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Classic Southern Pound Cake

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.

Slice Of Classic Southern Pound Cake with whipped cream and a strawberry.


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.

Whole Pound Cake on a plate.


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.

Slice of Classic Southern Pound Cake with fresh strawberries.

More Pound Cake Recipes You Will Love:

Slice Of Classic Southern Pound Cake with whipped cream and a strawberry.

Classic Southern Pound Cake

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.
PREP: 20 mins
COOK: 1 hr 20 mins


  • 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


  • 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.


Be sure to use a good quality baking spray. I have good results with Baker's Joy.


Calories: 385kcal
Course: Dessert
Cuisine: Southern
Keyword: cake, old-fashioned pound cake

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Recipe source: Southern Living

Classic Southern Pound Cake


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146 thoughts on “Classic Southern Pound Cake”

    1. Monique Jackson

      Put 1cup plus 2tsps of regular sugar in your food processor or blender on 30seconds it will give u 1 cup of superfine sugar

  1. This is the absolute BEST pound cake recipe! My only issue is my crust doesn’t ever come out like that. My crust wants to separate from the cake. Any advice?

  2. I love the recipe but the timing for the baking should be longer my cake was still dense at the bottom. If you have pointers or tips on how to get rid of that without over cooking the pound cake please help:)

  3. Nickie Brooks

    This is the Best Pound Cake recipe. Just made it today and it’s absolutely delicious.

  4. Question, when cake is done and taking out pan, I guess you don’t flip this cake. My cake had a thin crumbly layer on top & when I flipped it all crumbled. My top was nothing like n e yours, can you tell me what I did wrong?

    1. I would use a springform bundtpan for this, which makes sense because then your not flipping it over

  5. Came out great 👍 just as I imagined if you’re a great cook this is very easy to make and if you’re not just take your time and don’t forget a little TLC

  6. Cindy Franzoni

    This was delicious! Made this for my FIL’s 93rd birthday and everyone loved it! Even my very particular Chef Son! Take your time making it for the best outcome.

  7. Carol Brown

    This is the BEST Pound cake I have ever made ot tasted!! I have made it some many times in the since discovering it 2 weeks ago. My family and friends that are not”Pound cake” eaters LOVE this Cake!!
    It is the best Pound Cake I have ever baked!!

  8. Is this a joke or are you serious – 3 cups sugar? 6 tablespoon per slice (assuming 8 slices per cake)? This is not a cake. This is a WMD.

    1. Did you reduce sugar when you made it. A lot of times I’ll reduce sugar in recipes by 1/2 to 2/3 cup.
      I want ti make this cake but now I’m scared. Is it too sweet.

      1. I made the recipe for thanksgiving and it came out great. The first day it did taste too sweet but once it rested overnight it was perfect.

    2. More like 18/21 slices. Pound cake should not be cut in huge chunks. You’re asking for a stomach ache.

  9. I grew up on pound cake. And this recipe is freaking AMAZING!! Made it for mostly myself lol and gave some to friends and family and they loved it! I have a lot of friends for down south, they told me it was one of the best they’ve had. Thank you for this recipe!

  10. Lerae Jackson

    2nd time making and my family absolutely loves this recipe. And I have to say it’s the easiest recipe.

  11. I followed the recipe exactly including the bake time. It came out more than perfect!! I checked it at 1 hr and 15 minutes to be safe and I did end up leaving it in another 10 minutes. My family loved it! This is my new favorite pound cake recipe!

  12. Krystal Pollitz

    I have been looking for a recipe like this! Crunchy sweet top with gooey buttery pound-cake. It tastes just like my Mammaw’s pound cake. Thank you!

    1. I do and works fine, got in a hurry once and used a full 8 oz cream cheese, turned out fine! I always get requests for this cake when we have dinners!

      1. Almost all pound cakes call for about 3 cups of sugar. I’ve made a sour cream one for over 30 years and it has 3 cups of sugar and it is not overly sweet at all. It is my most requested dessert.
        Don’t be afraid to try it, you will be pleasantly surprised!

    2. You can make your own! No need to spend all that extra money. Just use a food processor and it will break down. Stella Parks explains this well.

  13. Suzie Sweetapple

    I’m not sure if this is a 1 rating or a 5. I followed the recipe to a “T”. I didn’t hv superfine sugar and neither did my grocery store, so I made my own in my Vitamix. The recipe calls for baking for 1 hr 20-30 min. I set my timer for 1 hr and 10 min. I was super busy getting ready for my husbands birthday party, so I never checked it till my timer went off. He loves pound cake. I went and checked on it and it was burnt bad, the whole outside was dark brown and crunchy about 1/4” in. I took it out and put it immediately into the freezer, hoping it wouldn’t cook any more. I used a Pampered Chef bunt pan that I’ve had for years and it works perfectly. This cake was probably ready at 50 min. I was pretty embarrassed as I didn’t have time to make another. Lessen learned.

    1. Hi Suzie…An incorrectly calibrated oven can at some point become too hot or too cold. Second: Especially with first time recipe, I would keep an eye on it next time you make it. Third: if your pan is dark and heavy it could be the culprit. Any one or combo of these could have ruined your cake. Try again..I for one will make this based on overall reviews and will report beck later!

    2. Sad to hear that your cake didn’t come out right. One of the most important things a baker must know is the temperment of their oven. It won’t be the same as the writer of the recipe. It may or may not have cool spots. Heck gotta know if your oven is convection or not. Sounds like your oven is fantastic and dradtically cuts down bake times yet still needs to be monitored. Try the recipe again and adjust for your oven and analyse the outcome.

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