Pound Cake from Heaven | Printable recipe

In the South, we love a good pound cake. This one is positively
heavenly- sweet and rich but still, somehow, light as a cloud.

11⁄2 cups unsalted butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose soft-wheat flour (such as White Lily)
1 tsp. baking powder
1⁄4 tsp. salt
1 (5-oz.) can evaporated milk
2⁄3 cup heavy cream
1 Tbsp. vanilla extract
Garnishes: sweetened whipped cream, fresh strawberries

Preheat oven to 350°. Place butter in the bowl of a heavy-duty
electric stand mixer, and beat at medium speed until light and
fluffy (about 6 minutes). Gradually add sugar, beating until blended.
Beat 1 minute more. Add eggs, 1 at a time, beating just until yellow
disappears after each addition.

Combine flour and next 2 ingredients. Combine evaporated milk
and cream; add to butter mixture alternately with flour mixture,
beginning and ending with flour mixture. Beat at low speed just
until blended after each addition, stopping to scrape bowl as needed.
Stir in vanilla. Pour batter into a greased and floured 10-inch (16-cup)
tube pan.

Bake at 350° for 1 hour and 15 minutes or until a long wooden pick
inserted in center comes out clean. Cool in pan on a wire rack 1 hour;
remove from pan to wire rack, and cool completely (about 1 hour).

Garnish, if desired.

Makes: 12 servings

Hands-on Time: 15 min. Total Time: 3 hr., 30 min.

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