Although simple, this formula yields a moist, buttery pound cake, with a golden brown crust. It bakes low and slow, at 300°F for about 1 hour and 40 minutes, until perfectly tender but not dry.

Have you ever wondered what sets pound cake apart from any other? The answer actually lies within the name itself. The original recipe was made using one pound of each of the primary ingredients — ...

Pound Cake I’ve always called this a pound cake. According to my mother’s recipe notes, though, it was my Aunt Mildred’s “plain cake.” Maybe she used that name because she never glazed or frosted ...

Learn the top 20 cake recipes that Southern Living readers believe are the best of all time, from Hummingbird Cake to Million Dollar Pound Cake.

Doris Ward called me early one morning to recite her lemon pound cake recipe over the phone. She had clipped the recipe from a Southern Living Magazine years ago and still makes it. This cake is easy ...

In Saving Southern Recipes, Southern Kitchen’s Kate Williams explores the deep heritage of Southern cooking through the lens of passed-down, old family recipes. I can't even keep track of the number ...

Cake: Cream the sugar with butter and shortening until light. Add eggs, one at a time. Beat in flour, baking powder and salt alternately with the milk. Add lemon extract and stir. Bake in a ...