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.
I made this cake exactly as the recipe and it turned out delicious! Will definitely be making more in the future!
Followed directions and it turned out as advertised! Moist, flavorful and the crunchy crust is where the magic starts. Definitely will add to my dessert arsenal!
What kind of cake pan are you using to keep the Crunch, or what method was used to keep this shape/look
Can this be made with regular extra fine sugar? What will the specific difference be? Also, is there something that can be added to give it a little more rise?
I have never attempted to bake ANYTHING from scratch and I must say; this turned out to be the best pound cake I ever tasted!!! I followed the recipe to the letter and it tastes AMAZING
I have baked many pound cakes recipes in my lifetime and I can say that this is THE BEST POUND CAKE EVER!!! OMG!!! THE CRISPY CRUST, THE BUTTER FLAVOR, MOIST CAKE…HAD TO STOP MYSELF FROM EATING ANOTHER SLICE!!! THE SUPERFINE SUGAR IS A LITTLE HIGH BUT WORTH IT!!! I had baked this cake for a friend for Thanksgiving and she said it was DELICIOUS AND MOIST. So I made one today, on Thanksgiving Day about two hours ago. It is everything and more. This pound cake will be my top favorites. My hats off to the person that came up with such an amazing recipe!!!! 5☆’s
Can’t find the fine ground sugar. Will regular sugar do
You can process your sugar in a blender briefly to get it superfine just don’t process it quite into powdered sugar.
Excellent pound cake! I have made it a couple of times now and it is so good! Didn’t change a thing except I used a tube pan.
OMG just delish! Love your recipe. I’ve made many through the years. This was my first with superfine sugar. Moist inside. Great crunchy crust. Taste is perfection.😍
But I totally expected it to be great. I use your recipes a lot. Also a fan! Happy 4th🎊
Hope you had a wonderful 4th!
Is 6oz of cream cheese correct? As the package is 8oz…. just wanting to make sure!
6oz ends up being about 3/4 cup.
I made this recipe exactly as it is and it was absolutely wonderful! Family all loved it!
If you don’t have half and half, can you use heavy cream?
I used whole milk and heavy cream halved them into the 1/4 cup…as substitute.