 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
I found this recipe in a church cookbook around 15 years ago and have been making it since. I never even thought about trying another pound cake recipe because I just don’t think it gets any better than this. Make sure that you sift the flour into a measuring cup to total 4 cups. In other words; sift before measuring. I really don’t know how much difference it would make but that’s the way the recipe was written. And it is all purpose flour. The recipe in the cookbook didn’t state what kind of flour so the first time I made it I used self rising. It rose beautifully and looked so pretty. For about a minute and a half. It fairly quickly deflated into a not so pretty mess. Ingredients:
4 cups sifted all-purpose flour (sift flour into measuring cup to total 4 cups) |
1 lb unsalted butter, softened (4 sticks) |
10 large eggs |
3 cups sugar |
Directions:
1. Cream flour and butter together until smooth. I do this part in my stand mixer.
2. Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
3. Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
4. Place batter into a greased and floured 10” tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
5. Bake 300° for 1 1/2 hours or until tests done with toothpick.
|
|