The cost of this homemade vinegar produce wash is far lower than that of store-bought produce washes.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Additional Time: | 25 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 14 |
| Yield: | 1 Bundt cake |
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 ½ cups white sugar
- 1 ½ cups unsalted butter, softened
- 6 eggs
- 1 ½ teaspoons vanilla extract
- ¾ cup milk
Instructions
- Grease and flour a Bundt pan. Do not preheat the oven.
- Mix flour, baking powder, and salt together in a bowl.
- Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with milk; beat until smooth. Pour batter into the prepared pan.
- Place cake into the cold oven. Set the temperature to 350 degrees F (175 degrees C); bake until a toothpick inserted into the center comes out clean, 1 to 1 1/2 hours. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, 20 to 30 minutes.
Nutrition Facts
| Calories | 449 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 364 mg |
| Sugars | 37 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
This is a beautiful cake I have not tasted it yet it is still in the oven it is rising up and looking good
This is a great CAKE I have baked two of these and I am doing some for my son’s school and bus driver for Thanksgiving. AWESOME!!!
Doubled this recipe. Made one half a lemon berry zest and the other a banana coffee. Both were great.
First time ever baking a pound cake. A very easy and simple recipe. My wife loved it.
This recipe was awesome as is. Made this cake twice already.
It turned out amazing! Someone else posted to hand mix only as a stand mixer puts too much air into it and her cake overflowed. I used a stand mixer and that dd not happen with mine. First time making a pound cake and I will definitely use this recipe again, it smalls heavenly!
Loved it!
this is a very good base pound cake recipe and bakes very evenly. I made this for my foods class and was very easy and simple.
It’s cooling now, but I wanted to note that I didn’t have any spillage like I feared, my large bundt cake pan was perfect, but I did need to lower the rack on my oven, as it started to burn before the oven was even preheated, just on the middle rack. I also added poppyseeds, it would be cool to know when to add add-ins if we want. Also whe to turn it out of the pan. I can never remember if I should cool it or not. Also ideas for icing recipes. Looks and smells delicious! Thanks!
Delicious! Did not overflow. I used a large tube pan. I used 1.5 teaspoons lemon extract and the zest of 1 orange to give it a citrus flavor, instead of vanilla. I poked it with a skewer and while still warm, poured a lemon glaze on top and into the holes. Buttery, with a crusty sugar top, and moist and gooey where the glaze soaked in. My new favorite!
I make cakes all the time….this pound cake was a total flop…I baked as directed and checked it at 60 minutes….took it out of the oven and put on a rack to cool….after it cooled I put it on a cake plate and half the cake fell apart…the cake is dry and tasteless….a real disappointment as I made it for company this weekend…..not sure what happened….as I said, I’m a pretty good baker. Perhaps 60 minutes was too long….
Excellent recipe and versatile as to what you want to add to it – chocolate chips, frosting, etc. I will make this many times. These simple ingredients are always in my house. Also, I did not have any issues with it flowing over in the oven.
I followed the directions as written. Everyone loved it. This is certainly a keeper.
Delicious cake. I followed the recipe exactly and baked it in two loaf pans and had enough batter for 10 cupcakes. Sweet,light and moist.
I just finished making this. I split the batter between 6 small paper loaves to give away as Christmas presents. I used eggnog instead of milk. I have baked a lot of cakes and have eaten even more in my 51 years on this earth but I have never had one so tender and tasty or with a finer crumb. A keeper! I will experiment with different flavors.
I substituted sour cream for the milk and topped the cake with a apricot brandy and sugar water mixture.
I don’t change recipes I rate. Made this delicious pound cake as written and wouldn’t change a thing. It was absolutely fabulous. Couldn’t ask for a better, more moist, and scrumptious dessert. I did top it with the “Easy Chocolate Bundt Cake Glaze,” recipe found here on allrecipes; which was equally as good. Together, they make an amazing cake. My family couldn’t get enough. Thank you for sharing.
This my first pound cake. I didnt change anything on the recipe. It made two bread loaves, beautifully brown, crisp as round the edge, light tasting for a fairly dense cake. Only needed to bake for 70 minutes in my oven at 325. I was impressed as were my friends who received a loaf also. Will definently be making again
I was riding my bike home from the grocery store, when I saw a huge bump too late. CRACK went six eggs in their carton. I got home and looked for a recipe using six eggs. I am so glad I found this one! After reading some reviews, I made the following revisions: 1 3/4 c white sugar, 1/2 cup brown for a less purely sweet taste. In place of milk I used a light (not too thick) yogurt, which helped keep the cake nice and dense. I used a rectangular baking dish so I wouldn’t flood my tiny oven. I had spare batter for 10 cup-poundcakes. Chocolate chips on top for cuteness!
I follow the recipes as it is except for the Milk, I modified this recipe into a strawberry chocolate chip cake..instead of milk I used strawberry smoothie, add 1 cup of fresh strawberry cut into small pieces/chunks…and 1/2 cup chocolate chip, red food coloring to make it pink…it’s so moist…definitely a keeper. It did leave a behive shape of cake on the baking sheet though…good for tester 🙂
Great way to help use all those extra eggs! Always a crowd pleaser. Nice and moist. I generally use my lg bundt pan that I use for angle food cakes and it holds the full amount. I typically put a cookie sheet on the rack below the cake just in case anything goes over the top or leaks through the cracks on the 2-part bundt pan.