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Soulful Southern Eats, Orlando, FL (2026)

05/21/2026

Key Lime Pound Cake

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

½ cup vegetable oil

2 ½ cups granulated sugar

5 large eggs, room temperature

2 tbsp key lime zest (about 6–8 key limes)

⅓ cup fresh key lime juice (or bottled, if fresh not available)

2 tsp vanilla extract

3 cups all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk, room temperature

For the White Glaze:

1 cup powdered sugar, sifted

2–3 tbsp key lime juice (or milk for a milder flavor)

½ tsp vanilla extract

Instructions

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.

Cream butter, oil & sugar: In a large bowl, beat butter, oil, and sugar until light and fluffy (3–4 minutes).

Add eggs & flavorings: Beat in eggs one at a time. Mix in lime zest, lime juice, and vanilla.

Dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, and salt.

Combine: Add dry mixture to wet mixture in 3 parts, alternating with buttermilk. Begin and end with flour. Mix until just combined.

Bake: Pour into prepared pan. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let cake cool in pan for 15 minutes, then turn onto a wire rack to cool completely.

For the White Glaze:

Whisk powdered sugar, lime juice, and vanilla until smooth. Adjust with more sugar (thicker) or juice (thinner).

Drizzle over cooled cake. Allow glaze to set before slicing.

05/20/2026

Red Velvet Cream Cheese Pound Cake with Cream Cheese Frosting

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened

2 ½ cups granulated sugar

5 large eggs, room temperature

2 tsp vanilla extract

2 tbsp red food coloring (liquid or gel, adjust as needed)

3 cups all-purpose flour

3 tbsp unsweetened cocoa powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk, room temperature

1 tsp white vinegar

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup (1 stick) unsalted butter, softened

4 cups powdered sugar, sifted

2 tsp vanilla extract

2–3 tbsp heavy cream or milk (for spreadable consistency)

Instructions

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.

Cream butter, cream cheese & sugar: In a large bowl, beat butter, cream cheese, and sugar until light and fluffy (about 4–5 minutes).

Add eggs & color: Beat in eggs one at a time. Mix in vanilla and red food coloring until smooth.

Dry ingredients: In another bowl, whisk together flour, cocoa powder, baking soda, and salt.

Combine with buttermilk: Add dry mixture to wet mixture in 3 parts, alternating with buttermilk. Begin and end with flour. Mix just until combined.

Add vinegar: Stir vinegar into batter. (Helps with red color and tender texture.)

Bake: Pour into prepared pan and bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let cake rest in pan for 15 minutes, then transfer to a wire rack to cool completely.

For the Cream Cheese Frosting:

Beat cream cheese and butter until smooth and fluffy.

Add powdered sugar gradually, mixing well.

Stir in vanilla and cream until frosting is spreadable.

Frost cooled cake generously.

05/20/2026

Lemon Pound Cake with Lemon Cream Cheese Icing 🍋🍰

Ingredients

For the Lemon Pound Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

2 tbsp lemon zest (about 2 lemons)

¼ cup fresh lemon juice

2 tsp vanilla extract

3 cups all-purpose flour

1 tsp baking powder

½ tsp salt

1 cup buttermilk (or whole milk + 1 tbsp lemon juice, rested 5 min)

For the Lemon Cream Cheese Icing:

4 oz cream cheese, softened

2 tbsp unsalted butter, softened

2 cups powdered sugar, sifted

2 tbsp fresh lemon juice

1–2 tsp lemon zest (optional, for extra zing)

1–2 tbsp milk (only if you want a thinner drizzle instead of spreadable icing)

Instructions

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.

Cream butter & sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).

Add eggs & flavorings: Beat in eggs one at a time. Mix in lemon zest, lemon juice, and vanilla.

Dry ingredients: In another bowl, whisk flour, baking powder, and salt.

Combine: Add flour mixture to wet mixture in 3 parts, alternating with buttermilk. Begin and end with flour. Mix until just combined.

Bake: Pour into prepared pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let cake rest in pan for 15 minutes, then transfer to wire rack to cool completely.

For the Lemon Cream Cheese Icing:

Beat cream cheese and butter together until smooth.

Add powdered sugar gradually, mixing until fluffy.

Mix in lemon juice (and zest if using). Adjust consistency with milk if you’d like a thinner drizzle.

Spread or drizzle over cooled cake.

05/20/2026

Brown Butter Buttermilk Pound Cake 🍰✨

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter

2 cups granulated sugar

4 large eggs, room temperature

2 tsp vanilla extract

2 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk, room temperature

For the White Glaze:

1 cup powdered sugar, sifted

2–3 tbsp buttermilk (or whole milk)

½ tsp vanilla extract

Instructions

Brown the butter: In a saucepan over medium heat, melt butter. Continue cooking, stirring often, until butter turns golden brown and nutty (about 5–7 minutes). Remove from heat, pour into a bowl, and let cool until just warm.

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.

Mix wet ingredients: In a large bowl, beat browned butter and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla.

Dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Combine: Add dry mixture to wet mixture in 3 additions, alternating with buttermilk. Begin and end with flour. Mix until just combined.

Bake: Pour batter into prepared pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. If browning too quickly, tent with foil.

Cool: Let cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

For the White Glaze:

Whisk powdered sugar, buttermilk, and vanilla until smooth. Adjust with more sugar (thicker) or buttermilk (thinner).

Drizzle over cooled cake and let set before slicing.

05/20/2026

Strawberry Cheesecake Pound Cake 🍓🍰

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened

2 ½ cups granulated sugar

4 large eggs, room temperature

2 tsp vanilla extract

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

½ cup sour cream (or plain Greek yogurt)

1 cup fresh strawberries, finely chopped (patted dry)

For the Strawberry Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup (1 stick) unsalted butter, softened

4 cups powdered sugar, sifted

¼ cup strawberry puree (blend fresh berries, then strain if watery)

1 tsp vanilla extract

Instructions

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.

Cream butter, cream cheese & sugar: In a large bowl, beat butter, cream cheese, and sugar until light and fluffy (4–5 minutes).

Add eggs & vanilla: Beat in eggs one at a time. Mix in vanilla extract.

Dry ingredients: In another bowl, whisk together flour, baking powder, and salt.

Combine: Add flour mixture to wet mixture in three parts, alternating with sour cream. Begin and end with flour. Mix until just combined.

Add strawberries: Gently fold in chopped strawberries (make sure they’re well dried so they don’t add extra moisture).

Bake: Pour batter into prepared pan. Bake 70–80 minutes, or until a toothpick inserted comes out clean.

Cool: Let cool in pan for 15 minutes, then remove to wire rack to cool completely.

For the Strawberry Cream Cheese Frosting:

Beat cream cheese and butter until smooth and fluffy.

Gradually add powdered sugar, mixing well.

Beat in strawberry puree and vanilla until smooth. Adjust consistency with more sugar (thicker) or puree (thinner).

Frost cooled cake generously, or drizzle for a lighter finish.

05/20/2026

Red Velvet Pound Cake with Cream Cheese Frosting

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

½ cup vegetable oil

2 ½ cups granulated sugar

5 large eggs, room temperature

2 tsp vanilla extract

2 tbsp red food coloring (liquid or gel, adjust as desired)

3 cups all-purpose flour

3 tbsp unsweetened cocoa powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk, room temperature

1 tsp white vinegar

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup (1 stick) unsalted butter, softened

4 cups powdered sugar, sifted

2 tsp vanilla extract

2–3 tbsp heavy cream (for spreading consistency)

Instructions

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan.

Cream butter, oil & sugar: In a large mixing bowl, beat butter, oil, and sugar until light and fluffy (about 3–4 minutes).

Add eggs & color: Beat in eggs one at a time. Mix in vanilla and food coloring until fully incorporated.

Dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.

Combine with buttermilk: Add flour mixture to wet mixture in three additions, alternating with buttermilk. Begin and end with flour.

Vinegar: Stir vinegar into batter (helps with red color and tender crumb). Mix gently until just combined.

Bake: Pour into prepared pan. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Allow cake to cool in pan for 15–20 minutes, then turn onto a wire rack to cool completely.

For the Cream Cheese Frosting:

Beat cream cheese and butter together until smooth and fluffy.

Gradually add powdered sugar, mixing until creamy.

Stir in vanilla and enough cream to reach a smooth, spreadable consistency.

Frost cooled cake generously, either as a thick coating or in a pretty drizzle.

05/20/2026

Lemon Blueberry Pound Cake

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs, room temperature

1 tsp vanilla extract

2 tbsp lemon zest (about 2 lemons)

¼ cup fresh lemon juice

3 cups all-purpose flour

2 tsp baking powder

½ tsp salt

½ cup whole milk or buttermilk

2 cups fresh blueberries (tossed with 1 tbsp flour to prevent sinking)

For the Glaze:

1 cup powdered sugar, sifted

2–3 tbsp fresh lemon juice

1–2 tsp milk (optional, for thinning)

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan (or line with parchment paper).

Cream butter & sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy (3–4 minutes).

Add eggs & flavorings: Beat in eggs one at a time, mixing well after each. Add vanilla, lemon zest, and lemon juice.

Dry ingredients: In another bowl, whisk together flour, baking powder, and salt.

Combine: Add dry ingredients to wet mixture in 3 parts, alternating with milk. Begin and end with flour. Mix until just combined (don’t overmix).

Fold in blueberries: Gently fold in floured blueberries.

Bake: Pour batter into prepared loaf pan. Smooth the top. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean. Cover with foil if browning too quickly.

Cool: Let cake cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

For the Glaze:

Whisk powdered sugar and lemon juice together until smooth. Adjust consistency with more juice or milk.

Drizzle over cooled cake. Let set before slicing.

05/20/2026

Chocolate Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 ½ cups all-purpose flour

¾ cup unsweetened cocoa powder

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup sour cream or plain yogurt

½ cup milk (whole or 2%)

Optional Topping:

½ cup chocolate chips or chopped chocolate

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).

Grease and flour a 9x5-inch loaf pan or 10-inch bundt pan.

2. Make the Cake Batter

In a large bowl, cream together butter and sugar until light and fluffy.

Beat in eggs one at a time, then stir in vanilla extract.

In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with sour cream and milk, starting and ending with dry ingredients. Mix until smooth.

If using, fold in chocolate chips.

3. Bake

Pour batter into prepared pan and smooth the top.

Bake for 60–70 minutes (bundt) or 50–60 minutes (loaf) or until a toothpick inserted in the center comes out clean.

Let cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

4. Optional Chocolate Glaze

Melt ½ cup chocolate chips with 2 tbsp butter and drizzle over cooled cake

05/20/2026

Pineapple Pound Cake with Pineapple Glaze

Ingredients

For the Cake:

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tsp vanilla extract

3 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup crushed pineapple, drained

½ cup sour cream or plain yogurt

For the Pineapple Glaze:

1 cup powdered sugar

2–3 tbsp pineapple juice (from crushed pineapple)

½ tsp vanilla extract (optional)

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).

Grease and flour a 10-inch bundt pan or 9x5-inch loaf pan.

2. Make the Cake Batter

In a large bowl, cream together butter and sugar until light and fluffy.

Beat in eggs one at a time, then stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with dry ingredients.

Fold in drained crushed pineapple.

3. Bake

Pour batter into prepared pan and smooth the top.

Bake for 60–70 minutes (bundt) or 50–60 minutes (loaf) or until a toothpick inserted in the center comes out clean.

Let cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

4. Make the Glaze

In a small bowl, whisk together powdered sugar, pineapple juice, and vanilla until smooth. Adjust consistency by adding more juice (thinner) or sugar (thicker).

Drizzle over cooled cake.

05/19/2026

Strawberry Pineapple Pound Cake

Ingredients:

For the Cake:

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

3 cups all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup sour cream

½ cup crushed pineapple (drained)

1 tsp vanilla extract

1 ½ cups fresh strawberries, chopped

For the Glaze:

1 ½ cups powdered sugar

2–3 tbsp pineapple juice (from drained pineapple)

½ cup strawberry puree (fresh strawberries blended with a little sugar)

Instructions:

Preheat oven to 350°F (175°C). Grease and flour a bundt or tube pan.

Prepare the batter:

Cream butter and sugar until light and fluffy.

Beat in eggs one at a time, then add vanilla.

In another bowl, whisk together flour, baking powder, baking soda, and salt.

Add dry ingredients to wet mixture alternately with sour cream.

Gently fold in crushed pineapple and chopped strawberries.

Bake:

Pour batter into prepared pan.

Bake 55–65 minutes, or until a toothpick inserted comes out clean.

Cool in the pan 10–15 minutes, then remove to a wire rack.

Glaze:

Whisk powdered sugar, pineapple juice, and strawberry puree until smooth.

Drizzle generously over cooled cake.

Serve:

Garnish with extra fresh strawberries if desired.

05/19/2026

Lemon Blueberry Pound Cake

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

3 cups all-purpose flour (divided)

2 tsp baking powder

½ tsp salt

1 cup sour cream (or Greek yogurt), room temperature

¼ cup fresh lemon juice

2 tbsp lemon zest (about 2 lemons)

2 tsp vanilla extract

2 cups fresh or frozen blueberries (if frozen, don’t thaw)

For the Lemon Glaze:

1 ½ cups powdered sugar, sifted

2–3 tbsp fresh lemon juice

1 tsp lemon zest

Instructions

Make the Pound Cake:

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan (or loaf pans).

In a large mixing bowl, cream butter and sugar until very light and fluffy (about 5 minutes).

Add eggs one at a time, beating well after each.

In a separate bowl, whisk together 2 ¾ cups flour, baking powder, and salt.

In another small bowl, toss blueberries with remaining ¼ cup flour (this keeps them from sinking).

Add dry mixture to creamed butter mixture alternately with sour cream.

Stir in lemon juice, lemon zest, and vanilla.

Gently fold in floured blueberries.

Pour batter evenly into prepared pan and smooth the top.

Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Make the Glaze:

In a bowl, whisk powdered sugar, lemon juice, and zest until smooth and pourable.

Drizzle over cooled cake, letting it drip down the sides.

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