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Classic Southern Poundcake Recipe

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This recipe for Classic Southern Poundcake is from The Poquonock/Clover PTO Cookbook Project, 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:  
1lb butter, very softened
3 c. white sugar
6 large/jumbo eggs, room temperature
4c. all-purpose flour
3/4 whole milk, room temperature
1tsp.-1T Vanilla extract, depending on your taste
1tsp.-1 T Almond extract, depending on your taste
Directions:
Directions:
Grease and flour a large Bundt pan or two large loaf pans
Pre-heat oven to 300º

In large bowl, cream butter until light and fluffy.
Gradually add sugar, beating until light.
Add eggs one at a time, mixing gently after each egg.
Add flour and milk gradually, beginning and ending with the flour. Do not mix a great deal.
Add extracts and stir.

Batter will be very thick and creamy.

Place batter in prepared pan(s). Lightly smooth top and tap pans gently on counter to get rid of air pockets.
Bake in middle of oven approximately 1.25 hours
Check cake fineness with tester. When tester is clean, cake is done. Depending on weather, the cake could take longer to bake.
Cool in pan on wire rack approximately 30 minutes.
Carefully turn cake out of pan(s) and allow to cool completely on wire rack.

Enjoy.
Personal Notes:
Personal Notes:
Feel free to change the extracts according to your personal preference. Vanilla and lavender (a small amount) is wonderful.

If you've g
Beat the sugar well, you should have a lovely high, crunchy top.

 

 

 

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