Classic Southern Pound Cake

There is something truly special about a classic Southern pound cake with its buttery crumb rich aroma and that irresistible crackly golden crust on top. This recipe delivers a showstopper dessert perfect for quiet Sundays with coffee or gathering family together for a sweet treat that feels like home. I have turned to this recipe every time I need a guaranteed crowd-pleaser that is both nostalgic and simple.

The first time I tried this recipe was for my grandmother’s birthday and it instantly became a tradition because everyone loved its old-fashioned charm and buttery flavor.

Ingredients

• Superfine sugar: ensures a delicate crumb and allows the cake to stay moist throughout Choose a very fine grain for best results
• Unsalted butter: brings rich flavor and controls the salt content in the cake Use high quality butter at room temperature for easy blending
• Cream cheese: at room temperature gives the cake a subtle tang and extra tenderness Full-fat is best for richness
• Large eggs and egg yolks: provide structure and give the cake a golden color Fresh eggs at room temperature will incorporate best
• Half and half: creates a luscious moist batter and enriches the texture Use fresh dairy for best lift
• Vanilla extract: infuses sweet warmth and introduces a classic flavor Opt for pure vanilla for superior taste
• All purpose flour: supports structure without being too dense Choose good quality flour and lightly spoon into your cup to avoid packing
• Salt: balances the sweetness and sharpens all the flavors Use fine sea salt for even distribution

Step-by-Step Instructions

Prepare the Pan:

Make sure your oven is preheated to three hundred degrees and spray a twelve cup Bundt pan well with quality baking spray to prevent sticking and encourage a beautiful crust

Cream Sugar Butter and Cream Cheese:

Place superfine sugar butter and cream cheese into the bowl of your electric stand mixer and beat on medium high speed for at least five and up to eight minutes This process is crucial for a fluffy cake base so beat until the mixture looks pale and very fluffy

Incorporate the Eggs:

Add one egg at a time mixing on low speed until each yolk disappears before adding the next Stop the mixer and scrape down the bowl frequently This keeps the batter uniform and smooth

Add Yolks Dairy and Vanilla:

Mix in egg yolks half and half and vanilla extract on low speed Blend just until combined to maintain an airy structure

Combine Dry Ingredients:

In a separate bowl whisk together flour and salt Add the flour mixture to your wet ingredients in three parts mixing slowly and scraping midway through This gradual process prevents lumps and ensures a tender crumb

Transfer and Bake:

Spoon the thick batter into your prepared pan and smooth the top Tap the pan gently on the counter to release air bubbles Bake for one hour and twenty minutes or up to one hour and thirty minutes Check doneness by inserting a wooden pick in the center It should come out clean with a few moist crumbs

Cool and Unmold:

Let the cake rest in the pan for ten minutes before carefully turning it onto a wire rack to cool completely This helps set the structure and avoids cracking

Pin

My favorite part of this cake is the crusty top I always sneak the first slice while it is still slightly warm because it reminds me of childhood afternoons baking with my mother in her sunny kitchen

Storage Tips

Store your pound cake tightly wrapped at room temperature for up to four days To keep it exceptionally moist I recommend wrapping in plastic or foil and placing it in an airtight container For longer storage slice and freeze individual portions so you can thaw and enjoy a piece anytime you crave something sweet

Ingredient Substitutions

If you cannot find superfine sugar use regular granulated sugar and pulse it in the food processor a few times to break up larger crystals Full fat Greek yogurt can stand in for cream cheese but you may lose a little of that signature tang For the milk go ahead and use whole milk if you are out of half and half

Serving Suggestions

This cake truly shines on its own but I also love to serve it with a simple dusting of powdered sugar in the summer or a drizzle of lemon glaze for a bright note Fresh berries whipped cream or a scoop of vanilla ice cream are always welcome beside each slice

Pin

Cultural and Historical Context

Pound cake has deep roots in Southern baking and its name comes from the original method of using one pound each of flour butter eggs and sugar Southern cooks passed down their pound cake recipes through generations adapting with the addition of rich fats or dairy like cream cheese for even more flavor and tenderness This cake has long held its place at church gatherings family reunions and special holidays as a symbol of warmth and abundance

Recipe FAQs

→ What makes this cake so moist and tender?

The combination of butter, cream cheese, and eggs ensures a richly moist and tender crumb throughout the cake.

→ How do you achieve the crackly top crust?

Slow baking at a lower temperature and beating the butter and sugar thoroughly are key to a crisp, golden crust on the cake.

→ Can I use regular sugar instead of superfine sugar?

Superfine sugar dissolves more easily for a finer crumb, but regular granulated sugar works if thoroughly creamed.

→ What's the best way to remove it from the Bundt pan?

Cool the cake for 10 minutes before inverting. Use a high-quality baking spray to ensure easy release.

→ Is it possible to freeze leftover pound cake?

Absolutely. Cool completely, wrap tightly, and freeze slices or whole for up to three months.