Classic Southern
Pound Cake
MAKES 1 (15-CUP) BUNDT CAKE
Dense and decadent with
sweet crackly edges, this cake
is a Southern masterpiece.
1 cup unsalted butter,
softened
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon kosher salt
1½ cups heavy whipping cream
Garnish: confectioners' sugar
- Spray a 15-cup Bundt pan with
baking spray with flour. - In a large bowl, beat butter and
sugar with a mixer at medium
speed until fluffy, 3 to 4 minutes,
stopping to scrape sides of bowl.
Add eggs, one at a time, beating
well after each addition. Beat in
vanilla.
3. In a medium bowl, sift together
flour and salt. With mixer on low
speed, gradually add flour mixture
to butter mixture alternately with
cream, beginning and ending with
flour mixture, beating just until
combined after each addition.
Spoon batter into prepared pan.
Tap pan on counter twice to
release air bubbles.
4. Place pan in a cold oven, and
bake at 325° until a wooden pick
inserted near center comes out
clean, about 1 hour and
10 minutes. Let cool in pan for
10 minutes. Remove from pan, and
let cool completely on a wire rack.
Garnish with confectioners’ sugar,
if desired.