Hello my Friends, welcome to my Southern Kitchen!

It is National Pound Cake Day and I am a big fan of Pound Cakes, so today’s recipe I am making a classic, buttery pound cake, Soul Sista Pound Cake! Moist, decedent, and super buttery; tastes like how Grandmother used to make! Everyone will love and enjoy this and it is next level delicious!

1 1/2 cups (3 sticks, 24 tablespoons) unsalted butter, softened
3 cups white sugar
3 cups self-rising flour, sifted or whisked
5 extra-large eggs, room temperature
1/4 cup half and half (half milk, half heavy cream)
1 teaspoon pure vanilla extract
2 teaspoons pure butter extract
1 cup evaporated milk

Preheat oven to 350 Degrees

Spray a 10-inch Bundt pan with baking spray or grease the pan with butter or shortening and flour and set aside.

In a stand mixer using a paddle attachment or a large bowl using an electric hand mixer, add in the butter and sugar; cream together on medium speed until fluffy (scraping the bowl occasionally). Next add in the eggs one at a time (beating after each egg) and mix until well combined. Then add in the half and half, vanilla extract, and butter extract into the butter mixture and continue mixing until well incorporated. Add in the flour alternately with evaporated milk (beginning and ending with flour) into the butter mixture and mix until well blended. Pour the cake batter into the prepared pan, shake and bang the pan to get rid of the air bubbles. Bake for 1 hour to 1 1/2 hours or until toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan for about 15 minutes then remove the cake from the pan and let it cool completely on a wire rack or wax paper (you can also let the cake cool completely in the pan). Transfer the pound cake to a cake stand. Cut into desired slices, serve warm or room temperature with vanilla ice cream, whipped cream or fresh berries (if desired) and enjoy!

Ellen’s Magic: You can dust the pound cake with powdered sugar or drizzle a glaze on top.


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