Your old fashioned pound cake recipe can be stored at room temperate. How Long Can You Keep This In The Fridge? Room Temp Butter:В On a similar note, you want the butter room temp too - for much the same reasons! ItвЂ™ll mix better and youвЂ™ll get more even butter distribution. Room Temp Eggs:В Another egg note: room temp is the right way to go! If you use room temp eggs, the rest of the ingredients will mix more easily and youвЂ™ll get better volume in the batter. DonвЂ™t try to rush art! Unlike some pound cake recipes, this is baked slowly in a slightly lower temperature oven. Add your eggs and mix until JUST combined!Д«ake Time: Slow and steady! This pound cake, with all its rich ingredients, needs ample time to get good and velvety in the oven. Do NOT over beat your eggs! This leads to differences in the crust texture, and we donвЂ™t want that. Over Beating: This may sound strange after you read the recipe and see that the first thing you do is beat the butter 6-7 minutes! ItвЂ™s after the eggs are added that you need to beat just to incorporate. What I Love About This Old Fashioned Pound Cake Recipe

How about a pound cake loaded with fruit? My strawberry pound cake or peach pound cake are both seriously delicious choices that I promise youвЂ™ll love! Would you like more amazing pound cake recipes? My lemon pound cake is truly lovely and perfect for spring. If youвЂ™re lucky enough to have a slice while itвЂ™s still warm out of the oven (not hot but cooled to warm), you may just think youвЂ™ve died and gone straight to heaven! ItвЂ™s delicious all on its own or with fruit and whipped cream topping. Perfectly dense and velvety with lots of rich, creamery, sweet buttery goodness, slightly tangy buttermilk, and loads of fresh vanilla. Pound cake is one of my all-time favorite desserts! When made and baked properly, there are few cakes that can rival the amazing deliciousness of this old fashioned cake. This old fashioned pound cake recipe is the one my Grandma made and I grew up eating.

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