It’s time for true confessions…I have about 15 different Pound Cake recipes and I love them all. Some are tried & true, passed down from generations of wonderful cooks and some are new, with inventive flavors. It really doesn’t matter to me, I just can’t help it, I love ’em all.
Today, I’m sharing one that stands out in my collection. Several years ago, I received this recipe from my neighbor friend, Roy. He brought it over, asked me to make it and volunteered to be the taste tester! After a couple of tries and tastings, we decided I had the perfect recipe. There’s no crazy secret or special baking method used here. With great ingredients & a little planning, this cake turns out perfect every time. The best part is, it has a crunchy, buttery top but is moist, rich and absolutely delicious in the middle. Sometimes I catch folks just sneaking extra pieces of crust to go along with their slice of deliciousness.
This is Southern Pound Cake at it’s best.
Southern Pound Cake
3 cups sugar
2 sticks unsalted butter – room temperature
1/2 stick vegetable shortening (1/2 cup)
5 large eggs – room temperature
1 1/2 teaspoon vanilla
3 cups A/P flour sifted
dash of salt
1 cup whole milk
Preheat oven to 350 degrees.
Add butter and sugar to mixing bowl and cream until light and fluffy.
Add eggs one at a time, mixing well.
While mixer is on low, add vanilla and dash of salt.
Alternate adding flour and milk – starting and stopping with flour.
Pour batter into buttered, floured tube or bundt pan.
Bake for approximately 1 hour or up to 1:15 hours. Check if done with a cake tester or wooden skewer.
Let cool for 15 minutes then gently remove from pan.