Southern Pound Cake Classic

Buttery and golden Southern Pound Cake brings back memories of family gatherings and Sunday suppers. This cake is known for its simple ingredients and crowd-pleasing flavor. With its dense crumb and rich taste, it is a perfect companion to afternoon coffee or as a centerpiece for any celebration. The recipe relies on pantry staples so you can whip it up at a moment’s notice for guests or a weeknight treat.

This was the first cake I ever baked by myself and it instantly became my signature dessert. Now my friends always request it for birthdays and holidays

Ingredients

• All purpose flour: gives the cake stability and texture If you want an extra tender crumb you can try cake flour Just be sure to measure the flour properly by fluffing it then spooning it into your measuring cup and leveling off
• Baking powder: ensures a gentle lift and even crumb Always check freshness by adding a bit to hot water It should bubble up right away
• Salted butter: brings depth and flavor Using real butter makes all the difference and keeps the crumb rich and satisfying
• Granulated sugar: sweetens the cake without making it too heavy For the lightest result use superfine sugar if you have it but regular works well
• Large eggs: bind everything together and create that classic pound cake lift Let them come to room temperature for best blending
• Vanilla extract: lends warmth and aromatic sweetness Pure vanilla really shines in this straightforward cake but almond or coconut extract are fun twists
• Whole milk: adds moisture and richness for a tender crumb Skim milk will not deliver the same dreamy texture

Step by Step Instructions

Prepare the Pan:

Spray a 12 cup angel food cake pan thoroughly with baking spray focusing on every nook and cranny so your cake releases cleanly later

Mix Dry Ingredients:

In a medium bowl stir together all purpose flour and baking powder until well combined This helps your leavening agent distribute evenly

Cream Butter and Sugar:

In a large mixing bowl beat salted butter and granulated sugar together with an electric mixer for about 3 to 4 minutes at medium speed Continue until the mixture looks fluffy pale and doubled in volume This step is key for the perfect crumb

Blend In Eggs and Vanilla:

Add large eggs one at a time Be patient and allow each egg to fully incorporate before adding the next Mix in the vanilla extract This ensures a smooth silky batter and even baking

Combine Dry and Wet Ingredients:

Add half of the flour mixture and mix on low speed until just combined Scrape the bowl as needed Add half the whole milk and mix in fully Repeat with the rest of the flour and milk scraping well between additions Be careful not to overmix to keep the cake tender

Fill the Pan and Bake:

Spoon the batter evenly into your prepared pan and smooth the surface with a spatula Bake at 325 degrees Fahrenheit for 55 to 65 minutes Test by inserting a toothpick into the center The cake is done when it comes out clean

Cool and Unmold:

Let the cake cool in the pan for one hour which keeps the crumb moist Carefully invert onto a serving platter and cool completely before slicing

I absolutely love the aroma of real vanilla in this cake There is something magical about how it flavors the whole kitchen while baking My grandmother used to dust warm slices with powdered sugar which always felt like an extra bit of love

Storage Tips

Once cooled store the cake tightly wrapped or in an airtight container at room temperature It keeps beautifully for up to five days To enjoy later wrap individual slices in plastic then place in a freezer bag and freeze for up to three months Let thaw overnight at room temperature or gently warm

Ingredient Substitutions

If you run out of whole milk try mixing half and half with a splash of water For something special swap in almond or lemon extract for the vanilla Just remember that real butter really is key for flavor so skip the margarine here

Serving Suggestions

A classic slice is delightful on its own For special occasions add whipped cream or a scoop of vanilla ice cream Fresh berries or a simple berry compote are also wonderful extras For a Southern touch sprinkle with a little powdered sugar

Cultural and Historical Context

Pound cake has Southern roots but recipes for it go back centuries The name comes from the original formula which used a pound each of butter sugar flour and eggs This keeps it simple but delivers a rich satisfying cake perfect for all occasions

Common Recipe Questions

→ Why is it called pound cake?

The name comes from originally using a pound each of butter, sugar, eggs, and flour, giving it a rich, dense texture.

→ How does pound cake differ from regular cakes?

Pound cake is richer and denser, with a higher ratio of fat, sugar, and eggs compared to standard cakes.

→ Can it be baked in a bundt pan?

Yes, a bundt pan works well, especially if thoroughly greased and floured to prevent sticking in the pan's crevices.

→ What are popular ways to serve it?

Slice and enjoy with whipped cream, fresh fruit, or a scoop of ice cream for added flair and flavor.

→ Is it possible to freeze pound cake?

Absolutely. Once cooled, wrap tightly and store in the freezer for up to three months for later enjoyment.

→ How should leftovers be stored?

Keep covered at room temperature for up to five days, or freeze to prolong freshness.

→ Can I use different extracts for flavor?

Yes, almond or coconut extracts can be used for a subtle flavor variation.