Ole Fashioned Pound Cake
About This Recipe
This classic pound cake recipe has been passed down through generations, with roots dating back to the early 1700s. It’s a beloved staple in the African American community, often served at church anniversaries and funeral repasts. Enjoy it on its own, with a simple glaze or icing, or try it grilled—best when the cake is a few days old—with fresh fruits and whipped cream.
Key Details
Level: Easy
Total Time: 1 hour 45 minutes
Active Time: 25 minutes
Yield: 16 servings
Nutrition Info: (no details provided)
Ingredients
All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Large eggs
Vanilla extract
Lemon extract
Sour cream
Special Equipment
A 9-inch Bundt pan
Directions
Preheat the oven to 325°F (165°C).
Sift the flour, baking powder, baking soda, and salt into a medium bowl; set aside.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on low speed until pale yellow, about 4 minutes.
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula.
Stir in the vanilla and lemon extracts until combined.
Add one-third of the flour mixture to the butter mixture, mixing until just incorporated. Scrape down the sides of the bowl.
Add half of the sour cream, mixing until smooth. Scrape down the sides of the bowl.
Repeat with another third of the flour mixture, the remaining sour cream, and the final third of the flour mixture, mixing until just combined after each addition.
Use a spatula to scrape the bottom of the mixing bowl to ensure all ingredients are fully incorporated.
Generously spray a 9-inch Bundt pan with nonstick cooking spray.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake until the top is golden brown and a cake tester inserted into the center comes out clean, about 1 hour 15 minutes. If the tester has batter clinging to it, bake in 5-minute increments until done.
Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack and remove the pan. Allow the cake to cool completely before serving.
Grilling Tips
For the best grilled pound cake, use a cake that’s 3 to 5 days old—this helps it hold its shape on the grill.
Preheat a ridged griddle or outdoor grill to medium heat.
Cut the cake into 1/2-inch-thick slices.
Grill each slice for 2 to 3 minutes per side on a griddle (or 30 seconds to 1 minute per side on an outdoor grill) until golden grill marks appear.
Serve immediately with fresh berries or a fruit compote for a sweet, tangy contrast.
