Milk/Cream
Sally's Pound Cake
Popular on Food52
16 Reviews
JayDee
September 3, 2020
To me, this is the platonic ideal of pound cake. I've tried many, many recipes over the years in hopes of recreating the one I remember my grandmother making occasionally when I was growing up - and which became the standard by which I've judged all subsequent pound cakes my entire life. (I suspect a lot of us have a similar experience when it comes to things our families made when we were young!) This somehow manages to be rich and delicate at the same time - no mean feat, since most recipes I've tried tend to go a bit too far in either direction. (It may be a mouthful, but "Sally’s Golden Feathery Pound Cake" is indeed the perfect name for it.) Somehow I think mixing those two tablespoons of hot water with the butter in the beginning has something to do with creating its perfect texture - at least it's not a technique I've come across in any recipes I can recall. I followed the recipe precisely the fist few times I made it (using the store brand self-rising flour I had in my pantry instead of Presto), but took the liberty of adding some finely grated lemon zest (from two medium lemons) to the batter the last time I made it and will probably continue to do so whenever I make this, simply because I love that subtle hint of lemon in the background. I hope Sally won't mind! Otherwise, this is absolutely a perfect recipe and doesn't need to be changed at all. Kudos to Sally and Sis for bringing it into the world, and for PATLAMPL for sharing it with us!
Suzan E.
February 26, 2018
This recipe is impossible to screw up, as I learned despite mine and fate's best efforts when I made it last night. I had been drooling over this recipe for a week but I didn't have a bundt pan and my mixer had recently died in a molasses clove cookie dough accident. I went to my local hardware store just to see if they had a mixer and a bundt pan, and they did. I didn't check the wattage on the $15 mixer, though, which will become important later. Got home, started assembling the ingredients and realized that I didn't have self-rising flour, but I could make it with all purpose + baking powder and salt (though usually that results in a tougher crumb). I blended the water and butter together, sifted the flour, baking powder, and salt into the bowl, then scooped sugar out of my sugar canister, only to discover I had exactly 1 2/3 cups of sugar, not 1 3/4! UGH. I went ahead and added the 2 eggs, milk, and vanilla extract, and mixed for 2 minutes, but my mixer started to have that lovely overheating smell, and wouldn't you know it, the motor fully died over cake batter! Cake batter! Never, ever buy a 100 watt mixer, folks. So here I am all but 2 eggs from finishing an already imperfect batter, and no way that I can whisk in 2 more (I may criticize the mixer for dying in that batter, but my arm is definitely less than 100 watts!). I improvise and grab my immersion blender because at least it will aerate the batter somewhat, put in the 2 other eggs, basically make a cake batter smoothie in the bowl, pour it into the buttered and floured pan and pop it in the oven with no hope for the future. 50 minutes later, it comes out and it is absolutely DIVINE. I don't know what magic is in this recipe that you can be a hot mess who just wants a piece of pound cake on a Sunday night and do everything to ruin it and still come out with a perfect slice of cake, but it is phenomenal!
Ann J.
September 11, 2013
This is the best pound cake in the whole world - actually it's the best cake (that's not chocolate) in the whole world!
Carol C.
September 10, 2013
Absolutely everyone's favorite! I must admit, it's a bit scary having the recipe now......I can have it anytime and don't have to wait for a holiday. Soon I won't be fitting into that "little black dress"! Thanks for sharing Patricia :)
Sophie
September 9, 2013
I absolutely LOVE this cake. I hope I get to make it for my children someday!! I like cake:D
So Y.
September 9, 2013
I have been waiting for this recipe since I met you!!! I can't wait to try it myself :)
Marina
September 9, 2013
I can't wait to try it. Pound cake is a family favorite and I"m always looking for a good recipe. This may be it!
Kathi R.
September 9, 2013
I've experienced the joy of enjoying this special dessert, baked both by the author and her mother. It's spectacular!
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