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Sandra Chaisson's Mama's Homemade Pound Cake

Sandra Chaisson's Mama's homemade pound cake
Erin Schwartz

Makes 1 cake

4 sticks butter, salted or unsalted

3 cups sugar, sifted once

6 large eggs

1/2 teaspoon salt

3 cups cake flour

1/2 cup buttermilk

1 tablespoon pure vanilla extract

Preheat oven to 325 degrees Fahrenheit

In a stand mixer, or large bowl using a hand mixer, cream butter and sugar together until light and fluffy.

Add eggs one at a time, making sure they're well combined after each addition. Sift together cake flour and salt, and add slowly to butter and egg mixture. Add buttermilk in a steady stream, adding more as needed to achieve a smooth, thick batter. Stir in vanilla extract and stir until just combined.

Pour batter into a greased and floured Bundt cake pan. Bake 1 hour 20 minutes or until a cake tester inserted into the middle of the cake comes out clean.

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