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High Rock Lake Pound Cake

Who doesn't like pound cake? If you are from the south, chances are pretty good you grew up eating this delectable desert made from a recipe  handed down through the family. Just the mention of "Pound Cake" starts your mouth  to watering and your mind reeling with memories of that sweet crunchy crust,  teasing the tongue with a preview of the velvety smooth moist goodness hidden underneath.  You'll find it at family reunions, church socials or just about anywhere folks get together.  It is also one of those recipes that seems to stir up debates about who makes the best. Tasting is often followed by "That's good but have you ever had "so and so's?" 

There are different variations and flavorings like lemon, orange or chocolate. But if you are looking for a great traditional southern pound cake recipe then you've found the one. It's  perfect for adding some fresh strawberries and whipped topping or even some home made strawberry jam.

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Ingredients

  • 3 cups all purpose flour (be sure to sift and add the flour to the cup to overflowing. Tap the cup to remove air)

  • 1/2 teaspoon baking powder (scooped from container and leveled with the rim of the spoon with the back of a knife)

  • 1/2 teaspoon of salt

  • 1 and 1/2 cups (3 sticks) unsalted butter (room temperature)

  • 3 cups granulated pure cane sugar

  • 5 large eggs (room temperature) 

  • 3/4 cup whole milk (room temperature) 

  • 1 tablespoon pure vanilla extract (don't use the cheap stuff)

  • 1/4 teaspoon of pure lemon extract

Mixing and Baking

  1. Preheat oven to 325® F. Grease a 10 cup cake pan (bundt or traditional pound cake pan)  with butter flavored shortening. Then lightly coat that with flour and set aside. 

  2. Mix  flour, baking powder, and salt in a large bowl. Whisk until thoroughly combined.

  3. In another large bowl cream the sticks of butter for an even creamy texture.

  4. Turn mixer on low and gradually add sugar. Mix for 3 minutes. 

  5. Add eggs one or two at a time until combined. Don't overmix.

  6. Add dry ingredients into wet and alternate with milk. Mix (slow speed) until batter is combined. Be sure to scrape down the bowl side regularly  while mixing. 

  7. Stir in vanilla and lemon extract

  8. Spoon batter evenly into cake pan and tap on counter to release air bubbles.

  9. Place on middle rack in oven and set timer for and hour ten minutes. Check the cake after timer goes off with a cake tester or by inserting toothpick. If it comes out clean it's done if not cook a little longer. 

  10. Remove from oven and place on cooling rack. 

  11. Serve when cooled

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Serve by itself or add your favorite toppings. However you like it you can't go wrong. 

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