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.
Is 300 baking oven accurate, it seems too cool?
I just baked this cake and followed the instructions to the t and it turned out wonderful! It takes it awhile to start rising but it’s a beautiful cake when dome. My oven was set on 300 degrees and I baked it for 90 minutes. I buttered and greased my tube pan very generously and it flipped right out perfectly! Thanks Kristin for this recipe. I will definitely be making it many more times in the future.
My cake didn’t budge the first 45 minutes, raises the temp to 350, hope it works,
Delicious!!
You can use a 10 inch tube pan, instead of the bundt pan.
Can i use a regular electric mixer without the paddle?
Yes, my mixer does not have a paddle and my pound cake turned out perfect.
I’m not a big cake eater but I love pound cake! I always make it with butter, eggs, flour, whole milk, baking powder, salt, vanilla extract and maybe lemon zest or a little almond extract.
I’ve never made one with cream cheese. It seems odd to me. What does the cream cheese add?
I’ve made this cake before and it was very good with that crunchy crust. Always bake at 350 for 1hr to 1hr and 15 minutes until ice pick comes out clean.
The cream cheese adds flavor and, in my opinion, also adds moisture to the cake! THIS is the recipe I’ve been looking for forever!! My Big Mama used to make one just like this!!
This put me right back in my mom’s kitchen.
It is so nice and moist and the crackling crust is delightful.
This will become the staple base for me.
I was anxious to try this recipe, I used a hand mixer instead and I used Spenda sugar, and my cake didn’t rise, maybe that’s why. I was disappointed.
Could I use cake flour for this recipe?
Yes, I did. Follow directions on cake flour box for amount. It must be precise. 1st time It was dry because I measured messy. 2nd time moist miraculous deliciousness.
When you take the cake out of the pan do you it top side down or turn it over ?
This is now my go to pound cake, I add half tsp almond extract and it taste amazing. The cracked top it’s my favorite part. I also made homemade caramel frosting and this was the cherry on top. Love this recipe
Do you leave it top side down or flip it over?
Leave the crunchy side up or it will soften and ruin that wonderful crispy top.