Southern Pound Cake
- 3 cups superfine sugar
- 1 ½ cups unsalted butter, at room temperature
- 6 ounces cream cheese, at room temperature
- 4 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- ¼ cup half and half
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon sea salt
Preheat oven to 300°F degrees and place the Flexipan Fluted Bon Mold on a Medium or Large Perforated Baking Sheet and set aside. (This recipe makes more batter than will fit in this mold. I used the Flexipan Petal tray for the remaining batter, but you can choose any other tray or mold. Wait until batter in Fluted Bon Mold is cooked before filling the additional tray or mold.)
Using an electric stand mixer with a paddle attachment, beat sugar, butter and cream cheese at medium-high speed until very fluffy and pale, about 5-8 minutes. Beat in eggs one at a time on low speed just until the yellow disappears. Scrape down the sides of the bowl several times. Add egg yolks, half-and-half, and vanilla extract and beat on low just until mixed in.
Whisk together flour and salt in a medium bowl and mix it into the batter in 3 additions with the mixer on low speed. Scrape down the sides of the bowl halfway through. Fill Flexipan Fluted Bon Mold ¾ full. Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
‘Once cake is baked, add remaining batter to additional mold or tray. Fill ¾ way full and bake for about 20-30 minutes or until toothpick comes out clean. Remove and allow to cool. Flip out of mold onto a cake plate. Slice and top with the Roasted Balsamic Strawberries.
Bon TIP: Using superfine sugar does make a difference. It makes a more tender cake and it will blend easier with the butter. If you don’t have or can’t find superfine sugar, place the regular sugar in a food processor and pulse until the sugar feels like really fine sand. About 1-2 minutes…just do it in 30 second increments. Let the sugar dust settle before removing lid.