Southwest Georgia Pound Cake

Let’s be real…pound cake is inherently boring. Not angel-cake boring, but they’re cousins, if you know what I mean. But occasionally you come across a pound cake that is so good, you can smell it across the room. (The gentle scent of bunilla…the word I just invented to describe the olfactorous goodness of butter and vanilla.) This is that cake. The outer layer forms a crispy, crunch top and the center is as moist and dense as a cake can get.

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Serving Size: 10-12 servings

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Southwest Georgia Pound Cake

A dense, vanilla cake with a crunchy crust.

Prep time: 20 MinCook time: 1 H & 30 MTotal time: 1 H & 50 M

Ingredients

• 1 cup unsalted butter, softened
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• 2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Instructions

1. Generously grease and flour a 10-inch Bundt pan. Do not preheat the oven.
2. Using an electric mixer, cream the butter and sugar together until fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Sift together flour, baking powder, and salt.
5. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour.
6. Stir in flavoring.
7. Pour batter into prepared pan.
8. Put into a cold oven and set the temperature to 325°F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minute if necessary.
9. Remove from the oven and cool in pan for 15 minutes.
10. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

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Notes