Seriously, you will need to get your hands on these ASAP. In the meantime, enjoy some of my favorite shots from the shoot!
Traditional Southern Pound Cake
- 3 cups of all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup (2 sticks) of unsalted butter at room temperature
- 2-1/2 cups granulated sugar
- 5 extra large eggs at room temperature
- 3/4 cup half and half
- 1 tablespoon pure vanilla extract
Preheat oven to 325 degrees F. Prepare a bundt pan or loaf pan using shortening and dust lightly with flour. This will ensure easy release of your pound cake. Recipe makes enough for a 12-cup bundt pan or two to three loaf pans. Put the flour, baking powder and salt into a strainer and sift into a bowl; set aside.
Beat the room temperature butter on medium speed until creamy. Add the sugar into the butter 1/2 cup at a time and continue beating on medium until mixture becomes fluffy (about three minutes). Add eggs, one a time, to the butter and sugar mixture, blending each egg in before adding the next.
Reduce speed to low and begin to alternately add the flour mixture and the half and half into the creamed butter, starting and ending with the flour, until all is fully incorporated. Add the vanilla and blend it in. Pour the batter into the prepared pan and spread out the top evenly. Bake at 325 degrees F for about 1 hour or until a toothpick inserted into the center comes out clean. All ovens have their own personality, so check your cake at 55 minutes.
Place the pan onto a cooling rack and cool the cake in the pan for 10 minutes. Turn cake out onto the rack and allow to cool completely.
Dust with confectioners sugar
Drizzle your favorite glaze on top
Serve with your favorite ice cream or fruit
Toast a slice and serve with butter or fruit spread