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.