Classic Southern Pound Cake

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Classic Southern Pound Cake is perfectly moist and buttery with just the right amount of sweetness. The texture is wonderfully tender and it has a thick layer of crackly crust on top. It’s probably my favorite pound cake.

Classic Southern Pound Cake

 

I’ve tried oodles of pound cake recipes over the years and nothing beats this pound cake in my opinion.  The simple flavor of a classic pound cake is hard to beat. A combination of butter, cream cheese, and superfine sugar gives this cake a wonderful texture.

I think the superfine sugar is one of the keys to the great texture of tis pound cake. If you don’t have any, it is worth buying. It’s also handy to have on hand for making cocktails since it dissolves so easily.

A fabulous crispy crust develops on top. It’s my favorite part of a pound cake.

Classic Southern Pound Cake

 

Tips for making Classic Southern Pound Cake:

  • There is no leavener in this cake so it is very important to beat the butter, cream cheese, and sugar for at least 5 to 7 minutes. This is going to whip lots of air in which will help the cake rise and give it a lighter texture.
  • For best results, you want the butter, cream cheese, and eggs at room temperature. The butter and cream cheese will incorporate much more air when at room temperature and the eggs will blend into the batter much more easily.
  • This pound cake freezes really well. You can either freeze the whole cake or freeze individual slices.

Classic Southern Pound Cake

This is one of those southern pound cakes that’s perfect for snacking or even breakfast. It’s sweet, but not too sweet. Serve with whipped cream and strawberries for a wonderful southern dessert.

More Pound Cake Recipes You Will Love:

Classic Southern Pound Cake

Classic Southern Pound Cake

Course: Dessert
Cuisine: Southern
Keyword: old-fashioned pound cake
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Servings: 18
Calories: 385kcal
Classic Southern Pound Cake is perfectly moist and buttery with just the right amount of sweetness. The texture is wonderfully tender and it has a thick layer of crackly crust on top.
Print Recipe

Ingredients

  • 3 cups superfine sugar
  • 1 1/2 cups unsalted butter, at room temperature
  • 6 ounces cream cheese, at room temperature
  • 4 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • 1/4 cup half-and-half
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt

Instructions

  • Preheat oven to 300 degrees and spray a 12-cup Bundt pan with baking spray.
  • Using an electric stand mixer with a paddle attachment, beat sugar, butter, and cream cheese at medium-high speed until very fluffy and pale, about 5 to 8 minutes.
  • Beat in eggs one at a time on low speed, just until the yellow disappears. Scrape down the sides of the bowl several times.
  • Add egg yolks, half-and-half, and vanilla extract and beat on low just until mixed in.
  • Whisk together flour and salt in a medium bowl and mix it into the batter in 3 additions with the mixer on low speed. Scrape down the sides of the bowl halfway through.
  • Transfer batter to prepared pan. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a wooden pick inserted in the middle comes out clean. Let cool 10 minutes in pan and then remove cake from the pan to cool completely.

Notes

Be sure to use a good quality baking spray. I have good results with Baker's Joy.

Nutrition

Calories: 385kcal

Recipe source: Southern Living

Classic Southern Pound Cake

 

Disclosure: This post contains affiliate links.

67 thoughts on “Classic Southern Pound Cake

  1. Can this be made with regular extra fine sugar? What will the specific difference be? Also, is there something that can be added to give it a little more rise?

  2. I have never attempted to bake ANYTHING from scratch and I must say; this turned out to be the best pound cake I ever tasted!!! I followed the recipe to the letter and it tastes AMAZING

  3. Excellent pound cake! I have made it a couple of times now and it is so good! Didn’t change a thing except I used a tube pan.

  4. So upset my cake did not turn out like the picture. I followed recipe exactly. The only thing I changed was I cut the ingredients in half. I have a tube pan that is exacting have as the regular size one, it’s only two of us at home.
    The cake rose beautifully but did not brown and did not have a crunchy top. I only have a hand mixer but I don’t see how that could make this kind of a difference.
    Should it be baked at a higher temp?

    1. I have tried this recipe twice and both times I didn’t achieve a crunchy crust. The cake itself was delicious but I just love the crust🥺

      1. Loaf pans never give you the top that a bundt pan will. They cook too fast for the top to get a bit dried out and give you that amazing texture. I swear by staring with a cold oven to get a better crusty top as well and using a large bundt pan that will give you a hour plus baking time.

  5. OMG just delish! Love your recipe. I’ve made many through the years. This was my first with superfine sugar. Moist inside. Great crunchy crust. Taste is perfection.😍

    But I totally expected it to be great. I use your recipes a lot. Also a fan! Happy 4th🎊

  6. Is 6oz of cream cheese correct? As the package is 8oz…. just wanting to make sure!
    6oz ends up being about 3/4 cup.

  7. This is by far the best pound cake recipe. Has all the elements I was looking for. Crunchy top, moist, not too sweet and oh so very light. I followed directions as to processing my sugar and sifting my flour prior to measuring it. I did add little lemon zest for a special zing and used butter flavored extract. Love this re pie. Mine took one hour and 30 min to bake

    1. Superfine sugar is very hard to find anymore.
      I used my food processor and it took a few min. but it turned out great. Only thing is you have to remeasure your sugar as it fluffs it up.

  8. Could you tell me how to get the outsides of the pound cake crunchy not as crunchy as the top but crunchy too.
    Jackie

  9. Not sure where my comment went… here goes again.

    I’m not a big cake eater but I love pound cake! I always make it with butter, eggs, flour, whole milk, baking powder, salt, vanilla extract and maybe lemon zest or a little almond extract.

    I’ve never made one with cream cheese. It seems odd to me. What does the cream cheese add?

    1. A recipe from King Arthur flour says bake in a loaf pan at 350° for 60 min.
      You might put a piece of parchment paper in the bottom of the prepared loaf pan to make sure the bottom does not stick in the pan.
      Cover the top with foil if the top gets too brown.

  10. Followed the recipe exactly as written. It was delicious!!! The cook time was spot on for anyone that was questioning the low baking temp.

      1. I’m not a big cake eater but I love pound cake! I always make it with butter, eggs, flour, whole milk, baking powder, salt, vanilla extract and maybe lemon zest or a little almond extract.

        I’ve never made one with cream cheese. It seems odd to me. What does the cream cheese add?

      2. I’ve made this cake before and it was very good with that crunchy crust. Always bake at 350 for 1hr to 1hr and 15 minutes until ice pick comes out clean.

        1. The cream cheese adds flavor and, in my opinion, also adds moisture to the cake! THIS is the recipe I’ve been looking for forever!! My Big Mama used to make one just like this!!

  11. This put me right back in my mom’s kitchen.
    It is so nice and moist and the crackling crust is delightful.
    This will become the staple base for me.

    1. Yes, I did. Follow directions on cake flour box for amount. It must be precise. 1st time It was dry because I measured messy. 2nd time moist miraculous deliciousness.

  12. This is now my go to pound cake, I add half tsp almond extract and it taste amazing. The cracked top it’s my favorite part. I also made homemade caramel frosting and this was the cherry on top. Love this recipe

  13. Hi, I made this beautiful cake today, and it was everything it looked to be. I followed the directions to a T, except I sifted my flour to add a little extra air. The cake was buttery, and good and it had all the little layers like yours in the picture I was so excited when I sliced the first piece and saw that. It had all of that beautiful crunchy crust on top. My family lived it, thank you for sharing.

    1. Anything baked that slow with no levening will not rise to the cracks stage. You can do two things for the fix. Add baking soda or powder and still bake slow and low or up the temperature for the first 45 min to 350’. If you use sour cream instead of half n half it will react with the protein enzyme in eggs and salt to create a crispier crust also. … it causes the glucose to concentrate at the edge.

        1. My family and I lived this cake ! I added 1 tablespoon if cooking oil, 1/2 teaspoon of almond extract, 1/2 teaspoon lemon extract and 1/4 cup of buttermilk . Buttered and floured my tube pan and moved my center oven rack down one. Perfection! Going to make it again today. Yumm! Thanks for sharing this recipe.

        2. Sorry, Judy, IMHO, you are wrong on this. Baked exactly like the recipe said – no baking powder/soda – it rose beautifully and was perfect! Great top!

      1. Wish I had read this comment before baking. I did not get that good crust. The crust lifted up but the cake did not AND my cake has been in the oven 1h 50 minutes and is still not cooked through.

  14. This recipe looks and sounds really good, I am going to try it. I am trying all kinds of new pound cake recipes. I’ve been looking for a remake of my grandnothers actually, that is a dense Pound cake recipe. With the flaky topping. Which uses Crisco shortening. Butter flavoring, vanilla extract, no milk, it’s soo good. I lost the recipe, and been searching for for so long. Yours looks like it, ingredients aren’t the same. I’m going to try yours though, as I do love a pound cake anytime !! Have a great day 💕

    1. Susan-Rose, I have a dense pound cake recipe that uses shortening. It is my Mom’s recipe. She is 87. If you are interested, you can email me ladedotty@att.net I don’t want to hijack this post. I tried this recipe and it was wonderful!

  15. Can I run regular sugar through the food processor to make it fine or is “superfine” a separate form of sugar I have to buy, I which case….hmmmm…..

  16. I just wondered if you can provide a link to where I can purchase a 14-cup bundt pan? I have a 12 cup. Maybe Amazon? Thank you!

  17. Would this recipe work in a 12 cup capacity bundt pan? Or, maybe two 8X4 loaf pans? TBH, I didn’t know 14 cup bundt pans existed, and I’m afraid if I try it with my 12 cup, I’ll have a mess in my oven! Please advise.

    1. Yes, it should be a 12-cup Bundt pan. I will fix the instructions. It’s always a good idea to place your bundt pan on a rimmed baking sheet if it looks like the batter could possible overflow.

  18. I’m definitely trying your pound cake recipe! However, we love my old pound cake recipe . It’s Dense a nd doesn’t crumble except the crunchy goodness on top. It’s a Solid cake, not fluffy inside.
    Your sounds great and will be my next one to make. Thank you for your recipe.

    1. Hi Sandy, is there anyway I could get your pound cake recipe recipe as well ? I am going to also make this one. The one you’re talking about, my grandmother made a dense. Pound cake, flaky on top, as you’re talking about, sounds like the very same one. I’ve lost her recipe. Could you share that one too please ? Thanks ladies !!! 💕

    2. Yes, I would love your recipe, too! This recipe was a really good cake, but to me, it is not pound cake. Still loved it!

    1. Half and half that people put in coffee. Its in the cooler with the milk at most local grocery stores. Hope that answered your question.

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