Classic Southern Pound Cake Always a Treat

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.
• This pound cake freezes really well. You can either freeze the whole cake or freeze individual slices.

CLASSIC SOUTHERN POUND CAKE

     

COURSE: DESSERT

CUISINE: SOUTHERN

KEYWORD: OLD-FASHIONED POUND CAKE

PREP TIME: 20 MINUTES

COOK TIME: 1 HOUR 20 MINUTES

SERVINGS: 18

CALORIES: 385KCAL

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. 

Print Recipe

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.
  
  
  Recipe source: Southern Living with additional information from the Spicy Southern Kitchen