Name: Pound Cake from Heaven
Prep time: 15 min
Cook time: 210 min
Ingredients: 1½ cups unsalted butter, softened; 3 cups sugar; 5 large eggs; 3 cups all-purpose soft-wheat flour (such as White Lily); 1 tsp baking powder; ¼ tsp salt; 1 (5-oz.) can evaporated milk; ⅔ cup heavy cream; 1 TBSP vanilla extract; Garnishes: sweetened whipped cream, fresh strawberries

In the South, we love a good pound cake. This one is positively heavenly—sweet and rich but still, somehow, light as a cloud.

Print Recipe

Pound Cake from Heaven

Makes: 12 servings

Prep Time15

Cook Time3 30

Ingredients

1½ cups unsalted butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose soft-wheat flour (such as White Lily)
1 tsp baking powder
¼ tsp salt
1 (5-oz.) can evaporated milk
⅔ cup heavy cream
1 TBSP vanilla extract
Garnishes: sweetened whipped cream, fresh strawberries

Instructions

Preheat oven to 350°. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat 1 minute more. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in vanilla. Pour batter into a greased and floured 10-inch (16-cup) tube pan.
Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour). Garnish, if desired.