Description
A rich, buttery, and ultra-moist pound cake passed down through generations in Black households. This classic dessert features a dense crumb, golden crust, and soulful flavor, making it perfect for celebrations or everyday indulgence.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon lemon extract (optional)
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a Bundt or tube pan generously.
- Cream the softened butter and sugar in a large bowl until light and fluffy, about 5 minutes using a hand mixer.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk into the creamed mixture, starting and ending with flour. Mix just until combined.
- Stir in the vanilla extract and optional lemon extract for a citrus note.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Notes
- Substitute almond extract for a nutty variation.
- Add a glaze with powdered sugar and milk for extra sweetness.
- Fold in chopped pecans or nutmeg for holiday flavor.
- Use buttermilk instead of whole milk for a tangier taste.
- Store tightly wrapped at room temperature for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg