🍰 Classic Southern Butter Pound Cake: Southern Charm in Every Slice
1. Why Pound Cake Deserves Your Kitchen
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Heritage dessert: Pound cake dates back to 18th-century Europe and became a Southern tradition—called “pound cake” because early recipes used a pound each of flour, butter, sugar, and eggs.
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Elegant simplicity: With just a few quality ingredients, it delivers incredible flavor and texture.
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Versatility: Serve it plain, dusted with powdered sugar, drizzled with glaze, topped with fruit, or alongside coffee, tea, or ice cream.
2. Ingredient Breakdown: What Makes It Southern
| Ingredient | Role & Notes |
|---|---|
| Salted Butter (2 cups/454 g) | Rich flavor, tender crumb. Use good-quality butter, softened to room temp. |
| Granulated Sugar (2¼ cups/450 g) | Sweetness and structure; creamed for maximum aeration. |
| Large Eggs (8, room temp) | Structure, richness, moisture. |
| All-Purpose Flour (3 cups/375 g) | Cake’s foundation; sifted twice for lightness. |
| Heavy Cream or Whole Milk (½ cup/120 ml) | Adds moisture and tenderness. |
| Pure Vanilla Extract (2 tsp) | Classic aroma and flavor. |
| Optional Enhancers | Lemon/orange zest, almond extract, or bourbon for aroma depth. |
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