This recipe was inspired by my mother, Anthesia White. It's exactly the way she would serve it, without any fluff or garnish. This pound cake goes on the menu at my restaurant, FIVE Restaurant, whenever I get homesick.
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- 2 Cups sugar
- 1 Cup cubed unsalted butter, at room temperature
- 6 eggs
- 1/2 Cup buttermilk
- 3 Cups all-purpose flour
- 4 Teaspoons baking powder
- 1 Teaspoon salt
- 1 Teaspoon vanilla extract
- Vanilla ice cream, for serving
Preheat a convection oven to 325 degrees.
Cream the sugar and butter together in the bowl of an electric mixer on medium speed until light and fluffy and pale yellow in color. Add the eggs in one at a time, and stream in the buttermilk slowly. Incorporate half of the dry ingredients and mix until combined. Then, add the remainder and mix until fully incorporated.
Transfer to a nonstick 9-by-5-inch loaf pan and bake for 15-20 minutes. Remove from the oven and serve with vanilla ice cream.