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