There is something wonderfully old-fashioned about a homemade pound cake. It is the kind of dessert that fills the kitchen with a rich buttery aroma and brings everyone to the table before it has even finished cooling. This Brenda Gantt Pound Cake Recipe captures that comforting Southern baking style with simple ingredients and a tender, rich crumb.
Made with butter, shortening, plenty of sugar, eggs, whole milk, and vanilla, this cake has the classic texture you expect from a traditional Southern pound cake. The combination of butter and shortening gives it a beautiful richness while helping the cake stay soft and moist.
Serve a slice plain with a cup of coffee, or dress it up with sweetened strawberries and homemade whipped cream. Either way, this is the kind of cake that feels right at a family gathering, Sunday dinner, or an afternoon when you simply want something homemade.
What Is Brenda Gantt Pound Cake?
Brenda Gantt Pound Cake is a classic Southern-style homemade pound cake inspired by the traditional recipes Brenda Gantt is known for sharing. It is made with simple pantry staples like butter, shortening, sugar, eggs, flour, milk, and vanilla, creating a rich and tender cake with a soft, buttery crumb.
What makes this cake especially comforting is its old-fashioned preparation. The butter and shortening are creamed with sugar before eggs, vanilla, flour, and milk are gradually added to make a smooth batter. Baking it in a tube pan gives the cake its familiar tall shape and evenly baked texture.
The finished cake is delicious on its own, but it can also be served with sweetened strawberries and homemade whipped cream. That simple combination makes this Brenda Gantt Pound Cake Recipe feel right at home on a Southern dessert table, family gathering, or Sunday afternoon coffee table.
What Makes This Southern Candy Cake So Special
This Southern-style pound cake is special because it keeps things simple. There are no fancy fillings or complicated decorating techniques. Instead, the flavor comes from everyday baking ingredients combined carefully to create a rich, tender cake.
The mixture of butter and solid shortening gives the cake its distinctive texture. Butter brings a deep, creamy flavor, while shortening helps create a soft crumb. The generous amount of sugar also gives the cake that classic sweetness and golden finish associated with old-fashioned Southern baking.
Another thing that makes this Brenda Gantt Pound Cake Recipe so appealing is its versatility. It tastes delicious all by itself, but a spoonful of strawberries and a cloud of whipped cream can turn an everyday slice into a simple Southern dessert.
Ingredients for Brenda Gantt Pound Cake
Before you start cooking, gather all the ingredients you’ll need to make this Brenda Gantt Pound Cake.
- ½ cup coconut shortening or solid shortening: Adds richness and helps give the pound cake a soft, tender texture.
- 1 stick (½ cup) butter, softened: Use softened butter so it creams smoothly with the shortening and sugar.
- 3 cups granulated sugar: Provides the sweetness and contributes to the cake’s tender crumb.
- 6 large eggs: The video version uses six smaller eggs, while the original recipe uses five large eggs. Add them one at a time for a smooth batter.
- 1 teaspoon vanilla extract: Adds a warm, classic flavor that complements the buttery cake.
- 3 cups all-purpose flour: Forms the structure of the pound cake. Sifting it helps create a smoother batter.
- ½ teaspoon baking soda: Provides a small amount of leavening.
- 1 teaspoon salt: Balances the sweetness and brings out the buttery flavor.
- 1 cup whole milk: Adds moisture and richness to the batter.
- Parchment paper: Used to line the bottom of the tube pan and make removal easier.
- Flour for dusting: Helps prevent the cake from sticking to the greased pan.
Kitchen Utensils and Equipment
- Tube pan
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium bowl for dry ingredients
- Measuring cups and spoons
- Sifter
- Rubber spatula
- Toothpick or cake tester
- Cooling rack
Prep Time, Cook Time, Total Time and Servings
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: About 1 hour 35 minutes
Servings: 12–16 slices
What Makes a Pound Cake Different From a Cake?
A pound cake is different from a regular cake mainly because of its rich, dense texture and traditional ingredient balance. Classic pound cakes were made with equal amounts of flour, butter, sugar, and eggs, creating a firm yet tender crumb that is much heavier than a light layer cake.
This Brenda Gantt Pound Cake Recipe follows that comforting Southern tradition while using milk, vanilla, butter, and shortening to create plenty of richness and moisture. The combination gives the cake a soft texture without making it as airy as a typical sponge or birthday cake.
Another difference is how pound cake is usually served. It does not need frosting or elaborate decoration to taste delicious. A simple slice is wonderful with coffee, but fresh strawberries and homemade whipped cream can make it feel like a special homemade dessert.
How to Make Brenda Gantt Pound Cake
Just follow this simple step by step guideline to make your homemade version of Brenda Gantt Pound Cake in a delicious way.
1. Prepare the Oven and Tube Pan
Preheat your oven to 325°F (165°C). Line the bottom of a tube pan with parchment paper. Grease the pan thoroughly, then dust it with flour, making sure the sides and center are well coated. Tap out any excess flour.
2. Cream the Butter, Shortening and Sugar
Add the ½ cup shortening and ½ cup softened butter to a large mixing bowl. Beat until the mixture becomes light and fluffy. Add the 3 cups granulated sugar and continue beating until everything is well combined and creamy.
3. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. This helps keep the batter smooth instead of allowing it to become lumpy. Add the vanilla extract and mix until incorporated.
4. Sift the Dry Ingredients
In a separate bowl, sift together the flour, baking soda, and salt. Sifting helps distribute the dry ingredients evenly and keeps the finished cake light and smooth.
5. Combine the Pound Cake Batter
With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Start with the flour mixture and finish with the flour mixture. Mix only until the ingredients are combined, being careful not to overmix the batter.
6. Bake the Cake
Pour the batter into the prepared tube pan and gently smooth the top. Place it in the preheated oven and bake at 325°F for about 1 hour 15 minutes. Start checking toward the end of the baking time. The cake is ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs.
7. Cool, Slice and Serve
Let the pound cake cool in the pan before carefully removing it. Once cooled, slice and serve.
It is delicious plain, but you can also add sweetened strawberries and homemade whipped cream for a classic Southern-style dessert.
Tips, Tricks and Substitutions
- Use softened butter: Cold butter does not cream as easily. Let it soften at room temperature before starting.
- Cream the fats well: Spending a little extra time beating the butter, shortening, and sugar helps create a better cake texture.
- Add eggs slowly: Adding one egg at a time helps the batter stay smooth.
- Do not overmix: Once the flour and milk are incorporated, stop mixing. Overmixing can make the cake heavier.
- Grease the tube pan thoroughly: Pay special attention to the center tube and edges so the finished cake releases easily.
- Use room-temperature ingredients when possible: Room-temperature butter, eggs, and milk generally combine more smoothly into the batter.
- Check your cake before removing it from the oven: Baking times can vary slightly between ovens. A clean toothpick is a better guide than the clock alone.
- For the eggs: The original recipe calls for five large eggs, while the video version uses six smaller eggs. Use the version that matches the ingredients you have available.
Serving Suggestions for Brenda Gantt Pound Cake
A warm cup of coffee or tea is all you need alongside a simple slice of this pound cake. For a more special dessert, top each slice with sweetened strawberries and homemade whipped cream.
You can also serve it with fresh berries, a spoonful of vanilla ice cream, or a light dusting of powdered sugar. The rich cake makes an excellent base for fruit because its buttery flavor pairs beautifully with fresh, juicy toppings.
For family gatherings, slice the slice cake and arrange it on a serving platter with strawberries and whipped cream on the side so everyone can build their own dessert.
Storage and Reheating Instructions
Keep the cooled pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate it for several days.
You can also freeze individual slices or the whole cake. Wrap it well and freeze for up to 2–3 months. Thaw it in the refrigerator or at room temperature before serving.
There is usually no need to reheat pound cake. For a slightly warm slice, microwave it for just a few seconds and serve immediately.
Brenda Gantt Pound Cake Recipe
There is something wonderfully old-fashioned about a homemade pound cake. It is the kind of dessert that fills the kitchen with a rich buttery aroma and brings everyone to the table before it has even finished cooling. This Brenda Gantt Pound Cake Recipe captures that comforting Southern baking style with simple ingredients and a tender, rich crumb.
Ingredients
- ½ cup coconut shortening or solid shortening
- 1 stick (½ cup) butter
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup whole milk
- Parchment paper
- Flour for dusting
Instructions
- Preheat your oven to 325°F (165°C). Line the bottom of a tube pan with parchment paper. Grease the pan thoroughly, then dust it with flour, making sure the sides and center are well coated. Tap out any excess flour.
- Add the ½ cup shortening and ½ cup softened butter to a large mixing bowl. Beat until the mixture becomes light and fluffy. Add the 3 cups granulated sugar and continue beating until everything is well combined and creamy.
- Add the eggs one at a time, mixing well after each addition. This helps keep the batter smooth instead of allowing it to become lumpy. Add the vanilla extract and mix until incorporated.
- In a separate bowl, sift together the flour, baking soda, and salt. Sifting helps distribute the dry ingredients evenly and keeps the finished cake light and smooth.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Start with the flour mixture and finish with the flour mixture. Mix only until the ingredients are combined, being careful not to overmix the batter.
- Pour the batter into the prepared tube pan and gently smooth the top. Place it in the preheated oven and bake at 325°F for about 1 hour 15 minutes. Start checking toward the end of the baking time. The cake is ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Let the pound cake cool in the pan before carefully removing it. Once cooled, slice and serve. It is delicious plain, but you can also add sweetened strawberries and homemade whipped cream for a classic Southern-style dessert.
Notes
Keep the cooled pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate it for several days. You can also freeze individual slices or the whole cake. Wrap it well and freeze for up to 2–3 months. Thaw it in the refrigerator or at room temperature before serving. There is usually no need to reheat pound cake. For a slightly warm slice, microwave it for just a few seconds and serve immediately.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 365
Common FAQs About Brenda Gantt Pound Cake Recipe
When you give this Brenda Gantt Pound Cake Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
Can I use five eggs instead of six?
Yes. The original recipe uses five large eggs, while the version provided here follows the video, which uses six smaller eggs. Egg size matters, so use the version that best matches the original ingredients you are following.
Why does this pound cake use shortening and butter?
Butter provides rich flavor, while shortening helps create a soft and tender texture. Using both gives the cake a nice balance of flavor and texture.
Can I use regular shortening instead of coconut shortening?
Yes. The recipe can be made with regular solid shortening. Coconut shortening is one option, but a plain solid shortening works as well.
Why should I sift the flour?
Sifting combines the flour, baking soda, and salt evenly while breaking up lumps. It also helps the dry ingredients blend more smoothly into the batter.
What Makes a Pound Cake Moist and Fluffy?
A moist and fluffy pound cake starts with the right balance of butter, shortening, eggs, and whole milk. Creaming the butter, shortening, and sugar until light and fluffy adds air to the batter, while eggs and milk provide moisture. Sifting the dry ingredients and avoiding overmixing after adding the flour also helps keep the cake tender instead of dense.
How do I know when the pound cake is done?
Insert a toothpick into the thickest part of the cake. It should come out clean or with just a few moist crumbs attached. Avoid relying only on the baking time because ovens can vary.
Why does my pound cake stick to the tube pan?
The pan needs to be greased and floured thoroughly, including the center tube. Lining the bottom with parchment paper also helps with easy release.
Can I serve this pound cake with strawberries?
Absolutely. Sweetened strawberries and homemade whipped cream make a wonderful topping for this rich, buttery cake.
This Brenda Gantt Pound Cake Recipe is a wonderful example of simple Southern baking done right. Butter, shortening, sugar, eggs, flour, milk, and vanilla come together to make a rich cake with a tender texture and classic homemade flavor.
It is easy enough for an everyday dessert but special enough for Sunday dinners, family celebrations, and holiday tables. Serve it plain for a traditional treat, or add strawberries and whipped cream when you want something extra special. Sometimes the simplest cakes are the ones everyone remembers.
Additionally, You can also like and, follow us on Pinterest, and YouTube for more updates. Your thoughts and engagement are greatly appreciated!