MISS DOT’S POUND CAKE RECIPE
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Miss Dot’s Pound Cake Recipe is a
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.
The full, printable recipe is below in the recipe card. This is Miss Dot’s Pound Cake as she wrote it.
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 withall-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 Unsaltedbutter 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-freecream 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.
METHOD FOR MAKING MISS DOT’S POUND CAKE RECIPE
The original recipe included these instructions. I explain how to mix the ingredients in detail in the full recipe card below.
Beat the ingredients together well. Pour into a greased and floured bundt pan. Place it into a cold oven. Bake at 300 degree for an hour and a half. Take it out carefully, and your pound cake should be complete!
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.
- All your refrigerated ingredients need to be at room temperature.
- 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. - Use real
butter. The fat content in margarine can vary and dramatically change the outcome of your recipe. - 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.
- Measure accurately. Use the spoon & level method to measure flour.
- Cream
butter and sugar together until light and fluffy. The color will be a pale yellow. - Don’t overbeat once you add the eggs and flour.
- 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. - Place the cake pan in the center of the oven, and keep the door closed until the minimum baking time has elapsed.
- Don’t rush baking a pound cake by increasing the oven temperature. Pound cake batter is very dense and takes time to bake.
- 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
MISS DOT’S POUND CAKE RECIPE
Equipment
Ingredients
- 1 and ½ cup butter unsalted, room temp, no substitutions
- 8 ounces cream cheese room temp
- 3 cups granulated sugar
- 6 large eggs room temp
- 3 cups all-purpose flour sift first, then measured
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon salt optional
Instructions
- Coat a 10-cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release.
- Preheat oven to 300°F
- In the bowl of an electric mixer, beat butter and cream cheese until smooth.
- Add sugar and beat until fluffy. The mixture will lighten in color slightly. Stop the mixer and scrape the sides of the bowl.
- Add eggs one at a time, beating after each addition just until the egg disappears into the batter. After all the eggs are added, stop the mixer and scrape the sides and bottom of the bowl.
- With the mixer on low, slowly add flour to the mixture and combine.
- Add vanilla and almond extracts and combine. Stop the mixer and scrape the sides and bottom of the bowl. Stir the batter with your spatula to combine.
- Spoon into your prepared baking pan and level the top. Place in your preheated oven in the center of the center rack.
- *Bake at 300°F for 90 minutes or until a wooden pick inserted in the center comes out clean or with 'dry' crumbs. The cake will continue to cook for a few minutes after you remove it from the oven. Therefore, err on the cautious side of 'slightly' underbaked. [I bake my cake in a dark tube pan with it sitting on a cookie sheet. Both of these can affect cooking time. I recommend you test and make detailed notes on what you use and how long it takes the first time you make this cake.]
- Allow your cake to cool on the countertop on a wire rack for 30 minutes before inverting it on a serving tray. Serve warm or at room temperature.
- Cool completely before covering in an airtight container. Store in an air-tight container on the countertop for 3 to 4 days or in the refrigerator for 5 to 7 days. [I find it begins to dry out after 5 to 7 days. If it gets dry, it's still okay to eat. Spread butter on a slice and toast it in the oven or a pan on the stovetop until warmed through and lightly browned.]
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Have you ever used a loaf pan for your pound cake? If so, are there any changes to the recipe?
I haven’t had any luck with loaf pans. My pound cakes baked in loaves always sink in the middle. It’s probably the pans I have, but I haven’t had time to test different ones.
The recipe has conflicting baking instructions. At one point it says place in cold oven set to 300 degrees and later it says preheat oven to 300 degrees. Not sure which is correct. Please let me know.
No, I show the recipe as Miss Dot does, but I didn’t do it that way. The recipe card has exactly how I made the cake.
I laid the butter, cream cheese and eggs out last night to make this cake today. Followed the recipe. Amazing pound cake. I had to bake 1 hour 45 minutes to get a golden crust. Cake is so moist and so delicious. My hubby asked if I saved the recipe. I told him, I did. He said it was wonderful. I agreed.
I’m so happy you both enjoyed the cake. Thanks for commenting. Have a blessed day!
ps, I just saw the this on HGTV this weekend, and my friend and I both want to try this.
I just put my pound cake in the oven and can’t wait to get a taste. I’ve never had much luck making pound cakes but this one whipped up so light and fluffy. I feel really good about the outcome. I will be back on here soon.
Everyone Loves this recipe
I just put my pound cake in the oven and can’t wait to get a taste. I’ve never had much luck making pound cakes but this one whipped up so light and fluffy. I feel really good about the outcome. I will be back on here soon.