Pound Cake (Southern Style)
Pound Cake (Southern Style)
This is a staple that's enjoyed throughout households across the South. I was introduced to REAL Pound Cake while visiting my husband's family. The name originates from the weight of the ingredients that are used in the recipe; a pound of sugar, flour and butter. However, what makes this recipe "just right" is the addition of the extracts which add a nice depth of flavor and the cake flour which gives it a light crumb. This can be served for holidays, like Christmas and New Year's (since the round cake signifies the year has come full circle) or just any given Sunday.
Equipment
- stand mixer (or hand mixer)
- large bowl
- whisk
- bundt or loaf pan
Ingredients
- 3/4 cup organic whole milk room temperature
- 1 lb organic unsalted butter room temperature
- 2 cups organic raw cane sugar
- 3 cups cake flour (or AP flour) spooned, leveled and sifted
- 4 organic large eggs room temperature
- 1/2 tsp coconut extract
- 1/2 tsp almond extract
- 1/2 tsp pineapple extract
- 1 tsp butter extract
- 1 1/2 tsp vanilla extract or vanilla bean paste
- 1/2 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
- 2 tsp baking powder
Instructions
- Preheat the oven to 325 degrees F.
- Grease a bundt or 2 loaf pans with butter wrappers. Lightly coat the inside of the pan with flour and tap to remove the excess.
- In the bowl of a stand mixer, fit with the paddle attachment, cream butter and sugar until smooth (for about 5 minutes).
- Add eggs one at a time. Mix after each addition for about 1 minute. Add all of the extracts. Beat until smooth. Then turn off.
- In a separate large bowl, sift and whisk the flour, salt, and baking powder together.
- Add 1/3 of the flour mixture. Turn the mixer back on low and mix until just incorporated. Then add 1/3 of the milk. Alternate between the flour and milk, beat on low speed until smooth and just combined (don't overmix).
- Pour batter into pan(s) and bake at 325 degrees F for 1 hour and 45 minutes to 2 hours. Let it cool completely before removing from the pan.
Notes
** Amazon Affiliate - I may receive compensation.
Note- you may 1/2 the recipe and bake in a 9” loaf pan. Decrease cooking time to 50-60 minutes. Check at 50 minutes and test with a toothpick.
Note- you may 1/2 the recipe and bake in a 9” loaf pan. Decrease cooking time to 50-60 minutes. Check at 50 minutes and test with a toothpick.
You Might Also Like
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave a Reply