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My review
Grandmother's Pound Cake II
WHOLEGRAINWOMAN
"This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)"
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Ingredients
1 h 40 m servings 264 calsOriginal recipe yields 30 servings (3 - 8x4 inch loaf pans)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
- Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.
Nutrition Facts
Per Serving: 264 calories; 13.5 g fat; 33.1 g carbohydrates; 3.3 g protein; 70 mg cholesterol; 104 mg sodium. Full nutrition
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Reviews
Read all reviews 417517 Ratings
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Most helpful positive review
5/31/2007
I have made this about 30 times since finding this recipe...I SOOOO should have posted this rating sooner. This was FANTASTIC...I noticed the last two people rated this with ONE star and they mu...
Most helpful critical review
5/1/2002
This turned out terribly. There was far too much butter and I know I followed the recipe to a tee. It was rubbery and tasted more like sweetened bread than any pound cake. If this was the intend...
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5/31/2007
I have made this about 30 times since finding this recipe...I SOOOO should have posted this rating sooner. This was FANTASTIC...I noticed the last two people rated this with ONE star and they mu...
6/27/2009
This recipe was super easy to put togetherI used a 10 inch bunt cake pan and it turn out great the time has to be changed to 40minutes @350
11/27/2000
This is my Grandmother's Recipe too! I have made a few changes over the years though... I sub heavy whipping cream for the milk and add Vanilla, Butter and Almond flavored extracts! It's a b...
8/20/2007
An excellent recipe and a true pound cake, where you use an actual pound of each ingrediant. I reject any recipe that does not have a pound of butter in it. Those cakes are good, but not true po...
9/8/2010
I think the individuals that posted bad reviews have no concept of what pound cake is. If you're used to Sara Lee or Entenman's, don't bother. Real pound cake got it's name because you are suppo...
1/17/2012
Yes, this is the formula for a classic American pound cake as it has been made for well over a century and a half (1:1:1:1 or 1 pound butter, 1 pound sugar, 1 pound flour, 1 pound eggs.) I used ...
2/10/2011
I took the following suggestions from the invaluable reviews: 1. Add a tablespoon of vanilla. 2. Replace 1 cup of white sugar with 1 cup of brown sugar. 3. Beat the butter and sugar for 5 minute...
7/13/2006
This was delicious and exactly what I was looking for: rich, classic pound cake. I've made this cake twice in the last week. Once with a tsp of almond extract and once with a tsp of vanilla. I...
6/1/2012
made this real pound cake again today. I dont understand the one star ratings this recipe is getting. you absolutely MUST beat the softened butter and sugar for more then five minutes with a goo...