It’s a foggy morning here on ASW Homestead and we need a little pick me up this morning. So, we are making some pound cake! This recipe has been used on the homestead for years – to the point I don’t even look at the recipe anymore. I just know it 😊 This recipe is also a great one to use in the Spring when the hens are laying an abundance of eggs.
Pound Cake Ingredients
6 large eggs
2 cups of flour – our family needs to use gluten free flour but regular flour works great as well.
2 cups of sugar
1 tablespoon of vanilla extract
2 sticks of butter, softened
Directions
Crack the six eggs into a stand up mixer bowl. Then add the sugar, flour, vanilla extract, and soften butter.
Turn the mixer on low and gradually increase the speed so the flour doesn’t fly all over your kitchen. The ingredients will need to be mixed on medium high speed for 12 minutes.
This is when I like to leave the kitchen to be anywhere else – far from the constant squeal of the mixer 😊
After mixing for 12 minutes the batter should be light and fluffy. Pour batter into a greased Bundt pan. You may need to smooth it out to make sure the batter is even throughout the Bundt pan.
Bake in a preheated oven at 325 degrees F for 55minutes or until golden brown.
Once the pound cake is done baking, let it cool on the counter for about 30 minutes before attempting to remove it from the Bundt pan.
This pound cake is delicious covered with sliced fresh strawberries and homemade whipped cream!
We hope you enjoy this delicious pound cake as much as we do 😊 Check out our other dessert recipes.
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