Pound cake. A yellow, dense, and moist cake that is a staple in our house! I’ve made this recipe countless times, mainly because it’s my dad’s favorite.
Remember how I was saying how all of my family’s birthdays were around this time? Well, my grandma’s birthday is also this week! She also loves cake, actually she appreciates anything sweet really. Come to think of it, that’s probably where I got my sweet tooth from! For her birthday I decided to make her Pound Cake with a Vanilla Bean and Sea Salt Icing. I was trying to go a little fancier. 🙂
It turned out great! The original recipe is Paula Deen’s Grandmother Paul’s Pound Cake, but I do a few things differently. Here’s the recipe!
Pound Cake with Vanilla Bean and Sea Salt Icing
Adapted from Paula Deen’s Grandmother Paul’s Pound Cake
Makes a 10-inch tube cake
2 t. vanilla
1/2 teaspoon baking soda
6 large eggs
3 cup flour
1/2 cup sour cream
1/2 cup greek yogurt
2 1/3 cup sugar
1 1/2 sticks butter
1/4 cup coconut oil
Vanilla Bean and Sea Salt Icing-
1/2 cup powdered sugar
1-3 T. milk
1 t. butter
1/4 t. vanilla
1/2 of a vanilla bean
1/2 teaspoon sea salt (possibly more…I didn’t really measure. Just keep tasting to see how you like it.)
Preheat oven to 325 degrees.
In a large mixing bowl, combine and cream the butter and coconut oil and beat for 5 minutes. Add the sugar, and beat for another 5 minutes. Add the sour cream. Sift the baking soda and flour together. Add the sifted flour to the creamed mixture alternating with eggs, beating each egg one at a time until just mixed. Be careful not to overbeat your eggs. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.
For icing, melt the butter and add to rest of ingredients. Whisk in a bowl until creamy. Start with 1 tablespoon of milk, and add more until desired consistency.