Start to Finish: 1 hour 40 minutes
Servings: 10
Difficulty Level: Beginner

A pound cake is a moist and buttery dessert that requires little effort to prepare. It’s traditionally made with a pound each of flour, butter, eggs, and sugar; however, this won’t create the fluffy texture associated with a tasty pound cake. A Southern-style pound cake is all in the technique and using high-quality ingredients. This recipe is adapted from Deep South Dish’s Grandma Mac’s Perfect Southern Pound Cake.


Ingredients

2 cups unsalted butter, softened
2 1/2 cups sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
2 teaspoon vanilla extract
Buttercream frosting (optional)

Butter Frosting:

2 1/2 ounces butter, softened
7 ounces superfine sugar
2 tablespoons milk

Directions

Preheat the oven to 350 degrees Fahrenheit.

In a bowl, add the butter and slowly stir in the sugar until smooth.

Beat each egg into the sugar and butter until you have a creamy concoction.

In a large bowl, add the flour, salt and baking powder, then pour in the milk. Pour in the whipped eggs and vanilla extract and combine the ingredients until you have a smooth cake batter.

Pour the mixture into a greased loaf pan and put it into the oven. You can grease the loaf pan with butter or spray oil. A half-pound loaf pan should be ideal for the batter.

Let the cake bake for about 1 hour and 15 minutes. You can check the doneness by inserting a knife into a cake; if it comes out clean, it is ready.

When it’s done, place the pound cake on a wire rack and let it cool for 10 minutes. Add buttercream for frosting if you desire or serve warm or at room temperature.

Serving and Cooking Suggestions

A pound cake can be served with whipped cream, ice cream or freshly chopped fruits. You can also replace the milk with sour cream for a more tangy cake or add a cup of chocolate chips or pineapple chunks for flavor.

Make Buttercream Frosting

In a bowl, combine the butter and half of the sugar until smooth.

Add the remaining sugar and gradually add the milk until you get a thick frosting consistency.

Spread the buttercream frosting over the cooled pound cake.