A trip to Grandma’s house was not complete without her famous pound cake. The first thing I would ask after the long eight hour car ride was “when can we start making the pound cake?!” My grandma taught me her recipe when I was little, since she knew I loved her cake so much. We would make it together every time I came to visit; then, it would be gone by the next day because it was so delicious we all could not help ourselves from eating slice after slice. (This is probably why I was such a chubby kid.) Honestly, pound cake was the only kind of cake I would eat for years, and my grandma’s recipe is still to this day the best pound cake recipe I have ever tried, which is why I am sharing it with you. However, I am warning you, this is not by any means a healthy cake, but it is absolutely delicious.
Step 1: Getting Started
Here are a few things you will need:
Round angel food cake pan
1 ½ cups of stick butter (three sticks)
8 oz of cream cheese
3 cups of sugar
6 large eggs
1 ½ tsp vanilla extract
3 cups of cake flour
1/8 tsp salt
My grandmother is very particular about her brands and insists that certain brands make a better cake than others. Everyone has their favorite brands, so if you would like to use your own for the cake, then go right ahead! My grandmother always uses Land O’Lakes stick butter, Kraft Philadelphia original cream cheese, and Swans Down cake flour. To make the stick butter easier to handle, set them out on the countertop for a few hours to soften them. You may also do this with the cream cheese.