My mom has been making this pound cake recipe for more than 10 years. It’s INCREDIBLE! It’s a very dense, but also extremely moist cake. I created the berry topping for it so that’s my contribution to the recipe, but overall, this one is definitely all my mom. I hope you’ll try it!
1 pound (4 sticks) salted butter, softened
3 cups sugar
4 cups all-purpose flour
¾ cup whole milk
1 ½ tsp vanilla extract
½ tsp almond extract
Cream butter in a large mixing bowl; gradually add sugar beating well at medium speed. Add eggs, one at a time, beating after each addition.
Add flour to creamed mixture alternately with milk, beginning and ending with flour. Mix just until blended after each addition. Stir in flavorings.
Pour batter into a greased and floured 10-inch tube pan. Bake at 300 for 1 hour and 40 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool cake in pan 10 to 15 minutes; remove cake from pan and let cool completely on a wire rack.
2 cups sliced strawberries
½ cup blueberries
3 tsp sugar
Mix all ingredients together and let it sit on your counter or put it in the refrigerator and let sit for at least an hour before using it to top sliced cake pieces. I like my berry mixture to set up overnight, but either way it’s still delicious!
*The eggs for this recipe MUST be room temp. You'll want to take them out of the refrigerator at least 2 hours before assembling ingredients.