Classic Southern Pound Cake Recipe
In the realm of Southern cuisine, few desserts hold the same timeless appeal as the Classic Southern Pound Cake. This delectable treat, characterized by its dense, moist texture and rich buttery flavor, has graced countless tables and gatherings, bringing together generations with its irresistible sweetness.
Ingredients
- 3 cups 600 grams granulated sugar
- 1 ½ cups 3 sticks or 345 grams unsalted butter, softened
- 6 ounces 170 grams cream cheese, softened
- 4 large eggs
- 2 large egg yolks
- ¼ cup 60 ml half-and-half
- 2 teaspoons 10 ml vanilla extract
- 3 cups 385 grams all-purpose flour
- 1 teaspoon 5 grams salt
Instructions
- Preheat the oven to 300°F (150°C) and place a rack in the center of the oven. Grease and flour a 10-inch (14-cup) Bundt pan.
- In a large bowl, cream together the sugar, butter, and cream cheese until light and fluffy, about 5-7 minutes.
- Beat in the eggs one at a time, then stir in the egg yolks, half-and-half, and vanilla extract.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared Bundt pan and gently tap the pan on the counter to release any air bubbles.
- Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once the cake is cool, slice and serve.