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.
Pan type?? Your photo shows that you have used a tube pan. I can understand that using a two-piece tube pan will preserve the crackly crust on top once the baked cake has been removed without inversion. By using a Bundt pan, you would have to invert the cake for removal which may ruin the integrity of the crackly crust. Going forward, which pan should be used for the best results of preserving the top crust. Thanks you
what if you don’t use the superfine sugar….it’s 11.00! ???
I changed it a bit but I came out exactly as I wanted. Amazing
BAKER MCBAKINGTON
Referring to your suggestions regarding the sour cream and no half and half are you actually saying this?
I can make this exact recipe as written and just omit the 1/4 cup half and half and add 12 ounces of sour cream. I’ll have a lighter cake?
Such an easy recipe and one of the best pound cakes I have ever ate .
Very delicious.
Truly the very best pound cake I’ve ever made or eaten. And it is remarkably easy, just follow the directions to a T.
I love this recipe!!! It’s my go to!
Amazing!!!
Came out perfect. I did add 1/4 stick of Crisco butter .
Great easy instructions..
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?
Cream cheese recipes are typically thick in the middle and this can happen. You will want to make the batter a bit thinner. I prefer the 12oz sour cream and no half and half version for a lighter and more consistent mix. I also bake about 10 degrees hotter than normal for the first 30 mins and lower the temperature back to normal to finish it out. Oven times and temps and elements fade over time.