Mamaw Blanton’s Pound Cake

Mamaw Mary Sue Blanton always had this pound cake waiting on her counter, welcoming kids and grandkids for holidays, special occasions, or just a regular drop-in. Made with The Old Mill’s Miller’s Choice Unbleached Flour, it’s that classic Southern cake that somehow tastes even better after a few days on the counter.

Why Pound Cake? Compared to the stacking, frosting, and fuss that comes with layer cakes, Bundt and pound cakes keep things simple. They’re perfect for welcoming a new neighbor or stashing in the freezer for a rainy day. And they look beautiful, whether drizzled with glaze or served plain. Bundt and tube pans can be used interchangeably for the recipes in this chapter, though Bundt cakes bake a bit faster than tube-pan cakes.

Yield: Serves 12

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Mamaw Blanton’s Pound Cake

Ingredients

Cake

• Vegetable shortening and flour for prepping the pan
• 2 sticks (16 tablespoons) unsalted butter, at room temperature
• ½ cup vegetable shortening
• 3 cups sugar
• 1 cup whole milk, at room temperature
• 5 large eggs
• 3 cups Miller’s Choice Unbleached Flour
• ½ teaspoon baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract
• ¼ teaspoon almond extract

Glaze

• 2 tablespoons unsalted butter
• 3 tablespoons milk
• 1 tablespoon lemon or orange zest
• 3 tablespoons lemon or orange juice
• 2 cups confectioners’ sugar, sifted

Instructions

Cake

1. Grease and flour a 12-cup Bundt pan, shake out the excess flour, and set aside.
2. Place the butter, shortening, and sugar in the large bowl of an electric mixer and blend on medium speed until creamy. Add the milk, and then the eggs, one at a time, mixing well after each.
3. Whisk the flour and baking powder together, and add to the batter along with extracts. Pour the batter into the prepared pan, and place in the oven.
4. Start out in a cold oven, and set the oven to 325ºF. Bake until golden, about 1 hour, 15 minutes. Remove from the oven and let it stand 5 minutes in pan before turning out onto a rack. Glaze, if desired, while the cake is warm. Let cool 1 hour before slicing. Serves 12.

Glaze

1. Place the butter and milk in a small saucepan over low heat until the butter melts. Add the lemon or orange zest and juice. Pour into a large bowl with the confectioners’ sugar, and whisk until smooth. Pour over the cake while warm.