I hope this is going to be my last food post because honestly, I don’t like them on my blog. I just really want to share this recipe with you. I don’t like keeping good things a secret. It’s catty. This recipe for pound cake has been in my family for 4 generations (at least) and it’s killer and so damn easy. 

First, this is the kind of cake pan you need. It’s a two piece tube cake pan (or angel food cake pan) with a removable bottom. I have never tried this recipe in loaf pans but I don’t see why it wouldn’t work. You would just have to figure the cooking time out for yourself. You can also use a bundt pan but the best part (the crunchy top) ends up getting smooshed on the bottom.

So here goes (a hand mixer is fine) -

2 sticks of butter (at or near room temp in a big bowl) (you can also use 1 stick of butter and one stick of margarine)

Cream the butter with 3 cups of sugar and 6 large eggs.

Slowly add 3 cups of all-purpose flour (sift if you want… or not) and one cup of milk (or heavy whipping cream, or 2% milk…)

Here’s the fun part: You can add a splash of vanilla extract and leave it at that or, you can add lemon extract and lemon zest, orange extract and orange zest, vanilla-almond-rum-coconut-lemon-orange extracts all together for a super tasting poundcake, any of the above flavored extracts and 1/2 cup or more of any type of chopped nuts (dust with flour first and then fold them in at the end, pour into pan and sprinkle some on top- black walnuts are weird)… really do whatever the heck you want to with this thing.

Spray the pan with some Pam (or grease however you like) and pour the batter (which should be thick) into your pan. (My pan has never leaked but you may want to put some aluminum foil on the shelf under the cake the first time.)

Pop into a cold (non-preheated) oven at 325 degrees and bake for about 1 hour and 15 minutes, until a toothpick comes out clean. The top will get golden and crunchy and it’s almost like candy.

Let it cool for about 15 minutes then gently run a knife along the edge of the cake. Put a plate on top of the pan and flip it. If the removable bottom part of the pan sticks, use a knife for that too. Place whatever stand or plate you want on the bottom of the cake and flip again.

This cake can get dry fast. I use a glass domed cake stand and put the lid over it and let it steam until it’s completely cool. You may want to wipe the condensation out of the lid at least once so that it doest drip down the sides of the lid and make the bottom soggy, or just edge the cake with rolled up paper towels under the lid until it’s cooled off.

If you don’t have a cake stand, plastic wrap it up on a plate.

If you want to make one well in advance, they freeze and thaw beautifully under plastic wrap and aluminum foil. They make great gifts. It’s awesome with coffee, great for strawberry shortcake in the summer… I pretty much have one baked at my folk’s house every couple weeks and amazingly, they’re not huge.

Could not be a more simple and forgiving cake. They are so hard to mess up. Hope you enjoy!

This isn’t my pic but basically this is what it will look like… only mine looks better! Ha! (photo via myrecipes.com)

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