Perfect Southern Pound Cake

Pound cake has to be a staple recipe in your baker’s box.

It dates back to the 1700s and traditionally called for 1 pound of each ingredient, butter, flour, eggs and sugar, thus giving it its name.

This version, however, has a few tweaks. But, don’t worry, it’s still mouthwatering delicious. I serve mine with vanilla whipped cream and fresh strawberries!

Here’s what you need:

• 3 sticks unsalted butter - softened

• 3 cups of granulated sugar

• 5 large eggs

• 3 cups of all purpose flour

• 8 oz softened cream cheese

• 1, 5 oz can sweetened condensed milk

• 1 tsp baking powder

• 1/4 tsp salt

• 1 tsp vanilla

• 1 tsp almond extract

1. Preheat the oven to 350 degrees.

2. Add the softened butter and cream cheese to a large stand mixer or large bowl and beat on medium speed until light and fluffy. This will take about 5-6 minutes. You will want to stop earlier, but don’t! When it’s ready it will look like frosting for a cupcake.

3. Add the sugar in slowly until mixed well.

4. Add the eggs in, one by one, mixing just until the yellow of the yoke disappears. (This may seem really fussy, but its so so important. This process is what makes the cake dense, but light and fluffy.)

5. In a separate bowl, sift together the flour, baking powder and salt.

6. Now, this step is important. You are going to VERY CAREFULLY add in the dry ingredients alternating with the sweetened condensed milk. This can get messy so take your time and add in small amounts.

7. Once everything is added and mixed well. Shut off your mixer, scrape the sides down and and give the batter a few quick folds. Careful not to mix too much, too quickly. We want this batter to stay light and fluffy.

8. Butter and flour two loaf pans and add evenly distribute the batter. You can also bake in a bundt pan, or a cake pan if you like, whatever works for you! I like my pound cake in a loaf.

9. Place the cake on the center rack and back for approx 1-1.5 hours or until a pick inserted into the center comes out clean.

10. Transer the cake to a wire wrack to cool in the pan for 1 hour. Then carefully remove the cake from the pan and cool for another hour.

For the whipped cream:

• 2 cups heavy whipping cream

• 2 cups powdered sugar

• 1 tsp vanilla.

1. Beat the whipping cream in a stand mixer to with an hand mixer on high until stiff peaks form.

2. Slowly fold in the powdered sugar.

3. Add the vanilla.

4. Dollop onto your pound cake, add fresh strawberries and serve!

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