Old Fashioned Vanilla Pound Cake

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You probably recognize this cake shape from an earlier post. Yup, it’s the Mickey Mouse cake mold that we purchased in Disney World a couple of weeks ago. My twins, M and P just celebrated a birthday and M requested this delicious vanilla pound cake with cream cheese icing and strawberry topping. I usually use this recipe to make my Easter Lamb Cake. I use a special two-piece mold for a three dimensional cake. I am happy to say that this flat mold worked out just as well. Follow the recipe below for instructions to fill a more traditional pan size. A good rule of thumb when using a pan other than suggested in the recipe is to make sure that you don’t fill the pan too high or you’ll have a real mess on your hands! The pan will often overflow or you’ll end up with a lopsided, domed cake that often needs to be shaved down for a uniform shape. For a moist, dense cake, try to set your kitchen timer a few minutes less than the suggested time so that you can check out the cake before it becomes too well done. Ovens vary in temperature so get to know your oven. This way, you can avoid an over-baked cake that will most likely end up dry and crumbly. I must admit, this is a great pound cake recipe. I hope you have a chance to try this old fashioned favorite. It’s certainly isn’t a figure friendly recipe but it’s sure to please when baking for a special occasion.

Old Fashioned Vanilla Pound Cake

2 2/3 cups sugar
2 cups butter
8 eggs
8 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon almond extract
3 1/2 cups cake flour

Preheat oven to 325 degrees. Separate the yolks from the egg whites. Reserve the yokes. In a stainless steel bowl, beat the whites to form stiff peaks.
In a large bowl, cream sugar and butter thoroughly. Beat in egg yolks. Stir in milk, vanilla and almond extract. Add flour, 1 cup at a time. Carefully, fold in egg whites. Pour batter into well greased 10″ tube pan and bake for 90 minutes. Cool completely. Sprinkle with powdered sugar or frost with your favorite cream cheese frosting. Optional: Top with fresh fruit before serving.

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24 thoughts on “Old Fashioned Vanilla Pound Cake

    • Thanks,Jacqui. It’s a favorite in this house. We often top the cake with blueberries too. The mixture of red, white, and blue makes for a festive and patriotic cake during the summer months. I try to keep it in the fridge and put it out just before serving. Thanks for stopping by… Have a great day!😊

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  1. A belated Happy Birthday to your lovely twins, Linda, and thanks for such great tips on cooking cakes. I now realise I have always slightly overcooked mine. A very happy Easter, too!! xoxoxoxoxoxox

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    • And to you and your lovely family as well! I’ve been keeping track of all of your wonderful posts, Dani. I often feels as though I’m traveling along through the day with you. You do a beautiful job with your blog. Take care–Linda

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    • Yours sounds delicious. I make a layer cake similar to that… Love the combination of sweet whipped cream and strawberries! Thanks for stopping by. Happy Spring!

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  2. I used your recipe for Easter to make my traditional lamb cake and it turned out AWESOME! I was extra pleased because it was my first time making a cake from scratch. Thanks for sharing the recipe 🙂

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    • Gosh, that’s wonderful! I’m glad it worked out for you! Congrats on your first cake from scratch…this cake is dense so it stands up well when making a mold cake. Happy Easter…so glad you stopped by and I’m so happy you tried the recipe!

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