Southern Vanilla Pound Cake

This is my great grandmother’s 80 year old pound cake recipe that is famous. At least it is to us and her home town of High Point North, Carolina. It’s the best pound cake in the universe and I love it so so much. It’s insanely delicious and the crumb is perfect.

I kept the instructions exactly how she wrote them, so it might differ than other pound cake recipes you may have.

Like a good southern pound cake recipe, it is very rich. The ingredients list may raise your eyebrows (as it should)

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Here is the link to a similar shaped cake pan.

I love the spiral design

Ingredients:

• 2 sticks of unsalted butter

• 1 tablespoon of Crisco (vegetable shortening)

• 3 cups of granulated sugar

• 3 cups of all-purpose flour

• 6 eggs, room temperature

• 8 oz. of sour cream

• 1/4 teaspoons of baking soda

• 1 tablespoon of vanilla extract or almond

Orange Glaze:

• 1 cup of confectioners sugar

• 3 tsp of milk or heavy cream

• 1 tablespoon of orange zest

• Vanilla

• Pinch of salt

Preheat the oven to 325°

• Start by mixing the shortening and the butter in a stand mixer with a paddle attachment. Whip it until the butter is light and fluffy.

• Slowly add in the sugar

• Add all 6 eggs one at a time

• Add flour and sour cream and baking soda

• Add in vanilla

• Mix until everything is well incorporated. You may have to stop and scrape down the mixer several times to ensure there’s not pockets of flour.

  
  

Transfer batter to a Bundt pan. Bake at 325° for 1 1/2 hours or until it passes the toothpick test. Enjoy!!