Classic Southern Pound Cake
I have made this recipe enough I could do it with my eyes closed. It’s great for baby showers, wedding showers, a get well soon addition to a meal or a just because type “fluff.”
In our home all desserts are called fluff, so if I reference that word, there’s a meaning behind it. Our best friends, the Maxwell family, who have been in my life since birth, use that term, “fluff” and to know the Maxwells, it fits. They are the epitome of Southern; from their slang, with so many different names to things, a true farm family and more love than you can imagine. I mean there were 12 brothers and sisters in one home, known now as Maxwell Hill. Gatherings there are a party to say the least. There is ALWAYS good food, good fellowship and the best fluff in town. I hope to get some of those recipes to share with y’all!
Back to it, this recipe is easy and almost fail proof. It really is all about the love you pour into it. As I’ve always been told, “you have to have your heart into it.” If you don’t, this recipe will never turn out.
Ingredients:
2 sticks of room temperature butter, salted (any brand, but I love Land O Lakes)
3 cups of granulated sugar
6 large eggs, at room temperature
3 cups of cake flour, we use swans down, sifted (if you can, but not a necessity)
1 cup of heavy whipping cream, at room temperature
1 tsp vanilla
Directions:
Cream your butter and sugar together, for at least 3 minutes,
Add in your eggs, one at the time, mixing well after each addition.
When combining your flour and cream, you want to do that alternately starting and ending with the flour. So, add 1 cup of flour, mix until almost combined, then add 1/2 cup of cream, mix until almost combined, 1 cup of flour, 1/2 cup of cream and then ending with your 1 cup of flour.
Add in vanilla. Now, If I’m being honest, I have never measured my vanilla with a measuring spoon, I was always told to measure it with your heart, with any flavorings really.
Bake in a preheated oven at 300* for 1.5 hours. Let cool in the pan on a wire rack for 15 minutes then you turn it out to finish cooling on the wire rack.
The crust will be crumbly, the center will be thick and it will be the most delicious thing, especially right out of the oven with vanilla ice cream on top. Chef’s kiss.
If you try this, let me know! I would love to hear about it, what you may have done differently to make it better and pictures.
Happy Baking Friends,
XOXO, Cori
Cookies, Coffee and Chaos 
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