Very gifted bakers would agree that there pound cakes are the best, I researched a lot of recipes and tried a lot of different cakes for the best one. Some southern cooks will tell you to start with a cold oven, while others say preheat your oven. Majority of bakers say use butter rather than shortening, I suggest both at the same time. Certain added flavor can really enhance or break pound cakes like almond, lemon, or vanilla.
In my search for the perfect pound cake it came down to one southern woman I know: my momma Jeri, who swears by the cold oven, room temperature ingredients and a half pound of butter.
- 3 cups granulated sugar
- 2 sticks butter
- 6 eggs
- 3 cups cake flour
- 8 Oz heavy whipping cream
- 1/2 tsp baking powder
- 1tsp vanilla
- 1/3 tsp salt
Cream butter and sugar. Add one egg at a time. Add flour and cream, alternating between the two. Add baking powder, vanilla, and salt. Pour into greased and floured bundt pan. Place in cold oven, and set to 350 degrees. Check cake in one hour for done-ness. Remove and let cool.
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