Very Vanilla Pound Cake
I don’t know about you but here in Kentucky we’ve been getting some chilly nights lately…too chilly for this chick! 😉
Fall is staring us right in the face. Lots of people really LOVE this time of year. The cool nights. The crisp morning air. The leaves turning such beautiful shades of yellow, orange and red…And, then there’s me…
I do love the Fall colors, all the fresh apples that I can transform into yummy recipes and the weather hasn’t gotten tooo cold yet so this season does have its good points. But, it’s a big reminder of the frigid, dark days of Winter (for a really cold-natured soul like me).
Another plus for the Fall, though, is that I really look forward to Thanksgiving. Since I love to cook and bake, it’s the perfect holiday for me! I get so much joy from making a giant spread that my family loves to eat. It makes me truly happy! I hope you’ll take some of my recipes and create a big spread for your family too.
Today’s recipe is Very Vanilla Pound Cake. One day recently, I was looking for a nice dessert for company but one that we’d enjoy any day of the week too…one that wasn’t complicated but still tasted decadent. Then, I came up with this cake recipe that fit the bill! When I asked my hubby how it was, he said “Excellent!” (That reaction always makes me super happy!) I know ya’ll will enjoy it too!
Very Vanilla Pound Cake
3 Cups All-Purpose Flour (not self rising)
1 tsp Baking Powder
1/4 tsp Salt
1 1/2 Cups Butter, softened (3 Sticks)
2 1/2 Cups Sugar
1/4 Cup Packed Brown Sugar
5 Large Eggs, room temperature
1 Tablespoon Vanilla
1/2 Cup Cream
1/2 Cup Milk
Preheat oven to 350°F. Spray bundt pan or tube pan with Baker’s Joy or grease with butter and flour it; set aside.
In a medium bowl, add the flour, baking powder, and salt. Whisk together to combine; set aside.
In a mixing bowl, with an electric mixer, cream the butter, sugar, and brown sugar 1 to 2 minutes, til light and fluffy.
Add eggs, one at a time, and beat well after each addition. Beat in vanilla.
Alternately add the dry mixture and the cream/milk to the butter mixture. Begin and end with the dry ingredients, beating each addition til incorporated.
Pour batter into prepared pan. (If your pan is more than about 2/3 full, put some batter in a mini loaf pan or another small pan.) Bake at 350°F for 1 hour 10 minutes to 1 hour 20 minutes or til light golden brown and a toothpick inserted near the center comes out clean. Cool in the pan 10 minutes. Turn cake out onto a wire rack to cool completely.
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
©Renee Norris 2016
All rights reserved.
#cake #poundcake #dessert #vanilla #easy #yummygoodness #foodporn