Ah! You’re asking about “Black People Pound Cake,” which is a traditional African-American-style pound cake—rich, buttery, and super moist. Despite the name, it’s just a classic pound cake recipe with cultural significance, often served at holidays, family gatherings, and special occasions. 🧁
Here’s a full, detailed recipe:
Ingredients (for a 10-inch bundt or loaf cake)
- 1 lb (4 sticks / 454 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 8 large eggs, room temperature
- 3 cups (375 g) all-purpose flour
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, adds traditional flavor)
- 1 cup (240 ml) whole milk, warmed
Instructions
1. Preheat Oven & Prepare Pan
- Preheat oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan (or loaf pan) thoroughly.
2. Cream Butter & Sugar
- In a large mixing bowl, beat butter and sugar until light and fluffy, about 4–5 minutes.
3. Add Eggs
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and almond extracts.
4. Combine Dry & Wet Ingredients
- In a separate bowl, whisk flour and salt.
- Gradually add the flour mixture to the butter-egg mixture, alternating with warm milk, starting and ending with flour.
- Mix until just combined; do not overmix.
5. Bake
- Pour batter into prepared pan and smooth the top.
- Bake 1 hour 30 minutes to 1 hour 45 minutes (check at 1 hour 20 minutes), or until a toothpick inserted comes out clean.
- If the top browns too quickly, cover loosely with foil.
6. Cool
- Let the cake cool in the pan for 15–20 minutes.
- Turn out onto a wire rack to cool completely before slicing.
Tips for the Perfect Pound Cake
- Room temperature eggs and butter make the cake extra smooth.
- Do not rush baking—slow baking at low temperature prevents a dry crust.
- For extra moisture, brush the cake with simple syrup or milk after baking.
- Traditionally, this cake has a dense, buttery, and slightly caramelized crust, which is part of its charm.
This cake is perfect plain, with coffee, or lightly dusted with powdered sugar, but it also pairs beautifully with fresh berries or a drizzle of glaze.
I can also give you a moist, ultra-rich “deep buttery” version that’s more like the bakery-style pound cakes you see in African-American communities, which stays soft for days.
Do you want me to give that version?
