Southern Pound Cake Classic (Printer-Friendly)
Classic Southern pound cake with buttery flavor and golden crust, perfect for celebrations or a simple dessert.
# What You'll Need:
→ Cake Batter
01 -
360 grams all-purpose flour, spooned and leveled
02 -
2 teaspoons baking powder
03 -
340 grams salted butter, softened to room temperature
04 -
500 grams granulated sugar
05 -
6 large eggs, at room temperature
06 -
2 teaspoons vanilla extract
07 -
240 millilitres whole milk, at room temperature
# Steps to Follow:
01 -
Preheat oven to 163°C. Generously coat a 12-cup angel food cake pan with baking spray containing flour; set aside.
02 -
Combine the all-purpose flour and baking powder in a medium bowl. Whisk thoroughly to integrate and aerate.
03 -
In a large mixing bowl, using an electric hand mixer or stand mixer with paddle attachment, beat the softened butter and granulated sugar until light and fluffy, approximately 3-5 minutes.
04 -
Add the eggs one at a time to the creamed mixture, ensuring each egg is fully absorbed before adding the next. Blend in the vanilla extract.
05 -
Add half of the flour mixture to the wet ingredients; mix until just combined and scrape down the bowl as needed. Pour in half of the whole milk and mix well. Repeat with remaining flour mixture followed by the remaining milk, mixing gently until batter is smooth.
06 -
Evenly distribute the batter into the prepared cake pan. Bake for 55-65 minutes or until a toothpick inserted into the center emerges clean.
07 -
Allow the cake to cool in the pan for 1 hour. Gently invert onto a serving platter and remove the pan. Let cool completely before slicing.
# Extra Suggestions:
01 -
Ensure all dairy and eggs are at room temperature for optimal batter texture.
02 -
Spoon and level flour to avoid a dense or dry crumb.
03 -
Store covered at room temperature for up to 5 days, or freeze well-wrapped for up to 3 months.