aunt faye’s pound cake

Here’s a traditional, Southern-style Aunt Faye’s Pound Cake recipe — rich, buttery, and perfectly dense with a golden crust. It’s the kind of cake that doesn’t need icing (but loves a scoop of fruit or whipped cream).

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🍰✨ Aunt Faye’s Classic Pound Cake

Ingredients (makes one large Bundt or tube cake):

• 1 lb (2 cups) unsalted butter, softened

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all-purpose flour, sifted

• ½ tsp salt

• 1 cup heavy cream (or whole milk for a lighter version)

• 1 tbsp pure vanilla extract (or ½ vanilla + ½ almond for extra flavor)

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🔧 Instructions:

1. Preheat oven to 325°F (160°C).

   • Grease and flour a Bundt pan or tube pan generously.

2. Cream the butter and sugar:

   • In a large mixing bowl, beat butter until light and fluffy (about 2–3 minutes).

   • Gradually add sugar and beat for 5–7 minutes until the mixture is pale and airy.

3. Add the eggs:

   • Add eggs one at a time, beating well after each addition.

4. Add dry ingredients and cream:

   • Sift together flour and salt.

   • Add the flour mixture in 3 parts, alternating with the heavy cream in 2 parts, starting and ending with flour.

   • Mix until just combined (don’t overbeat).

5. Add flavoring:

   • Stir in the vanilla (or almond + vanilla combo).

6. Bake:

   • Pour batter into prepared pan and smooth the top.

   • Bake at 325°F for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Serve:

   • Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack.

   • Cool completely before slicing.

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✅ Serving Ideas:

• Dust with powdered sugar.

• Top with macerated berries or lemon glaze.

• Serve with coffee or sweet tea — just like Aunt Faye would.

Want to add a lemon or cream cheese twist to the recipe?