Perfectly Simple Pound Cake
Filled with flour, sugar and butter. Almond, vanilla and orange extracts. Easy to make and bake, pound cake is my favorite dessert. Use regular milk, different extracts, maybe even brown sugar instead of white. But always use white all-purpose flour and pure butter for a perfect pound cake. Pure decadence. Pure enjoyment.
- 1 pound unsalted butter, softened
- 3 cups sugar
- 6 large eggs
- 4 cups all-purpose flour
- ¾ cup buttermilk
- 1 teaspoon almond extract
- ¾ teaspoon vanilla extract
- ¼ teaspoon orange extract
- Heat oven to 325⁰F. Grease (with butter or shortening) a 15-cup Bundt pan or 10-inch tube pan extremely well. Dust lightly with flour and shake out excess. Set pan aside.
- In a large bowl of electric mixer, beat butter at medium speed until creamy and lighter in color, about 2 – 6 minutes, depending on your mixer’s power. Gradually add sugar, beating until light and a fluffy white color. Add eggs one at a time, beating until yellow yolk disappears each time. Reduce mixer speed to low. Add flour to fluffy creamed mixture alternately with buttermilk, beginning and ending with flour. Beat just until blended after each addition, stirring frequently with a spatula. The cake batter should be smooth and creamy. Stir in almond, vanilla and orange extracts.
- Pour batter into greased and floured pan. Bake 1 hour 10 minutes (or longer) until a long wooden skewer comes out clean (from center of cake.) My cake took 1 hour and 22 minutes. Cool cake in pan about 5 to 10 minutes on cooling rack, then remove cake from pan and cool completely on wire rack.
- Store cake in tightly covered container. Slices can be individually wrapped, then placed in zippered freezer bag and frozen. Makes about 10 – 15 slices.