Southern Butter Pound Cake

Southern Butter Pound Cake recipe that doesn’t need any butter sauce added to make it moist or buttery.  This one already has it all!

I love to make pound cakes in the summer and use whatever fresh fruit is available to make a fruit topping. I use this cake as the base of strawberry shortcake a lot.

I can take them with me to picnics away from home and not worry about finding refrigeration.

It beats the heck out of the frozen Sara Lee pound cake any day.

Preparing a Bundt Pan

King Arthur has a great article on preparing Bundt pan. And in case you still find yourself with a stuck Bundt cake, they have another article on salvaging the cake.

I have had to reference these articles a few times in my baking career.

I now use almond meal/almond flour for anything I make in a Bundt pan.

The cake for this post fell right out of the pan after 10 minutes of cooling. As I was flipping it onto the cooling rack when it slid right out. I call this a win!

I also used solid shortening on the pan, I do not melt it and brush it on.

This pan does not have enough intricate detail to worry about that.  Use a paper towel to liberally cover the pan with the shortening, then go back and rub off any large clumps of shortening.

Follow up by sprinkling almond flour over all of the greased surfaces, including the middle of the pan.

I don’t think it affects the flavor of anything I make. You will need to warn people will nut allergies to the use of almond flour.

Whenever I am out of almond flour I use a coating of regular granulated sugar over the shortening.

Baking Temperature

The baking temperature in this recipe is 325 Degrees F.

Avoid the temptation to turn the oven up.  If you do, the top of the cake will turn dark long before the middle is cooked.

If the top becomes too dark before the cake is cooked, loosely cover the top of the cake with aluminum foil to slow down the browning process.

Glaze

Add some flavoring, like almond extract to the glaze and this butter pound cake is perfect as a stand-alone sweet.

To make a simple glaze that will harden, use 3 cups confectioner’s sugar, 1/4 cup corn syrup, and just enough milk to make this as thick as you would like.

Add 1/4 to 1/2 teaspoon of almond extract if desired.  Other flavors can be used as well.

Transportation

When traveling with this cake, I recommend you use a 10-inch disposable cardboard cake board.  If the cake has been decorated, use a cake box to prevent icing from sticking to any covering.

When using a glaze, allow the glaze to set before attempting to wrap this cake in any way.

Let the pound cake sit on a cooling rack or a baking sheet until the glaze has finished dripping and has set to avoid making a mess on your cake board.

Colored Layers

For making a red, white, and blue cake I colored 2 cups of batter red and 1 1/2 cups of batter blue.

I also colored 1/3 of the glaze red, another 1/3 blue, and left the last 1/3 white.  I used a piping bag with a large tip to “drizzle” the glaze over the cake.

Use any color combination you want.

Food gel will provide the brightest colors after baking and won’t water down the batter.

How to Layer

Place the predominate color of cake batter on the bottom of the pan. I used the red first.

Gently cover with the lightest color. I used the uncolored batter second.

I wanted to be sure that the blue layer sank in the middle so I use a baggie with a hole cut into a corner so that I could keep the batter in the center. You don’t have to do this and you will still get a bit of a depression.  Using this method just exaggerates it.

Bake the cake as you normally would.

The color on the bottom will rise up the sides about halfway as it bakes and the top color may form a thin layer along the entire top.

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