Bourbon Whiskey Pound Cake Recipe – a delicious recipe with flour, baking pwdr, salt, butter, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Sift the flour, baking pwdr, and salt together.
2
Cream the butter and sugar till light and fluffy.
3
Beat in the Large eggs one at a time.
4
Mix in half the flour, then mix in the lowfat milk, then the remaining flour, followed by the bourbon and vanilla.
5
Pour the batter into two lightly greased and floured 9-inch (23 cm) loaf pans and run the blade of a knife through the batter in an X pattern from corner to corner of the pans to eliminate air bubbles.
6
Place the pans in the center of a cold oven, leaving a space between them.
7
Turn the oven to 325F (165C) and bake for about 1 hour, till a wooden skewer inserted in the middle comes out clean.
8
Turn off the oven and let the cakes cold in the oven for 10 min.
9
Open the oven door and cold for 30 min.
10
Turn the cakes out onto a wire rack to cold completely before slicing.
2344
kcal
Calories
115
g
Fat
284
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 1/2 c. (875 ml) all-purpose flour, 1 tsp (5 ml) baking pwdr, 1/2 tsp (2 ml) salt, 1 lb (450 g) butter at room temperature, and more.
Yes, Bourbon Whiskey Pound Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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