Two-Step Pound Cake



This is an easy two step pound cake recipe.  Pound cake is an annual family tradition as a dessert in our family.  We always serve it with Peppermint Stick Ice cream and I have to say it is the highlight of the holiday season!  If you have never tried the combination you MUST.

I highly recommend Swan’s Peppermint Ice Cream as it is my favorite brand, Edy’s also makes a good variety.  Another great idea would be this Fresh Blueberry Sauce/Topping.

This two step pound cake is simply delicious! Perfect for any holiday or celebration.

There’s a reason pound cakes have become synonymous with the South: They’re easy and oh-so-good. You won’t need to spend hours in the kitchen to make this delightful dessert that just so happens to double as a breakfast food. As long as you have a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment you’ll be well on your way to a fantastic pound cake in record time.

Ingredients

  • 4 cups all purpose flour
  • 3 cups sugar
  • 1 pound butter real butter
  • 3/4 cups milk
  • 6 eggs
  • 2 tsp. vanilla

Instructions

  1. Add into a bowl in order above. Beat with electric mixer for 1 minute on slow. Scrape sides of bowl and beat for an additional 2 minutes on high. Pour into a greased and floured bundt pan. Bake at 325 for 1 hour 30 minutes. Cool 15 minutes. Invert on cake plate and cool.

Recipe Notes

This two step pound cake is simply delicious! Perfect for any holiday or celebration.




Print Friendly, PDF & Email


Subscribe to get a free eCookbook with our top 25 recipes.