Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Poundcake

Ingredients

1 pound           Butter

1 pound           Sugar

6                      Eggs

2 tsp                Vanilla

3 cups              Cake flour

1 /2 tsp            Salt

1 /2 cup           Buttermilk

Instructions

Preheat oven to 325 degrees.

Using an electric mixer with a paddle attachment, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla. Sift together the flour and salt and add to butter mixture. With the mixer running, slowly add buttermilk. Beat four to five minutes, until the batter is very smooth. Pour into a large buttered and floured loaf pan. Place in the center of the oven and bake for one hour and 20 minutes. Be very careful not to slam the oven door, or disturb the cake in any way while baking, or it will fall. A toothpick should come out clean when done.

Yield: 1 large loaf

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more