📝 About This Recipe
This quintessential Southern masterpiece is the crown jewel of Soul Food desserts, boasting a tight, buttery crumb and a signature crackly crust. Rooted in a tradition where love is measured by the cup, this cake relies on the perfect aeration of creamed butter and sugar to achieve its legendary dense yet velvety texture. Infused with a trio of extracts, it’s a nostalgic journey to Sunday dinners and holiday gatherings where the cake tin was always the center of attention.
🥗 Ingredients
The Cake Batter
- 3 sticks Unsalted Butter (high quality, softened to room temperature)
- 3 cups Granulated Sugar (sifted for extra lightness)
- 6 pieces Large Eggs (must be at room temperature)
- 3 cups All-Purpose Flour (sifted twice)
- 1/2 teaspoon Kosher Salt
- 1/2 cup Heavy Cream (room temperature)
- 1/4 cup Sour Cream (full fat, for moisture)
The Flavor Trio
- 2 teaspoons Pure Vanilla Extract (Madagascar Bourbon preferred)
- 1/2 teaspoon Almond Extract (adds a professional bakery depth)
- 1/2 teaspoon Lemon Extract (brightens the richness of the butter)
For the Pan and Glaze
- 1 tablespoon Shortening (for greasing the pan)
- 1 cup Powdered Sugar (for the optional drizzle)
- 2 tablespoons Whole Milk (to thin the glaze)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). It is crucial to use a lower temperature for pound cake to ensure the center cooks through without burning the exterior.
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2
Generously grease a 10-inch Bundt pan or tube pan with shortening, ensuring every nook and cranny is covered. Dust lightly with flour, tapping out any excess.
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3
In a large stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed for at least 5-7 minutes. The mixture should become pale, fluffy, and nearly double in volume.
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4
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure the fats and proteins are emulsifying perfectly.
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5
In a small bowl, whisk together the heavy cream, sour cream, vanilla, almond, and lemon extracts until smooth.
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6
Reduce the mixer speed to low. Gradually add the sifted flour and salt in three parts, alternating with the cream mixture, beginning and ending with the flour.
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7
Mix only until the last streaks of flour disappear. Over-mixing at this stage will develop gluten and make the cake tough rather than tender.
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8
Give the batter one final fold with a rubber spatula by hand to reach the very bottom of the bowl.
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9
Pour the thick, silky batter into the prepared pan. Smooth the top with a spatula and tap the pan firmly on the counter three times to release trapped air bubbles.
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10
Bake in the center of the oven for 1 hour and 15 minutes to 1 hour and 25 minutes. The cake is done when a long wooden skewer inserted into the thickest part comes out clean or with just a few moist crumbs.
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11
Allow the cake to cool in the pan for exactly 20 minutes. This allows the structure to set so it doesn't break when inverted.
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12
Carefully invert the cake onto a wire cooling rack. If using a glaze, whisk the powdered sugar and milk together and drizzle over the cake while it is still slightly warm.
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13
Let the cake cool completely before slicing. This cake actually tastes better the next day as the flavors deepen and the moisture redistributes.
💡 Chef's Tips
Always use room temperature ingredients; cold eggs or cream will cause the butter to seize and ruin the emulsion. Never skip the long creaming process for the butter and sugar—this is where the 'lift' of the cake comes from since there is no baking powder. Measure your flour by spooning it into the cup and leveling it off; packing it will result in a dry, heavy cake. If the top is browning too quickly, loosely tent the pan with aluminum foil after 60 minutes of baking. For the best 'crust,' use a traditional heavy-duty cast aluminum Bundt pan.
🍽️ Serving Suggestions
Serve a thick slice with a dollop of homemade whipped cream and macerated strawberries. Lightly toast a slice and spread with salted butter for a decadent breakfast treat. Pair with a hot cup of chicory coffee or a tall glass of cold buttermilk. Serve alongside a scoop of premium vanilla bean ice cream and a drizzle of warm caramel sauce. For a true Southern tea time, serve thin slices with a glass of sweetened iced tea with lemon.