GOLDEN POUND CAKE

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15 min Prep
2 hr 35 min Total
Pie Iconb
16 Servings

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The perfect cake recipe—a classic in our kitchens.


Ingredient List
  • Small check mark in a circle icon3 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon baking powder
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon2 3/4 cups sugar
  • Small check mark in a circle icon1 1/4 cups butter or margarine, softened
  • Small check mark in a circle icon1 teaspoon almond extract
  • Small check mark in a circle icon5 eggs
  • Small check mark in a circle icon1 cup evaporated milk
Preparation
  1. Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.
  2. Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
  3. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.
Tips
  • Chocolate Chip Nutty Pound Cake? Why not? Just follow this recipe, except after mixing, fold in 2 ounces unsweetened baking chocolate, grated, and 1/2 cup chopped nuts.
  • Bundt cakes can easily serve 24 when they're cut into thinner slices. Voilà, you’ve also just reduced the calories and fat!