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.
This pound cake is ridiculous…. I took it to work, now they won’t leave me alone.
It’s amazing!
I have not tried this recipe yet but plan to do so soon . I have made other pound cake recipes that were good but I did not achieve the crispy crust I was expecting . What produces the crispy crust that I love?
This will be my third time making this cake. I feel it is only right I write a review. This cake is absolutely delicious! For my third time around I am doing a sweet lemon drizzle to finish it off. Thank you so much for sharing and bringing joy with this recipe. 💕
Can you use both almond and vanilla?
Can this be made with regular granulated sugar? Cannot find superfine!!!!
Put 1cup plus 2tsps of regular sugar in your food processor or blender on 30seconds it will give u 1 cup of superfine sugar
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?
Very Easy and everyone loved it!
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:)
I’ve used this recipe over 5 times. Really good and easy
This is the Best Pound Cake recipe. Just made it today and it’s absolutely delicious.
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?
I would use a springform bundtpan for this, which makes sense because then your not flipping it over