Grandma's Mississippi Pound Cake Recipe Is Super Moist & Delicious (6 Ingredients) by Donna John
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Anytime a delicious regional recipe comes to my attention, I have to try it. This Mississippi pound cake was the most recent that made my mouth water. Pound cake is one of my favorites, and how can anything from Mississippi be bad (think Mississippi pot roast and Mississippi chicken).
This pound cake recipe has just a few ingredients, mixes up quickly and bakes in a bundt pan. It's an old-fashioned cake recipe that grandma would approve of.
To make this bundt cake you will need three sticks of butter, granulated sugar, eggs, cake flour (this is said to be the secret weapon in this southern recipe), heavy whipping cream and vanilla extract.
Serve this simple, moist pound cake for dessert after dinner, with coffee or tea, or slice a piece for a sweet snack.
Cuisine: American / Southern
Prep Time: 10 minutes
Cook Time: 1 hour and 20 minutes
Total Time: 1 1/2 hours
Servings: 12
Ingredients
- 3 sticks (24 tablespoons) butter, softened
- 2 3/4 cups granulated sugar
- 6 eggs, at room temperature
- 3 cups cake flour, sifted
- 1 cup heavy whipping cream
- 1 1/2 teaspoons vanilla
Here's how to make it:
- Cream the sugar and butter together in a stand mixer until creamy. Add the eggs, one at a time, and beat well after each addition. Make sure the butter and eggs are at room temperature before preparing the cake batter.
- On low speed, add the flour 1 cup and 1/3 cup of the heavy whipping cream. Beat in and continue adding flour and cream intervals. Beat in the vanilla. (If you don't have a sifter, use a mesh strainer to sift the flour.)
- Pour the batter into greased and floured bundt pan. Bake in a preheated 325-degree F oven for about 1 hour and 20 minutes (ovens vary) or until a toothpick comes out clean. Remove and cool about 15 minutes before removing from the pan to cool completely. If you want to fancy the cake up, dust with powdered sugar or even a little cocoa powder.
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Have a question: the recipe does not indicate the amount of baking powder.
I understand that cake flour is all purpose flour and cornstarch.
Should I add one teaspoon per cup of flour?
Thank you very much !!!