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.
Excellent and easy to make recipe. Came out super yummy!!!😋
This is absolutely the best recipe recipe for Pond Cake that I have ever tried. It’s easy to make and tastes incredible. It’s so light and moist. Top with sugared strawberries and whipped cream.
I am in LOVE with this cake!!! My daughter loves how creamy this recipe is. This will be in my rotation!
This recipe is top tier. My family loves it and one of my employees requests one for her birthday every year! She does not like icing or frosting.. she loves cake .. no frills .. just homemade pound cake and this recipe delivers every time.
Hey! I hope this turns out, I just put it in the oven, but I just watched your video to see how you put the batter in the pan as in did you hit it on counter to get bubbles out or anything, but noticed in your video that you put baking powder in your flour mixture, but I didn’t see that in your ingredient steps or directions! Hope it turns out!
Found my new favorite pound cake recipe! I added a splash of almond and it was perfection! I baked for 93 minutes in a tube pan and it had the slightest ribbon that wasn’t quite baked through. I’ll bake 95 minutes next time. I was able to turn it out of the pan with the top staying intact! I prepared my pan with butter and sugar. That crunchy top was amazing! Thanks for sharing this recipe!
Simply the best pound cake recipe I know and I’ve baked pound cakes for years. This is now my go- to. The texture of the cake is superb. I put regular sugar in my VitaMix for about 1 minute to get it superfine.
GREAT FOR ANY REASON.
AWSOMEEEEEEEEEEEEEEEEEEEEE!!!!!!!!!!!!!
I’m hoping you see this right away as I’m about to make this pound cake in 30 minutes. I’ll give a rating once I do. I have a question though. I want to make this in my mini loaf (makes 4) stoneware. Will it turn out OK? If so, what temp and time to adjust to?
I made this! It’s amazing! Taste like grandma’s and that’s hard to pull off! Thanks 😊