Buttery, Dense, and Made with Love—A True Southern Staple

There’s something about a Classic Southern Pound Cake that brings comfort with every bite. Dense yet tender, rich with butter and a subtle sweetness, this golden beauty has been gracing Southern tables for generations. Whether it's served plain, with berries, or under a drizzle of glaze, this cake is a celebration of simplicity and tradition done right.

With a short list of pantry staples and a tried-and-true method, this cake bakes up into a perfect golden dome—moist inside with a delicate crumb and that signature crust on the outside.

🌟 Why This Recipe Works

  • Time-Tested Ratio: The traditional “pound” method—equal parts butter, sugar, eggs, and flour—delivers the perfect structure and richness.

  • Deep, Buttery Flavor: High-quality butter shines through in every forkful.

  • No Fuss, No Frosting Needed: This cake is show-stopping all on its own.

  • Versatile & Elegant: Dress it up with glaze or keep it plain—it fits every occasion.

  • Great Make-Ahead Cake: The flavor improves as it rests!

🛒 Ingredients You’ll Need

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 ¾ cups granulated sugar

  • 6 large eggs, room temperature

  • 3 cups all-purpose flour, sifted

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 cup whole milk, room temperature

  • 2 teaspoons pure vanilla extract

💡 Optional: Add ½ tsp almond extract or lemon zest for a flavor twist.

🔪 Step-by-Step Instructions

Step 1: Preheat and Prepare

  • Preheat oven to 325°F (163°C).

  • Generously grease and flour a 10-inch Bundt pan or tube pan.

Step 2: Cream Butter and Sugar

  • In a large mixing bowl, cream butter and sugar together using a stand or hand mixer on medium speed for 4–5 minutes, until light and fluffy.

  • This step is key for incorporating air and achieving a tender crumb.

Step 3: Add Eggs One at a Time

  • Beat in eggs one at a time, mixing well after each addition.

  • Scrape down the sides as needed to ensure a smooth mixture.

Step 4: Mix Dry Ingredients

  • In a separate bowl, whisk together flour, baking powder, and salt.

  • Sift if you want extra lightness.

Step 5: Alternate Dry and Wet

  • Reduce mixer speed to low.

  • Add flour mixture in three parts, alternating with milk in two parts (start and end with flour).

  • Mix until just combined—don’t overbeat.

Step 6: Add Vanilla and Finish

  • Stir in vanilla extract.

  • The batter will be thick and silky—just right.

Step 7: Bake

  • Pour batter into prepared pan and smooth the top.

  • Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

  • The top should be golden with slight cracks—that’s the signature crust!

Step 8: Cool and Invert

  • Cool cake in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.

🔄 Variations to Try

  • Lemon Pound Cake: Add 2 tablespoons lemon zest + 1 tablespoon lemon juice to the batter.

  • Marble Swirl: Swirl in ¼ cup melted chocolate or cocoa batter for a chocolate twist.

  • Almond Pound Cake: Use almond extract instead of vanilla and top with sliced almonds.

  • Spiced Version: Add a pinch of cinnamon and nutmeg for a warm holiday touch.

🍽️ Serving Ideas

Classic Toppings:

  • A dusting of powdered sugar

  • Light vanilla glaze or cream cheese icing

  • Fresh berries and whipped cream

  • A scoop of vanilla ice cream

Occasions:

  • Sunday suppers

  • Church potlucks

  • Birthdays and holidays

  • Just-because baking

🧊 Make Ahead + Storage Tips

  • Store: Wrap in plastic wrap and keep at room temperature for up to 4 days.

  • Refrigerate: Up to 7 days, but bring to room temp before serving.

  • Freeze: Wrap tightly in plastic, then foil. Freeze for up to 3 months. Thaw overnight in the fridge.

❓ Frequently Asked Questions

Why is it called a pound cake?
Originally, it used a pound each of butter, sugar, eggs, and flour—hence the name. Modern versions scale it down while keeping the rich proportions.

Can I use cake flour instead of all-purpose?
Yes, for a finer crumb. Use 3 cups cake flour but reduce the milk slightly by a few tablespoons.

Why did my cake sink or crack?
Cracks are normal in pound cakes—it’s part of the charm! If it sinks, it may have been underbaked or overmixed.

Can I bake this in loaf pans?
Yes—divide batter between two 9x5" loaf pans and bake for 55–65 minutes.

🍰 Final Thoughts

This Classic Southern Pound Cake is more than a dessert—it’s a celebration of timeless flavor, heartfelt baking, and Southern hospitality. With its velvety texture, buttery richness, and golden crust, it’s the kind of cake that feels like home. Whether you serve it at holidays, gatherings, or simply with coffee on a quiet afternoon, it never fails to impress.