Here’s another great recipe for pound cake. This cake is not too sweet, so you may want to top fresh fruit, or dust with powdered sugar. This a firm cake for those who are not familiar with pound cake. Pound cake recipes are often passed down through the generations. This was from one of my magazines but I forget which one!
Happy Pound Cake Baking!
Ingredients:
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Directions:
Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.)
Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.)
Add eggs, 1 at a time, beating just until yellow yolk disappears.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low-speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack
Rosetta Bakes! 
Thanks for sharing this, I’ve been looking for a good pound cakes recipe!😊
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I can relate to looking for just that perfect recipe. I hope you enjoy this recipe and let me know how it turns out for you if you make it.
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I made this with lemon extract and cake flour, it is so light and I also use, I can’t believe it’s not butter, instead of real butter. Hate the wet line that I would get when using real butter. Lately I’ve been getting a flakely top that I don’t like why. Another question in making layers cakes why do the ring get hard?
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Every recipe can be changed to make it yours. This can easily be changed to lemon. When I want my cake to be level and no hard edges, I wrap my pans with cake wraps that Wilton sells at Walmart. They come in a set of 4 and in different lengths. Michaels sells them and they are around $20.00 for the pack. Michaels has 40% off regular priced items all the time. Another thing you could do if you don’t want to buy them is to take and old towel and cut it into strips and then fold them over to make it sorta thick. Before you wrap them around the pan, soak them throughly and then ring out the water. Wrap one of the strips around your pan and then use a hat pin to keep the edges together. The cake will pull away from the sides of th pan slightly and your cake will be flat. Let me know if this works for you Carolyn.
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This is a Southern Living recipe-I’ve been using it for years.
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Janene your right, it is a Southern Living recipe, we talked about it earlier on this thread. I thought I got it from my Southern Living cookbook called “Comfort Food,” but when I looked through the cookbook it wasn’t in that one. I subscribe to Southern Living magazines and I buy a lot of their cookbooks, so right now I’m not sure what book or magazine it was in. If you know, let me know so I can give credit to Southern Living. So, since you’ve been making it for years, you must know it’s a great recipe for Key Lime Pound Cake. I love this recipe, but I also like Trisha Yearwoods Key Lime Cake just as much!
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This is one of the recipes from a Southern Living Cookbook. I saw your recipe with the Key Lime pound cake. I made the original using lemons from Southern Living Magazine. I am going o try it with the Key limes Thank you for sharing.
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Million Dollar Pound Cake is from Southern Living Ida, I think it was Southern Lvings cookbook “Comfort Food.” I have several recipes on this blog from Southern Living, they have some geat recipes. I have not make the Key Lime Pound Cake using lemons, but I’m sure it would also be great also!
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My mom had a lot of southern living cookbooks I was able to get some of them after she passed away. I am going to make the red velvet cheesecake from the cover of southern living magazine December issue for Valentine’s day and take it to work.
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