There is nothing more southern than a slice of pound cake and a glass of sweet tea. But if you came here for a recipe for sweet tea, i’m sorry to disappoint but you won’t find that from me. I’m not a sweet tea fan, but I am a pound cake fan. What sprung up our baking adventure this evening is actually even more southern than the pound cake itself. Our sweet next door neighbor has an old barn with the wood literally falling off. I had a vision and wanted to go see if the wood was in good enough shape to use for some projects. So I got nosey, walked over and stumbled upon an antique claw foot tub.. literally collecting rust and dust in this old dilapidated barn. Sparks flew and I knew I had to make BFF with this old lady to get my hands on this tub. That sounds awful, i’m not using the old woman. She is a super nice lady and I truly would love to go over and sit and talk to her and learn about the land we built our house on. Her and her husband owned the land for years! They had horses and 3 barns right where we built. When her husband passed, she couldn’t handle the upkeep so she sold the land and we bought some to build our dream home. It’s actually a neat story! But back to pound cake- So I asked my nana to give me her best recipe for a pound cake and teach me her ways to make sure I could impress this sweet old lady with my millennial age baking skills in hopes of her letting me use some old barn wood and buy this tub for our master bathroom. I’ll keep you all updated on that little DIY project!
This pound cake is not for the weak. If you are on some fast weight loss, no sugar, no carb diet for the new year, then leave now. You cannot simply make this cake and leave it sitting around for days. It’s delectable and wont last long in your home. But if you are here to get the most delicious, moist and sweet (but not too sweet) pound cake recipe, then read on!
Things you will need before you get started- Bundt cake pan & a stand mixer (or hand mixer if you prefer).
- 6 eggs
- 2 1/2 sticks of butter (room temp)
- 3 cups regular sugar
- 3 cups all purpose flour
- 1/4th tsp baking soda
- 3 tsp vanilla (OR for lemon pound cake, use 3 tsp lemon extract and 1 tsp vanilla)
- 1 cup sour cream
- Pre-heat oven to 325 and spray your pan with canola spray and lightly line with flour.
- Separate egg whites & yolks into separate bowls. Put egg whites into a large bowl and under your stand mixer, beat on high until whites are meringue consistency, very very fluffy. Leave yolks to the side, you will use them later
- Take your butter and sugar and put in mixer bowl and beat these together until very creamy and well blended.
- Sift together flour and baking soda into a separate bowl.
- Once butter & sugar are creamed, slowly add in one egg yolk at a time, giving each time to mix fully.
- Once yolks are combined, slowly alternate adding in your dry flour mix and your sour cream small amounts at a time. Continue adding each until all is mixed and creamy.
- Add in your vanilla (or lemon) and mix.
- Turn off stand mixer and remove bowl. Slowly fold in your egg whites, gently until all egg whites are combined with the batter.
- Bake cake for 50 minutes for convectional oven, 1 hour 15 minutes for conventional oven.
- Flip cake out of pan onto cake plate with cover. Enjoy!
Lemon Glaze for Lemon pound cake;
1 Cup powdered sugar, 1 tsp lemon extract, 1 tsp unsalted butter melted
Mix all ingredients until smooth and blended. Slowly add on top of the completely cooled pound cake.