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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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Vanilla Pound Cake
By: MizzNezz
Mar 2, 2003
A very easy, sinfully good pound cake. This is wonderful with fresh berries and cream.
SERVES 16
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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Browse similar recipes by category
- Course > Desserts > Cakes
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Mixer
- Preparation > Number of Servings > For Large Groups
- Occasion > Taste/Mood > Sweet
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: ItalianMomof2
On Jun 16, 2009
Definitely a keeper in my house. When I turned the bundt pan upside down the cake slid right out and looked amazing. In the past all the recipes I have tried were always too sweet for my taste, but yours was just right. I tend to like my pound cakes to have more of a butter taste to them, but either way this cake was a hit in my house! Thank you for posting your recipe. Italianmomof2
From: chocolatelover#1
On Jun 1, 2009
what a great recipe!
I just threw everything together in a bowl after mixing the flour and baking powder together first... i also don't have a standing mixer so i just beat it all by hand for a few minutes until there were no more flour pockets....
definatly a keeper! 
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
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!
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