Milk Pound Cake


Pound cake is done!
Pound cake is done!



Pound Cake is dusted with a little hero sugar
Pound Cake is dusted with a little hero sugar



Ready for a bite of sweet buttery joy
Ready for a bite of sweet buttery joy


This is such a yummy cake! It takes a little time to assemble but it’s well worth it. For the best results there are a few things that should be done:

  • Make sure the eggs, whole milk and butter are all at room temperature.
  • Please use whole milk as it give the cake that beautiful richness.
  • Please weigh all the ingredients. Yes, weigh them all. By weighing them you get a very accurate measurement and a better cake. The eggs will never weigh an exact pound . I usually get 1.2 pounds. That’s totally fine.
  • I have found using cake flour give the cake a more delicate crumb than just all purpose flour. If you don’t have cake flour, don’t worry/panic. The cake will still turn out well.
  • The last, but most important part of this cake is the creaming. Cream it like your life depends on it . Since we are not using an leveling agents you need to cream it like a hero. Put your timer on and cream it for 7 mins. Once those 7 mins are done you are golden!
  • Last but not least always start with a cold oven otherwise the top of the cake will be cooked while the inside is still wet! That is well kept secret.
  • Follow these simple steps and you will be someones hero when they have a bite.


  • 2 sticks salted butter or 4 oz each of unsalted
  • If using unsalted butter add 1 teaspoon salt
  • 1 pound sugar
  • 1 cup ( 8 oz ) room temp whole milk
  • 1 pound eggs, large eggs( weigh them) if you are over by a little that is fine
  • 1 pound all-purpose flour/ Cake flour
  • 2 Teaspoon vanilla extract
  • 1 teaspoon of sugar to coat the pans



  1. Grease 2 loaf pans. Or one large 12 cup bundt cake pan and spinkle the pans with 1 Teaspoon of sugar.
  2. Put the butter into the bowl of an electric mixer and beat on medium for 2 minute until it starts to look lighter.  Gradually pour sugar into the butter with the mixer running on low.
  3. Beat the butter and sugar together at medium speed  for 7 minutes, stopping to scrape down the sides of the bowl a couple of times.  The butter mix will become super light and fluffy.( put your timer on)
  4. Break the eggs into a small bowl and whisk lightly and add the vanilla extract.
  5. Keeping mixer speed on medium slowly pour the eggs into the blender until they are all incorporated.
  6. Keeping the blender on low add the milk and the flour alternately in 3 additions, beating well after each addition. Beginning and ending with flour.
  7. Stop to scrape the bowl a few times.
  8. Divide the half the batter between the prepared pans or bundt pan. Smooth the batter so that it is evenly distributed in the pan
  9.  Place the pans on the middle rack of a cold oven, and turn it to 275 degrees.  Bake for 30 minutes, then rotate the pans and turn the temperature to 350 degrees.
  10. Bake an additional 40-60 minutes, until a tester inserted in the center comes out with a few clinging crumbs.  If the tops of the cakes are getting too brown,  place some tinfoil over the top of the pan and rotate cake pan again.
  11. Take pans out of the oven and let cool for 40 mins till you turn them out.
  12. Sprinkle with a little hero sugar and your job is done!

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