Classic Southern Pound Cake
A dense, buttery pound cake with tender crumb and rich vanilla flavor—the Southern classic that's perfect for breakfast, dessert, or gifting. Requires just one bowl and basic ingredients for impressive, foolproof results.
- Total time
- 75 min
- Servings
- 12
- Calories
- 480
- Protein
- 5g
Ingredients
- 1 pound (4 sticks) unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 6 whole large eggs
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- ½ cup whole milk
Instructions
- 1
Position a rack in the lower third of your oven and preheat to 325°F. Lightly coat a 10-inch tube pan (or loaf pan if you prefer a smaller cake) with softened butter and dust with flour, tapping out any excess—this prevents sticking better than cooking spray alone.
- 2
In a small bowl, whisk together 3 cups of all-purpose flour and 0.5 teaspoon of kosher salt. Set aside.
- 3
In a large mixing bowl, add 1 pound (4 sticks) of softened unsalted butter that should feel slightly soft but still hold a thumbprint when pressed. Using an electric mixer on medium speed, beat the butter for about 3-4 minutes until it's pale, fluffy, and almost doubled in volume—this incorporates air and creates the light crumb. Scrape down the bowl halfway through.
- 4
Gradually add 3 cups of granulated sugar to the butter in four additions, beating on medium speed for about 1-2 minutes after each addition. The mixture should be light, creamy, and pale yellow after all sugar is incorporated—about 10-12 minutes total. This slow addition prevents the mixture from breaking and ensures even texture.
- 5
Add the 6 large eggs one at a time, beating on medium speed for about 30 seconds between each addition. After each egg is added, scrape down the sides of the bowl. The batter may look slightly curdled—this is normal and will smooth out once flour is added.
- 6
Reduce the mixer speed to low. Alternate adding the flour mixture and 0.5 cup of whole milk in three additions, starting and ending with flour (flour, milk, flour, milk, flour). Mix until just combined after each addition—do not overmix, or the cake will be tough. Fold in 2 teaspoons of pure vanilla extract with a rubber spatula until evenly distributed.
- 7
Pour the batter into your prepared tube pan and smooth the top with a spatula, breaking any large air bubbles by running the spatula along the edges. Place in the preheated 325°F oven on the lower rack.
- 8
Bake for 60-75 minutes. The cake is done when a toothpick inserted near the center (avoid the very middle tube) comes out clean or with just a few moist crumbs—not wet batter. The top should be deep golden brown and firm to a light touch. If the top browns too quickly before the center is done, loosely tent with foil.
- 9
Remove the cake from the oven and let it cool in the pan for 15 minutes—this allows it to set slightly without drying out. Then invert onto a wire rack and cool completely to room temperature, about 2 hours. The pound cake actually tastes better the next day as the crumb sets and flavors mellow.
- 10
Once completely cool, slice into 1/2-inch thick pieces with a serrated knife using a gentle sawing motion—this prevents crushing the delicate crumb. Serve plain with afternoon tea, top with fresh berries and whipped cream, or dust with confectioners' sugar.
Tools you’ll need
- 10-inch tube pan (or 9-inch loaf pan)
- electric mixer (stand mixer or hand mixer)
- large mixing bowl
- small mixing bowl
- whisk
- rubber spatula
- toothpick
- wire cooling rack
- serrated bread knife
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