Brenda Gantt Iron Skillet Pound Cake
- Prep 20 min
- Cook 1 hr 15 min
- Total 1 hr 35 min
- Serves 12
- Level Easy
About Brenda Gantt’s Iron Skillet Pound Cake
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her black cast iron “biscuit bowl” and her unhurried, homespun approach to cooking. The same cast iron she reaches for to make biscuits is just as at home holding a pound cake, which is a tradition that runs deep in Southern baking: the skillet seals in a crisp, golden crust while the inside stays rich and moist.
Pound cake gets its name from the old-fashioned method of using a pound each of butter, sugar, eggs, and flour. This version keeps that spirit, baked low and slow starting in a cold oven, which is the classic Southern trick for a tall, even rise and a tender crumb without a cracked or domed top.
It’s a cake that shows up at Sunday dinners, church potlucks, and alongside morning coffee, since a slice of pound cake is just as welcome with breakfast as it is for dessert. If you enjoy it that way, take a look at our pound cake breakfast ideas or her Good Morning Cake for another simple cake to start the day.
Watch How It’s Made
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Brenda Gantt Iron Skillet Pound Cake Recipe
Ingredients
Cake
Kitchen Tools Needed
- 10-inch cast iron skillet
- Electric or stand mixer
- Large mixing bowls
- Measuring cups & spoons
- Wire cooling rack
Instructions
- Prepare the skillet. Generously grease a 10-inch cast iron skillet with butter, then dust with flour, tapping out the excess. Do not preheat the oven.
- Cream the butter and sugar. In a large bowl, beat the butter and sugar on medium-high speed until light and fluffy, about 4 to 5 minutes.
- Add the eggs. Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
- Combine wet and dry ingredients. Whisk the flour and salt together separately. With the mixer on low, add the flour mixture in three additions, alternating with the milk, beginning and ending with flour. Mix just until combined, then stir in the vanilla and almond extract.
- Fill the skillet. Pour the batter into the prepared skillet and smooth the top with a spatula.
- Bake in a cold oven. Place the filled skillet on the middle rack of the cold oven. Set the oven to 325°F (165°C) and bake for 1 hour 10 to 20 minutes, until golden on top and a toothpick inserted in the center comes out clean.
- Cool and serve. Let the cake cool in the skillet for 20 minutes, then run a knife around the edge and turn it out onto a wire rack to cool completely before slicing.
Starting with a cold oven is what makes this cake: don’t preheat, and don’t open the oven door while it comes up to temperature.
Nutrition Facts
| Calories | 420 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 58 g |
| Fat | 19 g |
| Fiber | 1 g |
| Sodium | 190 mg |
| Sugar | 40 g |
This is a traditional rich dessert cake. Nutrition values are estimates and are not a substitute for professional dietary advice.
Good to Know
An Occasional Treat
Like most pound cakes, this is a rich dessert meant for special occasions rather than everyday eating, thanks to its butter and sugar content.
Simple, Recognizable Ingredients
No shortcuts or artificial flavorings — just butter, sugar, eggs, flour, milk, and vanilla, the same way Southern cooks have made it for generations.
Portion Control
A thin slice goes a long way thanks to how dense and rich the cake is, so it’s easy to serve smaller portions.
Freezes Well
Pound cake holds up better in the freezer than most cakes, so it’s a good one to make ahead for later.
What to Avoid
Preparation Mistakes
- Don’t preheat the oven. This cake relies on starting cold; preheating defeats the slow-rise method and can cause cracking or uneven baking.
- Don’t skip creaming the butter and sugar fully. This step builds the air that gives the cake its structure.
- Don’t overmix once the flour is added. Overmixing develops gluten and makes the cake tough instead of tender.
Storage Mistakes
- Don’t slice it while it’s still warm. Let it cool fully first, or it will crumble instead of slicing cleanly.
- Don’t store it uncovered. Pound cake dries out quickly if left exposed to air; wrap it tightly or use an airtight container.
Dietary Considerations
- Contains Dairy (butter, milk)
- Contains Egg
- Contains Gluten (flour)
- High in Sugar
Pro Tips for the Best Pound Cake
- Use room-temperature ingredients. Cold butter, eggs, or milk won’t incorporate as smoothly and can make the batter curdle.
- Grease every corner of the skillet, including the sides, so the cake releases cleanly.
- Resist opening the oven door for at least the first 45 minutes so the cake rises evenly.
- Test a few minutes early. Cast iron holds heat, so the cake may finish faster than a regular pan would.
- Let it rest the full 20 minutes in the skillet before turning it out, so it holds together instead of breaking.
What to Serve With Iron Skillet Pound Cake
Beverages
- Hot coffee
- Sweet tea
- Cold milk
Toppings
- Fresh berries
- Whipped cream
- Lemon curd
- A dusting of powdered sugar
When to Serve
- Sunday dinner dessert
- Weekend breakfast
- Potlucks
- Holiday gatherings
Rounding out a full Southern spread? Pair it with fried chicken, green beans, and hot water cornbread for dinner, then finish with a slice of this cake.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Whole milk | Half-and-half or heavy cream | Gives an even richer crumb. |
| Almond extract | Omit, or use lemon extract | Lemon extract adds brightness instead. |
| All-purpose flour | Cake flour | Gives a slightly finer, more tender crumb. |
| Butter | Half butter, half shortening | A traditional Southern variation for a very tender texture. |
| Cast iron skillet | 10-inch tube or Bundt pan | You’ll lose the crisp cast iron crust; see the FAQ for details. |
Storage & Reheating
Room Temperature
Store wrapped tightly or in an airtight container for up to 4 days.
Refrigerator
Keeps well for up to a week in an airtight container, though it may need a few seconds in the microwave to soften before serving.
Freezer
Wrap the whole cake or individual slices tightly and freeze for up to 3 months. Thaw at room temperature.
Make ahead: this cake actually tastes better a day after baking, once the flavor settles, so it’s a good one to make the day before you need it.
Frequently Asked Questions
Starting in a cold oven lets the cake rise slowly and evenly as the oven comes up to temperature, which helps prevent a domed, cracked top and keeps the dense pound cake texture from drying out at the edges before the center is done.
Yes, a 10-inch tube pan or Bundt pan works well. You’ll lose the crisp, golden crust that cast iron gives the bottom and sides, but the cake itself will still turn out moist and dense. Check for doneness a few minutes earlier, since cast iron holds heat longer than most cake pans.
Some density is normal, that’s what makes it a pound cake. If it’s heavier than expected, the butter and sugar likely weren’t creamed long enough to add air, or the flour was overmixed once added. Cream the butter and sugar until genuinely light and fluffy, and mix the flour in just until combined.
Yes. Pound cake actually improves after a day, once the flavors settle. Bake it up to 2 days ahead, let it cool completely, and store it wrapped tightly at room temperature until ready to serve.
Grease the skillet generously with softened butter, making sure to coat the sides as well as the bottom, then dust it with flour and tap out the excess. Run a thin knife around the edge as soon as the cake comes out of the oven and let it cool in the skillet for the full 20 minutes before turning it out.
Yes. Let the cake cool completely, then wrap it tightly in plastic wrap and foil, or slice it and wrap individual pieces. Freeze for up to 3 months and thaw at room temperature before serving.
Reader Reviews
More Brenda Gantt Recipes
- Pound Cake for BreakfastHow to serve pound cake as a morning treat
- Good Morning CakeAnother simple cake perfect for breakfast
- Fried ChickenA classic Southern Sunday dinner centerpiece
- Fried SquashA crispy Southern side dish
- Southern Green BeansA slow-simmered classic side
- Hush PuppiesGolden, crispy cornmeal fritters
- Hot Water CornbreadA simple stovetop cornbread
- Brenda Gantt’s GritsCreamy, Southern-style breakfast grits
- Brenda Gantt GoulashA hearty, comforting dinner recipe
It’s gonna be good, y’all. Slice it up and share it.
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