Golden Pound Cake

Golden Pound Cake

The perfect cake recipe—a classic in our kitchens.

Prep Time

15

Minutes

Total Time

2:35

Hrs:Mins

Makes

16

servings

3
cups Gold Medal® all-purpose flour
1
teaspoon baking powder
1/4
teaspoon salt
2 3/4
cups sugar
1 1/4
cups butter or margarine, softened
1
teaspoon almond extract
5
eggs
1
cup evaporated milk
  1. Heat oven to 350ºF. Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake. Mix flour, baking powder and salt; set aside.
  2. Beat sugar, butter, almond extract and eggs in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture alternately with milk on low speed. Pour into pan.
  3. Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 40 minutes.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Chocolate Chip Nutty Pound Cake? Why not? Just follow this recipe, except after mixing, fold in 2 ounces unsweetened baking chocolate, grated, and 1/2 cup chopped nuts.
Did You Know?
Bundt cakes can easily serve 24 when they're cut into thinner slices. Voilà, you’ve also just reduced the calories and fat!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 155 ),
  • Total Fat 17 g
    • (Saturated Fat 10 g,),
  • Cholesterol 105 mg;
  • Sodium 200 mg;
  • Total Carbohydrate 54 g
    • (Dietary Fiber 1 g,
  • Protein 6 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.