Two-Step Pound Cake

Name: Two-Step Pound Cake
Ingredients: 4 cups all-purpose flour; 3 cups sugar; 1 pound butter, softened; 3/4 cup milk; 6 eggs; 2 teaspoons vanilla extract

6 ingredients

6 steps

Ingredients

4 cups all-purpose flour
3 cups sugar
1 pound butter, softened
3/4 cup milk
6 eggs
2 teaspoons vanilla extract

Directions

1

Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in a 4-quart bowl. Beat at low speed with a heavy-duty electric mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Pour into a greased and floured 10-inch tube pan.
2

Bake at 325° for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.
3

Note: For testing purposes only, we used a KitchenAid Mixer.
4

Traditional Method: Beat butter at medium speed with an electric mixer 2 minutes or until creamy, Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition.
5

Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla.
6

Pour batter into a greased and floured 10-inch tube pan. Bake as directed in two-step method.