Southern Pound Cake

Ingredients

• 1 pound (4 sticks) unsalted butter, room temperature
• 3 cups granulated sugar
• 8 whole large eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• ¼ cup whole milk

Instructions

1. 1

   Remove 1 pound of unsalted butter and 8 large eggs from the refrigerator and set them on the counter for 30 minutes — they must be room temperature so the batter emulsifies properly, creating a light, fluffy crumb. Position your oven rack to the lower third and preheat the oven to 325°F. Lightly grease a 10-cup Bundt pan or loaf pan with cooking spray or butter, then dust it evenly with flour, tapping out any excess — this ensures the delicate cake releases cleanly.

2. 2

   Measure out 3 cups of all-purpose flour onto a piece of parchment paper. Sift it into a medium bowl with 0.5 teaspoon of kosher salt — sifting aerates the flour so your cake rises evenly and stays tender rather than dense.

3. 3

   Cut 1 pound of room-temperature unsalted butter into 16 pieces and place them in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 3-4 minutes, scraping down the bowl halfway through, until the butter looks pale, fluffy, and resembles whipped clouds — this aerates the butter and sets the foundation for a light, tender cake.

4. 4

   While the mixer runs on medium speed, gradually add 3 cups of granulated sugar one large spoonful at a time over about 5 minutes. Stop every 30 seconds to scrape down the bowl and paddle with a rubber spatula, pushing any butter or sugar back into the mix. After all sugar is incorporated, beat for another 2-3 minutes until the mixture is pale, fluffy, and noticeably lighter in color — this process, called creaming, incorporates air that creates the cake's tender crumb.

5. 5

   Crack 8 large eggs one at a time into a small bowl first to check for shells, then add them to the mixer one at a time while it runs on medium speed. After each addition, beat for about 30 seconds and scrape down the bowl — adding eggs slowly prevents the batter from looking curdled or separated. After all 8 eggs are incorporated, beat on medium speed for another 1-2 minutes until the batter looks pale and creamy.

6. 6

   Pour 1 teaspoon of pure vanilla extract into the batter and beat on low speed just until it disappears, about 15 seconds.

7. 7

   Switch to low speed on the mixer. Add about one-third of the sifted flour mixture (roughly 1 cup) and beat just until it disappears — you'll see a few flour streaks vanish, which takes about 15-20 seconds. Pour in 2 tablespoons of whole milk and beat just until combined, about 10 seconds. Repeat this process two more times: add half of the remaining flour (about 1 cup), beat until combined, add remaining milk, beat to combine, then add the final flour and beat until the very last flour streaks vanish. Stop immediately — overmixing once flour is added develops gluten and creates a tough, dense cake instead of a tender one.

8. 8

   Pour the batter into your prepared Bundt or loaf pan and smooth the top with a rubber spatula, working from the center outward. Set the pan on a rimmed baking sheet (this catches any drips) and transfer to the lower third of your 325°F oven.

9. 9

   Bake for 50-65 minutes, rotating the pan front-to-back halfway through baking for even browning. The cake is done when a wooden pick or skewer inserted into the center comes out with a few moist crumbs clinging to it — if it comes out completely clean, the cake may be slightly overbaked; if it's wet with batter, give it 5 more minutes. The top should be deep golden brown, and the edges should pull slightly away from the pan.

10. 10

    Remove the pan from the oven and let it cool on a wire rack for 15 minutes — the carryover heat continues to cook the cake gently and helps it firm up enough to unmold. Run a thin knife around the edges and the center hole (if using a Bundt pan) to loosen the cake, then set a wire rack on top of the pan and invert both together. Tap the bottom of the pan lightly and lift it away — the cake should release onto the rack. Let it cool completely, at least another 30 minutes, before slicing.

Tools you’ll need

• 10-cup Bundt pan or loaf pan
• stand mixer with paddle attachment
• medium bowl
• small bowl
• rubber spatula
• fine-mesh sifter
• wooden pick or skewer
• wire cooling rack
• rimmed baking sheet
• thin knife

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