Filed under: Dessert, Food and Recipes | Tags: cake, pound cake, southern food
I’ve had this recipe in my back pocket for a while to share with you.
As I’ve told you before, I grew up in south Mississippi. The land of church socials, good hearty food, and where my grandmother’s cuisine was top notch. One of the prized desserts: pound cake.
I’ve tried many pound cake recipes trying to replicate those of the older southern women generation, trying to re-create the crisp crust and melting interior. Perfect accompaniment to sweet tea or a cup of afternoon coffee. This is the closest recipe I’ve been able to find in both texture and taste. It’s heavy, dense, has a fine crumb, and tastes like pure butter.
I can make this and imagine myself sitting in my grandmother’s company again. Hope you enjoy!
Honey Vanilla Pound Cake
Recipe courtesy of Ina Garten, from her
Back to Basics cookbook
1/2 pound(2 sticks) unsalted butter, at cool room temperature (leave butter out for about an hour)
1 1/4 cups sugar
4 extra large eggs; at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1. Preheat your oven to 350. Grease a standard loaf pan with cooking spray or butter.
2. With a mixer, cream together the butter and sugar until light and fluffy, about 3 to 4 minutes.
3. In a bowl, add eggs, vanilla, zest, and honey, but do not mix together. Add mixture, one egg at a time with mixer running, allowing each egg to be fully incorporated before adding the next.
4. In a separate bowl, sift together flour, baking powder, and salt. Add to butter and egg combo until just combined, being careful not to overly mix and make the batter tough.
5. Pour into your greased loaf pan, smooth out the top, and bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes, remove from pan to a cooling rack to finish cooling before slicing.
Leave a Comment so far
Leave a comment