Drake White has a new song out, just in time for the holidays, and all the baking that the season entails. The singer-songwriter released “Pound Cake,” and although it isn’t a Christmas song, the tune is being released just in time to serve as a soundtrack for all of the time spent in the kitchen in December.

White wrote “Pound Cake” with Ben Chapman, during White’s weekly Wednesday Night Therapy social media series, inspired by a guest bringing a pound cake to the show one week. White’s wife, Alex, a chef and caterer, appears in the video, and also shared her own pound cake recipe (below) for the song’s release.

“People play and write songs for many different reasons,” White says of the song. “We cooked this one up for a good time!”

White and his wife have more than just a new song to celebrate. The couple is expecting their first child, after years of fertility struggles and health challenges, including White having a stroke while on stage in 2019, and Alex being facing her own set of medical setbacks as well.

“We’ve been through so much,” White told People earlier this year. “We’ve been through so much, from my having a stroke on stage to Alex being diagnosed with Type 1 diabetes and having an autoimmune disorder. And then this was just something else that tested our faith and tested our strength.”

“For six years, we have prayed for a baby and to know that God has heard our prayers is honestly overwhelming,” Alex added.

See Alex’s won recipe for her Southern Pound Cake below. Find all of White’s music and tour dates at  DrakeWhite.com.

Southern Pound Cake recipe:

2 sticks unsalted butter (room temp)
½ cup shortening (room temp)
3 cups granulated sugar
2 tsp Vanilla Extract
2 tsp Almond Extract
5 eggs (room temp)
1 tsp baking powder
1 tsp salt
3 cups flour
1 1/4 cup milk

1. Grease a 10-inch tube pan (angel food cake pan) or Bundt cake pan and set aside.

2. Preheat oven to 350 degrees.

3. In an electric mixer with the paddle attachment, cream the shortening and butter together until well combined.

4. Add the sugar and cream for about 5-7 minutes. (mixture will double in size and be a pale yellow color).

5. Add vanilla and almond extracts and combine.

6. Add eggs one at a time and incorporate each into mixture before adding the next egg.

7. Add salt and baking powder and combine.

8. Add the flour and milk, alternating back and forth until mixture is thick and fully, combined well.

9. Pour into greased pan.

10. Bake for 75 minutes.

11. Let cool completely before taking out of pan to serve.