The Bess Pound Cake
I’m honored to make your acquaintance with the pound cake that’s the one and never the two, the exquisite Ms. Bess.
This pound cake isn’t just a cake—it’s the cake. The one that anchored holidays, easy Sundays, and sweet-toothed midnight cravings. Named after Mrs. Daisy J. Bess, affectionately “Granny Bess”, the matriarch whose hands knew exactly how “deuce-up” anything, this recipe has endured. Through the Bess Restaurant kitchen, bake sales, and my own baking business, it’s an edible love letter from my family.
It’s buttery without being too rich. Sweet, but balanced. Tender with a slight edge of chew and that coveted crust that will make anyone a crumb-snatcher. This is the cake that holds its own on a dessert table but also plays nice and to strawberries and cream or a morning coffee. I’m honored to make your acquaintance with the pound cake that’s the one and never the two, the exquisite Ms. Bess.
Yield: 1 large bundt, Two 9x5” loaf pans
Tools
Stand mixer or hand mixer + some patience
3 medium to large bowls
Fine mesh sifter or sieve
Silicone spatula
Measuring cups & spoons or kitchen scale
Bundt cake pan or loaf pans
Cooling rack or serving plate
Toothpick
Ingredients
6 large eggs, room temperature
6 tablespoons vegetable oil
1½ cups (3 sticks) unsalted butter, room temperature
3 cups (600 g) granulated sugar
3 cups (270 g) cake flour, sifted
1½ teaspoons kosher salt
½ cup sour cream, room temperature
½ cup heavy cream, room temperature
2 tablespoons quality vanilla extract
Cake release (optional) or grease and flour for pan
How To
Preheat your oven to 300°F (175°C). Prepare your pans with cake release or grease and flour to prevent sticking.
Sift together the cake flour and salt in a bowl. Set aside. Don’t skip this step because it gives the cake a more tender and airy crumb.
In a separate bowl mix the sour cream and heavy cream then set aside
Add the the butter, oil, and sugar in the bowl of a stand mixer fitted with the paddle attachment, and cream on medium speed until pale and fluffy— this should take about 4–5 minutes. Scrape the bowl down to ensure that all ingredients are evenly mixed and nothing is sticking to the bottom of your bowl.
Next, add in the eggs one at a time, mixing after each addition until the egg is just incorporated and no yolk streaks are visible. Also, be sure to scrape the bowl down in between additions.
After adding the eggs set the mixer on low, and alternate adding the sifted flour mixture with the cream mixture, beginning and ending with the flour.
Then stir in the vanilla and scrape the bowl one last time to ensure everything has been mixed well.
Pour the batter evenly into your prepared pans
Bake for 70-85 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Cool your cake in the pan for 10 minutes, then turn flip the pan over onto a wire rack or serving plate to finish cooling the cake. Serve as is, or dusted with powdered sugar, fresh berries and almonds or your favorite glaze.
Sentiments
This cake freezes like a dream and toasts up beautifully with a bit of butter in the skillet—should you ever find yourself with leftovers, although that’s doubtful.
Be sure to prepare your pan before baking, sift as directed, carefully mix the eggs and scrape as advised and bake this cake low and slow; it’s the Bess way.
If you’d like to “deuce-up” the flavor, I recommend you substitute browned butter for regular unsalted butter, add 2 tbsp of lemon zest and substitute lemon emulsion for vanilla extract, or fold in diced peaches or chocolate chips before pouring the batter into your pan.
When you make it, tag me or share your story. I’d love to know what legacy it might start in your kitchen.