Two-Step Pound Cake
If you’re on the hunt for a classic dessert that marries simplicity with pure decadence, look no further than our Two-Step Pound Cake. This beloved recipe has become a cherished tradition in our family, especially when paired with Peppermint Stick Ice Cream. Trust me, it’s the star of our holiday celebrations! If you haven’t indulged in this delightful combination yet, it’s a must-try.
We adore Swan’s Peppermint Ice Cream, although Edy’s offers a delightful alternative. And if you’re feeling adventurous, a fresh blueberry sauce makes for a fantastic topping as well. This Two-Step Pound Cake is perfect for any holiday or celebration, and it’s a Southern staple for a reason. It’s incredibly easy to prepare and irresistibly delicious. Plus, it doubles as a delightful breakfast treat!
Why You’ll Love This Recipe
This Two-Step Pound Cake is the epitome of simplicity and flavor. You’ll appreciate how quickly it comes together, and your taste buds will love the rich, buttery flavor. It’s a versatile dessert that can be dressed up or enjoyed on its own, making it perfect for any occasion.
Kitchen Equipment You’ll Need
- A heavy-duty stand mixer with a 4-quart bowl and paddle attachment
- A greased and floured bundt pan
- An oven preheated to 325°F
Ingredients
- 4 cups all-purpose flour
- 3 cups sugar
- 1 pound real butter
- 3/4 cups milk
- 6 eggs
- 2 tsp. vanilla
Step-by-Step Instructions
- Add the ingredients into a bowl in the order listed above. Beat with an electric mixer for 1 minute on slow speed.
- Scrape the sides of the bowl and continue to beat for an additional 2 minutes on high speed.
- Pour the batter into a greased and floured bundt pan.
- Bake at 325°F for 1 hour and 30 minutes.
- Allow the cake to cool for 15 minutes, then invert it onto a cake plate and let it cool completely.
Tips for Success
Ensure your ingredients are at room temperature for the best mixing results. Be sure to thoroughly grease and flour your bundt pan to prevent sticking. Keep an eye on the cake as it bakes, as oven temperatures can vary.
Additional Tips or Variations
For a citrus twist, try adding a teaspoon of lemon or orange zest to the batter. You can also drizzle a simple glaze made from powdered sugar and milk over the cooled cake for added sweetness.
Nutritional Highlights (Per Serving)
While exact nutrition facts can vary, this cake is rich in flavor and calories, so enjoy it in moderation as a special treat!
Frequently Asked Questions (FAQ)
- Can I use salted butter? Yes, but you may want to reduce the sugar slightly to balance the flavors.
- How should I store the pound cake? Store it in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Conclusion
We hope this Two-Step Pound Cake becomes as much of a tradition in your home as it is in ours. Its simplicity and delightful taste make it a joy to bake and share. Give it a try, and don’t forget to share your experiences and any creative twists you add to this classic recipe!
