Black People’s Pound Cake

Magic happens when you bake a cake that’s been passed down through generations. It’s more than just mixing ingredients and putting them in the oven—it’s about connection, tradition, and a little bit of soul. For me, Black People’s Pound Cake has always been that special treat—comforting, indulgent, and guaranteed to make a room feel like home. It’s the kind of cake you’d find at a Sunday family gathering or a holiday feast, where everyone crowds around the kitchen, waiting for that first slice.

I first made this cake after a long chat with my grandmother. She’d made it countless times, and her love for baking was contagious. She handed me her well-worn recipe card—yellowed with age and filled with smudges from years of use—and told me to remember that this cake was all about patience and love.

As I carefully creamed the butter and sugar, I could almost hear her voice, reminding me that every little detail matters. That’s what makes this cake so special: it’s not just about the ingredients, but the care you put into it.

The rich, buttery flavor, the soft crumb, and that golden color that lets you know you’re in for something truly comforting. After making it a few times, I’ve learned a few things along the way, and I’m excited to share those tips with you so that you can make a perfect Black People’s Pound Cake every time.

Short Description

Black People’s Pound Cake is a rich, buttery cake with a tender crumb and a golden color. It’s a beloved recipe that’s perfect for family gatherings, holidays, or anytime you need a comforting dessert.

Key Ingredients

• 1 cup unsalted butter (softened)
• ½ cup shortening
• 3 cups granulated sugar
• 1 cup whole milk
• 6 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Tools Needed

• Stand mixer or hand mixer
• 10-12 cup Bundt or tube pan
• Measuring cups and spoons
• Mixing bowls
• Spatula
• Toothpick (for testing doneness)

Cooking Instructions:

Step 1: Preheat & Prepare the Pan
Preheat your oven to 325°F (163°C). Grease and flour your Bundt or tube pan thoroughly.

This is crucial because the cake is dense, and if the pan isn’t prepared properly, it can stick. Make sure to get into every nook and cranny, so the cake comes out perfectly.

Step 2: Cream the Butter, Shortening, and Sugar
In a large mixing bowl, beat the softened butter, shortening, and sugar together on medium speed until the mixture is light and fluffy. This step should take around 3-5 minutes.

Step 3: Add the Eggs One at a Time
Crack in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly combined.

Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Whisking ensures the baking powder is evenly distributed, so the cake bakes properly.

Step 5: Alternate Adding the Dry Ingredients and Milk
Add one-third of the dry ingredients to the butter mixture and mix on low speed. Then, pour in half of the milk and mix until just combined.

Repeat with another third of the dry ingredients, followed by the remaining milk, and finish with the last third of the dry ingredients.

Step 6: Stir in the Vanilla Extract
Add the vanilla extract and mix until just combined. The batter should be smooth and creamy at this point.

Step 7: Pour the Batter into the Pan and Bake
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the center of the oven for 1 hour to 1 hour and 15 minutes.

To check for doneness, insert a toothpick into the center of the cake—it should come out clean when the cake is done.

Step 8: Cool and Serve
Let the cake cool in the pan for 10 minutes. Run a knife around the edges of the pan, then carefully flip the cake onto a wire rack.

Let it cool completely before slicing. The cake should be golden brown, with a soft, tender crumb.

Why You’ll Love This Recipe

Rich and Moist: The combination of butter, shortening, and eggs ensures a rich, moist cake that’s anything but dry.

Perfectly Sweet: The balance of sweetness from the sugar and vanilla creates the ideal dessert.

Family Tradition: It’s more than just a cake; it’s a tradition that brings people together.

Versatile: Serve it as a dessert after a meal, or enjoy a slice with your morning coffee.

Mistakes to Avoid & Solutions

1. Cake Sticking to the Pan
Solution: Be sure to grease and flour the pan generously. You can also line the bottom with parchment paper for extra security.

2. Overmixing the Batter
Solution: Mix the ingredients just enough to combine. Overmixing will lead to a tough cake.

3. Undercooking the Cake
Solution: Bake the cake until a toothpick inserted comes out clean. The baking time can vary slightly depending on your oven, so keep an eye on it.

4. Dense Texture
Solution: Alternate adding the dry ingredients and milk to ensure the batter doesn’t become too dense.

Serving and Pairing Suggestions

With a Scoop of Ice Cream: A slice of pound cake topped with vanilla ice cream makes for a decadent dessert.

Serve with Fresh Berries: Pair with fresh strawberries, blueberries, or raspberries for a refreshing contrast to the rich cake.

With Coffee or Tea: This cake is perfect with a hot cup of coffee or a cup of Earl Grey tea for an afternoon treat.

Storage and Reheating Tips

Storage: Store the cake in an airtight container at room temperature for up to 4 days. It can also be wrapped in plastic wrap and stored in the fridge for up to a week.

Reheating: To warm the cake, microwave individual slices for 15-20 seconds, or place the whole cake in a preheated oven at 300°F (150°C) for 10-15 minutes.

FAQs

1. Can I make this pound cake in a regular cake pan?
Yes! You can use a 9×13-inch cake pan if you don’t have a Bundt or tube pan.

2. Can I use margarine instead of butter?
While margarine will work, it won’t give you the same rich flavor as butter. I highly recommend using unsalted butter for the best results.

3. Can I reduce the sugar in this recipe?
I wouldn’t suggest cutting the sugar down too much, as it impacts the structure of the cake. However, you could experiment with a small reduction for a less sweet version.

4. Can I freeze this pound cake?
Yes, you can freeze this pound cake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing.

5. Can I add flavors or fillings to the cake?
Absolutely! You can add chocolate chips, lemon zest, or even swirl in some caramel for extra flavor.

Tips & Tricks

For a Lighter Cake: If you prefer a lighter texture, you can sift the flour before adding it to the batter.

Don’t Rush the Creaming: This step is crucial for a fluffy texture. Let the butter and sugar mix until light and airy.

Recipe Variations

Lemon Pound Cake: Add 1 tablespoon of lemon zest and a tablespoon of lemon juice to the batter for a citrusy twist.

Chocolate Chip Pound Cake: Fold in 1 cup of chocolate chips at the end of mixing for a deliciously sweet addition.

Nutty Pound Cake: Add ½ cup of chopped walnuts or pecans for a delightful crunch.

Final Thoughts

Pound cake has stood the test of time for a reason—its rich, buttery flavor and tender crumb make every bite deeply satisfying. This recipe, rooted in tradition, brings warmth and nostalgia to the kitchen, filling the air with a sweet aroma that lingers long after the cake is baked.

It’s the kind of dessert that feels just as right on a Sunday afternoon as it does at a special gathering. Simple ingredients, careful technique, and a little patience come together to create something truly comforting. Enjoying a slice with a cup of coffee or sharing it with loved ones makes it even more special.

Baking this cake isn’t just about following a recipe; it’s about honoring a tradition, savoring the moment, and creating something truly delicious.