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Grandmoma Shealy's Pound Cake

I remember my grandmothers pound cake as being one of my favorite deserts as a kid. While many while many of my friends craved frosting covered chocolate cake, I was a huge fan of the simplicity of moist vanilla pound cake. Don’t get me wrong, I loved those other cakes too. I LOVE CAKE. But there was something special about my Grandmoma’s pound cake and paired with vanilla ice cream and maybe some strawberries.

Ingredients

                        ALL INGREDIENTS SHOULD BE ROOM TEMPERATURE

2 sticks butter

6 eggs beaten

1 cup of plain flour sifted

3 cups sugar

½ pint whipping cream

1 tsp almond extract

1 tsp vanilla extract

½ tsp lemon extract

 

Hardware

Double boiler

Pound cake pan/ bread loaf pan

Rubber spatula

Whisk

 

Directions

Pre-heat oven to 300 degrees

Prepare cream

Soften butter in double boiler (aprox 30 seconds).

Slowly whisk in a quarter of the whipping cream, mixing it with the butter.

Remove from double boiler.

Slowly whisk in sugar.

Prepare batter

Alternately whisk in the remainder of the cream, beaten eggs and flour. Pour a little cream, whisk, pour a little eggs, whisk, sift in some flour, whisk. Continue until all ingredients are in, ending with flour.

Baking

Pour into your baking pan.

Bake for 1¼  hours at 300 degrees.

 

Plating

Slice pieces off like bread slices. (I usually cut mine the size of Texas toast but you might want less)

Place on plate or in bowl.

Top with vanilla Ice Cream and sliced strawberries (optional)

 

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