Community Pick
Vanilla Pound Cake
"A very easy, sinfully good pound cake. This is wonderful with fresh berries and cream."
photo by lizzy
- Ready In:
- 2hrs
- Ingredients:
- 7
- Serves:
-
16
ingredients
- 2 cups sugar
- 1 1⁄2 cups butter, softened
- 6 eggs
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon baking powder
- 1 cup buttermilk
directions
- Heat oven to 350°F.
- Mix sugar, butter, eggs and vanilla in large bowl.
- Beat on low to mix ingredients well.
- Beat on high for 5 minutes.
- On low, add flour and baking powder alternately with buttermilk.
- Beat well after each addition.
- Make sure you end with the dry ingredients.
- Spoon batter into greased and floured 10 inch tube pan.
- Bake for 65-75 minutes, until a pick comes out clean.
- Cool for 15 minutes; invert onto cake plate.
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Reviews
-
With just 4 eggs and light eggnog rather than milk, this is a Christmas favorite! LOTS of nutmeg and cinnamon make it perfect for our house. Thanks for an easy recipe. (dark bundt pan = 65 min @ 350) -
Obviously in my last review, I had too much rum to spell correctly. It is WONDERFUL, not wonderfl. Do try this with sour cream in lieu of the milk. It is divine. Also, make sure to sift the flour before you mix. It makes all the difference. -
The batter was finger licking good, even though I'm not much of a sweet tooth. This recipe made 4 lovely little loaves (2-cup) pans. Once cooled, I tried slicing one, and the top crumbled. I bagged it and the rest up in plastic. The next morning, it sliced much easier, as the crust moistened nicely. So keep that in mind. -
Great recipe! I made it to serve with chocolate fondue. Cooked in a 9 x 13 pan and cut into fingers and toasted until brown in the oven. Nice texture and not too sweet. The only reason I gave 4 stars instead of 5 is I'd probably add another teaspoon of vanilla next time. Thanks!
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I used this recipe for a 6 cup cake mold that had some very intricate details. I noticed that it had a fairly high amount of liquid in it compard to most pound cakes and I was hoping that it would pour. It did perfectly. As an added bonus, the dairy component made the cake brown quicly and perfectly, aiding in an EASY release from it's pan. The finished product was dense, but not overly so, and retained a buttery taste even though it contains about half as much as similar recipes. You have a real winner here! THANKS NEZZ
see 78 more reviews
Tweaks
-
Add a few spices and a home made strawberry icing + love -
So good I had to make two in one day. I brushed the second with a lemon-sugar wash and substituted lemon extract for the vanilla and iced it with a powder sugar glaze, gorgeous and summery. -
Used whole wheat flour and replaced eggs with yogurt. Added some tutti-frutti and dry fruits. Made a perfect tea cake. Great recipe
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Veganized, Irish cream flavor, added glaze -
A little bland but moist. I think next time I will use the sour cream in place of some of the milk.
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
