- 2 cups butter , softened
- 6 large eggs
- 4 cups all-purpose flour
- 0.67 cups milk
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4-inch loaf pans, then line with parchment paper.
-
2
Cream together sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Beat in flour alternately with milk, mixing just until incorporated. Pour batter evenly into the prepared loaf pans.
-
3
Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, about 70 minutes.
-
4
Run a small knife around the edges of each pan. Allow cakes to cool in the pans for 10 minutes, then invert, peel off the parchment, and cool completely on wire racks.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Oatmeal Pancakes I
Yummy... Serve with syrup or your favorite topping.
French Onion Chicken Casserole
This French onion chicken casserole is creamy, rich, and aromatic. It has all the components of French onion soup—plus chicken—even a crisp crouton topping.
Earl Grey Dutch Baby
This old-fashioned puffy apple pancake is laced with the flavor of Earl Grey tea for a modern twist.