Moosewood Pound Cake – a delicious recipe with sweet butter, sugar, eggs, milk, vanilla, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350.
2
Cream together butter and sugar with an electric mixer at high speed till light and fluffy.
3
Add eggs, one at a time, beating well after each.
4
Sift together dry ingredients.
5
Mix together milk and vanilla extract.
6
Add dry and wet to butter mixture alternately, beginning and ending with dry. Mix by hand, using a rubber spatula or wooden spoon, after each addition.
7
Mix thoroughly, just enough to blend.
8
Pour into buttered and floured tube or bundt pan (or two loaf pans). Bake 1 hour, or till toothpick inserted into center comes out dry.
9
After the cake cools ten minutes, turn out onto a plate.
10
Cool completely before you slice it.
2093
kcal
Calories
110
g
Fat
249
g
Carbs
34
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 7 ingredients. The key ingredients include: 1 lb sweet butter, room temperature, 3 cups sugar, 6 eggs, room temperature, 1 cup milk, room temperature, and more.
Yes, Moosewood Pound Cake 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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