I think everyone needs a really good, really easy pound cake recipe. I have been making this pound cake for years. It’s the one my mom used to make when I was a kid, so of course it’s my favorite. I use it for strawberry shortcake, and for several types of trifle, including my raspberry cheesecake trifle.
I love using it for trifle because it is dense enough to hold up to the pudding and berry juice without getting all soggy like a cake mix cake does. You can change the flavor by switching the flavor of extract you use. For extra lemon flavor, you can even throw in some lemon zest if you like. It always turns out moist and delicious! This recipe does contain affiliate links. I only share products that I use and love!
- 2/3 cup butter or margarine, softened
- 1 1/4 cups sugar
- 2/3 cup milk
- 1 tsp vanilla, almond, or lemon extract
- 2 cups flour
- 1 tsp salt
- 1/2 tsp baking powder
- 3 eggs
- Cream butter and sugar till light and fluffy. Blend in milk and extract. Sift dry ingredients together and add. Beat till smooth. Add eggs one at a time, beating well after each addition. Pour into a well greased and floured loaf pan. (Mine is about 9x5".) Bake at 300° for about 90 minutes or until a toothpick comes out clean. Cool for 5 minutes, then remove to a cooling rack. Cool completely.
Stay tuned, later this week I will be sharing a recipe for Strawberry Trifle that features this yummy pound cake!