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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


  • 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


  • 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.


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


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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184 thoughts on “Classic Southern Pound Cake”

  1. Excellent recipe easy to follow simple ingredients and wonderful results! My new go to pound cake recipe ! Thank you for sharing !

  2. Michelle Lloyd

    The cake has a delicious flavor and texture. I have one concern snd that is the gooey texture near the bottom of the cake. Everyone that I spoke to that used this recipe has the same complaint. I have also noticed that may of your reviews agree. How can we fix that? Otherwise this recipe is outstanding!! I have one baking right now! Yummy!

  3. Melvina Wade

    Good afternoon
    My name is Melvina Wade I was looking at ur recipe for this pound cake how many packs of cream cheese do u recommend please advise
    Thank you

    1. I made a lemon glaze for topping. Finger lickin good
      1 c powered sugar
      4 T lemon juice ( I use fresh)
      Mix well together
      I made toothpick holes all over Bundt cake including middle opening & brushed glaze all over Yummmy

  4. This recipe was perfect.

    I added 1 tsp of pure lemon extract and 1/8 cups of whole milk also I used 1 cup of unsalted butter and 1/2 cup of imperial butter.

    It was soo delicious my family was fighting over the last pieces. I’m making another today.

  5. This cake is DELICIOUS, but I could not get it it bake in the middle. I baked it for 20 minutes longer than the recipe states and the middle was still gooey.

  6. This was such an easy pound cake to make and it’s absolutely delicious. I will be making this one again.

  7. Perfect!One of the best pound cake recipes I have ever used. Very moist. No need for a glaze!
    Quickly became a favorite of family and friends!

  8. Absolutely loved this pound cake recipe. This was the first pound cake I ever made. Thank you for sharing.

  9. It’s giving memories of my grandmother’s pound cake. I am NOT a baker but this came out amazing and I now make it 1-2 times a year!

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