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.
Oh my gosh, best pound cake yet, so good and moist.
This is by far the best pound cake recipe. Has all the elements I was looking for. Crunchy top, moist, not too sweet and oh so very light. I followed directions as to processing my sugar and sifting my flour prior to measuring it. I did add little lemon zest for a special zing and used butter flavored extract. Love this re pie. Mine took one hour and 30 min to bake
Awesome photos! Did you take these pictures of your cake?
It is ok to replace the superfine sugar with regular granulated sugar?
Yes, but the texture will be slightly different. If you have a food processor, you can make superfine sugar from granulated sugar. Google it and you will find instructions.
Should the flour be sifted ?
Superfine sugar is very hard to find anymore.
I used my food processor and it took a few min. but it turned out great. Only thing is you have to remeasure your sugar as it fluffs it up.
Could you tell me how to get the outsides of the pound cake crunchy not as crunchy as the top but crunchy too.
Jackie
Hey! I am wanting to make this cake for a customer this evening. Can I use organic pure cane sugar instead?
Not sure where my comment went… here goes again.
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?
A recipe from King Arthur flour says bake in a loaf pan at 350° for 60 min.
You might put a piece of parchment paper in the bottom of the prepared loaf pan to make sure the bottom does not stick in the pan.
Cover the top with foil if the top gets too brown.
Has anyone made this in loaf pans? What size and how do I adjust the time?
Followed the recipe exactly as written. It was delicious!!! The cook time was spot on for anyone that was questioning the low baking temp.
Was this recipe recently updated?!