Recipe from Phyllis Hoffman DePiano
“My recipe for my famous pound cake is actually not mine. It belonged to a sweet lady named Jo in our church, who was known as the Pound Cake Lady. Jo showed up with a hot pound cake at the most unexpected moments. She called it her pound cake ministry, and I thought that was the best. Her simple gesture always changed someone’s day,” recalls Phyllis.
“Jo’s daughter, Darlene, and I grew up together, and Darlene graciously shared her mom’s recipe with me. She told me that Jo made a pound cake every day for someone. She laid out her eggs and butter at night before she went to bed, and she was ready to go in the morning. I can’t imagine how fabulous her kitchen must have smelled with its permanent pound cake fragrance!”
“This is one of the easiest cakes I have ever made, and it is always requested by my family. Not only is it wonderful to serve, but it makes me stop and think about the Pound Cake Lady, Ms. Jo.”
“We create memories for our families and friends with acts of kindness. I wish I could hug Ms. Jo and tell her how many lives she touched. She gave me a beautiful cut glass cake stand to use, and I think of her every time I use it. Bake a cake today…and share time with someone you love!”
Jo's Whipping Cream Pound Cake
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 3 cups (600 grams) granulated sugar
- 5 large (250 grams) eggs, room temperature
- 3 cups (375 grams) cake flour
- 1 cup (240 grams) heavy whipping cream, room temperature
- 1 1/2 teaspoons (6 grams) vanilla extract
Instructions
- Preheat oven to 325°F (170°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium-high speed until light and fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- With mixer on low speed, add flour alternatively with cream, beginning and ending with flour, beating just until combined after each addition. Beat in vanilla.
- Spray a 10-inch tube pan with baking spray with flour. Spread batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 25 minutes, loosely covering with foil to prevent overbrowning, if needed. Let cool in pan on wire rack for 20 minutes. Remove from pan, and let cool completely, top side up, on a wire rack. Store in an airtight container for up to 5 days.
