Southerners enjoy this old-time favorite at breakfast, for dessert, and with afternoon tea.
Apound cake’sbeauty is its simplicity.
Taste and see how this one stacks up against all the rest.
Credit: Skyler Burt; Prop Styling: Mindi Shapiro Levine; Food Styling: Karen Rankin
Grease and flour a 10-inch (14-cup) Bundt pan.
Add eggs,1 at a time, beating on low speed just until yellow disappears after each addition.
Add egg yolks, half-and-half, and vanilla, and beat on low speed just until blended.
Remove bowl from stand, and scrape batter from paddle.
Using a spatula, stir batter once by hand, scraping sides and bottom to incorporate any unmixed batter.
Spoon batter into prepared pan, and gently tap pan on counter to release any large air bubbles.
