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.
Everyone always raves about this pound cake. It has the best crunchy outside layer, but the inside is tender and moist!
This one’s a keeper!!
This was wonderful, so scrumptious. Made with a little extra vanilla extract and fresh orange juice, just lovely. My ladies all enjoyed with tea. Next time will make a nice orange icing. Thanks for sharing, am a follower of yours, enjoy all your recipes.
Has anyone used a tube pan for this? If so, is the baking time still the same? The instructions say bundt but the cake looks like it was done in a tube. I just want to make sure I get that crispy top that I’m expecting.
I used a tube pan and baked it for 1 hour and 35 minutes, without opening the oven, and it was perfect.
Hi Marcia. Thank you for responding. I will be baking tomorrow.
I followed the direction exactly the, but baked it in a tube pan the first time, it didn’t get done in the middle. It is because I made it in the tube pan and had to bake it longer?
If I put this recipe in two loaf pans, how long should it bake and would the oven temp. be the same?
I made it and came out perfect and crunchy on top.
I would like to make mini bundts out of this recipe. What should the cook time & temp be for mini bundts? TIA
This was the best pound cake o have ever made ! Super simple just follow instructions to the letter, and comes out the same every time ! Ty for sharing this. !!
ABSOLUTELY PHENOMENAL!
Thank you!
Amazing!!! I baked a small version in my Nordicware pan (half of the recipe) the crunchy chewy top is incredible 👌 the crumb is moist… I usually bake a large cream cheese pound and pour a splash of hwc into the batter… but the half & half (milk & cream) took it up a level…AMAZING…I CANT WAIT TO BAKE A FULL RECIPE FOR THE 4TH! THANKS. Sandra Houston, TX.
Really easy! Turned out just like the picture 😅. Very tasty too! I’ll be making this again 🥰