Grandma's Moist Vanilla Pound Cake Recipe Is a Classic (6 Ingredients) by Donna John
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If you didn't have to grease and flour the tube pan, this pound cake recipe would be two steps. Amazing, huh? This moist vanilla pound cake recipe is one your grandma probably made. It is a classic dessert recipe.
To make this easy pound cake recipe you only need six ingredients. Here is your short and sweet shopping list: flour, granulated sugar, butter, milk, eggs and vanilla extract. The ingredients are mixed with an electric mixer until smooth. Bake about one and a half hours, and you'll have the perfect dessert to serve the family or even company.
This budget-friendly pound cake recipe is wonderful on its own, or top it with whipped cream and fresh fruit like strawberries, peaches, raspberries, blackberries, blueberries or even kiwi. You can't go wrong!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 1/2 hours
Total Time: 1 hour and 40 minutes
Servings: 15
Ingredients
- 4 cups all-purpose flour
- 3 cups granulated sugar
- 4 sticks (2 cups) butter, softened
- 3/4 cup milk
- 6 eggs
- 2 1/2 teaspoons vanilla
Here’s how to make it:
- Grease and flour a tube pan. Set aside.
- Put all ingredients in the large mixing bowl of a stand mixer. Beat on low speed for about 1 minute to incorporate all the ingredients, then beat on medium speed about 2 minutes more. (Be sure the butter is at room temperature before mixing up the cake batter.)
- Pour batter into prepared pan. Bake in a preheated 325-degree F oven for 1 1/2 hours or until a toothpick comes out clean. (For the best results, do not overbake the pound cake.)
- Cool 10 minutes before removing. Cool completely. Serve with fresh fruit and whipped cream. Store the cake in an airtight container to keep it fresher longer.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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