Classic Southern Pound Cake

Classic Southern Pound Cake is a timeless dessert known for its rich, buttery flavor, golden crust, and dense yet tender crumb. Baked in a traditional Bundt or tube pan, this cake is a Southern staple that brings comfort, elegance, and nostalgic charm to any table.

Why You’ll Love This Recipe

This pound cake delivers unmatched richness and texture with simple, pantry-friendly ingredients. It’s perfect for any occasion—served plain, dusted with powdered sugar, or paired with fresh berries and whipped cream. The moist, dense interior and delicately crisp exterior make it a satisfying dessert or an indulgent snack with coffee or tea. Its durability and flavor also make it ideal for gifting or transporting to gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• unsalted butter, softened
• granulated sugar
• large eggs
• all-purpose flour
• baking powder
• salt
• whole milk
• vanilla extract
• almond extract (optional)
• powdered sugar, for dusting

Directions

1. Preheat Oven & Prep the Pan: Preheat the oven to 325°F (163°C). Grease and flour a Bundt pan or tube pan thoroughly to prevent sticking.
2. Cream Butter & Sugar: In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3–5 minutes.
3. Add Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined. Stir in the vanilla extract and almond extract, if using.
6. Bake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve: Let the cake cool in the pan for 10 minutes. Carefully invert onto a wire rack and allow it to cool completely. Dust with powdered sugar just before serving.

Servings and Timing

Servings: 12 slices
Prep Time: 20 minutes
Cooking Time: 80 minutes
Total Time: 1 hour 40 minutes
Calories: 350 kcal per serving

Variations

• Lemon Pound Cake: Add 2 tablespoons of fresh lemon juice and zest of one lemon for a citrusy twist.
• Marble Pound Cake: Swirl in 1/2 cup of melted chocolate or cocoa powder mixed with batter before baking.
• Spiced Pound Cake: Add 1/2 teaspoon of ground cinnamon or nutmeg for a warm spice note.
• Glazed Finish: Drizzle with a simple vanilla or citrus glaze instead of powdered sugar.
• Berry Topping: Serve with macerated strawberries or blueberries and whipped cream for a classic Southern touch.

Storage/Reheating

Store the pound cake at room temperature in an airtight container for up to 4 days. For longer storage, wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw at room temperature. To reheat individual slices, microwave for 10–15 seconds or warm slightly in the oven.

FAQs

What makes a pound cake different from other cakes?

Pound cake is traditionally made with equal parts butter, sugar, eggs, and flour, resulting in a dense, rich texture rather than a light and airy crumb.

Can I use a loaf pan instead of a Bundt pan?

Yes, you can divide the batter between two standard loaf pans. Adjust the baking time accordingly, checking for doneness at around 60 minutes.

Why is my pound cake dry?

Overbaking or measuring flour incorrectly can result in dryness. Be sure to check doneness early and spoon-and-level your flour for accuracy.

Can I substitute buttermilk for whole milk?

Yes, buttermilk can be used for a slightly tangier flavor and more tender crumb.

Do I need almond extract?

No, almond extract is optional but adds a pleasant depth and classic Southern flavor. You can omit it or substitute with additional vanilla extract.

Can I add mix-ins like nuts or fruit?

Yes, add-ins like chopped pecans, dried fruit, or mini chocolate chips can be folded in at the end, though this may slightly alter baking time.

How can I prevent the cake from sticking to the pan?

Ensure your Bundt pan is well-greased and floured, reaching into all the crevices. A baking spray with flour is also effective.

Why did my cake crack on top?

Cracking is normal in pound cakes due to their dense batter. The crack allows steam to escape as the cake rises and bakes.

Can I make this cake in advance?

Yes, pound cake can be made 1–2 days ahead and still retain excellent flavor and texture. Store tightly wrapped at room temperature.

Is this cake good for layering?

Pound cake is sturdy and works well for layering, though it’s typically served as a single-layer cake with optional toppings.

Conclusion

Classic Southern Pound Cake is a beautifully simple, richly flavored dessert that stands the test of time. With its golden crust, moist crumb, and subtly sweet flavor, it’s a cake that needs no embellishment—though it pairs wonderfully with fruit, cream, or a dusting of sugar. Whether you’re baking for a holiday, a potluck, or just because, this cake delivers warmth and tradition in every slice.