Mom’s Southwest Georgia Pound Cake
A traditional pound cake that travels well and is perfect for pot luck parties.
Servings: 1 (10 inch) Bundt cake
Ingredients
- 2 sticks unsalted butter softened
- 3 cups sugar
- 6 large eggs
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup heavy cream
- 2 teaspoons pure vanilla extract
- Vanilla ice cream or freshly whipped cream and seasonal berries for serving.
Instructions
- Do not preheat the oven.
- Generously grease and flour a 10-inch Bundt pan.
- In a medium bowl sift together flour, baking powder and salt.
- Using an electric mixer, cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition.
- Add flour mixture and heavy cream, alternately to the butter mixture, beginning and ending with flour. Mix until just combined.
- Stir in vanilla.
- Pour batter into prepared pan.
- Put into a cold oven and set temperature to 325 degrees F. Bake for 1 hour, 15 minutes without opening door. If necessary, bake an additional 15 minutes, until a toothpick inserted in center comes out clean.
- Remove from oven and cool in pan on cooling rack for 15 minutes. Remove from pan to serving plate. Dust with powdered sugar, if desired.
- Serve with fresh whipped cream (or ice cream) and berries.
