Pound Cake

Alright, let's talk about pound cakes

This is one of the favorite pound cakes of the folks that live in southwest Georgia where

I was born. I was born in Albany, Georgia and a lot of people over there make these cakes

And I'm going to start with two sticks of real butter at room temperature

I'm going to add three cups of sugar. And I'm going to beat these together until they're nice and creamy

All right, now I'm going to add the eggs. All right, that's nice and creamy now

All right, now I've got three cups of all-purpose flour. And I have a half a teaspoon of baking powder

And I'm going to give those a quick sift together. And that was bacon powder now, not soda

All right, now we're gonna add our dry ingredients to our creamed mixture

We're gonna start with flour and end with flour. If we started with the heavy cream and ended with cream

it would almost make our batter look like it had broken I going to add a teaspoon of vanilla

All right, now I'm going to take a Bundt cake pan and I'm going to spray it, because you

want to make sure that your pound cakes always come out and don't leave chunks in the pan

And I'm going to dust this with a little flour. We're just going to pour our batter around

And we're going to start this cake off now in a cold oven

And we're going to bake it for an hour and fifteen minutes

And you'll want to just take your spatula and level out your cake like that

Now like I said, we're not going to turn our oven on until we put our cake in the oven

When we put the cake in the oven, we're going to turn it to 325 by an hour and 15 minutes

And it's going to be so light and rich and dense at the same time