Happy National Pound Cake Day! What? You don’t celebrate this special occasion? 🙂 I have to admit that I don’t normally either. But when I found out it was today, I had to get in on the fun.
I grew up eating pound cake. Maybe it’s a southern thing. But it was a favorite dessert at our house that we always had the ingredients for. Today I’m going to share our family’s recipe (which I think was passed down from grandparents…but I’m not sure). Either way, it’s delicious! And very easy to make.
Traditionally, pound cake is baked in a bundt pan or loaf pans. But, since there are only two of us, I figured we didn’t need a whole pound cake sitting on our counter. That just wouldn’t be a good idea for this pregnant lady. 😉 So instead, I halved the recipe and used my large muffin tin, creating five single sized pound cakes. But I will give you the recipe for the whole cake. Since that’s what normal people do. 🙂
Traditional Pound Cake
- 1 cup butter, softened
- 2 cups sugar
- 2 cups self-rising flour
- 6 eggs
- 1 tsp. vanilla
Preheat oven to 350. Cream butter then add sugar. Add eggs one at a time, beating well after each addition. Add flour then vanilla. Bake in 350 oven for 1 hour (or longer depending on your oven) or until cake tester comes out clean and the top is a nice caramel brown color.
Pound Cake Fun Fact…
This cake is called a pound cake because traditionally it would contain one pound each of flour, butter, eggs, and sugar.