Two-Step Pound Cake

An Irresistible Two-Step Pound Cake Recipe

Imagine the aroma of freshly baked pound cake wafting through your home, inviting everyone to gather around for a slice of this classic dessert. This two-step pound cake recipe is a cherished family tradition, especially during the holiday season. We love serving it with a scoop of peppermint stick ice cream, which truly makes it the highlight of our celebrations. If you’ve never tried this combination, you simply must!

For the ice cream, I highly recommend Swan’s Peppermint Ice Cream as it’s my favorite, though Edy’s also offers a delightful version. Alternatively, consider topping your cake with a fresh blueberry sauce for a fruity twist.

Why You’ll Love This Recipe

Pound cakes are synonymous with Southern comfort, and for good reason. This recipe is not only straightforward but also incredibly rewarding. You won’t have to spend hours in the kitchen to create a delicious dessert that doubles as a breakfast treat. With a heavy-duty stand mixer and a few simple ingredients, you’ll be on your way to baking a fantastic pound cake in no time.

Kitchen Equipment You’ll Need

• Heavy-duty stand mixer with a 4-quart bowl and paddle attachment
• Large mixing bowl
• Greased and floured bundt pan
• Electric mixer

Ingredients

• 4 cups all-purpose flour
• 3 cups sugar
• 1 pound real butter
• 3/4 cups milk
• 6 eggs
• 2 tsp. vanilla

Step-by-Step Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large mixing bowl, add the ingredients in the following order: flour, sugar, butter, milk, eggs, and vanilla.
3. Use an electric mixer to beat the mixture on low speed for 1 minute.
4. Scrape the sides of the bowl, then beat on high speed for an additional 2 minutes.
5. Pour the batter into a greased and floured bundt pan.
6. Bake for 1 hour and 30 minutes.
7. Allow the cake to cool in the pan for 15 minutes before inverting onto a cake plate to cool completely.

Tips for Success

• Ensure your butter is at room temperature for easier mixing.
• Scrape the sides of the bowl to ensure all ingredients are well incorporated.
• Let the cake cool slightly before removing it from the pan to prevent sticking.

Additional Tips and Variations

For a citrusy twist, add the zest of one lemon or orange to the batter. You can also experiment by adding a handful of chocolate chips or nuts for extra texture and flavor.

Nutritional Highlights (Per Serving)

• Calories: 310
• Fat: 18g
• Carbohydrates: 35g
• Protein: 4g

Frequently Asked Questions (FAQ)

Can I make this recipe without a stand mixer?

Yes, you can use a hand mixer, but ensure it’s powerful enough to handle the thick batter.

How should I store the pound cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Conclusion

This two-step pound cake is more than just a dessert; it’s a piece of tradition and comfort. We invite you to try this recipe and experience the joy it brings our family every holiday season. Don’t forget to share your experiences and any creative variations you try!