Southwest Georgia Pound Cake
Indulge in the timeless charm of the Southwest Georgia Pound Cake, a rich and buttery classic that embodies Southern baking at its finest. Made with simple pantry staples like unsalted butter, granulated sugar, and all-purpose flour, this dense yet tender cake gets its irresistible flavor from a double dose of vanilla and a subtle hint of almond extract (optional, but highly recommended). Baked to golden perfection in a Bundt or tube pan, this pound cake delivers a moist crumb that pairs beautifully with fresh berries, a dollop of whipped cream, or just a dusting of powdered sugar. With minimal prep time and an impressive presentation, it's the perfect dessert for family gatherings, potlucks, or an afternoon treat with a cup of coffee. Whether you're a seasoned baker or a novice in the kitchen, this Southwest Georgia Pound Cake recipe will quickly become a go-to favorite!
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Recipe Information
Ingredients
- 1.5 cups Unsalted butter
- 3 cups Granulated sugar
- 6 large Eggs
- 3 cups All-purpose flour
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Whole milk
- 2 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract (optional)
Instructions
Preheat your oven to 325°F (163°C). Grease and lightly flour a 10-inch Bundt pan or tube pan, ensuring all surfaces are evenly coated to prevent sticking.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using an electric 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 and sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
In a separate large bowl, sift together the all-purpose flour, baking powder, and salt.
With the mixer on low speed, alternate adding the dry ingredients and the milk to the wet mixture in three additions, starting and ending with the dry ingredients. Mix just until combined. Do not overmix.
Add the vanilla extract and almond extract (if using), stirring until evenly incorporated.
Pour the batter evenly into the prepared Bundt or tube pan, smoothing the top with a spatula.
Place the pan in the preheated oven and bake for 80-90 minutes, or until a skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack and allow it to cool completely before slicing and serving.
Serve plain, with fresh berries, whipped cream, or a dusting of powdered sugar for added flair.
Nutrition Facts
Calories |
5395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1510 mg | 503% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 887.7 g | 323% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 611.9 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 479 mg | 37% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1128 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.
