Southern Pound Cake
There is just something about baking a pound cake on a Sunday that screams comfort and relaxation to me.
I think it’s because baking a pound cake is a labor of love. It is a long process that forces you to slow down a bit.
To make a good pound cake, you have to let the eggs and butter come to room temperature, make sure you beat the butter and sugar for at least 5 minutes, add eggs one at a time and bake it at a low temperature for an hour or more. This long process is the epitome of a lazy, cozy Sunday in the South.
This pound cake is full of flavors (4 flavors to be exact) as it includes vanilla, butter, almond and lemon extracts.
It is delicious served by itself, warm with ice cream or even for breakfast with a cup of coffee!
Next time you want to slow down a bit, I encourage you to make a pound cake!
Southern Pound Cake
- 1 cup salted butter at room temperature
- 5 eggs at room temperature
- 3/4 cup crisco
- 3 cups granulated sugar
- 3 cups all purpose flour
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 tsp butter extract
- 1 tsp lemon extract
- 1/2 tsp almond extract
- Prepare a pound cake pan by greasing it with butter or non-stick baking spray
- In a standing mixer, beat butter and crisco together until smooth
- Mix in eggs one at a time until fully incorporated; scape sides of bowl with spatula from time to time
- Mix in sugar and then slowly add the flour, mixing on low speed until fully incorporated
- Pour in buttermilk and mix on low speed until smooth
- Finally, mix in all of the flavoring extracts
- Pour into cake pan and place cake pan on a baking sheet
- Place in a cold oven and turn on 300 degrees
- Bake for 75 minutes or until toothpick comes out almost clean
- Let cool for about 10 minutes before flipping cake pan over to release the pound cake onto a cake stand or plate
- Serve by itself, warm with ice cream or for breakfast with a cup of coffee!
- Store at room temperature for up to one week.
- Freeze for up to 3 months!
Share your thoughts, or ask a question!