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 haven’t made a Pound cake in quite some time. this was so easy. And it’s so delicious 😍🤤!!
I just made this wonderful delicious cake today and it turned out awesome! Thank you for this wonderful recipe.
I seem to be getting a lot of your recipes lately. I store them in my computer and try them as the need for the recipe arises. Your recipes look wonderful and have never been disappointed with the ones I have cooked
Hi could I use less sugar?
The best pound cake recipe I’ve ever tried and won’t be using another!!! You’ll want to pin this one for sure!
Don’t think there are enough stars to properly rate! I have been making pound cakes for about 50 years. My big special one is a whipping cream/almond flavor cake. Made five to six of them every Christmas for my best customers when I was in banking! Even though it’s a great recipe, I always tried others whenever I found them. I made this one with some expensive Irish butter. Well worth it! This moist, delicious cake is the best I have ever made. Not sure if I ever will even try another pound cake recipe! It’s that good. I totally believe you should not rate a recipe unless you totally follow it. I used the Bundt cake pan as instructed but I will have to go back to my favorite tube pan the next time I bake it. It looks like that was the type pan used for the pictures? Anyway, THANK YOU for this awesome delight! I can hardly wait to bake another one for my grandkids when they arrive in two weeks!
I made this cake for the first time and we love it. Will make again. Loved the consistency of texture and taste. Some pound cakes are dry and lack taste but this recipe is great. Thank you for sharing.
I used tube pan and not a bundt pan. Crust was perfect just too soft in middle. Still was delicious!
This is so good but both times I cooked it for 20 minutes longer than indicated because it was still gooey. Is the temp correct and no baking powder or soda right? Just not pound cake consistency… still it was gobbled up by my kids! Just wasn’t too check for typo or something. Will still make it again. Thank you.
Do you have to use cream cheese