French Pound Cake
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A home-kitchen version of french pound cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1/2 lb. sweet butter, beaten until fluffy
- 1 lb. 10x sugar
- 4 large eggs (room temperature)
- 3 c. sifted flour
- pinch of salt
- 1 tsp. baking powder
- 1 c. milk or buttermilk
- 1 tsp. vanilla
Method
Beat the butter until fluffy.
Add the sugar.
Add the eggs, one at a time, and beat.
At slow mixing speed, alternate dry ingredients and milk.
Spoon into tube pan.
Bake at 350° for 1 hour.
Do not open oven.
Cool in pan on rack for 15 minutes. Remove cake; place on rack to complete cooling.
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