Best Southern Pound Cake
  • Cooking Time: 120
  • Servings: 12
  • 1 cup butter, no substitutes
  • 3 cups granulated sugar
  • 3 cups sifted cake flour
  • ¼ teaspoon baking soda
  • 6 large eggs
  • 1 (8-ounce) carton sour cream
  • 1 teaspoon pure vanilla
  • ¼ cup frozen orange juice concentrate
  • ½ cup water
  1. Beat butter at medium speed with an electric mixer, about 3 minutes or until creamy.
  2. Gradually add sugar, beating at medium speed 5 to 7 minutes.
  3. This should be a light lemon yellow mixture.
  4. Sift together flour and soda.
  5. Add to the butter mixture 1/3 at a time.
  6. This batter will be very thick.
  7. Separate eggs. Add egg yolks, one at a time, to the batter.
  8. Add sour cream and vanilla also to the batter.
  9. Beat the egg whites until stiff. Fold into the batter.
  10. Spoon into a greased and floured 10-inch tube pan or a 12-cup bundt pan.
  11. Bake at 300 degrees for 2 hours or until a wooden pick inserted in the center comes out clean.
  12. While cake is baking; Combine water and frozen orange juice concentrate in a small bowl. Stir until combined and concentrate is melted.
  13. Remove cake from oven and cool in a pan on a wire rack for 10-15 minutes.
  14. Slowly drizzle the orange juice mixture over the still warm cake.
  15. Let rest for 5 minutes. Remove from pan and cool completely on a wire rack.