Classic Southern Pound Cake
From Southern Living May 2017
- 3 cups superfine or granulated sugar
- 1 1/2 cups unsalted butter, at room temperature
- 6 oz cream cheese, at room temperature
- 4 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/4 cup half-and-half
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp salt
Preparation time 20mins
Cooking time 240mins
Preheat oven to 300 with oven rack in center of oven. Grease and flour a 10-inch (14-cup) Bundt pan.
Beat sugar, butter, and cream cheese with a heavy-duty electric stand mixer fitted with paddle attachment on medium-high speed until very fluffy and pale in color, 5 to 7 minutes. 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.
Stir together flour and salt in medium bowl; gradually add to butter mixture in 3 batches, beating on low speed just until blended after each addition, stopping to scrape down sides of bowl as needed. 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.
Bake in preheated oven until cake is golden and a long wooden pick inserted in center comes out clean, 1 hour and 20 minutes to 1 hour and 30 minutes. Cool cake in pan on a wire rack 15 minutes; remove cake from pan, and cool completely on wire rack before slicing and serving, about 2 hours.