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.
Here are the ingredients you will need.
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
2 sticks of butter, softened
1 tablespoon of vanilla extract
Combine all the ingredients in to a stand up mixer bowl.
The ingredients need to be mixed on high 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. 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 great paired with fresh strawberries and blueberries- abundant in the Spring. We hope you enjoy this delicious pound cake as much as we do 😊
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