This Southern dessert recipe is a tender, buttery pound cake with a luscious caramel flavor from the brown sugar. Serve it with ice cream, or fresh fruit, whipped cream, or caramel sauce for a homey and satisfying dessert.
Thank you for reading this post, don't forget to subscribe!
Growing up, Sundays were filled with family, big dinners that were just a little more special than the rest of the week’s meals, including a wonderful dessert. Often, my mom made a rich, decadent pound cake. We loved them!
WHAT IS A POUND CAKE?
Pound cake is a vintage recipe that dates back to the late 1700’s Europe. It was traditionally made with a pound each of flour, butter, sugar, and eggs.
The cake was dense, hearty, and eaten for dessert or breakfasts. It was eaten to provide enough calories, protein, and fat to sustain hardworking laborers.
These days, every region of every country has their own version of a pound cake. But in the deep South, they have taken pound cakes and elevated them to an art form.
I don’t know how or why pound cakes became so popular in the South, but I am grateful! And I think that I’ve done my research and tried most (if not all) of them!
TIPS FOR MAKING THIS SOUTHERN DESSERT
Make sure that your eggs, butter, and sour cream are at room temperature.
Be sure to fully cream the butter and sugars until very light, fluffy, and creamy.
Don’t over mix the batter once you incorporate the flour.
Use real butter. Not margarine or ‘plant butter’.
Make sure that every crevice of the bundt pan is very well greased so that the cake doesn’t stick.
This classic Southern dessert is a rich, tender, and buttery cake with the deep flavor of caramel from the brown sugar. Serve it plain, with ice cream, caramel sauce, or buttered and toasted. Delicious!
View Comments