Southern Pound Cake
Buttery and golden, homemade Southern Pound Cake is a classic dessert for a reason! It’s super simple to make and perfect for any occasion.
A SIMPLE FLAVORFUL POUND CAKE
This Southern Pound Cake is always a crowd pleaser and a timeless classic. A simple, homemade vanilla butter cake that is full of flavor. Perfect for parties, holidays, or anytime you need a little sweet pick me up! Baked using simple ingredients like butter, sugar, eggs, and flour – it’s easy to make and comes together quickly.
FREQUENTLY ASKED QUESTIONS (FAQ’s):
Pound cake got its name from the original recipe, which called for a pound of each ingredient: butter, sugar, eggs and flour. This simple combination of ingredients created a dense and sweet butter cake. Pound cakes can now come in many variations with different flavorings, but the classic version still remains a timeless favorite.
Pound is denser and richer than regular cakes due to the higher ratio of fat, sugar, and eggs compared to other traditional cakes.
Yes, as long as it is large enough. Make sure to spray the bundt pan VERY well with nonstick cooking spray. I like to use the nonstick spray with the flour in it (like Baker’s Joy) as it helps release the cake from the pan a little easier, which is especially helpful with this kind of pan. Bundt pans have lots of crevices, so it is very easy for the cake to find places to stick.
Generally, pound cake is served at room temperature.
Yes, pound cake can be frozen. Pound cake is a dense type of cake that freezes and thaws very well. You can even make the cake ahead of time and freeze it until you are ready to serve it.
To freeze, tightly wrap the cooled cake in plastic wrap, making sure the wrap touches all surfaces of the cake. Then place the wrapped pound cake into an airtight container or freezer bag and store in the freezer for up to 3 months.
When you are ready to enjoy it, remove from the freezer and let it thaw overnight before serving.
Generally, I like to serve each slice with some fresh fruit and whipped cream on top. Or with whipped cream only. Of course, you can’t go wrong with a scoop or two of ice cream on top!
Sure thing. Almond or coconut extract would also be good.
This cake should be kept at room temperature, covered or in a container, for up to 5 days. Or, you can freeze for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour – if you prefer, you can sift your flour or even use cake flour. It’s very important when making cakes that you don’t measure out too much flour. So do not measure flour straight from the flour bag. You’ll get too much flour and your cake will turn out dry and crumbly. Put the flour in a larger bowl and stir it. Then dip in your measuring cup and scoop some out then take the back of a butter knife and slide it straight across to remove the excess flour.
- baking powder – if you haven’t used your baking powder in a while, make sure it is still active. Many baked goods don’t turn out because the baking powder is old and no longer active. Pour some boiling water over a bit of baking powder in a bowl. If it bubbles up, it is active. If it doesn’t, it isn’t any good.
- salted butter – If you only have unsalted butter, you can use that but you’ll want to add a teaspoon of additional salt to the batter.
- granulated sugar – I have not made this with a sugar substitute but I don’t see why it wouldn’t work. I would suggest using a substitute that is a 1:1 measurement.
- large eggs – if you have time, let your eggs come to room temperature. This will help them mix into the batter much easier but it also helps with the overall texture of the cake.
- vanilla extract – see above FAQ’s for other extracts you can use.
- whole milk – I think whole milk is best for this cake. The additional fat in whole milk adds richness and moisture to the cake.
HOW TO MAKE SOUTHERN POUND CAKE
Preheat the oven to 325°F. Spray a 12-cup angel food cake pan with baking spray (I like the kind with flour in it) and set aside. In a medium bowl, stir together the flour and baking powder. In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream the butter with the sugar until well blended.
Add the eggs one at a time, making sure the first one is well mixed in before adding the next. Stir in the vanilla extract. Add half of the flour mixture, mix in well, scrape the sides as needed.
Add half of the milk and mix in well. Repeat with the remaining flour and milk, scraping down the sides. Spread the batter into the prepared pan.
Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 1 hour, and then invert the cake onto your serving dish. Allow to cool until ready to serve then dust with powdered sugar (if using.)
Slice and serve.
CRAVING MORE RECIPES?
- Southern Pecan Pound Cake
- Southern Caramel Cake
- Lemon Blueberry Pound Cake
- Sparkling Apple Cider Pound Cake
- Southern Hummingbird Cake
- Starbuck’s Lemon Loaf
- Cinnamon Roll Cake
- Italian Love Cake
- Italian Cream Cake
- Chocolate Sheet Cake
Southern Pound Cake
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup (2 sticks) salted butter, softened to room temperature
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 1 Tablespoon vanilla extract
- ½ cup whole milk
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 325°F. Spray a 12-cup angel food cake pan with baking spray (I like the kind with flour in it) and set aside.
- In a medium bowl, stir together the flour and baking powder.
- In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream the butter with the sugar until well blended.
- Add the eggs one at a time, making sure the first one is well mixed in before adding the next.
- Stir in the vanilla extract .
- Add half of the flour mixture, mix in well, scrape the sides as needed.
- Add half of the milk and mix in well. Repeat with the remaining flour and milk, scraping down the sides.
- Spread the batter into the prepared pan. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 1 hour, and then invert the cake onto your serving dish. Allow to cool until ready to serve. Dust with powdered sugar, if using
- Slice and enjoy!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- Allowing the eggs to comet room temperature helps them to blend into the batter easier and also helps to create a better cake texture.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this pound cake and it was the butteriest, most delicious pound cake I have ever made or tasted. Soft and ultra moist inside, with a nice crunch on the outside. it was so good that we didn’t even want to share!
Oh that is so wonderful to hear!! Thank you so very much Rosie!