6 Ingredient Pound Cake

Grocery shopping every 10-14 days has my pantry a bit limited. The ingredients in this pound cake come straight from your pantry … ingredients generally we always have. It’s a quick whip up. After baked, dress it up with fresh fruit, or prepared pie filling, whipped cream, or preserves, mascarpone or a combination. Here’s a two ingredient recipe for Mascarpone. It’s all deliciously foolproof!

Recipe

Preheat oven 325 degrees F.

This recipe can be baked in a one pound bread pan, or 4 smaller 5 1/2 by 3 inch mini bread pans.
Prepare pans by greasing with butter and a dust of flour. Shake the loose particles out of your bakeware. Or simply use baking spray.

I Cup butter-room temperature
1 2/3 Cup sugar
5 Eggs-room temperature
2 Cups cake flour or 1 3/4 cup all purpose flour (You may wish to add 1/4 cup cornstarch and whisk in all purpose flour. Or not!)
3/4 Teaspoon salt (If using salted butter decrease by 1/4 t.) Whisk into flour.
2 Teaspoons best vanilla extract

Beat butter with sugar until light and fluffy. Add one egg at a time to this mix and beat one minute after each.

Add dry ingredients to the wet mixture and beat on low until just incorporated.

Stir in vanilla.

Spoon batter into mini bread pans and bake 45-60 minutes. If you have a hot oven check at 30 minutes. Cake if done will bounce back when center is touched. Not sure? Use a toothpick down the center. Should come out clean.

Pour batter into pound size cake pan. Bake about 90 minutes. Check early to avoid over-baking. Use a toothpick or wooden skewer to test for doneness.

Cool in pans for 10 minutes. Then turn pans over to loosen cake and cool on racks.

My wonderful assortment of Pound Cakes! Just type in POUND in the search box.