Only 7 ingredients! You can probably find them in your pantry! Enjoy this rich and luxurious traditional pound cake. Servings 10 – 12+
Go Organic Whenever Possible
1 Pound Plugra Unsalted Butter, softened at room temp for at least 30 minutes + infused with ‘9lb Hammer’ concentrate from Trulieve Clearwater, FL
3 Cups Organic Florida Sugar
6 Large Eggs
4 Cups King Arthur All-Purpose Flour
3/4 Cup Milk
1 teaspoon Almond Extract
1 teaspoon Vanilla Extract
For Baking, we used 2 –> 4″ x 8″ Metal Pans and 1 –> 9″ x 5″ glass baking dish we got at our local Publix Grocery Store.
Now Let’s Bake Happy!
Preheat Oven to 300˙F
Beat Butter at Medium Speed with an Electric Mixer Until Creamy.
Generally, the butter becomes lighter in color. Using a mixer is important for this step. The mixer incorporates air into the butter so the cake will rise. Most times this takes 1 to 7 minutes, depending on the power of your mixer.
Gradually Add Sugar.
Beating the mixture at medium speed until it’s light and fluffy. The times will vary per mixer but again, the butter will turn a fluffy white.
Add Eggs 1 at a time.
Beating until yellow yolk disappears. Be mindful not to over mix.
Add flour to creamed mixture alternately with milk, beginning and ending with flour.
After each addition, mix at a low speed just until blended. Make sure the batter is smooth and every bit of flour is completely mixed in.
Stir in the 1t vanilla and 1t almond extracts.
Mix well on low.
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.
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