Prep 15 mins
Cook 1 hr 20 mins
I found this recipe on television over 20 years ago. It consistently is the best pound cake I have made. It has been adapted for modern times. A true pound cake is a pound each of butter, sugar, flour and eggs. This recipe is half.
- Preheat oven to 350 degrees.
- Cream butter and sugar with electric mixer.
- Beat eggs into mix.
- Stir in flour, salt, vanilla. Beat vigorously.
- Pour into greased and floured loaf pan.
- Bake at 350 degrees for 70-80 minutes.
I made this last night to serve with strawberries and whipped cream and it was wonderful. Baked up perfectly after 70 min. Thanks for posting!
This pound cake is GREAT! I usually half it and bake it in a springform, using it as a base for my cheesecake (like Junior's in Brooklyn, NY does). I made the full recipe last time and just cut the top off like a layer cake before adding my cheesecake to the springform pan. I'm sorry to say that I ate the entire layer I cut off. I couldn't stop, it was so moist and dense! I was thinking it would be perfect with Nutella spread on it...but it didn't last long enough for me to buy any. :)
Fanny Farmer- have been making it for 40 years. Awesome!!!