When it comes to baking, few things are as satisfying as a perfectly crafted pound cake, and this African American Pound Cake recipe truly stands out. With its rich history and deep cultural roots, this cake embodies warmth and comfort. Its buttery texture and subtle vanilla notes make it an irresistible treat for any occasion. Gather your ingredients and prepare to indulge in a slice of tradition that’s been passed down through generations.
Steps
- Preheat your oven to 300°F (150°C) and generously grease a bundt or tube pan with cooking spray, then set it aside.
- In a stand mixer, cream the softened butter and sugar on high speed until the mixture becomes fluffy and pale, which should take about 5 to 7 minutes.
- Gradually add the eggs one by one, ensuring you beat well after each addition to incorporate them fully.
- Combine the flour, baking powder, and salt, then add this mixture to the batter along with milk and vanilla extract. Stir until just combined, being careful not to overmix, and scrape down the bowl’s sides as needed.
- Pour the batter into the prepared cake pan, then gently tap the pan on a flat surface to release any trapped air bubbles.
- Bake the cake at 300°F (150°C) for 60 to 80 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, transfer the cake to a wire rack to cool completely. After cooling, slice and serve with whipped cream and fresh strawberries if desired. Enjoy!
Ingredients
- 12 ounces (339g) unsalted butter, softened
- 2½ cups (500g) granulated sugar
- 6 large eggs, at room temperature
- 3 cups (360g) all-purpose flour
- 2 teaspoons (10g) baking powder
- 1 teaspoon (5-6g) salt
- ½ cup (120ml) milk
- 1 tablespoon (15ml) vanilla extract
Nutritional Values
Calories: 6540kcal | Carbohydrates: 950g | Protein: 100g | Fat: 260g | Saturated Fat: 160g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 70g | Trans Fat: 10g | Cholesterol: 1550mg | Sodium: 2900mg | Potassium: 1220mg | Fiber: 20g | Sugar: 500g | Vitamin A: 8610IU | Calcium: 910mg | Iron: 30mg
FAQ
- Why is it called a pound cake?
- Can I use salted butter in this recipe?
- What can I use as a substitute for milk in the recipe?
- How should I store the pound cake for maximum freshness?
- 3 days. For longer storage, refrigerate it for up to a week or freeze it well-wrapped for 3-4 months.
- Can this cake be made in advance?
- What are some serving suggestions for Southern pound cake?
Tips
- Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature before you start. This results in a smoother batter and more even mixing.
- Use Real Butter: For the best flavor and texture, use real unsalted butter. While you can substitute with a dairy-free option, authentic butter provides a superior taste.
- Avoid Overmixing: When combining the dry ingredients with the wet, mix until just combined. Overmixing can lead to a denser cake rather than the desired tender crumb.
- Eliminate Air Bubbles: Once the batter is in the pan, tap it on the counter to release any large air bubbles. This helps achieve an even bake throughout the cake.
Equipment
- Stand Mixer – Essential for creaming the butter and sugar together effectively.
- Bundt or Tube Pan – Needed for baking the pound cake to achieve the iconic shape.
- Wire Rack – Useful for cooling the cake after baking.
- Cake Tester – Handy for checking if the cake is baked through.
