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    Home » Recipes » Dessert

    Two Step Pound Cake

    Published: Dec 20, 2009 · Modified: Jul 12, 2020 · This post may contain affiliate links

    1.6K shares
    • 27
    Jump to Recipe Print Recipe

    This two step pound cake is simply delicious! Perfect for any holiday or celebration.

    This is an easy two step pound cake recipe.  Pound cake is an annual family tradition as a dessert in our family.  We always serve it with Peppermint Stick Ice cream and I have to say it is the highlight of the holiday season!  If you have never tried the combination you MUST.

    I highly recommend Swan's Peppermint Ice Cream as it is my favorite brand, Edy's also makes a good variety.  Another great idea would be this Fresh Blueberry Sauce/Topping.

    This two step pound cake is simply delicious! Perfect for any holiday or celebration.

    Two Step Pound Cake

    This two step pound cake is simply delicious! Perfect for any holiday or celebration. 
    4.67 from 3 votes
    Print Pin Rate
    Course: Dessert
    Keyword: Cake
    Prep Time: 5 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 35 minutes
    Servings: 10
    Author: Brandi Russell

    Ingredients

    • 4 cups all purpose flour
    • 3 cups sugar
    • 1 pound butter real butter
    • ¾ cups milk
    • 6 eggs
    • 2 tsp. vanilla

    Instructions

    • Add into a bowl in order above. Beat with electric mixer for 1 minute on slow. Scrape sides of bowl and beat for an additional 2 minutes on high. Pour into a greased and floured bundt pan. Bake at 325 for 1 hour 30 minutes. Cool 15 minutes. Invert on cake plate and cool.

    Notes

    This two step pound cake is simply delicious! Perfect for any holiday or celebration.
    Tried this recipe?Mention @SPMoms or tag #SPMOMS!

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    Melissa Jennings

    Melissa is a football and soccer mom who has been married to her best friend for 24 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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    1.6K shares
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    Reader Interactions

    Comments

    1. Amanda

      November 20, 2011 at 10:42 pm

      This is a good basic recipe. It would probably also be good with sugared strawberries & whipped cream.

      Reply
      • Melissa@StockpilingMoms

        December 27, 2012 at 3:48 pm

        For sure! YUM!

        Reply
    2. Mandi

      December 23, 2011 at 7:47 pm

      Sweet cream or salted butter I wonder?

      Reply
      • Melissa@StockpilingMoms

        December 27, 2012 at 3:46 pm

        Salted 🙂

        Reply
    3. Polyana

      July 04, 2013 at 9:22 am

      No baking powder??????

      Reply
    4. Sheila

      January 15, 2014 at 7:59 pm

      No baking powder or baking soda required?

      Reply
    5. robin finchum

      January 09, 2016 at 4:39 pm

      Why is my batter turning into dough?

      Reply
      • Melissa@StockpilingMoms

        January 12, 2016 at 10:23 am

        It is a thick batter.

        Reply
    6. Terry Mccarter

      December 31, 2016 at 4:32 pm

      5 stars
      Do I shift flour?

      Reply
      • Melissa@StockpilingMoms

        December 31, 2016 at 8:39 pm

        No you don't for this one.

        Reply
    7. KH

      March 25, 2017 at 11:46 am

      5 stars
      Great recipe! I've made it multiple times and it comes out great each time.

      Reply
    8. Barbarainnc

      September 21, 2018 at 10:48 am

      Do you put the rack in the middle of the oven?

      Reply
    9. Sandy

      July 14, 2020 at 5:30 pm

      4 stars
      Easy and delicious!!

      Reply
    10. Amos S. Jones

      March 06, 2022 at 7:47 am

      I have baked this cake at least three times and love the recipe. This beats adding one egg at a time, adding bits of the flour, then wet, etc. This mix time is pretty quick. I mix all the ingredients at the slowest mixer speed for one and one half minutes, then use the spatula to scrape down the sides, fold the sides and bottom to get all tthe dry ingredients mixed into the batter, then I mix for 3 minutes, then pour the batter into my cake pan that I sprayed with "Baker's Joy". After adding the batter to the pan, I drop the pan on the counter at least six to eight times to get the air bubbles out of the batter. I then place the cake into the pre-heated oven and bake at 325 degrees for one hour and twenty-five minutes. The cake comes out at Bakery quality and last for about five tto six days! Try making a cake using this method and you'll never retturn to that long proceess! Oh, I only use "Swan's Down Cake Flour!"

      Reply

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    Melissa Jennings, Owner & Shelly King, Owner

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    Melissa Jennings and Shelley King are the bloggers behind Stockpiling Moms®. Since 2009, they have been sharing recipes, travel reviews and tips that focus on helping busy families make memories.

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