Malcolm asked me to teach him to cook. So I asked him what he wanted to learn to make thinking he was going to say something like Grilled Cheese. He says just my favorites: Barbeque Chicken, Macaroni and Cheese, Greens and Pound Cake! Sunday dinner for his first lesson? Chile I don’t know.
So we began by letting him watch while I made his favorites. When it was time to work on the Pound Cake I let him help. He was extra careful as he measured the flour and sugar as we covertly worked on fractions. He kept the timer when we mixed it and I showed him how to set the timer on the oven. He was absolutely in his zone checking on the cake to see if it was ready only to be disappointed when I told him we had to wait for it to cool before we could cut it.
This cake reminds me of the dump pound cake I used to make with my grandmother every holiday. She was famous for her bins of cookies and cakes. Glad I got to teach Mally and share it with yall!
Never Fail Dump Pound Cake
Notes
Pour glaze and let sit for 5 mins before serving. Serve with Fresh Strawberries and French Vanilla Ice Cream if you choose or eat it plain. Enjoy!!
For the Glaze:
Mix sugar, vanilla, and milk or cream. Increase sugar for a thicker glaze or thin it to the desired consistency with milk. *For Lemon Pound Cake substitute the Vanilla extract for Lemon extract.
Ingredients
- Preheat the oven to 325 degrees.
- For the cake:
- 4 Cups Flour
- 3 Cups Granulated Sugar
- 1 Pound (4 sticks) Salted Butter, room temperature
- 3/4 C Whole Milk, room temperature
- 6 Large Eggs, room temperature
- 2 tsp Vanilla
- 1 tsp Almond Extract
- For the Glaze :
- 1 1/2 cups Powdered Sugar
- 4 Tsp Milk of Heavy Cream
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 325 degrees F.
- For the Cake:
- Add all ingredients to a Stand Mixer with a Paddle Attachment.
- Beat on low speed for 1 minute.
- Increase speed to medium for an additional 3 minutes.
- Pour the batter into a greased tube or Bundt pan. (Sprinkle sugar instead of flour in the pan before adding your batter for a crunchy crust to your cake.)
- Bake for 1 hour 15 minutes or until a toothpick comes out clean.
- Remove the pan from the oven and put onto a wire rack and cool for 10 minutes.
- Turn cake onto a cake plate to cool for 10 mins,
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