The month of May is very special to me. It’s my favorite girl’s birthday. My Granny was the matriarch of our family. She was the first one to come to the US in the 1970s and later on sent for her children and grandchildren. My grandmother can make something out of nothing. So whenever she gets in the kitchen we were always happy to help her. This is the first Mother’s Day that granny isn’t here with us. In honor of her, I will share her famous pound cake.
When granny gave me this recipe she told me that the butter had to be out of the fridge for a week. At the time I didn’t understand why butter and sugar mix so well when its at room temperature. Granny didn’t have a mixer and was making a cake with a bowl and wooden spoon. But I still used this technic. You don’t have to leave your butter out for a week. Your butter does need to soften. When a recipe calls for room temperature ingredients it helps them come together nicely. This will help you will get a nice and fluffy cake
Best Pound Cake Ever
- Prep Time: 20
- Cook Time: 60
- Total Time: 80
Ingredients
1 Pound Butter (4 Sticks)
3 Cups Cake Flour
3 Cups Sugar
10 Eggs
1 Tablespoon Vanilla Extract
3 Teaspoon Baking Powder
1 Can Carnation Milk
Instructions
PREHEAT oven to 350° F and generously grease and flour bundt pan. Shake out excess flour and set aside.
COMBINE flour, baking powder, medium bowl. Beat sugar, butter, and vanilla extract in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with evaporated milk. Pour batter Into bundt pan.
BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to a wire rack to cool completely.
Notes
Glaze:
To make the glaze for the top for the cake
1/4 cup whole milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar
