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Two Step Pound Cake

This two step pound cake is simply delicious! Perfect for any holiday or celebration.

This is an easy two step pound cake recipe.  Pound cake is an annual family tradition as a dessert in our family.  We always serve it with Peppermint Stick Ice cream and I have to say it is the highlight of the holiday season!  If you have never tried the combination you MUST.

I highly recommend Swan’s Peppermint Ice Cream as it is my favorite brand, Edy’s also makes a good variety.  Another great idea would be this Fresh Blueberry Sauce/Topping.

This two step pound cake is simply delicious! Perfect for any holiday or celebration.

Two Step Pound Cake

This two step pound cake is simply delicious! Perfect for any holiday or celebration. 
Print Recipe
Prep Time:5 mins
Cook Time:1 hr 30 mins
Total Time:1 hr 35 mins

Ingredients

  • 4 cups all purpose flour
  • 3 cups sugar
  • 1 pound butter, salted real butter
  • 3/4 cups milk
  • 6 large eggs
  • 2 tsp. vanilla

Instructions

  • Add into a bowl in order above. Beat with electric mixer for 1 minute on slow. Scrape sides of bowl and beat for an additional 2 minutes on high. Pour into a greased and floured bundt pan. Bake at 325 for 1 hour 30 minutes. Cool 15 minutes. Invert on cake plate and cool.

Notes

This two step pound cake is simply delicious! Perfect for any holiday or celebration. My son loved it as a little one and we made it for special occasions and holidays.
Servings: 10 people
Author: Brandi Russell
Cost: $10

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14 Comments

  1. I have baked this cake at least three times and love the recipe. This beats adding one egg at a time, adding bits of the flour, then wet, etc. This mix time is pretty quick. I mix all the ingredients at the slowest mixer speed for one and one half minutes, then use the spatula to scrape down the sides, fold the sides and bottom to get all tthe dry ingredients mixed into the batter, then I mix for 3 minutes, then pour the batter into my cake pan that I sprayed with “Baker’s Joy”. After adding the batter to the pan, I drop the pan on the counter at least six to eight times to get the air bubbles out of the batter. I then place the cake into the pre-heated oven and bake at 325 degrees for one hour and twenty-five minutes. The cake comes out at Bakery quality and last for about five tto six days! Try making a cake using this method and you’ll never retturn to that long proceess! Oh, I only use “Swan’s Down Cake Flour!”

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