In my defense, pound cake is decidedly a southern thing. Growing up in Vermont, we just didn’t bake pound cakes. The only pound cake I had been exposed to prior to moving south was the Sara Lee loaf kind you buy in the freezer section at the grocery store.
Now that I live in North Carolina, classic pound cake is everywhere, and in so many wonderful flavors. Oh, homemade is sooooo much better than that frozen stuff!
I’ll admit I was very nervous, possibly even a little bit scared, to make my first pound cake.
As I said before, I have absolutely zero background in baking this kind of cake. Add to that the fact that my mother-in-law is pretty much a pound cake baking goddess. You can be almost guaranteed that when you walk into her house, there’s a pound cake in the cake cupboard. Yep, she makes it so much there’s a cake cupboard where it’s kept. Now if that’s not intimidating, I don’t know what is.
- 1½ cups (340 grams) unsalted butter, softened
- 2¾ cups (550 grams) granulated sugar
- 7 large eggs
- 3¼ cups (406 grams) all-purpose flour
- 1 teaspoon (3 grams) kosher salt
- 1 cup heavy whipping cream
- 1½ teaspoons vanilla extract
- Garnish: sifted confectioners’ sugar
- Preheat oven to 300°F. Spray a 15-cup Bundt pan with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 6 to 7 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, sift together flour and salt. Gradually add flour mixture to butter mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla. Spoon batter into prepared pan.
- Bake for 1 hour. Cover loosely with foil, and bake until a wooden pick inserted near center comes out clean, 45 to 55 minutes more. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired.