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Classic Southern Pound Cake

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.

Slice Of Classic Southern Pound Cake with whipped cream and a strawberry.

 

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.

Whole Pound Cake on a plate.

 

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.
  • To prevent a dry cake, be sure to measure the flour corrrectly. Fluff the flour up some in the bag and then scoop it with a spoon into a measuring cup. Level it with the back of a knife.
  • This pound cake freezes really well. You can either freeze the whole cake or freeze individual slices.

 

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.

Slice of Classic Southern Pound Cake with fresh strawberries.

More Pound Cake Recipes You Will Love:

Slice Of Classic Southern Pound Cake with whipped cream and a strawberry.

Classic Southern Pound Cake

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.
PREP: 20 mins
COOK: 1 hr 20 mins
SERVINGS: 18

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
Course: Dessert
Cuisine: Southern
Keyword: cake, old-fashioned pound cake

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Recipe source: Southern Living

Classic Southern Pound Cake

 

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118 thoughts on “Classic Southern Pound Cake”

  1. Lerae Jackson

    2nd time making and my family absolutely loves this recipe. And I have to say it’s the easiest recipe.

  2. I followed the recipe exactly including the bake time. It came out more than perfect!! I checked it at 1 hr and 15 minutes to be safe and I did end up leaving it in another 10 minutes. My family loved it! This is my new favorite pound cake recipe!

  3. Krystal Pollitz

    I have been looking for a recipe like this! Crunchy sweet top with gooey buttery pound-cake. It tastes just like my Mammaw’s pound cake. Thank you!

    1. I do and works fine, got in a hurry once and used a full 8 oz cream cheese, turned out fine! I always get requests for this cake when we have dinners!

  4. Suzie Sweetapple

    I’m not sure if this is a 1 rating or a 5. I followed the recipe to a “T”. I didn’t hv superfine sugar and neither did my grocery store, so I made my own in my Vitamix. The recipe calls for baking for 1 hr 20-30 min. I set my timer for 1 hr and 10 min. I was super busy getting ready for my husbands birthday party, so I never checked it till my timer went off. He loves pound cake. I went and checked on it and it was burnt bad, the whole outside was dark brown and crunchy about 1/4” in. I took it out and put it immediately into the freezer, hoping it wouldn’t cook any more. I used a Pampered Chef bunt pan that I’ve had for years and it works perfectly. This cake was probably ready at 50 min. I was pretty embarrassed as I didn’t have time to make another. Lessen learned.

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