The Boss of Southern Cuisine

In Brittany Strickland, CHEF H.D. HARRIS, Home and Entertaining by Lola Magazine

Pound Cake is featured as a dessert in the official meal of North Louisiana. The official meal of North Louisiana was created by North Louisiana native Chef Hardette Harris and was passed by the 2015 Louisiana Legislature.

In the north, pound cake is a staple when it comes to old fashioned desserts. I’ve never heard anyone say they don’t like pound cake. Enjoy this traditional pound cake made in a real bundt cake pan (no substitutions).

Find more information about North Louisiana’s unique cuisine at foodtourslouisiana.com.

Old Fashioned Lemon Pound Cake

2 sticks salted butter, softened
3 cups granulated sugar
6 eggs, separated
1 ½ tsp lemon extract
¼ cup lemon juice fresh
3 cups flour, sifted
¼ tsp salt
¼ tsp baking soda
1 cup whole milk

Preheat oven to 325°F.

Spray bundt cake pan with nonstick baking spray or coat with butter and dust with flour.

Combine sugar and butter and beat until light and creamy in large bowl. Add egg yolks one at a time, beating well after each addition. Add extract and lemon juice.

Mix together sifted flour, salt, baking soda and add to butter mixture along with the milk, alternating between the two.

Beat egg whites until they are stiff. Fold into batter. Pour into prepared cake pan.

Bake for about 1 hour. After 1 hour, use a toothpick to check for doneness. If necessary, cook for up to 30 more minutes. Cool completely before removing cake from pan.

Optional Lemon Glaze

2 cups confectioners sugar
¼ c  lemon juice fresh
1 tb milk

In a mixing bowl using a whisk, mix 2 cups of confectioners sugar with ¼ cup fresh lemon juice and milk.

Drizzle over cake.


WRITTEN BY CHEF H.D. HARRIS, PRIVATE CHEF SERVICES