Pound Cake
I don’t think I’d ever made this cake before, found in Better Homes and Gardens New Cook Book. I was struck by how similar in flavor and texture it is to my great-aunt Effie’s sugar cookie recipe!
Pound Cake
Nutmeg and vanilla flavors this dense cake.
Servings 12
Calories 300kcal
Ingredients
- 1 cup butter or margarine, warmed to room temperature
- 1 cup sugar
- 4 large eggs, warmed to room temperature
- 1½ tsp vanilla
- 1 tsp baking powder
- ¼ tsp salt
- ¼ tsp nutmeg
- 2 cups flour
Directions
- Preheat oven to 325°F / 163°C. Grease and flour a 9"x5"x3" loaf pan.
- Cream butter on medium speed until smooth, about a minute. Slowly add sugar. Beat on high until fluffy; about 6 minutes, scraping down batter frequently.
- Add eggs one at a time, beating on high for 1 minute after each. Scrap batter down between each egg addition.
- Continue beating wile adding the vanilla, baking powder, salt, and nutmeg.
- Turn mixer to slow speed and gradually add flour. Blend well.
- Spread batter into pan.
- Bake at 325°F / 163°C for 55 – 65 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before turning out onto wire rack to finish cooling.
- Makes about 12 servings.
