Pound cake is traditionally made with a pound of each ingredient: flour, butter, eggs, and sugar. This is not always the case anymore as the quantity is changed depending on the cake size.
I grew up enjoying every different pound cake flavor imaginable. My mom’s favorite is pineapple pound cake but I’ve always found a plain and simple pound cake to be the most delicious especially when paired with fresh Spring berries. I knew that a simple pound cake would be a perfect dessert for our Derby party as it pleases almost any pallet, is easy to slice and serve, and isn’t messy.
This Southern Living Two Step Pound Cake recipe is foolproof! It was the most popular dessert featured at our party. By the night’s end there were only two pieces left which were quickly devoured by my co-workers today! I made a few flavor adjustments to the recipe which I capture in italics below.
Ingredients:
- 4 cups all-purpose flour
- 3 cups sugar
- 2 cups butter, softened
- 3/4 cup milk
- 6 large eggs
- 1.5 teaspoons vanilla extract
- 2 teaspoons almond extract
Preparation
1. Layer Ingredients and Mix. Preheat oven to 325°. Place flour, sugar, butter, milk, eggs, vanilla, and almond extract (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes.
2. Pour and Bake. Pour into a greased and floured 10-inch (16-cup) tube pan, and smooth. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
I hope you’re enjoying my Southern treats! While I understand these aren’t the picture of healthy and nutritious delights, I believe there is a time and place for everything in moderation. 🙂 There were indeed Derby delights done right.
