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.
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
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.
Came out beautiful and delicious, will definitely make again!!
Can this be made in 2 loaf pans?
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!!
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.
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.
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.
More like 18/21 slices. Pound cake should not be cut in huge chunks. You’re asking for a stomach ache.
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!
2nd time making and my family absolutely loves this recipe. And I have to say it’s the easiest recipe.
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!
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!