cake recipes

Traditional Pound Cake Recipe

I will weigh a thousand pounds by the time this quarantine is lifted. Cooking is something I enjoy doing. It brings me peace. So, with that being said, I haven’t made a pound cake in a month of Sundays. Here is my Traditional Pound Cake Recipe with a powdered sugar glaze. Forgive the “angel food cake” look because I couldn’t find my bundt pan.

The Traditional Pound Cake is a cake that you have to “baby,” but I’m telling you, my KitchenAid mixer made all the difference. You can use your hand mixer, as well. My mixer died a long, long time ago, bless its sweetheart.

Ingredients

1 pound butter, softened

3 c. sugar

6 eggs, room temperature

4 c. all-purpose flour

3/4 c. milk

1 tsp. almond extract

Vanilla extract, 1 tsp.

Directions

In a bowl, place the pound of butter and mix the crap out of it. It should be a pale yellow, whipped look. On a medium to high speed. Why am I singing the song “Whip It.” Good grief, now it won’t leave my head. Dangit.

Where was I? Oh, and a PSA, do not try and “sip” the almond or vanilla extract. My son-in-law learned a lesson on that one. I am just passing along the kindness to everyone. God love him. He’s a special boy, LOL.

Quarantine. Bunny trail. I cannot focus.

Cheesecake…no…Pound cake. I can do this.

Once the butter has been whipped, add an egg one at a time. Whip it till the yolks are blended. Next up, get your milk and flour. Go in this order: a bit of milk, whip, a cup of flour, whip, repeat ending with flour. Mix it until it is smooth. Lastly, add in the extracts. You can leave out the almond extract, but it was good.

Grease a bundt pan (yes, I used an angel food cake pan). After you grease it (spray or Crisco), you need to get some flour and swirl it around there. Add your batter—Bake at 300 for about an hour and 40 minutes. I started checking it at 1:30, but I did up it to 1:40. It was done.

Icing

Eyeball this part. I think I did 2 c. powdered sugar, a tsp of vanilla, and enough heavy cream (you can use 1/2 and 1/2 or milk) to thin it out. I made WAY too much, so Big Daddy drizzled all the leftovers over each slice he ate. My daughter put it on the cake.

For the love, people, it is good.

Cinnamon Roll Cake

I had company over, and I needed something for dessert. Enter the Cinnamon Roll Cake. Wow! This was so simple and so good. Very easy, and since I have most of these things on hand, I can make it more often! I may even be wild and cook this batter in a waffle maker!

Cinnamon Roll Cake

3 c. self-rising flour

1.5 c. milk

2 eggs

4 tsp. vanilla

1 stick butter, melted

Combine and mix all these ingredients. Place in a greased 13×9 dish. This is super thick, like bread. Please do your best to spread it out, but mine was not evenly spread.

~Topping~

1 c. brown sugar

1 T. cinnamon

Spread over “cake” batter. Bake at 350 for 30 minutes. Allow cooling.

~Icing~

3 c. powdered sugar

1-2 T. water

1 tsp. vanilla

In a saucepan, bring this mixture to a boil. Stir for a smooth, syrupy consistency. Add the water 1 T at a time. You may need to add more than 2 T, so eyeball it. Once it is smooth, pour over the cake, and it will begin to harden like a glaze.

I love cinnamon rolls, and this Cinnamon Roll Cake fit the bill, and my tastebuds loved it.