Description
This Classic Southern Pound Cake is a timeless dessert known for its rich, buttery flavor, tender crumb, and beautifully golden crust. Made with simple pantry staples and a touch of vanilla (plus optional almond extract), this cake is perfect for any celebration—or just because. Dust with powdered sugar and serve it up for a slice of Southern tradition.
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- Powdered sugar, for dusting
Instructions
- Preheat & Prep: Preheat oven to 325°F (163°C). Grease and flour a Bundt pan or tube pan thoroughly.
- Cream Butter & Sugar: In a large bowl, beat softened butter and sugar together until light and fluffy, about 3–5 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Combine: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Stir in vanilla and almond extract.
- Bake: Pour batter into the prepared pan and smooth the top. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack. Cool completely, then dust with powdered sugar before slicing and serving.
Notes
- This cake gets better the next day—store covered at room temperature for best flavor and texture.
- Serve plain, with whipped cream, or alongside fresh berries for an extra treat.
- To prevent sticking, ensure every crevice of your pan is greased and floured well.
