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Aunt Jeanne's Traditional Southern Pound Cake

Source of Recipe

From "Southern Living: A Southern Gentleman's Kitchen"


Recipe Introduction

"This classic recipe is inspired by Aunt Jeanne's famous cakes. I always enjoy a slice of pound cake on slow, weekend mornings, when I have time to sit around with my wife, Callie, reading The Tennessean while enjoying a cup or two of Community Coffee. Extra props to those who like to dunk their cake in their coffee�that's how I do it, too."

List of Ingredients

◦� 2 tablespoons shortening
◦� 3 cups plus 2 tablespoons all-purpose flour, divided
◦� 1 teaspoon baking powder
◦� � teaspoon kosher salt
◦� 1 cup unsalted butter, softened
◦� 1 tablespoon vanilla extract
◦� 2 � cups granulated sugar
◦� 6 large eggs, at room temperature
◦� � cup half-and-half


Recipe

Preheat oven to 325� F. Grease a 10-inch Bundt pan with shortening, and sprinkle with 2 tablespoons flour, shaking out any excess. Whisk together 3 cups flour, baking powder, and salt.

Beat butter and vanilla at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, � cup at a time, beating about 3 minutes or until fluffy. Add eggs, one at a time, beating just until blended after each addition. Add flour mixture to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into prepared pan, smoothing top of batter with a spatula.

Bake at 325� F on middle oven rack for 1 hour to 1 hour, 5 minutes, or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

Serves 10



❧ Gent's Tip:
This ain't my tip�it's my aunt Jeanne's. Although this cake is delicious served on its own, it can also be glazed for even more deliciousness. Stir together 1 cup powdered sugar, 1 teaspoon half-and-half, and 2 tablespoons fresh lemon juice in a bowl until creamy. Drizzle glaze over cooled cake, and let stand 30 minutes before serving.