This Fabulous Pound Cake has a sugary crumbly crust, a moist dense cake, and a fab flavor from 5 extracts that will have guests begging for the recipe!
I describe this pound cake as “like Maw Maw used to make.” For those of you who grew up in the South, this is probably the type of pound cake you “cut your teeth” on as well:-) The crust is crumbly and sugary sweet. The cake is dense, moist, and rich. It is a Southern pound cake~for real.
There are 3 tricks to putting the “fabulous” into this fabulous pound cake. First, you use this commercial grade bread pan to bake it into a long, rectangular shape~16 x 4 to be exact. I learned this trick from a friend who brought this cake to a dinner party. Everyone wanted to know where to get this pan; it is such a unique shape and perfect for pound cake.
Second, you “grease and sugar” the pan (rather than the traditional “grease & flour” method. Simply cover the entire inside of the pan with grease (I spray liberally with oil cooking spray), then add 1/2 cup or more granulated sugar, moving it around until all of the inside of the pan is completely sugared (you can toss the excess).
Third, you’ll use 5 different extracts to give the cake a rich & complex flavor. If you don’t have all 5 of these on hand, you can use a different combination, but this one if honestly the best I’ve found.
Make ahead: This cake should be cooled completely before turning out from the pan. This means it should be baked 4-5 hours before serving. It can be made a day ahead and loosely covered before serving. It freezes well, but the size makes it difficult to wrap for the freezer.
Savvy cooking tip: Place eggs, butter and milk at room temperature for several hours before making the cake. The age old rule of thumb about “room temp ingredients” for pound cake really is true and makes a world of difference.
Serving the cake: Because of the shape, a long, slender serving platter is a must for a lovely presentation. I link below to some of my fave platters that will accommodate this cake without having too much overhang on either side. I share both pans in the links below.
\If you make this, please let me hear how it turns out! I am making this for Easter and serving with fresh fruit and berries. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!