Sis. Patty Robinson

Kitchener Ecclesia, Ontario, Canada





The reason this is called "pound cake" is that the recipe calls for a pound of butter and a pound of sugar!



3 cups cake flour

6 large eggs

1 pound butter

1 pound sugar

2 teaspoons of pure vanilla extract

1/2 teaspoon salt

1/2 cup buttermilk

1/2 teaspoon baking soda

1 teaspoon baking powder


Sift the flour, baking soda and baking powder into a large mixing bowl. Stir in salt and the sugar. Add the butter. I soften the butter in the microwave to make it blend easier. You can do this or just let the butter soften at room temperature. Add the eggs, whole. Begin mixing on low. Slowly add the buttermilk, and then the vanilla extract. After it is thoroughly stirred, turn the mixer up to medium for a few minutes, and then finally on high. If the mixture is a little thick, add just a touch more buttermilk. Preheat the oven to 325 degrees. 

Oil a standard-size tube cake pan. Then lightly flour the oiled pan. Shake the excess flour from the pan. Pour the mix in. Bake the cake for about 1 hour and twenty minutes, checking often, without opening the oven door. Stick a wooden toothpick into one of the thickest parts of the cake to check for doneness.

 Allow the cake to cool 15 or 20 minutes in the pan before removing it.