Mrs. Betsy's Pound Cake

The Classic Southern Pound Cake

The classic Southern pound cake is more than just a dessert; it's a cherished tradition and a symbol of warmth and togetherness. In many Southern homes, this simple yet delicious cake is a staple, lovingly prepared and shared among family and friends.

Growing up, the classic Southern pound cake was a staple in my family's house. It was the kind of dessert that brought comfort and joy, its rich, buttery flavor and tender crumb making it irresistible to everyone who had a slice. The cake's simplicity belied its ability to bring people together, making every gathering feel special.

One of the best versions of this cake came from Mrs. Betsy, one of my grandma's best friends. Though not related by blood, Mrs. Betsy was undoubtedly family. Her pound cake was legendary at our family functions, where you could always count on its presence. Made with love and perfected over the years, her cake held a special place in our hearts.

Mrs. Betsy's pound cake was more than just a combination of flour, sugar, butter, and eggs. It was an expression of love and friendship. The care she put into each cake was a testament to her affection for our family, and each bite was a reminder of the bonds we shared.

The classic Southern pound cake, like Mrs. Betsy's, is a symbol of togetherness. It reminds us of the importance of community and the joy of sharing moments and memories with those we care about. Whether served at a family reunion or a quiet afternoon tea, the pound cake continues to be a beloved tradition that brings people closer.

Ingredients

• 3 cups sugar

• 2 sticks of butter (softened)

• 6 eggs (separated; egg whites beaten until stiff)

• 3 cups all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1 cup sour cream

Directions

1. Preheat the Oven: Preheat your oven to 325°F (163°C).

2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

3. Add Egg Yolks: Add the egg yolks to the creamed mixture, one at a time, beating well after each addition.

4. Combine Dry Ingredients: In a separate bowl, sift together the flour, salt, and baking soda.

5. Mix Dry Ingredients with Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.

6. Fold in Egg Whites: Gently fold the beaten egg whites into the batter, being careful not to deflate them.

7. Prepare the Pan: Grease and flour a bundt pan or tube pan to prevent the cake from sticking.

8. Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.

9. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely. Slice and serve as desired.

Enjoy your classic pound cake with a cup of tea or coffee, or top it with fresh berries and whipped cream for an extra treat!