My dad made poundcake often, many times to accompany strawberries.... a nice food memory for me.

Today is my 20 year wedding anniversary and I wanted to switch up the dessert and give my husband his favorite Ice Cream Cake..... Poundcake is hearty.....

I researched several cakes and I found this one.... Easy, Rich and Delish..... I broke up the recipes to add a few pound muffins.... for his lunch tomorrow.

Grandmother's Pound Cake II 

Grandmother's Pound Cake II

Rated as 4.62 out of 5 Stars

"This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)"


  • 2 cups butter
  • 3 cups white sugar
  • 6 eggs

  • 4 cups all-purpose flour
  • 2/3 cup milk


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.

  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.

  3. Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

  4. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. 

  5. Strip off the parchment paper and cool completely on wire racks.
(I added vanilla - only change)

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