In the South, we love agood pound cake.
This one is positively heavenlysweet and rich but still, somehow, light as a cloud.
Creaming the butter and sugar is the most important step when making a pound cake.
Credit: Jennifer Davick
Give it time to whip up light and fluffy, and scrape down the sides often when adding eggs.
Gradually add sugar, beating until blended.
Add eggs, 1 at a time, beating just until yellow disappears after each addition.
Combine flour and next 2 ingredients.
Beat at low speed just until blended after each addition, stopping to scrape down sides as needed.
Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
