My cousin Jerry (from Alabama) makes three desserts. This is one of them, the other two are pies. One of the tricks is under-cooking the cake just a smidge. Makes this gooey texture on the bottom that we like. If this is not your thing, you can cook it a little bit longer. The other trick is starting in a cold oven. This gives the batter time to come to the same temp and evenly cook all the way through. Starting in a cold oven is my preferred method. This is a dense cake. The last thing you want is overcooked AND raw.

Traditionally this cake would be made by combining a pound of each ingredient hence the name. The result would be a dense but moist and buttery cake. This is the family recipe that has been passed down and adapted over time.

Bama Pound Cake

3 sticks butter room temp
8 oz cream cheese room temp
3 c white granulated sugar
6 eggs room temp
1 t almond
1 t vanilla
3 c cake flour

1. Cream butter, cream cheese, extracts, and sugar. Make sure it is well incorporated and the color lightens up.
2. Scrape down the bowl and add eggs. This batter will look like it is breaking but be patient.
3. Add flour 1 cup at a time. Batter will start to become velvety and thick.
4. Grease a bundt pan and dollop batter into pan. Tap down to release air and fill in holes.
5. The batter will be almost to the top of the pan. The only leavener in this recipe are the eggs so it wont spill over. (Pro-tip I still place cake pans on a sheet pans to prevent any ‘mistakes’)
6. Place in a cold oven, center rack. Turn oven on to 325 and cook for an hour.

*This cake should be a bit gooey when you take it out. Oven temps will vary so adjust accordingly.

*I like to add icing, but no one else in the family does that. Recipe below if you want to add it!

Cream cheese icing

8 oz cream cheese room temp
4 oz granulated sugar
1/2 c milk
1 t vanilla
*zest optional

Cream together cream cheese and sugar. Add vanilla and zest. Add milk a little bit at a time to get the desired consistency. Icing should be loose and pourable (add more milk if you want more of a glaze, less milk if you want more of an icing. Flip over the pound cake onto a plate and remove the pan. Drizzle the cream cheese over the top while the cake is still warm.