Golden Vanilla Pound Cake |

So this week is all about the Mothers in my life, remember? I'm making all of their favorite desserts, sharing the recipes, and telling you a little bit about what makes them (the women, not the desserts ๐Ÿ˜‰ ) so special to me!

Today's recipe is in honor of my sweet Dixie.

Technically she's my step-Grandma (you can read about my Grandmother, who has passed, in this post). And we grew up just calling her by her first name, Dixie.

But somewhere along the way, I started referring to her as “my Dixie” in conversations, the same way you would say “my grandma.” And I like it. I think it's been a reflection of how much I love her and that she's obviously been an integral part of my life. Dixie is a real mother hen, and I always feel so warm and cared for when she's busily clucking about me– stuffing crackers in my pockets and filling my bags with special baking ingredients she's found.ย  She's just awesome.

Golden Vanilla Pound Cake |

She says her favorite dessert is pound cake, which conveniently happens to be my favorite Mother's Day desserts as well! I actually posted this pound cake paired with an incredible homemade strawberry ice cream for Mother's day a few years ago, and I haven't stopped thinking about it since! It is fluffy, buttery, delicious– the perfect pound cake.

I figured this was a great time to dust off the recipe and give it some new life. It's delicious with that strawberry ice cream, but it's just as yummy with fresh berries and vanilla (and half the work!).

Golden Vanilla Pound Cake |

Golden Vanilla Pound Cake


  • 2 cups AP flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 sticks butter, softened
  • 1 cup sugar
  • 4 eggs
  • 1 tsp. vanilla


  1. Grease and flour a bundt pan or 2 loaf pans. Preheat oven to 325 degrees.
  2. Cream together the butter and sugar. Add eggs one at a time, mixing in between each one. Add vanilla.
  3. Sift together dry ingredients. Gradually add to the butter and egg mixture. Bake for 40-45 minutes (in bundt pan) or 70-74 minutes (in a loaf pan– check for browning at 45 minutes).
  4. Let cool in pan for 30 minutes before serving.


Recipe source: Dorie Greenspan - Baking From My Home To Yours