Grandma Kathy’s Pound Cake
Servings: 1 bundt
Ingredients
- 2 sticks Unsalted butter
- 2 cups Sugar
- 2 cups AP flour
- 5 Eggs - large
- 3/4 Tbsp Flavoring - almond, vanilla, lemon, pistachio, etc
- Food coloring - optional
- Powdered sugar - for dusting
Instructions
- In a stand mixer with a beater attachment, cream butter and sugar.
- Add the rest of the ingredients.
- Stir on low (1) to get flour mixed in, then beat on medium (4) for 3 minutes.
- Grease bundt pan. Preheat oven to 325F.
- Pour batter into pan and smooth top with a spatula.
- Bake 50 minutes.
- Rest 5 minutes in pan, then remove to cooling rack.
- When completely cool, dust with powdered sugar.
Notes
- Stores well in a cake display at room temperature for one week.
- Kathy’s favorite was almond, and the original recipe calls for 1 Tbsp flavoring. I found this to be too strong, as almond can be easy to overuse.