Southern Pound Cake 

Adapted from the “Junior League of Augusta, Ga”

 This beautiful and typically Southern pound cake is super easy and pretty fail proof. You can jazz it up by adding lemon or orange zest to the batter or perhaps some ground cardamom or nutmeg. I used lemon zest for this one as I thought the bright flavor of the lemon would counter the sweetness of the cake nicely. 

This cake is unusual in the fact that it is baked starting from a cold oven. This gives the cake the slow heat that allows it to rise and bake evenly especially since there is very little leavening in the batter. It is very important that all of the ingredients be at room temperature and that you beat the butter and sugar together until very light and creamy or your cake will be heavy. 

DO NOT OPEN THE OVEN while this cake is baking or it may fall. I’ve found that in my oven the total cook time is about 1 hour and 25 min. but as every oven is different it may take less time in yours. Good luck and Happy Baking! 

Southern Pound Cake

Makes about 12-16 slices

1 cup (2 sticks) /225g room temperature unsalted butter

2 -1/2 cups /500g granulated sugar

Zest of one lemon 

6 whole large organic free range eggs, at room temperature

1/4 tsp baking soda

1 cup/190g sour cream

3 cups/360g AP flour

1 tsp vanilla extract

Rub the sugar and lemon zest together with your finger tips to release the essential oils of the lemon. 

In the bowl of an electric mixer fitted with a paddle attachment, beat the softened butter at medium high until very light and fluffy about 3 minutes then gradually beat in the sugar and cream  together until light and fluffy, about 5 minutes.

 Add the eggs one at a time beating well and scraping down the bowl with a rubber spatula after each addition.

 Combine the baking soda with the sour cream and stir to dissolve. Add one third of the flour then one third of the sour cream mixture to the mixing bowl beating until all is incorporated. Add the vanilla and beat to combine.

Pour into a greased and floured 10 inch bundt pan, smooth the top of the batter and place into a COLD oven. Turn the oven on to 300°F /150°C and bake the cake for one hour. Turn the heat up to 325°F/ 160°C and continue baking for another 15 minutes. Do not open the oven while the cake is baking. 

Check the cake for doneness by inserting a wooden skewer into the center. If it comes out clean, the cake is done, if not continue baking for another 5 min then test again. Do not over bake or your cake will be dry. Remove the cake from the oven and cool on a rack for 15 minutes then unmold the cake and allow to cool completely before serving.
Serves 12-16