Hurricane Preparedness= baking. Why not? Nothing in the refrigerator is going to be edible, so we might as well have something baked fresh before we are subjected to days of peanut butter sandwiches when the power goes out. I decided to make this poundcake not only because it is awesome, but also because it really reminds me of home. Poundcake isn't the most "sexy" of cake recipes, but it is good EVERY. SINGLE. TIME. This is Melody's mom's recipe and she is known for this poundcake. If you go over to her house for any holiday or event, there will be a poundcake. I've had plenty of conversations with Melody that included the phrase "did she make the poundcake?" To get the recipe I called Melody and had her take a picture of her copy of the recipe and text it to me. Technology rocks! The recipe is always on my phone, so if I am in the store and all of a sudden get an overwhelming urge to make poundcake I know exactly what to get.
WARNING: this is not a recipe for you if you are adverse to eating large quantities of butter or sugar. Just saying.
What you need:
3 sticks unsalted butter (room temperature)
3 cups of sugar
3 cups all purpose flour
1 cup evaporated milk
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tsp lemon extract
What you do:
- Preheat the oven to 310 degrees
- Cream the butter and sugar.
- Add in the eggs and mix throughly
- Add in all the other ingredients and mix until smooth.
- Spray a bundt pan with cook spray and then pour in the batter
- Bake for 1 hour and 15 minutes
- Let cool before removing from pan
|Butter + Sugar|
|It's so fluffy!|
|Ready for the oven.|
I made the poundcake last fall (pre blog days) and topped it with a blueberry strawberry compote. Since I wasn't blogging, I can't remember how I made it :) The poundcake is good without anything on it-- no frosting necessary! I had some for breakfast this morning and it was good with a cup of coffee.