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Nana Smith’s Pound Cake
Total 2 hours and 25 minutes (includes cooling time)
Active 25 mins
Makes 10 to 12 servings
    • 1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus more for pan
    • 3 1/2 cups all-purpose flour, plus more for pan
    • 2 teaspoons baking powder
    • 1/2 teaspoons kosher salt
    • 3 cups granulated sugar
    • 4 large eggs, at room temperature
    • 1 1/2 cups whole milk, at room temperature
    • 1 teaspoon vanilla extract
    • Confectioners’ sugar, for dusting the cake
    1. Preheat the oven to 350°F. Prepare a traditional tube cake or Bundt cake pan by buttering the inside and lightly dusting with flour. Set aside.
    2. Place a sifter into a large bowl. Then, sift together the flour, baking powder, and salt. Set aside.
    3. In a stand mixer using the paddle attachment, or using a large bowl and hand mixer, cream the butter and granulated sugar on medium for about 2 minutes, until pale in appearance and fluffy in texture. Next, beat eggs in one at a time. Once the eggs are incorporated, begin to mix in the milk 1/2 cup at a time. Then, with the mixer speed on medium, sift in the dry ingredients 1 cup at a time. Using a rubber spatula, scrape down the sides, making sure no dry ingredients are left unmixed. Lastly, add in the vanilla and beat on medium-high for 2 minutes, until smooth. Scoop the batter into the prepared pan.
    4. Bake the cake for 1 hour 15 minutes, until golden brown and a toothpick inserted into the middle comes out clean (some crumb is ok). Remove from the oven and carefully place atop a cooling rack. Allow to fully rest and cool for 45 minutes to 1 hour. Dust the top with confectioners’ sugar, slice, and enjoy!

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