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
- 1 cup organic whole milk room temperature
- 1 lb organic unsalted butter room temperature
- 3 cups organic raw cane sugar
- 4 cups cake flour spooned, leveled and sifted
- 6 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
- 1/4 tsp kosher salt Diamond Crystal https://amzn.to/3ZRuGXG **
Instructions
- Preheat the oven to 325 degrees F.
- Grease a bundt or loaf pan 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, whisk the flour and salt together.
- Add 1/3 of the flour. 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).
- Bake at 325 degrees F for 2 hours. Let it cool completely before removing from the pan.
Notes
** Amazon Affiliate - I may receive compensation.Â
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