-- Shares Facebook Twitter Reddit Email Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back to the people, places and experiences of your life. Her stories take you all around the South and are accompanied with tried-and-true recipes that are destined to become a part of your memory-making as you share them with your friends and family.
A pound cake is a pound cake because of its original pound-proportions: A pound of flour , a pound of butter , a pound of sugar , and a pound of eggs (or, perhaps simpler, a dozen) — no leavening ingredients, like baking soda or powder, and no liquids. A bit of extract, zest, or flavoring was within bounds, but nothing more if you opted to stick with tradition. Related This sweet and tart lemon cake is the easiest bake you'll ever make Over the years, pound cakes lost some of their heft as bakers lightened them up.
“Pound" measurements were reduced to make room for additional liquids and flavor combinations and leavening agents further lightened and reduced work time in the kitchen. The resulting recipes gave way to what might be the most beloved Southern cake I know. It is for every season and every occasion.
My mother loved few things more than plain vanilla pound cake and I can think of nothing better to sop up the sweet juices of fruit compotes or to serve alongside freshly grilled peaches .
