Old-fashioned Vanilla Pound Cake

November 16, 2022

INGREDIENTS

  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 sticks unsalted butter, softened
  • 1 cup buttermilk, room temperature
  • 6 large eggs, room temperature
  • 1 teaspoon McNess Champion Madagascar Vanilla Compound
  • 1 teaspoon McNess lemon extract

INSTRUCTIONS

  1. Preheat oven to 325 degrees F. Grease and flour a large bundt pan or spray with baking spray.
  2. In a medium size bowl, whisk together the dry ingredients.
  3. In a large stand mixer or hand-held mixer, cream the butter and sugar for 5 to 8 minutes.
  4. Add the vanilla and lemon extracts.
  5. Add the eggs, one at a time until just incorporated.
  6. Add the flour mixture and the buttermilk alternately, beginning and ending with the flour mixture.
  7. Pour into prepared pan evenly.
  8. Bake for approximately 50 minutes and then check for color, if the cake is browning too quickly, place an aluminum foil “tent” over the cake loosely for the remaining baking time. Reset the timer for another 20 to 25 minutes, check for doneness at the 20 minute interval. Insert a toothpick and if it comes out clean or just a few crumbs, remove the cake from the oven and place on a wire rack.
  9. Let the cake cool in the pan for at least 20 minutes. Then invert the cake onto a wire rack to cool completely.
  10. Serve with fresh berries, ice cream or fresh whipped cream.