Southern Old Fashioned Pound Cake Recipe

Tips for making classic southern pound cake.

Southern old fashioned pound cake recipe. Mix in eggs one at a time mixing thoroughly after each egg. It will take 1 to 7 minutes depending on the power of your mixer. This is going to whip lots of air in which will help the cake rise and give it a lighter texture.

Dating back to the 1700 s this version is a bit more dense than today s pound cakes but well worth adding to your recipe box. Mix in vanilla extract lemon extract and butter flavoring if using add dry ingredients into wet ingredients alternating with the milk and buttermilk. See whether or not you re an old fashioned cook.

Word has it that the pound cake originated in northern europe in the early 1700s. Baked in a loaf pan the original recipe called for a pound each of flour butter eggs and sugar which resulted in an incredibly moist dense cake. Mix until batter is fluffy.

There is no leavener in this cake so it is very important to beat the butter cream cheese and sugar for at least 5 to 7 minutes. The butter will become a lighter yellow color. Sift together flour baking powder and salt.

In march 1966 we featured our first ever pound cake recipe the one two three four pound cake and since then they ve appeared in countless forms and flavors. This spring the sl test kitchen set out to perfect this southern classic by retesting them all from the buttermilk pound cake to the seven ingredient million dollar pound cake devoting hours and untold pounds of butter to fine tuning this recipe. Beat butter at medium speed with an electric mixer until creamy.

Combine flour and next 2 ingredients. Bake at 325 for 1 hour 25 min. Mix in egg yolks.