I’m sharing a few secrets to turning an ordinary pound cake into what I consider the BEST pound cake in the world, so read on!!!
As a Southern girl born and bred, I’ve made many versions of pound cake. This recipe is (in my opinion) one of the best. The crust is crumbly and sugary sweet. The cake is dense, moist, and rich. The flavor is rich, buttery and delicious.
What is pound cake, actually?
A rich cake that contains a pound~or equal weights~of flour, butter and sugar. Pound cake is one of the most beloved cakes in the South, and many cooks have their version of the “best.”
How do you flavor a pound cake?
Most all pound cakes contain vanilla extract, but this recipe uses 5 different extracts to give the cake a rich & complex flavor. You have 1 teaspoon each of the following: butter, vanilla, coconut, lemon and almond. The flavor is amazing!
How do you keep a pound cake from sticking to the pan?
Most pound cakes require that you “grease and flour” the pan; this recipe is similar, but you “grease and sugar” instead. This lends a sugary coating to the cake once it is released.
Is the best pound cake made with butter or shortening?
You’ll find fans of all butter and all shortening on both sides of the fence. This recipe uses BOTH real butter and shortening. I’ve made cakes with all butter and all shortening; this combination yields the best cake, in my opinion.
What is the best pan to use for pound cake?
A 12 cup bundt pan or angel food cake pan are commonly used for pound cake. My favorite pan for pound cake, however, is this commercial grade bread pan which is a 16 x 4 long rectangular pan. The cake is a lovely, eye catching shape that looks stunning on a platter.
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!!!
- 3 cups sugar
- 1/2 cup Crisco
- 1 cup (2 sticks) butter, room temp
- 5 eggs, room temp
- 1 tsp each vanilla, almond, lemon, coconut & butter flavor extracts
- 3 cups plain flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup milk
- cooking spray (NOT one with flour~just oil)
- 1/3 cup sugar
- Preheat oven to 350F.
- Spray pan generously with cooking spray.
- Toss 1/3 cup sugar into pan, shaking pan until sugar is sticking to bottom and sides.
- In a stand mixer, cream sugar, Crisco, and butter for 5 minutes.
- Add eggs one at a time, blending well after each.
- Add milk and all 5 extracts; mix until incorporated.
- Toss flour, baking powder & salt.
- Add flour mixture to batter, alternating with milk; blend until smooth.
- Pour batter into pan.
- Bake for 1 hour and 20-30 minutes or until top is golden and toothpick comes out clean.
- Cool 15 minutes before releasing from pan.
Serving Size1 slice
Amount Per Serving Calories 275 Total Fat 11g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 3g Cholesterol 61mg Sodium 154mg Carbohydrates 43g Fiber 1g Sugar 29g Protein 4g