Prep 20 mins
Cook 1 hr
This rich, moist cake has several variations (see bottom of directions). I made the blueberry variation. Very yummy, although I had to bake it considerably longer than the recipe said to get it baked all the way through and the bottom got a bit too dark. Still enjoyed by all. This is adapted from the New Moosewood Cookbook.
- 1 lb butter, softened
- 3 cups sugar
- 6 eggs
- 4 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- butter, for greasing the pan
- flour, for dusting the pan
- Preheat the oven to 350.
- Butter and flour the bottom and sides of a 10-inch tube pan or a bundt pan.
- In a large bowl, cream together the butter and sugar until they are light and fluffy.
- Add eggs, one at a time, beating well after each. Set aside.
- Sift together the flour, baking powder, and salt in a separate bowl.
- Mix the milk together with the vanilla in another separate bowl.
- Add the flour mixture and milk mixture to the creamed butter/sugar alternating dry and wet. Start and end with dry. Do not overmix. Mix by hand, just enough to blend.
- Spread the batter into the prepared pan. Bake 50 to 60 minutes, or until a sharp knife inserted all the way down comes out clean. Allow to cool in the pan for 10 minutes, then turn it out onto a plate.
- Allow to cool completely before slicing. If desired, dust with sifted powdered sugar, or drizzel with a glaze made from powdered sugar and milk or water.
- Variations follow. The above is the plain poundcake recipe. Below is lemon poundcake, blueberry poundcake, or mocha-swirl poundcake.
- Lemon Poundcake: replace the vanilla above with lemon extract. Also add 1/4 cup fresh lemon juice and 1 tsp freshly grated lemon zest.
- Blueberry poundcake: Make the Lemon Poundcake variation above and gently fold in 2 cups of fresh blueberries with the last addition of dry ingredients.
- Mocha-Swirl poundcake: Replace milk in the standard recipe with 1 cup strong black coffee. After mixing up the batter, take about 1/3 of the batter and add 1 oz of melted, unsweetened chocolate (1 square). Spread the plain batter into the pan. Spoon the chocolate batter on top in clumps and then use a knife to swirl the dark and light batters together.