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Overstocked Pantry Pound Cake

Enjoy this traditional pound cake recipe from But First, Cookies!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 3 cups sugar granulated
  • 2 cups butter salted
  • 2 tsp vanilla extract
  • 6 eggs large
  • ⅔ cups milk whole or 2%
  • 4 cups flour all purpose
  • ¼ cup powdered sugar for dusting

Instructions
 

  • Preheat oven to 325°. Grease 5"x9" loaf pans and then line the pans with parchment paper, cutting the parchment a bit long so that the edges drape over the sides of the pans.
  • In a large mixing bowl, cream together the butter, sugar, and vanilla extract until well combined.
  • Add the eggs one at a time, mixing well after each addition.
  • Alternate adding in the milk and the flour, mixing with a silicone spatula until just combined.
  • Spread the batter into the two pans (if using one pan, it's okay to fill it about ⅔ of the way full, you will have some batter left over).
  • Bake for 1 hour (or about 1 hour 20 minutes if using one fuller pan) or until a toothpick inserted into the center of the cake comes out clean. Remove cake(s) from oven and allow to cool in pan for about 15 minutes. Use parchment paper edges to lift the cakes out of the loaf pans, then peel paper down and place on a wire rack to cool completely.
  • Once cakes are cool, dust with powdered sugar, then cut and serve.
Keyword cake, pound cake, traditional, vintage