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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Leah's Buttery Pound Cake Recipe

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This recipe for Leah's Buttery Pound Cake is from The Mills Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter (at room temperature)
3 cup sugar
6 eggs at (room temperature)
3 cup flour
1 cup heavy cream
1 tsp vanilla extract
Directions:
Directions:
Butter and flour 10 or 12 cup Bundt or tube pan. In large bowl, on medium speed, beat butter and sugar until smooth and creamy. Add egg, one at a time, beating 1 minute after each addition. Sift flour and add it to creamed mixture alternately with heavy cream. Mix well. Stir in vanilla. Pour into tube pan and PLACE IN A COLD OVEN. Turn oven to 300º and bake cake 1 hour, 20 minutes-1 hour, 30 minutes or until toothpick inserted into center comes out clean. Cool completely before removing from pan.

 

 

 

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