Pound Cake

Cuisine:

American

Grandma Lucy's pound cake recipe but with real butter and some other modifications.

Medium

Ingredients

10 oz Presto Cake Mix
5 Eggs
room temperature
1 and 1/2 cups Sugar
1/2 cup Heavy Cream
room temperature
1/2 tsp Vanilla Extract
8 oz Butter
room temperature, use Kerrygold Butter if possible
5 drops Yellow Food Coloring

Directions

As much as I loved Grandma Lucy’s Pound Cake, I have not been able to duplicate it exactly. Perhaps that is due to the recipe that we have being different from exactly how she made it. Or maybe the difference in ingredients, or other factors.

While trying to duplicate it I’ve been thinking about how the recipe might taste if I used real butter instead of Crisco. I also started to wonder if some subtle changes to the steps might also improve upon the final product. Just typing that feels like some kind of sacrilege but I think Grandma Lucy would approve of me doing some tinkering and coming up with my own version of her pound cake recipe.

This recipe uses regular butter instead of Crisco. I used Kerrygold butter due to its higher fat content. I also used heavy cream instead of milk for the higher fat content. Crisco is 100% fat. Together the Kerrygold and heavy cream get us closer to that in this recipe (at least that was my intent). I have also reduced the size of this recipe as the original (like most of Grandma Lucy’s recipes) could feed an army.

So I hope you try and enjoy this recipe. I’ve made it once so far and it was really delicious. In the end I think the taste of this pound cake was the closest I have gotten to duplicating the taste of Grandma Lucy’s pound cake. And that is the best compliment I could think of!

Steps

1 Done	Take the butter, eggs and 1/2 cup of heavy cream out of your refrigerator hours in advance to make sure that they are all at room temperature before starting to make the recipe.
2 Done	Preheat oven to 350 degrees. Grease and flour a 9 X 13 baking pan that is at least 2 inches tall. I recommend using USA brand pans. Also make sure to have the Presto Cake Mix premeasured and ready to go.
3 Done	Cream the butter, sugar and vanilla in a mixer for approximately 2 to 3 minutes. Start by turning the mixer on low until the ingredients are combined. Then turn it up to medium speed for the rest of the creaming. Stop the mixer and scrape down the sides with a silicone spatula once or twice during the creaming. You should see the mixture whiten.
4 Done	Add the eggs one at a time and continue mixing. Add in the Presto Cake Mix, heavy cream and yellow food coloring. Total time for mixing should be about 6 or 7 minutes. Make sure that all of the ingredients are mixed but be careful not to overmix the batter.
5 Done	Pour the batter out into the prepared baking pan. Spread out the batter and bang the pan on the counter a few times to work the batter evenly and remove any air pockets. Bake for 30 to 35 minutes at 350 degrees. Look for the batter to turn light brown on the top and for the sides to pull away from the pan slightly.