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Rich Decadent Pound Cake

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“This was my Grandmother's recipe for old-fashioned pound cake. It is rich and delicious. Found the recipe again after searching her recipe cards (LOTS of them) and made it today. YUM. Excellent with fresh strawberries and whipped cream OR toasted and buttered for a morning delicacy. Prep time includes time to let butter and eggs come to room temperature.”
READY IN:
3hrs 30mins
SERVES:
12
YIELD:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees. Grease one large, or two small, loaf pans and set aside.
  2. Make sure butter and eggs are at room temperature, with butter very soft (but not melted).
  3. Cream butter in mixer until well whipped. Slowly add sugar and combine thoroughly.
  4. Add eggs one at a time, beating for 2 full minutes after each egg is added.
  5. Slowly add flour and mix just until blended. Add vanilla and salt.
  6. Pour mixture into loaf pan(s). Bake 1 hour and 30 minutes if using large loaf pan, or 1 hour if using 2 small loaf pans. Cake is done when toothpick inserted in center comes out clean.
  7. Put pans on rack and cool for 10 minutes. Run knife along edge of loaf pan, tap bottom of the pan on the counter, and "unmold" cake. Put cake on rack to cool completely.

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