Grandma's Southern Skillet Pound Cake Recipe: Yes, You Read Right by Donna John
Pound cake is baked in a tube pan, bundt pan and sometimes a loaf pan, right? That's what I thought, too, until a friend was telling me about her grandma's pound cake recipe that she cooks in a cast iron skillet. Being from the south, I know cornbread is often cooked in a cast iron skillet, but I had never heard of a skillet pound cake. Thankfully, she shared her grandma's recipe.
The southern skillet pound cake has basic pound cake ingredients: butter, sugar, eggs, flour, salt and vanilla. The ingredients are mixed together and then poured into a greased cast iron skillet or other ovenproof pan. (Her grandma only uses cast iron.) The cake is baked until set and golden. Her grandma will sometimes add blueberries, peaches, strawberries or chopped nuts to the batter before baking.
My friend's grandma likes to slice her cake into straight pieces, going against the normal thought of slicing it into pie-shaped pieces. She topped homemade vanilla ice cream with the shrapnel from the sides. (She sounds like a very cool grandma!) However you decide to slice it, serve this sweet vanilla pound cake for dessert with whipped cream, fresh fruit, chocolate sauce, vanilla sauce, lemon sauce or whatever you like with your pound cake.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Servings: 8
Ingredients
- 2 sticks (1 cup) butter, melted
- 1 1/2 cups granulated sugar
- 3 eggs, at room temperature
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons vanilla extract
Here's how to make it:
- With an electric mixer, beat the melted butter and granulated sugar together. Add the eggs, one at a time, beating until well combined. Add the flour and salt. Beat on medium speed for about 3 minutes. Stir in the vanilla.
- Pour the cake batter into a greased 10-inch cast iron skillet (preferred) or ovenproof skillet. Bake in a preheated 300-degree F oven for about 1 hour, or until golden and cooked through. (Start checking the cake at about 45 minutes, as all ovens vary. Do not overbake.) Cut the cooled cake into long slices or pie-shaped pieces.
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