This is a good, classic ol’ fashion pound cake recipe I ran across in My Aunt Mat-ha’s Washington Street United Methodist Church Cookbook.
This was my first attempt at this recipe and it was a winner. It is dense and very tasty, with a slight lemon flavor.
It received rave reviews when I served it at a dinner party recently. I was able to freeze the remainder and serve it for guests the next weekend. It was just as good or even better a week later.
I put a basic cream cheese glaze on it, but it would have been just as outstanding without a glaze.
It would go great with any of the following:
- Whipped Cream
- Vanilla Ice Cream
- 3 sticks butter, softened
- 3 cups sugar
- 6 eggs, room temperature
- 1 teaspoon vanilla flavoring
- 1 teaspoon lemon flavoring
- 3 cups all-purpose flour, sifted
- 1 level teaspoon baking powder
- 1 cup milk
Preheat oven to 350
Grease and flour tube pan.
Combine butter, sugar, eggs and flavorings until light and fluffy. I used a stand mixer, but you could use a hand mixer.
Add flour and baking powder alternating with milk.
Pour batter into prepared tube pan.
Bake for 1 hour and 10 minutes or until cake tester comes out clean.
Cool 10 minutes and remove from pan.
WHY DO MOST BAKING RECIPES SAY USE UNSALTED BUTTER?
Unsalted butter ensures that you can control the amount of salt you add to your baked goods. Different butters add different amounts of salt to their butter. So, how are we to know how salty our butter is? This leaves to much to question. Using butter with no salt puts the baker in charge of the salt factor.