Yes, this is your favorite pound cake. Trust me.
2 1/2 sticks of butter, softened
2 2/3 cup sugar
5 eggs
3 cup all purpose flour
1 teaspoon of baking powder
1 cup whole milk
2 tablespoons vanilla
Preheat oven to 360 degrees. Mix butter and sugar until creamy. Add
eggs one at a time. In a separate bowl combine the flour and baking
powder and slowly add to the creamy mixture. Turn the mixer low and
slowly pour in the whole milk You may not need the full cup, only 3/4s
if the mixture looks too loose (the consistency should thin but not
watery.) Add vanilla. Pour mixture into a 10 inch bunt cake pan.
*Note: baking times will vary depending on the size of the cake pan.
See last week’s Red Velvet recipe to check how to ensure your cake is
finished baking.
This is actually my signature cake, give it a try and let me know how
it goes. Below is what I did with excess batter, you can have fun with
this recipe!
For more baking ideas follow @HoneecakesBkry and check out
www.HoneecakesBakery.com
Happy baking!
