Grandma Sally’s Poundcake

I can’t tell you how happy I am to be back in NC and how different it is to be living in a neighborhood vs. a high rise apartment building.   Last week we had two sets of neighbors stop by to bring us dinner.  Our neighbors across the street brought us a feast of Greek spaghetti dish, spanikopita, lemon broccoli, tomatoes in feta dressing, pita bread and homemade tzatziki.  Our next door neighbors came calling with homemade vegetable soup and brownies.  So wonderful!

When I returned their dishes I wanted to bring them something as well and I thought, what better than my Grandma Sally’s pound cake? DSC_0245

 Pound cake gets it’s name from the traditional recipe that called for a pound each of flour, butter, eggs, and sugar. My recipe calls for a pound of butter (yes, that’s four sticks!) but scales back the other ingredients to make a rich, classic pound cake. I think the perfect pound cake is moist, buttery, with a hint of vanilla and almond, and with a golden flakey crust.  You can make this in your 10 inch tube pan, bundt pan or as I did in two loaf pans, just grease and flour or spray whichever pan you use as this batter tends to stick in the pan if you don’t.  This would be great served with strawberries and whipped cream, toasted for breakfast or served plain. DSC_0239

What to buy:

  • 1 pound butter, softened
  • 3 cups white sugar
  • 6 eggs, at room temperature
  • 4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (I use 2%)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

What to do:

  • preheat oven to 300 degrees
  • using your stand or hand mixer beat butter on medium until creamy and is a lighter yellow color
  • add sugar to beaten butter and combine until fluffy and a whiter color
  • add eggs, one at a time, beating just until yellow yolk disappears
  • add flour to butter mixture alternately with milk and beat at low speed just until blended after each additions
  • stir in extracts
  • pour into two greased and floured or sprayed loaf pans
  • bake at 300 for 1 hour and 20 minutes or until a toothpick inserted in center comes out clean
  • cool in pan on a wire rack until cooled enough to flip out of pans

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