All Southern bakers have a recipe for pound cake that they swear by. Some are baked in tube pans, some in loaf pans; we bake ours in a baking dish because we like wrapping up squares of cake and eating them out of hand. Our recipe makes a pound cake that’s rich and moist, and we swear by it.
A couple of things are key to making a great pound cake. Make sure the eggs and milk are at room temperature. And take your time when creaming the butter and sugar—you want very fluffy—and when beating in the eggs.
Servings: 1 (9-x-13-inch) cake
Total time: 50 minutes
2½ cups cake flour
2½ teaspoons baking powder
1 teaspoon fine sea salt
2 sticks (½ pound) unsalted butter, softened
2 cups sugar
5 large eggs, at room temperature
½ cup milk, at room temperature
2 teaspoons vanilla extract
Preheat the oven to 325ºF. Spray a 9-x-13-inch baking dish with pan spray.
Whisk the flour, baking powder, and salt together.
Beat the butter in the bowl of a stand mixer fitted with the paddle over medium-high speed until fluffy. Pour in the sugar gradually and continue to beat until very light and fluffy. Scrape down the bowl. Add the eggs one by one, beating each for at least 30 seconds and scraping down the bowl after each addition. Turn the speed down to low and mix in half the dry ingredients. Mix in the milk, then the remaining dry ingredients, mixing until just combined. Stir in the vanilla.
Scrape the batter into the baking dish and even it out. Bake until a skewer comes out clean, 25 to 30 minutes. Cool in the pan on a rack for 10 minutes, then turn the cake out onto the rack and cool completely.