Classic Southern Pound Cake (Print)
Buttery, moist, and tender with golden crust—true Southern comfort. Delightful texture and simple ingredients.
# Ingredients:
01 -
600 g superfine sugar
02 -
340 g unsalted butter, at room temperature
03 -
170 g cream cheese, at room temperature
04 -
4 large eggs, at room temperature
05 -
2 large egg yolks, at room temperature
06 -
60 ml half-and-half
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2 teaspoons vanilla extract
08 -
375 g all-purpose flour
09 -
1 teaspoon salt
# Steps:
01 -
Preheat oven to 150°C. Thoroughly grease a 12-cup Bundt pan using a high-quality baking spray.
02 -
In a stand mixer fitted with a paddle attachment, beat superfine sugar, unsalted butter, and cream cheese on medium-high speed until the mixture becomes very light and pale, about 5–8 minutes.
03 -
Reduce mixer speed to low. Add eggs one at a time, beating just until each yolk is no longer visible. Scrape down the sides of the bowl regularly.
04 -
Blend in egg yolks, half-and-half, and vanilla extract on low speed until just combined.
05 -
In a separate bowl, whisk together all-purpose flour and salt.
06 -
Add the flour mixture to the batter in three additions, mixing on low speed and scraping down the bowl after each addition until incorporated.
07 -
Pour batter evenly into the prepared Bundt pan. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a wooden skewer inserted in the centre emerges clean.
08 -
Let the cake cool in the pan for 10 minutes. Carefully invert onto a wire rack to cool completely before slicing.
# Notes:
01 -
For best results, use a high-quality baking spray such as Baker’s Joy to thoroughly coat the Bundt pan.