I can provide a classic Southern-style pound cake recipe often associated with Black culinary traditions, commonly called “Butter Pound Cake” or “Southern Pound Cake.” It’s rich, buttery, and dense—perfect for dessert, tea, or celebrations.
Southern-Style Pound Cake Recipe
Ingredients
- 2 cups (454 g) unsalted butter, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract (optional for flavor depth)
- 3 cups (375 g) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup (240 ml) whole milk, room temperature
Instructions
1. Preheat Oven
- Preheat oven to 325°F (163°C).
- Grease and flour a 10-inch bundt or loaf pan.
2. Cream Butter and Sugar
- In a large bowl, beat butter and sugar until light and fluffy (about 5 minutes).
3. Add Eggs
- Add eggs one at a time, beating well after each.
- Mix in vanilla and almond extract.
4. Combine Dry Ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
5. Alternate Adding Dry and Milk
- Add 1/3 of flour mixture, then ½ cup milk, mixing gently.
- Repeat, ending with flour. Do not overmix.
6. Bake
- Pour batter into prepared pan.
- Bake 90–100 minutes (loaf) or 60–70 minutes (bundt), until a toothpick comes out clean.
- Cool in pan 10 minutes, then remove and let cool completely on a wire rack.
Tips for Perfect Pound Cake
- Room temperature ingredients help batter mix evenly.
- Use a nonstick or well-greased pan to prevent sticking.
- Optional: brush top with simple syrup or glaze for extra moisture.
- Serve plain, dusted with powdered sugar, or with fresh fruit.
If you want, I can also give a moist, ultra-rich Black-style pound cake with buttermilk and extra butter—the version many Southern families swear by for holidays and church gatherings. It’s a real showstopper.
Do you want me to give that version?
