Old Aiken Pound Cake
Transport your taste buds to the classic Southern kitchens of yesteryear with this Old Aiken Pound Cake, a timeless dessert showcasing rich, buttery flavor and a delectably tender crumb. Made from simple pantry staples like unsalted butter, granulated sugar, and all-purpose flour, this recipe balances the comforting warmth of vanilla extract with the creamy richness of whole milk for a melt-in-your-mouth experience. With its golden crust and moist interior, this pound cake is baked low and slow for the perfect texture, then served as a delightful blank canvas—whether enjoyed plain, dusted with powdered sugar, or adorned with whipped cream and fresh berries. Ideal for gatherings or a cozy treat at home, this quintessential pound cake is a must-bake for lovers of traditional Southern desserts. Perfect for keyword searches like "classic pound cake recipe," "Southern desserts," and "easy homemade cakes."
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup whole milk
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring all crevices are well-coated to prevent sticking.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated.
In a separate medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. This helps to aerate the ingredients and remove any lumps.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix each addition just until combined to avoid overmixing.
Stir in the vanilla extract to enhance the flavor of the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 80-90 minutes, or until a skewer or toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely before serving.
Slice and serve plain, or with a dusting of powdered sugar, a dollop of whipped cream, or fresh berries if desired.
Nutrition Facts
Calories |
4222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1386 mg | 462% | |
| Sodium | 2147 mg | 93% | |
| Total Carbohydrate | 688.5 g | 250% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 411.7 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 467 mg | 36% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
