Southern Pound Cake Recipe
My absolute favorite thing when I was growing up was my Ma Ma’s Pound Cake! We could always count on her to have a fresh, moist pound cake waiting for us under that old style, silver dome cake carrier.
Since that time, I cannot tell you how many recipes I’ve tried to mimic her pound cake! Over my 45 years on this earth, I know I’ve tried at least 50 different recipes! BUT - guess what?! I finally baked one that is super fantastic, easy, and the closest it comes to her cake. I was so excited when I took the first bite. It took me back to her kitchen as a child, lifting up that cake dome and grabbing a piece of cake. While it will never measure up to hers (probably because of the memories), I think she would be super proud of mine 
So, without further ado, I give you my AWESOME recipe!! This recipe has to be followed exactly to get the consistancy and density that a good Southern Pound Cake should have.
Ingredients:
4 cups all purpose flour
3 cups sugar
2 cups butter (not margarine), softened*
3/4 cup milk
6 large eggs
2 1/2 tsp. pure vanilla
* Tip for softening butter correctly: Remove butter sticks from refrigerator 2 hours before you plan to use it. Let it stand in a cool spot (on the counter, out of the sun) is fine. It is properly softened when you press the middle of the stick with your finger and the indentation stays while the butter still holds its shape
Directions:
- Preheat oven to 325°
- Layer flour, sugar, butter, milk, eggs and vanilla (in that order) in a large mixing bowl. I use a stand up, heavy duty mixer because it is a lot of batter
- Beat at low speed for 1 minute, stop and scrape down the sides and bottom
- Beat at medium speed for 2 minutes
- Pour into a greased AND floured tube or bundt pan. Make sure to smooth the batter on top
- Bake on middle rack for 1 hr and 30 minutes. I start checking the cake at 1 hr 20 minutes so it doesn’t get over done
- Cool in the pan for 10 minutes away from heat
- Remove it from the pan and cool on a plate or wire rack for another hour before cutting.
- ENJOY!!
