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.
This is the best pound cake. Love the crunchy top it makes, and so does everybody else. This is my 4th time making first review.
For new bakers or those who may thought they had followed the directions and were not pleased with the cake. Following the directions exactly is the secret to any cake recipe in order for the baker to have the same results as the author. For example, superfine sugar (caster sugar) is not the same as the granulated sugar from a bag. You either have to buy caster sugar or make superfine sugar. If not, then it’s not the same recipe and the results will not be the same. Following the notations, such as eggs, butter, and cream cheese at room temperature, the size of the eggs, and using unsalted butter also matter
Just as the directions indicate, the sugar, butter, and cream, cheese must be mixed for 5 to 7 minutes. I used a stand mixer, set it to about a medium speed and left it for 7 minutes. The batter absolutely will rise if following this direction; it had the texture of whipped topping and was very light.
If you don’t have a thermometer for your oven, it’s a good idea to get one (they can be found on Amazon, Walmart, even some grocery stores). Not all ovens actually heat to the number indicated on the dial; some need to be calibrated (check your manual or look the model of your oven up online to find directions for this). I learned this years ago on a cooking show and was shocked to see that my oven, at that time, was about 10 degrees higher than what I would set it for.
I hope some of this is helpful. Before I had learned all of this, I had many recipes not turn out. It wasn’t the author, it was the baker and all of the factors outlined above 🙂
This is my go to recipe. It never fails to impress and makes my family loves to see a fresh cake on the counter.This is the same cake my Georgia grandmother and my S Carolina Mama made all my life. It brings back memories of family reunions, dinner on the grounds and birthdays. Love it!
Followed recipe exactly, but did not rise. Don’t know what problem was. Don’t know if I will do again.
All purpose flour is the problem here. Use cake flour and add baking soda and baking powder for rise.
Great cake but not crusty top
Great and easy recipe! I did double the vanilla extract and it was super good! Will use vanilla paste next time as it gives a richer flavor. Everyone loved it!
My family enjoyed the cake and asked for me to make it again soon.
Easy to make following the clear instructions…and quite yummy 😋. This recipe is definitely a keeper. Thanks
Went by recipe exactly but cake did not rise and was to sweet it did have a nice crust but will not make again
The best poundcake I have ever tasted ! I could eat the whole cake .