I've adapted the viral pound cake from Mrs Johnnie Ruth Irving to a mile high version that fills our pan! It's buttery, dense, with a velvety texture.
2 1/4 cups (4 1/2 sticks) butter, room temperature
3 1/3 cups sugar
10 large eggs, room temperature
3 3/4 cups cake flour or White Lily All Purpose Flour
1 can (14 oz) sweetened condensed milk
1 tbsp vanilla extract
1 tbsp lemon extract
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extract and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Beat in the remaining flour in two additions until just incorporated. Add sweetened condensed milk and beat until combined. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/4 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
11 comments
Catherine, oh I’m the same way! Almost every recipe I’ve made since has been with powdered sugar and I include both the powdered and the granulated amounts. The general rule is 1 cup granulated = 1 3/4 cup powdered, so for this recipe I’d do 5 3/4 cup powdered sugar.
Since I made your cream cheese powdered sugar pound cake I am hooked on using powdered sugar in pound cakes. Is there any reason I shouldn’t use powdered sugar in this recipe? How much? Thanks.
Jackie, I hope to make a cake plate and dome someday, all the ones I use are vintage: Fostoria American, Indiana Freedom, Indiana Constellation and Westmoreland Paneled Grape. Others have found some on Amazon as well. I hope you can find one you love!
I would like to have a square cake plate but can’t find one any suggestions where I can find one.
Lisa, I haven’t tried it, but sweetened condensed milk is primarily sugar, so strange things might happen if you substitute the condensed milk for other kinds of dairy. If you use a high liquid dairy (buttermilk) you might want to add 2/3 cup sugar and remove 2 eggs. If you use a high fat dairy (cream cheese, sour cream) you might want to add 2/3 c sugar and remove 1/2 stick butter. It’s all a balancing act when you swap things out!
This cake does not use chemical leaveners (baking soda, powder) but uses physical leavening – air being beaten into the butter, sugar, and eggs to rise! If you’d like you can add 1 teaspoon baking powder. If you’re up for experimenting, you could try some swaps but I might try a different recipe entirely if you want to make changes!