Grandmother’s Pound Cake II

by Sheryl

Prep time: 30 min | Cooking: 1 hr 10 min | Total: 1 hr 40 min | Servings: 30 | Yield: 3 8×4-inch loaves

My officemate introduced this recipe to me, and she started selling sweets as a sideline in our office. There are a lot of pastries to choose from, so I asked what can she recommend to me. She told me that this Grandmother’s Pound Cake II is something that I should try given that I don’t like sweets, and so I did.

When I first had this cake, I was transported back to my youth. It is exactly what I got when we visited my grandmother’s home. It is a flavor that I am used too, a flavor that I’m longing because I was so busy with my work and pursuing my dreams. It is a simple yet delicious pound cake. I remember my mom asked her for the recipe and made this at home, but we failed. I told my officemate, and she told me the same words my grandma told us, the secret to a delicious pound cake is not only by following the ingredient and steps but also by pouring your heart while you’re doing it.

Ingredients:

2 cups butter
3 cups white sugar
(6) eggs
4 cups all-purpose flour
⅔ cup milk

Directions:

1. Preheat oven about 350 degrees F (175 degrees C). Prepare 3 – 8×4 inch loaf pans then line with parchment paper.

2. Add and cream butter and sugar in a large bowl until light and fluffy. Beat in eggs, one at a time. Beat in flour alternately with the milk, mix just until incorporated.

3. Pour batter in a prepared loaf pan. In the preheated oven, bake for 70 minutes until a toothpick inserted in the center of the cake comes out clean. Remove the pan from the oven, then loosen the cake edges immediately with a knife. Let it cool in the pans for 10 minutes, then remove it from the pans. Strip off the parchment paper and transfer on a wire rack to cool completely.

Nutrition Facts:

Per Serving: 263.6 calories; 70.2 mg cholesterol; 103.7 mg sodium; 3.3 g protein; 33.1 g carbohydrates.

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