Miss Dots Pound Cake Recipe
Miss Dots pound cake recipe grew from a Southern kitchen tradition that treasured tender texture and deep buttery sweetness. This recipe became my way of exploring flavors, since discovering new things is my real job and joy.The miss dots pound cake recipe represents more than flavor, holding memories of connection, care, and the timeless art of Southern home baking.
Equipment
- Tube pan
- Mixing bowls
- electric mixer,
- Rubber spatula
- Sifter
- Cooling rack
Ingredients
- 6 large eggs at room temperature
- 1 ½ cups unsalted butter softened
- 8 oz cream cheese softened
- 3 cups granulated sugar
- 3 cups all-purpose flour sifted before measuring
- ½ teaspoon salt
- 1 tablespoon pure vanilla extract
- 1 teaspoon almond extract
Instructions
Prepare the pan
- Coat a Bundt or tube pan thoroughly with grease and a light dusting of flour, making sure the ridges are covered. Heat the oven to 300°F (150°C).
Cream the fats
- Beat the softened butter and cream cheese until smooth and airy. Sprinkle in the sugar little by little while beating until the mixture becomes very pale and light.
Add the eggs
- Blend in the eggs one at a time, giving each one enough time to mix in fully. Keep the pace steady so the batter stays silky.
Add dry ingredients and flavorings
- Sift the flour and salt together. Work this mixture into the batter slowly on low speed. Add the vanilla and almond flavorings, stirring only until everything is blended. Stop before the batter becomes dense.
Bake and cool
- Spoon the batter into the prepared pan so it spreads evenly. Bake for 80–90 minutes, or until a toothpick comes out clean. Rest the cake in the pan for about 10 minutes, then lift it out and place it on a rack to cool completely.
Notes
Notes: All ingredients should be at room temperature for the best texture. Bake low and slow—325°F helps the cake rise evenly without cracking too deeply. This cake tastes even better the next day as the flavors settle.