Classic Southern Pound Cake Recipe

Name: Classic Southern Pound Cake Recipe
Total time: 3 min
Ingredients: 3 cups superfine or granulated sugar; 1 1/2 cups unsalted butter, at room temperature; 6 ounces cream cheese, at room temperature; 4 large eggs, at room temperature; 2 large egg yolks, at room temperature; 1/4 cup half-and-half; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon salt

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Total: 3 hours, 55 minutes

Servings: 12

Author : Karen Rankin

Ingredients

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3 cups superfine or granulated sugar1 1/2 cups unsalted butter, at room temperature6 ounces cream cheese, at room temperature4 large eggs, at room temperature2 large egg yolks, at room temperature1/4 cup half-and-half2 teaspoons vanilla extract3 cups all-purpose flour1 teaspoon salt

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Instructions

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Step 1

Preheat oven to 300ºF with oven rack in center of oven. Grease and flour a 10-inch (14-cup) Bundt pan.

Step 2

Beat sugar, butter, and cream cheese with a heavy-duty electric stand mixer fitted with paddle attachment on medium-high speed until very fluffy and pale in color, 5 to 7 minutes. Add eggs,1 at a time, beating on low speed just until yellow disappears after each addition. Add egg yolks, half-and-half, and vanilla, and beat on low speed just until blended.

Step 3

Stir together flour and salt in medium bowl; gradually add to butter mixture in 3 batches, beating on low speed just until blended after each addition, stopping to scrape down sides of bowl as needed. Remove bowl from stand, and scrape batter from paddle. Using a spatula, stir batter once by hand, scraping sides and bottom to incorporate any unmixed batter. Spoon batter into prepared pan, and gently tap pan on counter to release any large air bubbles.

Step 4

Bake in preheated oven until cake is golden and a long wooden pick inserted in center comes out clean, 1 hour and 20 minutes to 1 hour and 30 minutes. Cool cake in pan on a wire rack 15 minutes; remove cake from pan, and cool completely on wire rack before slicing and serving, about 2 hours.