Easy Pound Cake {freezer-friendly}

IMG_7403Pound cake is a family favorite around here. There are two bonus points: the cake is freezer friendly, which is why I always make two. Second, it’s such a versatile cake served with an fresh fruit and real whipped cream. This is exactly what I do when company is coming. This past week I made two, one for Easter lunch and stashed a second in my freezer for next Sunday when we’re having company again. No worries about dessert, it’s in my freezer :)

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Ingredients:

  • 2 sticks butter (room temperature)
  • 2-1/2 cups sugar
  • 6 eggs (room temperature)
  • 3 tsp real vanilla or a combination of 1-1/2 tsp. vanilla and 1-1/2 tsp. almond extract
  • 1 cup half and half {whole milk works in a pinch}
  • 3 cups all-purpose flour

Directions:

  1. Preheat oven to 350 degrees.
  2. Cream butter and sugar.
  3. Add eggs one at a time and mix well after each addition.
  4. Add extract.
  5. Add 1 cup of flour at a time, alternating with 1/3 of the half and half after each addition. Mix just until combined.
  6. Pour into greased and floured tube pan. Bake up to 70 minutes. Remove cake when a toothpick inserted comes out clean.
  7. Cool 15-20 minutes before removing from pan and transferring to a wire rack.
  8. Cool completely before double wrapping in foil for the freezer.

Note: Allow the ingredients to come to room temperature before mixing and baking for best results in height.

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Who says you need any topping at all? Feel free to freeze half cakes or even smaller portions for gift-giving purposes. Enjoy this family favorite from our kitchen to yours!

Do you bake and freeze your desserts?

 

 

 

 

 

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