Aunt Ida's Best Ever Pound Cake
Aunt Ida's best ever pound cake: a pound of butter creamed with a box of confectioners sugar, six eggs, King Arthur flour and vanilla. Makes 2 loaves.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. The recipe is named for a member of our family.
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Aunt Ida's pound cake is underlined in Sandra Mills's book as the best ever, and it lives up to it. A pound of butter or margarine is creamed with a whole box of confectioners sugar, which gives a fine, tender crumb, then six eggs, sifted King Arthur flour and a heaping teaspoon of vanilla.
The batter makes two loaves. Bake one and give one away.
Ingredients
- 1 pound margarine (or butter)
- 1 box (1 pound) confectioners sugar
- 6 large eggs
- 3 cups King Arthur flour (sift, then measure)
- 1 heaping teaspoon vanilla
Instructions
- Cream. Cream the margarine and confectioners sugar in a mixer.
- Eggs. Add the eggs one at a time, beating after each.
- Flour. Sift the flour, then measure, and mix it in with the vanilla.
- Bake. Divide between 2 standard loaf pans, greased and floured. Bake at 350°F for one hour, or until a toothpick comes out clean. Ovens vary, so test after 50 minutes.
Tips
- Have the butter and eggs at room temperature for the lightest texture.
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