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.
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.
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.
More Pound Cake Recipes You Will Love
- Amaretto Pound Cake
- Georgia Peach Pound Cake
- Condensed Milk Pound Cake
- Fanta Pound Cake
- Five Flavor Pound Cake
Watch the short video below to see how easy this recipe is to make.
Classic Southern Pound Cake
Equipment
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Southern Living
Disclosure: This post contains affiliate links.
I just made this beautiful cake from the recipe above and it is a perfect pound cake, thank you ❤️
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.
Uhhh im sooo upset. I followed the instructions just right & it did not get the crackly crust??? Why not???
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.
How much baking soda? And is the sour cream substitute also 1/4 cup? Thanks!!
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.
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!
Best pound cake EVER ❣️
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.
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 💕
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!
Half and Half is half cream and half milk.
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…..
I put it in the blender twice.
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!
It should say 12-cup. I will fix it.
Hey! Can you please tell us in grams too if possible ! Would really appreciate it. THANKYOU!
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.
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.
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.
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 !!! 💕
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!
What is meant by 1/4 cup half and half
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.
Do you use half and half if you use sour cream