I thought this recipe for pound cake would be a fabulous way to start off our Monday. Am-I-right?
I LOVE pound cake and I have tried many recipes over the years, some good, some…ok.
But I had yet to come across a completely amazing, melt-that-butter in your mouth delicious…until this one.
I found it one day on Pinterest, I have no idea what search terms I used. When I went back to find it to make it again recently, it took half the day for me to find it and of course now I still can’t remember how I eventually did.
But now I have it here and can forever find it amongst my own recipes! Yay!
The thing that stood out to me about this recipe (other than the fact that it is an old family recipe of Chris and Rachel at The Keenan Cookbook and you know I love a good family recipe) is that you mix it for 20 minutes.
Yes, you read that right, *20*.
So while other recipes have said not to over mix, this one is the opposite.
Obviously I was intrigued. I like different. Especially other end of the spectrum different.
And man, I don’t know if it’s the mixing or what but this stuff is KILLER good. My husband ate like half of it for breakfast the next morning and my older kids came home from school later that day and I was off grocery shopping, totally came back to rest of the cake being GONE and I had it hidden!
How the heck did they find it and why did they think they could eat all my pound cake?!!
I swear they can sniff out the good stuff in the house faster than my husband.
- ¾ lb butter (room temperature)
- 2½ cup granulated sugar
- 2 tsp pure vanilla extract
- ⅜ tsp salt
- 6 eggs (room temperature)
- ¾ cup milk
- 3 tsp baking powder
- 3 cup all purpose flour
- In the bowl of an electric mixer fitted with a paddle attachment and the mixer on high speed, cream together the butter and sugar until fluffy, about 4-5 minutes.
- Change the mixer to low and add the vanilla, salt and eggs.
- Add the baking powder and milk.
- Pour in the flour and then mix on low for 20 minutes.
- While the batter is being mixed, preheat your oven to 325˚.
- Then butter a tube pan and then coat with flour.
- When the batter is done mixing, pour into the pan and bake in the center of the oven about 1 hour and 20 minutes, keeping an eye on it the last 20 minutes, once it starts getting browned on top, insert a toothpick, if it comes out clean the cake is done.
- Cool for about 15-20 minutes in the pan then run a knife around the edge to loosen the cake and turn out onto a wire cooling rack.
- Serve warm with fresh lemon curd or berries and whipped cream. Here I made a simple blueberry and plum sauce by simply boiling the berries and plums with a bit of water and sugar until it became thick then blended it briefly. You can also simply eat it plain, it really doesn't need much!