Nana's Southern Pound Cake
Indulge in the timeless charm of Nana's Southern Pound Cake, a rich and buttery classic that embodies the essence of Southern baking. Made with simple pantry staples like creamy unsalted butter, wholesome whole milk, and pure vanilla extract, this recipe creates a dense yet tender cake with a golden crust that's perfect for every occasion. The key to its irresistible texture lies in the meticulous creaming of butter and sugar, followed by the gradual incorporation of dry and wet ingredients for a smooth, velvety batter. Slow-baked to perfection in a bundt or tube pan, this cake is a show-stopping dessert on its own or a versatile base for toppings like fresh berries and whipped cream. Ready in just under two hours, this crowd-pleasing treat serves up to 12 slices of pure nostalgia and culinary bliss.
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Ingredients
- 1 cup unsalted butter
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons baking powder
- 1 cup whole milk
- 1 tablespoon pure vanilla extract
Directions
Step 1
Preheat your oven to 325°F (165°C). Grease and lightly flour a standard 10-inch bundt or tube pan to prevent sticking.
Step 2
In a large mixing bowl, cream the butter and sugar together using a hand or stand mixer on medium-high speed until light and fluffy, about 3-5 minutes.
Step 3
Add the eggs one at a time, beating well after each addition to fully incorporate them into the mixture.
Step 4
In a separate bowl, whisk together the flour, salt, and baking powder to combine.
Step 5
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture (e.g., add 1/3 of the flour, 1/2 of the milk, another 1/3 of the flour, the remainder of the milk, and finally the last 1/3 of the flour). Mix on low speed until just combined to avoid overmixing.
Step 6
Stir in the vanilla extract to flavor the batter.
Step 7
Pour the batter evenly into the prepared pan. Gently tap the pan on the countertop a few times to release any air bubbles.
Step 8
Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely before slicing and serving.
Step 10
Enjoy this deliciously rich Southern pound cake as is, or pair it with fresh berries and whipped cream for an added treat!
Nutrition Facts
| Serving size | (1637.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5020.3 |
| Total Fat 137.4g | 0% |
| Saturated Fat 70.1g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1393.3mg | 0% |
| Sodium 3121.0mg | 0% |
| Total Carbohydrate 894.7g | 0% |
| Dietary Fiber 9.8g | 0% |
| Total Sugars 612.6g | |
| Protein 82.0g | 0% |
| Vitamin D 347.4IU | 0% |
| Calcium 541.1mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 1195.9mg | 0% |
Source of Calories