Madeleine Jackson Smith is a classic Southern pound cake, known for its dense, buttery crumb and rich vanilla flavor. This recipe creates a beautifully golden, tender cake that’s perfect for any gathering or a simple afternoon treat. It works because it uses the traditional pound cake method of creaming butter and sugar thoroughly, which builds structure and gives the cake its signature fine texture.
Ingredients
- 1 cup (2 sticks, 226 g) unsalted butter, softened, plus more for greasing the pan
- 3 cups (360 g) all-purpose flour, plus more for dusting the pan
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup (240 ml) whole milk, at room temperature
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch (25 cm) Bundt pan or a 9×5-inch (23×13 cm) loaf pan. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- With the mixer on low speed, add the flour mixture in three additions, alternating with the milk, starting and ending with the flour. Mix just until combined after each addition. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean. The top should be deep golden brown. If the top is browning too quickly, loosely tent with foil after 45 minutes.
- Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack to cool completely.
Tips
- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature before you start. This helps the batter emulsify properly, resulting in a smooth, even crumb.
- Creaming time: Don’t rush the creaming step. Beating the butter and sugar until truly light and fluffy incorporates air, which is essential for a tender cake.
- Don’t overmix: Once you add the flour, mix just until it disappears. Overmixing develops gluten, which can make the cake tough.
- Check for doneness: Ovens vary, so start checking the cake at the 1 hour 15 minute mark. The toothpick should come out with only a few moist crumbs, not wet batter.
Serving Suggestions
This cake is delicious served plain, but it also shines with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream. For a Southern touch, serve it with fresh berries or a berry compote. It’s also wonderful with coffee or tea.
Variations
- Lemon Madeleine Jackson Smith: Add the zest of 2 lemons to the sugar and rub it in with your fingers before creaming. Replace 1 tablespoon of the milk with lemon juice.
- Almond Madeleine Jackson Smith: Substitute 1/2 teaspoon of almond extract for 1/2 teaspoon of the vanilla extract. Sprinkle sliced almonds on top of the batter before baking.
- Chocolate Chip Madeleine Jackson Smith: Fold 1 cup (170 g) of mini chocolate chips into the batter after mixing.
- Glaze: For a simple glaze, whisk 1 cup (120 g) powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth, and drizzle over the cooled cake.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cooled cake tightly in plastic wrap and then foil, and freeze for up to 3 months. To thaw, leave it at room temperature for several hours or overnight in the refrigerator. To reheat individual slices, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5-10 minutes.
Frequently Asked Questions
Can I use salted butter? Yes, you can use salted butter, but reduce the added salt to 1/4 teaspoon. The cake will still be delicious.
Why did my cake sink in the middle? A sinking center often means the cake was underbaked or the oven door was opened too early during baking. Make sure to bake until a toothpick comes out clean, and avoid opening the oven for the first 45 minutes.
Can I make this cake gluten-free? Yes, you can substitute a 1:1 gluten-free all-purpose flour blend. The texture may be slightly more delicate, but it will still be tasty.
Can I use a different pan? Absolutely. You can use a 10-inch (25 cm) tube pan or two 9×5-inch (23×13 cm) loaf pans. Adjust baking time accordingly—loaf pans may bake faster, so start checking at 50 minutes.
How do I know when the cake is done? The best way is to insert a toothpick or a thin skewer into the center. If it comes out clean or with just a few moist crumbs, the cake is done. The top should also spring back when lightly pressed.
Can I make this cake ahead of time? Yes, this cake actually tastes even better the next day as the flavors meld. You can bake it a day ahead and keep it covered at room temperature.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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