This is an easy two step pound cake recipe.  Pound cake is an annual family tradition as a dessert in our family.  We always serve it with Peppermint Stick Ice cream and I have to say it is the highlight of the holiday season!  If you have never tried the combination you MUST.

I highly recommend Swan’s Peppermint Ice Cream as it is my favorite brand, Edy’s also makes a good variety.  Another great idea would be this Fresh Blueberry Sauce/Topping.

This two step pound cake is simply delicious! Perfect for any holiday or celebration.

There’s a reason pound cakes have become synonymous with the South: They’re easy and oh-so-good. You won’t need to spend hours in the kitchen to make this delightful dessert that just so happens to double as a breakfast food. As long as you have a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment you’ll be well on your way to a fantastic pound cake in record time.

Ingredients

4 cups all purpose flour

3 cups sugar

1 pound butter real butter

3/4 cups milk

6 eggs

2 tsp. vanilla

Instructions

Add into a bowl in order above. Beat with electric mixer for 1 minute on slow. Scrape sides of bowl and beat for an additional 2 minutes on high. Pour into a greased and floured bundt pan. Bake at 325 for 1 hour 30 minutes. Cool 15 minutes. Invert on cake plate and cool.

Recipe Notes

This two step pound cake is simply delicious! Perfect for any holiday or celebration.