In the south, The Pound Cake is a Sunday Dinner staple dessert and though the ingredients are simple, making this delicious delight takes time and patience.
A classic pound cake exemplifies a southern lady, there must be no rushing her at all my dear.
For if you rush in any step in creating this cake, she will fall or simple have a hissy fit and not completely cook at all!
Here our Fab Foodie Club's Davis Farm's Signature Pound Cake with a Bourbon Glaze for you to enjoy on the porch with your favorite mint julep iced tea.
Davis Farm's Signature Pound Cake
2 sticks of salted butter
3 cups granulated sugar
3 cups of all purpose flour
1 teaspoon of baking powder
1 cup of buttermilk
2 teaspoons of pure vanilla extract NEVER IMITATION!
Make sure eggs, butter, and buttermilk are all room temperature.
Keep mixer on low speed
Keep oven COLD only turn oven on once cake mix/pan is in the oven.
Add eggs ONE AT A TIME and ONE MINUTE APART.
Mix and sift baking powder together with flour
Mix vanilla extract with buttermilk before adding to the cake mixture
DO NOT OPEN THE OVEN AFTER BAKING HAS STARTED UNTIL CAKE IS FULLY COOKED.
Allow cake to completely cool BEFORE removing it from the pan.
Mix butter and sugar together on low speed until smooth and creamy.
Continue to mix on low speed adding eggs, ONE AT A TIME, beating each into the butter sugar mixture ONE MINUTE APART.
Staying on low speed, alternately add the buttermilk mixture (vanilla and buttermilk) and the sifted flour mixture (flour and baking powder) to the creamy mixture.
( Ex. 2 cups flour to 1/2 cup of milk)
Mix until flour is fully incorporated and the cake mix becomes light and fluffy.
Be mindful to not over mix the cake mixture, this will create air pockets which will ruin the cake.
Grease and flour Bundt or tube pan or use baking flour spray, add cake mixture only half way to the top otherwise it will overflow.
Place pan in the cold oven. Turn on the oven to 300 degree and cook for 90 minutes.
Check to see if cake is done around 85 minute into baking time by inserting a toothpick or fork in the center, pull it out to see if it comes out clean or has undone cake mixture clinging on to it. If the toothpick/fork has cake on it, allow the cake to continue to cook for 5 more minutes until done. If the toothpick/fork is clean, take cake out of oven and allow to cool before removing it from the pan.
1/4 cup of Kentucky Bourbon
1 cup of confectioner sugar
1 tablespoon of heavy whipped cream
1 teaspoon of pure vanilla extract
In a saucepan on low heat, warm the 1/4 cup of Kentucky Bourbon and vanilla extract. Add heavy whipped cream to the Bourbon mixture slowly bring to a quick boil.
Remove saucepan from heat, add in confectioner sugar, blend completely. If glaze is too thick add a few drops of cream. If glaze is too thin add a few spoons of confectioner sugar.
After the pound cake has cooled and has been placed on a cake plate, drizzle the glaze over the cake.