Two-Step Pound Cake – a delicious recipe with all-purpose, sugar, butter, milk, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in a 4-quart bowl. Beat at low speed with a heavy-duty electric mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Pour into a greased and floured 10-inch tube pan.
2
Bake at 325u00b0 for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.
3
Note: For testing purposes only, we used a KitchenAid Mixer.
4
Traditional Method: Beat butter at medium speed with an electric mixer 2 minutes or until creamy, Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition.
5
Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla.
6
Pour batter into a greased and floured 10-inch tube pan. Bake as directed in two-step method.
2080
kcal
Calories
109
g
Fat
246
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 6 ingredients. The key ingredients include: 4 cups all-purpose flour, 3 cups sugar, 1 pound butter, softened, 3/4 cup milk, and more.
Yes, Two-Step 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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