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Nutrition Facts
Serving Size 1 (94g) Recipe makes 16 servings
Calories 318
Calories from Fat 124		(39%)
Amount Per Serving		%DV
	Total Fat 13.8g	21%
	Saturated Fat 8.2g	40%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 98mg		32%
Sodium 134mg		5%
Potassium 73mg		2%
Total Carbohydrate 43.9g		14%
	Dietary Fiber 0.6g	2%
	Sugars 25.2g
Protein 5.0g		10%
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Bar-B-Q Party with Lots of Friends

Sweetiebarbara

Vanilla Pound Cake

Recipe #55407 | 1½ hours | 10 min prep | add private note

⁽⁶¹⁾ RATE IT NOW Print Recipe

By: MizzNezz
Mar 2, 2003

A very easy, sinfully good pound cake. This is wonderful with fresh berries and cream.

SERVES 16 (change servings and units)

Ingredients

2 cups sugar
1 cup butter, softened
5 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon baking powder
1 cup milk

Directions

1
Heat oven to 350° F.
2
Mix sugar, butter, eggs and vanilla in large bowl.
3
Beat on low to mix ingredients well.
4
Beat on high for 5 minutes.
5
On low, add flour and baking powder alternately with milk.
6
Beat well after each addition.
7
Spoon batter into greased and floured 10 inch tube pan.
8
Bake for 65-75 minutes, until a pick comes out clean.
9
Cool for 15 minutes; invert onto cake plate.

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Featured Reviews for This Recipe

From: ByNDii

On Sep 17, 2009

This cake is absolutely gorgeous to my tastebuds! And everyone elses :D I made it as a birthday cake for my DH. I had to search for a specific cake because I had limited ingredients, and this was just perfect. Thank you for a great recipe!

0 people found this review helpful

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From: Catherine Wall

On Sep 7, 2009

Thank you so much for this recipe! It was just what I was looking for. I used two 9 inch rounds, greased and floured. No problems! My tip to new chefs - make sure you mix on high for the whole 5 mins. The results are amazing and this cake is soooo worth it!! All the best, Mizz!

2 people found this review helpful

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From: Steve_G

On Oct 3, 2003

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

19 people found this review helpful

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From: Ken Wood

On Mar 14, 2004

Excellent pound cake with moist, dense crumb. I served it with fresh strawberries, but this cake is so versatile it could be served with just about anything. It can even stand on it's own with that morning cup of coffee. A definite keeper!

11 people found this review helpful

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