Two-Step Pound Cake

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


Notes

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

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