The best pound cake EVER!!! My great grandma says so!

pound cake cover

So this is by far the BEST pound cake that you will ever have… if you make it correctly. I have no idea of the origins of this recipe except to say that it came from my great-grandmother and she was a Southern woman who knew her cooking!!  The pound cake got its origins when people did not write down their recipes and needed easy ratios to remember. The pound cake was one pound each of: butter, sugar, eggs and flour. Pretty simple.. only that much cake would take a regular size family forever to eat! So the recipe has been sized down to smaller portions and modern ingredients have been added (like baking powder) to make the cake lighter.

  • Preheat oven to 350, flour and grease a fluted pan, a bunt pan or two loaf pans. if you use a bundt pan you will probably have some extra batter. Be ready to put it into a small loaf pan or cupcake pans. Reduce bake time for smaller pans as necessary.
  • 3 cups Sugar
  • 1 cup butter
  • /2 cup crisco (or add an extra 1/2 cup butter)
  • 6 eggs, room temp, 1 cup milk (I use whole milk)
  • 3 cups flour
  • 1/2 tsp salt
  • 1/2/ tsp baking powder
  • 2 tsp vanilla (or 1 tsp vanilla and 1 tsp cooking sherry)
  • Bake for 1 hour, 20 minutes (80 mins) or until edges start to pull away from the pan. Cool for at least 15 minutes before removing from pan

DSC_0004So lets get started! (First, before you preheat your oven, set your eggs and butter out on the counter so they can come up to room temp. It is SO much easier and makes a lighter cake when you can really cream the butter and sugar together and it is so much easier when they are room temp. When I know that I am making the cake that day, I usually set them out at breakfast time, eggs and butter are fine on the counter for hours! (look it up, general cons is is that eggs and butter are fine for 12 hours or longer so no need to worry about putting them out in the morning)

Now, preheat your oven to 350 degrees. Start off with the butter, crisco and sugar in the mixer. I use a stand mixer but a hand held one will do just fine. This picture of the butter and sugar is only mixed…

You need to beat them on medium-high speed for 3-5 minutes to get them to where they are creamed, like here. Stop the mixer at least once to scrape the bowl with a spatula to get any forgotten clumps mixed in.

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While they are mixing, put your remaining dry ingredients (Flour, salt, baking powder) in a bowl and mix together, set aside. If you still have a few minutes left, grease and flour your baking pan. I like to use the wrappers from the butter to grease the pan. I’ll add a small pad of butter as necessary to cover the entire thing. then, sprinkle a table spoon or two of flour into the pan and shake it around to make sure all the butter is coated.

 

 

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After the butter and sugar is creamed, add the eggs, one at a time and make sure they are mixed well in-between each egg (about 30-45 seconds). For this recipe I used 7  medium eggs rather than 6 large ones, use your judgement, thats how my Nana did it!

 

 

 

Once all the eggs are mixed in, add a quarter of the dry flour mixture and allow it to mix, followed by a quarter of the milk and allow it to completely mix. continue adding until flour and milk is all mixed, I usually give it 30 seconds between additions. Stop and scrape the bowl again with a spatula.

DSC_0027As the you are mixing the batter one last time, add the vanilla.

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Allow it to incorporate for at least one minute. Scrape with a spatula one last time and now pour it into your greased, floured pan.

DSC_0041Bake at 350 for one hour, 20 minutes (80 minutes). I check mine after 70 minutes and adjust the time as necessary. When it is done, the cake will be golden brown on top and might have some cracks in the surface, it will be slightly pulling away from the edges of the pan.

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Here is the recipe with no pictures.

Preheat oven to 350, flour and grease a fluted pan, a bunt pan or two loaf pans. if you use a bundt pan you will probably have some extra batter. Be ready to put it into a small loaf pan or cupcake pans. Reduce bake time for smaller pans as necessary.

3 cups Sugar

1 cup butter

1/2 cup crisco (or add an extra 1/2 cup butter)

6 eggs, room temp

1 cup milk (I use whole milk)

3 cups flour

1/2 tsp salt

1/2/ tsp baking powder

2 tsp vanilla (or 1 tsp vanilla and 1 tsp cooking sherry)

Bake for 1 hour, 20 minutes (80 mins) or until edges start to pull away from the pan. Cool for at least 15 minutes before removing from pan

 

 

 

 

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