2 pound Butter cake recipe

*Classic Two-Pound Cake Recipe*

*Introduction:*

This classic two-pound cake recipe is a timeless dessert that's perfect for special occasions. With its moist texture, sweet flavor, and rich buttercream frosting, it's a crowd-pleaser that's sure to impress. This recipe makes two 9-inch layers, which can be stacked and frosted for a stunning presentation.

*Calories:*

Per serving (assuming 12 slices):

- Calories: 540

- Fat: 24g

- Saturated fat: 16g

- Cholesterol: 80mg

- Carbohydrates: 70g

- Sugar: 40g

- Protein: 5g

- Sodium: 350mg

*Ingredients:*

For the cake:

- 2 pounds (1 kg) all-purpose flour

- 1 teaspoon baking powder

- 1 teaspoon salt

- 1 cup (200g) unsalted butter, softened

- 1 3/4 cups (450g) granulated sugar

- 4 large eggs, at room temperature

- 2 teaspoons vanilla extract

- 1 cup (240ml) whole milk, at room temperature

For the buttercream frosting:

- 2 cups (400g) unsalted butter, softened

- 4 cups (1kg) powdered sugar

- 2 teaspoons vanilla extract

- 4 tablespoons whole milk

*Construction:*

1. Preheat the oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans.

2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, beat the butter until creamy. Add sugar and beat until light and fluffy.

4. Beat in eggs one at a time, then beat in vanilla extract.

5. With the mixer on low speed, gradually add flour mixture to butter mixture in three parts, alternating with milk, beginning and ending with flour mixture. Beat just until combined.

6. Divide batter evenly between prepared pans and smooth tops.

7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting:

1. Beat butter until creamy. Gradually add powdered sugar, beating until smooth and creamy.

2. Beat in vanilla extract and milk until combined.

*Assembly:*

1. Place one cake layer on a serving plate or cake stand.

2. Spread a thick layer of buttercream frosting on top of the cake layer.

3. Place the second cake layer on top and frost the top and sides of the cake with the remaining frost 

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