Today’s Musings:

I recently stumbled upon the Netflix show Home Town, and I have to say, it’s the kind of cozy, charming renovation show that makes you want to bear the sweltering, sticky heat of Mississippi just to snag a renovated house for about $150K in Laurel. While binge-watching, I landed on the episode where Erin and Ben discover Miss Dot’s pound cake recipe tucked away in an old kitchen cabinet. Miss Dot would make a pound cake for new neighbors moving to Laurel—a tradition I’d love to carry on in my own little neighborhood. Erin then calls Miss Dot, and they bake her famous cake for the new homeowners. I watched as she measured her sugar and eggs and knew immediately: I could probably figure out the rest of the recipe based on a standard pound cake ratio.

So, of course, I jotted down my version, noting that she used a cold oven (a new technique for me) and it came out perfect. Later, while researching for this post, I stumbled upon Miss Dot’s recipe online. When I compared her version to mine, I realized I had been very, very close—identical in proportions except I added more vanilla and a lemon glaze.

There’s a real satisfaction in guessing a recipe so closely that you end up baking the same rich, dense, buttery cake. And the cake itself? Pure indulgence.

Today’s Recipe:

Most pound cakes skip the baking powder, and that’s deliberate. This isn’t a light, airy cake; it’s dense, rich, and buttery. The structure comes entirely from the eggs, butter, and sugar. That’s what gives it that satisfyingly substantial texture that holds up beautifully under a lemon glaze.

The cold oven method works hand-in-hand with this approach. Starting the cake in a cold oven allows the butter and sugar to warm gradually, giving the eggs and flour time to incorporate fully without over-expanding. The result is a cake that rises slowly and evenly, develops a fine crumb, and stays dense and moist rather than puffing up too quickly.

Together, no baking powder and the cold start create that classic, indulgent pound cake that feels like a true Southern treasure, just like Miss Dot.

Classic Southern Cream Cheese Pound Cake (Cold-Oven Method)

• Servings: 10-12
• Print

A classic Southern pound cake with no baking powder: dense, buttery, and rich, baked slowly in a cold oven to develop a fine, even crumb. Ideal for slicing and sharing, it’s a true Southern treasure with a golden crust and a satisfyingly substantial texture.

Ingredients

CAKE
• 1½ cups (3 sticks) unsalted butter, softened
• 8 oz. full-fat cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 3 cups all-purpose flour, sifted
• ½ teaspoon kosher salt
LEMON GLAZE
• 2 cups powdered sugar, sifted
• 2 Tablespoons fresh lemon juice
• 2 teaspoons lemon zest
• ⅛ teaspoon kosher salt

Directions

1. Grease and flour a 10–12 Bundt pan and set aside. Beat butter and cream cheese 3–5 minutes until smooth and fluffy. Don’t rush this step.
2. Add sugar slowly, about ½ cup at a time. Beat another 3–5 minutes until very light and pale. Scraping bowl as needed.
3. Add eggs one at a time, beating well after each addition. Scrape bowl as needed. Add vanilla.
Combine flour and salt. Add flour and salt gradually, 1 cup at a time. Mix on low just until incorporated. Spoon into pan. Place in COLD oven.
4. Turn oven to 325°F. Bake 75 minutes until a toothpick comes out clean and top is golden (Internal temperature of 190°F). Cool 20 minutes in pan, then invert onto rack to cool completely.
5. To glaze, whisk all ingredients together until think pouring consistency. If too thick, add a few more drops lemon juice. Drizzle over cake letting glaze drip down the sides. Let glaze firm up before slicing.

Two-Bit News:

February 21, 2026: I’m excited to be part of the Writer’s Showcase on Saturday (2–4 PM) at the Peninsula Library in Rolling Hills Estates. I’ll be reading a selection from my book and will have copies available if you’d like one signed. It’s a free afternoon celebrating local writers and creatives.

March 14, 2026: Tucson friends: I’ll be at the Tucson Festival of Books on March 14 in the Indie Author Pavilion, signing and selling copies of my book. If you’re coming to the festival, make sure to stop by and say hello.