Aunt Betty’s Pound Cake
My Aunt Betty lives in South Carolina and she is am amazing woman. She always has a smile on her face and is the friendliest woman you’ll ever meet. She is generous, kind, and funny and I am lucky to have her as an aunt. She is also an exceptional baker and cook and her amazing pound cake is legendary in our family. Whenever there are get-togethers, everyone wants to know if Betty is going to make her wonderful pound cake. This cake is epic, people! It’s buttery, moist and has this amazing crust. It’s sort of hard to explain, but luckily you can try it yourself! The last time I saw Aunt Betty I asked her for the recipe. She said, of course and rattled off the ingredients. My husband (who has heard me talk about this pound cake a LOT) frantically wrote everything down. After several attempts, I think I’ve managed to to re-create it and I am here to share it with you. I should probably apologize, though, because once you’ve had this pound cake you’ll want it all the time!
Let’s make Aunt Betty’s Pound Cake!
The first step is preparing your pan. This makes a large pound cake, so you’ll want to use a Bundt cake or tube pan. To ensure we don’t lose any of that beautiful crust, butter and flour the pan.
Next we’ll cream together the softened butter and sugar in the bowl of a stand mixer with the paddle attachment, or with a hand mixer. Beat it until it is light and fluffy.
Then you’ll beat in the eggs. Beat each one in completely before adding the next one. Once all the eggs are mixed in, the batter will be a little lumpy, but that’s ok. The lumps will disappear once everything else is mixed in. Add the vanilla and beat a few more seconds until it’s completed mixed in.
Mix together the flour and salt together in a separate bowl. Add half of that mixture into the batter, beating to combine. Then we’ll add the heavy cream. Make sure you use heavy whipping cream, 36% or higher. Heavy cream will work, but the whipping cream adds more richness to the cake and this cake is meant to be an indulgence.
Finally, you’ll add the rest of the flour mixture. Beat just until combined and then mix in any remaining flour by hand.
The batter will be quite thick, a beautiful light color and will smell delicious.
You’ll bake until a toothpick comes out clean, about 1 hour and 5 minutes.
Let it cool (if you can stand it!) about 2 hours and loosen the cake around the edges with a butter knife. Then flip out onto a serving plate. Slice and serve. I dare you not to just eat all of that crispy crust on the bottom!
- 3 cups sugar
- 3 sticks butter, softened
- 6 large eggs
- 1 pint Heavy Whipping Cream
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Preheat the oven to 350°. Butter and flour your pan.
- Cream together the softened butter and sugar in the bowl of a stand mixer with the paddle attachment, or with a hand mixer. Beat until light and fluffy.
- Beat in the eggs, one at a time. Add the vanilla and mix until it's combined.
- Mix together the flour and salt together in a separate bowl. Mix half of that mixture into the batter. Then add the heavy whipping cream. Add the rest of the flour mixture. Beat just until combined and them mix in any remaining flour by hand.
- Bake until a toothpick comes out clean, about 1 hour.
- Let it cool about an hour (if you can stand it!) and loosen the cake around the edges with a butter knife. Then flip out onto a serving plate. Slice and serve.