Butter Pound Cake
A classic recipe, made just like grandma used to. It’s tall and dense, yet moist, packed with a creamy, buttery flavor, with a sweet crispy crust. Serve as is or top with some chocolate ganache, some fresh fruit, or a scoop of ice cream. A delicious dessert for any occasion!
Servings: 12 servings
- 2 cups butter softened
- 3 1/2 cups sugar
- 6 large eggs room temperature
- 6 egg yolks room temperature
- 1 tablespoon vanilla
- 1 teaspoon salt
- 3 1/2 cups flour
Place oven rack in the middle position of the oven and preheat to 350°F. Grease and flour a 10” tube pan (angel food pan).
In a large bowl beat the softened butter on medium speed, until it is creamy. Add sugar and beat until well combined and fluffy, occasionally scraping down the sides of the bowl, about 2 minutes.
In a medium bowl, whisk together eggs, egg yolks, vanilla and salt until well combined.
Using a mixer, on low speed, slowly add the egg mixture into the butter mixture, occasionally scraping down the sides of the bowl. Increase speed to medium and beat for an additional 2 minutes.
Lower the speed on the mixer and begin adding flour, ½ cup at a time, until gone. Scrape the sides of the bowl, increase speed to medium and continue mixing for 2 minutes.
Pour batter into prepared pan and bake for 1 hour and 15 minutes or until a wooden pick (skewer) comes out clean.
Remove from oven, cool for 15 minutes and turn out onto a cooling rack.