With the mixer on low speed, add the flour mixture a little at a time, alternating with buttermilk and ending with flour. Burnt the outsides since 350 was too hot. . Pour into a bundt pan and bake for one hour and 15 minutes, or until a cake tester comes out clean Then slide a small knife along the pan and cake to loosen it from the sides. I would love if you would share this at my link party. Enjoy! I recommend 1 and 1/2 cups. It was so moist and delicious. To prevent a ruined cake, follow the baking time and temperature closely. Didn’t realized until after 45 minutes of baking that the eggs never went in, so I just wasted a whole bunch of ingredients. Sift together flour, baking soda and salt. The batter will be a little thick and very creamy. I used Plugara Butter, it made the texture so creamy and buttery, thanks for the recipe! I’m so glad I found your blog site! Pour into prepared cake pan and place in cold oven. I never bake, I was just making this as a thank you for someone, so those numbered instructions are what I live off of for recipes. Thanks Sally! I am drooling all over my computer! Required fields are marked *. Great recipe. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Hi! This was amazing! The bake time will be shorter. My loaves always come right out. This recipe is a keeper. I use shortening or butter to coat pan then coat with flour, make sure you do not leave a cake in the pan for that long as it will stick. If it needs longer, bake longer. 2 tablespoons buttermilk 1 ) Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk. I honestly can’t get over it. Please don’t change the recipe, if you do, I can’t guarantee you will be successful. Take out to room temperature before serving. Add cream cheese, butter and sugars to mixing bowl and beat with an electric mixer until light and fluffy. Hi I tried this recipe but the cake sunk. And indulge in super heaven! Scrape down the sides of the fluffy butter and sugar. 4} Now spread the batter evenly. The bottom and both long sides are covered. After persistent recipe testing with many failures, I found the best ratio of ingredients to produce a moist, dense, and flavorful pound cake. The *TRICK* is a lot of mixing before you add the eggs. Thank you for your question. Just PLAIN FLOUR?? Once it comes out completely clean, the pound cake is done. Set aside. Amy @ Fun With Family and Fitness recently posted…Spring break is half over…….already???!!! I’m sure after indulging in all the chocolate candy eggs this past week, I know you’re ready for some cake! Cool in pan 10 minutes before removing to a wire rack to cool completely. Can I have a lesser amount without changing the taste. Blessings, If so, what adjustments would be required? Try easydelicious.recipes. Spring break is half over…….already???!!! For the pound cake: Grease and flour a 9-inch tube cake pan. Cover leftover cake tightly and store in the refrigerator for up to 5 days. Thank you so much!