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Old-Fashioned Pound Cake

From KitchenAid Stand Mixer recipe book.


Old-Fashioned Pound Cake
source KitchenAid
categories cake, dessert
yield Serves 16
prep time
total time

INGREDIENTS
  • 3 cup all-purpose flour
  • 2 cup sugar
  • 3 tsp baking powder
  • ½ tsp salt
  • 2 cup butter, softened
  • ½ cup low-fat milk
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 6 eggs

    • INSTRUCTIONS
  • 1. Combine dry ingredients in mixer bowl. Add butter, milk, vanilla, and almond extract. Attach bowl and flat beater to mixer. Turn to Stir Speed and mix about 1 minute. Stop and scrape bowl. Turn to Speed 6 and beat about 2 minutes. Stop and scrape bowl. Turn to Speed 2 and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 4 and beat about 30 seconds.
  • 2. Pour batter into greased and floured 10-inch tube pan. Bake at 350°F F for 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Remove cake from pan.
  • 3. See notes for variations.

    • NOTES
    Variation Double Chocolate Pound Cake Add 1/2 cup unsweetened Dutch processed cocoa powder to ingredients. Reduce butter to 1 cup. Omit almond extract. Prepare as directed above. Bake at 325F for 1 hour 20 minutes. Chocolate Laze Melt 1 share (1 oz) semisweet chocolate and 1 teaspoon shortening in saucepan over low heat, stirring to blend. Drizzle over cake. Yield 16 servings.

    NUTRITION