Southern Butter Pound Cake is one of those classics that I never get tired of. Its such a versatile cake! It tastes great all by itself and amazing topped with fruit and whipped cream!
It has a light butter flavor and fluffy, tender crumb.
One thing that I love about this pound cake beside its amazing crumb and buttery flavor, is that it freezes very well!! Matter of fact, I think it tastes even better after its been frozen and thawed! At the end of this video, Ill show you how I like to freeze my pound cakes.
Next time you make up a pound can and dont finish off the entire cake, try freezing the leftovers! Youll thank yourself when you get that craving for warm, homemade pound cake!
|Baking powder||1 Teaspoon|
|Unsalted butter||1 Cup (16 tbs) (((2 sticks, room temperature)))|
|Granulated sugar||3 Cup (48 tbs)|
|Eggs||5 (((room temperature)))|
|Vanilla extract||1 Teaspoon|
|Lemon extract||1/2 Teaspoon|
|Butter flavoring||1 Teaspoon (((natural)))|
|Buttermilk||1/2 Cup (8 tbs) (((room temperature)))|
|Whole milk||1/2 Cup (8 tbs) (((room temperature)))|
Please visit the link for complete directions - http://divascancook.com/southern-butter-pound-cake-recipe-old-fashioned/