Billy Boy's 6-Step Butter Pound Cake

Billy Boy's classic pound cake recipe is buttery soft. Billy had a tendency to eat it right after it was cooked, so you had better get a slice before he ate it all up!  Cut it into thick slices and top with berries and whipped cream for an indulgent and east dessert any night of the week!

Ingredients

2                cups all purpose flour
3 1/2 tbsp. cornstarch
1 1/2 tsp.   salt
2 sticks     unsalted butter softened
1 1/4 cups sugar
1 tsp.         vanilla extract
4                eggs

Directions

Step 1

Preheat an oven to 325 degrees and line a 9x5 inch loaf pan with parchment paper.

Step 2

Beat the butter until soft and creamy in a stand mixer or hand mixer. Gradually add the sugar and mix until light and fluffy. Add the vanilla and mix. Add the eggs one at a time mixing well between each one and scraping down the sides of the bowl as needed.

Step 3

Sieve the flour and cornstarch together and slowly add to the batter on low speed until incorporated into the batter.

Step 4

Scoop the mixture into the prepared cake pan and spread out evenly.

Step 5

Bake in the oven for 20 minutes at 325 degrees and then increase the temperature to 350 degrees for the remaining 55 minutes or until the center of the pound cake feels firm and no longer liquid.

Step 6

Let cool before slicing and serve with whipped cream and berries.

Enjoy!

Chef Tip: Having the butter at room temperature will create lightness in the batter