By Kelly Bogard

June. It’s National Dairy Month. What do you think of? Ice cold milk? Yogurt? Ice cream? Me, too. One thing that should be on your list is something I use way more than any other dairy products when I cook and bake. You got it, BUTTER.

Butter is a very versatile product. I use it to grease, flavor and cook. All of the time. From grilled cheese to Microwave Pralines, butter is good in just about everything. That’s why this week’s recipe is filled with it for National Dairy Month.

For Pound of Butter Pound Cake, you will need…Pound of Butter Pound Cake
1 lb. salted butter, softened
2 1/2 c. sugar
6 large eggs
4 c. all-purpose flour
3/4 c. milk
2 tsp. vanilla extract

I got this recipe from Cindy Wennin. She is one of the graphic designers here at TFB. She loves this recipe so much that she wouldn’t give it to me unless I promised to share it with you. This cake is awesome. You are in for a treat!

First, preheat your oven to 300 degrees. Cream together the softened butter and sugar until light and fluffy. Be sure not to overmix so the butter doesn’t melt.
Pound of Butter Pound Cake

Once fluffy, add in one egg at a time while continuing to mix. Let each egg get completely combined with no yolk showing before adding the next one.
Pound of Butter Pound Cake

Now that the eggs are mixed in, slowly start adding the milk and flour interchangeably until both are mixed in and the batter is smooth. Start and end with the flour.
Pound of Butter Pound Cake

Stir in the vanilla and move the batter to a prepared pan. I like to use a cooking spray made for baking with flour in it or you can go the old-fashioned route by greasing and flouring the bundt pan. The spray is much easier in my opinion.
Pound of Butter Pound Cake

Move to the oven and bake for 1 hour and 40 minutes. Once baked through, place the pan on a cooling rack for at least 10 to 15 minutes before trying to remove the cake. You can also make this cake into muffins by baking in a lined muffin tin for 40 minutes.
Pound of Butter Pound Cake

Finally, your cake is cool. Simply place a large plate over the cake and flip the whole thing over. Your cake should slide right out and is ready to enjoy with fresh fruit and maybe even some whipped cream.
Pound of Butter Pound Cake

Dairy has many great flavors and can be used in so many ways. So whether it’s a cake with a pound of butter or simply a glass of milk, be sure to get your dairy in every day. From all of us at Texas Table Top, enjoy!

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Recipe: Pound of Butter Pound Cake

Summary: Dense and creamy classic pound cake

Ingredients

Pound of Butter Pound Cake

  • 1 lb. salted butter, softened
  • 2 1/2 c. sugar
  • 6 large eggs
  • 4 c. all-purpose flour
  • 3/4 c. milk
  • 2 tsp. vanilla extract

Instructions

  • Preheat oven to 300 degrees F.
  • Beat butter at medium speed with an electric mixer until lighter in color and creamy. Don’t overbeat.
  • Gradually add sugar, beating until light and fluffy.
  • Add eggs, 1 at a time, beating until yolk disappears.
  • Add flour to creamed mixture alternately with milk. Beat at low speed until blended after each addition and until smooth. Begin and end this step with flour.
  • Stir in vanilla.
  • Grease and flour a 10-inch tube or bundt pan.
  • Bake at 300° for 1 hour and 40 minutes or until wooden toothpick inserted in center comes out clean.
  • Cool in pan on a wire rack 10 to 15 minutes.
  • Remove from pan, and cool completely on a wire rack or plate.

Baking time (duration): 1 hour(s), 40 minutes

Number of servings (yield): 10-12

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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