Southern Pound Cake

A little over a year ago, I introduced you to a new cookbook, "Deep South Dish - Homestyle Recipes" by Mary Foreman.  Back then I had shared with you her recipe for Bacon Ranch Pasta Salad.  If you haven't tried it yet, you should. It's one of my favorite salads!

Since then Mary's Southern Pound Cake recipe has become a "go to" recipe for me. I don't even have to look it up in the index. The book will fall open to the page for me. That's how many times I have made this cake! I've wanted to share it with you before, but we gobble it up so fast I haven't been able to get a picture of it before!

You can serve this cake however you like. It's great with a scoop of ice cream ( Truckin' Man's favorite), with a nice berry sauce, or just a simple glaze. There is no wrong way to serve this.  

Southern Pound Cake

3 cups all-purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1 cup unsalted butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 large eggs, room temperature
1 cup whole milk, room temperature
2 1/2 tsp vanilla extract
2 1/2 tsp orange or lemon extract

Preheat oven to 325 degrees.  Prepare bundt pan by greasing, then flouring (be sure to get in all the grooves of your pan). Remove any excess flour. Set pan aside.

In medium bowl, sift flour, baking powder, and salt.  In large mixing bowl, beat butter and shortening on medium speed until creamy.  Add sugar, half cup at a time, until mixture is fluffy.  Add eggs, one at a time, beating well after each addition.

Add flour mixture, half cup at time, alternating with milk, on low speed. Start and end with flour.  Mix until flour and milk are completely incorporated.  Add vanilla and orange extract.

Pour batter into prepared pan. Level top of batter with spatula so that it is smooth.  Bake for 1 hour 10 minutes or until cake is golden and a toothpick inserted in center comes out clean. Cool cake for 20 minutes then turn cake out to wire rack to cool completely.

Source: Deep South Dish: Homestyle Southern Recipes



Powdered Sugar Glaze
2 cups powdered sugar
1/4 cup butter, melted
2 tbsp half and half
1 tsp vanilla
1/4 tsp orange extract
Milk, as needed

In medium mixing bowl, sift powdered sugar. Add melted butter to sugar, stir until combined. Add half and half, and vanilla mix well. Add additional milk if needed, to reach desired consistency. Once cake has completely cooled, pour or drizzle glaze over cake.


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