MISS DOT’S POUND CAKE RECIPE

Miss Dot’s Pound Cake Recipe is a cream cheese pound cake that’s deliciously buttery, tender, and has a lovely crusty top! This splurge-worthy dessert is totally worth the effort!

Of course, a classic pound cake is good any time. However, it warms my heart to have a big Sunday dinner with classic foods I grew up eating. My favorite Sunday dinner is Mississippi Pot Roast, Corn Casserole, fluffy Yeast Rolls, and Miss Dot’s Pound Cake.

MISS DOT’S POUND CAKE RECIPE

Amazingly, Miss Dot’s Pound Cake became an overnight sensation after she appears on the HGTV series Home Town. This is Miss Dot’s original pound cake recipe. I ever-so-slightly tweaked the recipe to make it even better. You may be thinking, ‘why did you tweak the recipe?’ Well, in case you’re new to Call Me PMc, I have tested and reviewed over 70 pound cake recipes. (You can get all the recipes here: Pound Cake Recipes Reviewed.) I’m pretty good at making pound cakes and I tested Miss Dot’s recipe and I made minor changes. The recipe that I tweaked is better according to my taste testers.

Here’s my version.

INGREDIENTS FOR THIS CRUSTY TOP POUND CAKE

First and foremost, I want to stress that this pound cake recipe does not include baking soda or baking powder. This is not an error. It rises from the eggs only. 

Further, the full printable recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree by saving the recipe to your personal and private recipe box right here on Call Me PMc. This way, you’ll never misplace it and help the planet.

• All-purpose flour. Good quality all-purpose flour. You can use cake flour, but it’s unnecessary. This cake is divine with all-purpose flour.
• Sugar. Granulated white sugar.
• Eggs. Large eggs or the equivalent at room temperature.
• Butter. Real butter at room temperature. Margarine will not work. Salted or Unsalted butter will both work. It’s a personal preference for which you use.
• Cream cheese: Use full-fat, good-quality cream cheese at room temperature. Do not use low-fat or fat-free cream cheese.
• Pure vanilla and almond extract. The combo of both extracts adds the best flavor.
• Salt. This is optional. However, adding salt to sweet recipes ‘helps certain molecules of the ingredients release their flavor easier.’

**You can change any ingredient you’d like, but these are the exact ingredients I used and recommend for making Miss Dot’s Pound Cake. 

WHAT IS THE SECRET TO A GOOD POUND CAKE?

A pound cake should be rich and buttery with a dense texture and a tender crumb. With my simple tips and tricks, you can bake rich, buttery, homemade pound cakes like a pro.

1. All your refrigerated ingredients need to be at room temperature.
2. Use name-brand ingredients. Store brands of sugar are often more finely ground than name brands, thus yielding more sugar per cup which can cause the cake to fall. Store brands of butter may contain more liquid fat and/or water. And, store brands of flour may contain more hard wheat, making the cake heavy.
3. Use real butter. The fat content in margarine can vary and dramatically change the outcome of your recipe.
4. Calibrate your oven. You can do everything else right, but if your oven is not cooking at the temperature it shows on the dial, your cake will not cook correctly. Please read this post on how to Calibrate your Oven.
5. Measure accurately. Use the spoon & level method to measure flour.
6. Cream butter and sugar together until light and fluffy. The color will be a pale yellow.
7. Don’t overbeat once you add the eggs and flour.
8. Make sure your pan is thoroughly greased. I recommend using either a solid vegetable shortening or butter, then follow up with a coating of flour or granulated sugar. 
9. Place the cake pan in the center of the oven, and keep the door closed until the minimum baking time has elapsed.
10. Don’t rush baking a pound cake by increasing the oven temperature. Pound cake batter is very dense and takes time to bake.
11. Hop over to this post, Bake the Perfect Pound cake, for even more details.

HOW DO I MAKE A MOIST POUND CAKE?

The most important thing when baking your pound cake is to make sure that you do NOT over-bake it.

Your pound cake will continue to cook for a few minutes after you remove it from the oven. To ensure a soft, tender cake, try to catch your cake slightly before it’s done. Look for the skewer to come out with a few moist crumbs and immediately remove it from the oven.

CAN I FREEZE CREAM CHEESE POUND CAKE?

Pound cake is great for freezing. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.

More classic recipes you’ll love

• Old-fashioned Butter Roll
• Old-fashioned Sugar Pie
• Rice Pudding
• Old Fashioned Caramel Pie
• Egg custard
• No Bake Peanut Butter Oatmeal Cookies
• Apricot Nectar Cake