No sifting. No alternating. Just put it all in together and bake it.
Make this cake and I promise you won’t think the same way about pound cakes ever again.
It’s the only pound cake I’ve made for almost a dozen years now – since Southern Living published this recipe in February 2000. I still have my well-worn magazine page copy.
It’s an all-occasion pound cake. You can dress it up with strawberries, cut it in half and have two Christmas gifts or pour the ingredients into two heavy-duty 12-yield muffin pans for lots of gifts! For breakfast you can toast a slice in the toaster oven with just a pat of butter (if you aren’t offended by the fat content). I made it just this morning to take to my brother’s family to welcome baby niece.
Just click Two Step Pound Cake “Our simplified pound cake technique produces spectacular results.”
The only hard part? Smelling that delicious buttery scent and waiting for it to bake. And not breaking those crunchy parts off the edges…
an update from the 2008 archives
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