Grandma's Classic Butter Pound Cake Recipe Is Simple Goodness (5 Ingredients) by Ann Marie G. Halstead

Sometimes the best things in life are simple, and I believe this applies to cooking and baking. I treasure the recipes that are handed down from generation to generation, from friend to friend and neighbor to neighbor. I love to think of all the people who have made what I’m making, following the same recipe, using the same ingredients, looking at the same faded recipe card. I like to imagine all the families at all the kitchen tables over the years enjoying the same dinner or dessert.

Photo credit: all photos under license from BigStock

Something else I appreciate about older, more traditional recipes are the simple ingredients and directions. For instance, you probably already have the ingredients for this classic pound cake recipe on hand. Unlike some more modern recipes, this one doesn’t call for salt, baking powder or any flavoring (you may add additional ingredients, if desired, but it’s not necessary). The only “equipment” needed is an electric mixer. No fancy, expensive kitchen appliances needed for this classic pound cake recipe!

Just follow the simple instructions and you’ll end up with a delicious, buttery, fluffy traditional southern pound cake like grandma used to make. If you'd like to add a flavoring to the cake batter, vanilla, almond or lemon extract work well, or consider some fresh lemon or orange zest.

Serve slices of this vanilla pound cake with whipped cream, berries or your favorite toppings for dessert or as a sweet snack. Thanks, grandma!

Cuisine: American
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour and 20 minutes
Servings: 20 (makes 2 loaves)

Ingredients

• 3 cups granulated sugar
• 2 cups butter, softened
• 6 large eggs
• 4 cups all-purpose flour
• 2/3 cup milk

Here’s how to make it:

1. In a large bowl with an electric mixer, cream together sugar and butter on medium speed until light and fluffy. Beat in eggs one at a time, mixing well after each additional egg. (Add extract or zest here, if desired.) Beat in flour and milk alternately, mixing until just combined. Pour the batter equally into two greased 9x5-inch loaf pans that have been lined with parchment paper.
2. Bake in a preheated 350-degree F oven for about 1 hour or until a toothpick inserted into the center of the cakes comes out clean.
3. Gently run a butter knife around the edges of each pan to loosen cake from the sides. Allow the cakes to cool in the pans for about 10 minutes, then invert and remove parchment paper. Cool cakes completely on wire racks. 

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