I remember this incredible cake from my childhood, particularly on cold mornings when Mom would brown it under the broiler with butter on top for breakfast. She always wore this blue apron when she baked. It was usually covered in flour, and I used to lick the batter off the mixing blades after she was finished. Ah, the good ole days. To this day, I haven’t found a better pound cake, nor one that starts off in a cold oven.
A few years ago, Mom lost most of her vision, making baking difficult, if not hazardous. It just made sense that it was time to pass the torch to me, so I asked Mom for the recipe. She told it to me over the phone. I followed the steps, each time producing a nightmare. Seems she forgot a few steps! After much head banging and many lengthy conversations with Mom, I finally got the recipe down pat. And the best part? The top comes off in crunchy layers. Man, everyone loves this cake!
The Perfect Pound Cake
All ingredients at room temp!
3 cups granulated sugar
2 sticks softened butter
3 cups cake flour (use regular flour and you’ll be sorry)
8 ounces heavy whipping cream
1 teaspoon vanilla
1/3 teaspoon salt
1/2 teaspoon baking powder
Cream butter and sugar in a mixer.
Add 1 egg at a time.
Add flour and cream, alternating between the two.
Add baking powder.
Put in greased and floured “pound cake pan”, you know, the one with the funnel in the middle.
Put in cold oven, middle rack.
Turn oven to 350 and go run errands. Come back in 1 hour and remove. Let cool.
P.S. If you have children, take a third of the cake, wrap it up, and hide it for yourself. Otherwise, you’ll never get any.
Jim Johnston is a Savannah resident and avid cook. Jim collects as many family recipes as possible so they won't get lost. Most of them get served to his better half, Paula's own design director Brandon Branch, which explains why Brandon has to run 5 miles a day.
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