Southern Pound Cake from Grandma’s Kitchen(Old-Fashioned)

Time

• Prep: 20 minutes

• Bake: 75–85 minutes

• Total: ~1 hour 45 minutes

Serves

10–12 slices

Ingredients

• 1½ cups (340 g) unsalted butter, softened

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour, sifted

• ½ teaspoon salt

• 1 cup whole milk (or heavy cream for richer cake)

• 1 tablespoon pure vanilla extract

• (Optional but traditional)

  • ½ teaspoon almond extract

  • Zest of 1 lemon

Instructions

1. Preheat oven to 325°F (165°C).
   Grease and flour a Bundt pan or tube pan very well.

2. In a large bowl, cream the butter and sugar together for 4–5 minutes until very light and fluffy.

3. Add eggs one at a time, beating well after each egg.
   (This step is key for a tender pound cake.)

4. In a separate bowl, whisk together flour and salt.

5. Alternate adding flour and milk to the batter:

   • Start with flour

   • Then milk

   • End with flour
     Mix just until combined (do not overmix).

6. Stir in vanilla extract (and almond extract or lemon zest if using).

7. Pour batter into prepared pan and smooth the top.

8. Bake for 75–85 minutes, or until a toothpick inserted comes out clean.

9. Let cake cool in the pan for 15 minutes, then turn out onto a rack and cool completely.

Tips for the Perfect Southern Pound Cake

• Use room-temperature ingredients

• Don’t rush the creaming step

• If the top browns too fast, loosely tent with foil

• Flavor gets even better the next day!

Serving Ideas

• Plain (classic Southern style)

• With fresh berries

• With whipped cream

• With a light lemon or vanilla glaze

ENJOY