Classic Southern Pound Cake

Classic Southern Pound Cake is everything you want in a comforting homemade dessert. Its golden crackly crust and buttery dense crumb remind me of family reunions and Sunday suppers where everyone went back for seconds. This recipe is easy enough for anyone to master and impresses at any celebration.

This cake instantly takes me back to my grandmother’s table. The first time I baked this for a holiday it disappeared before I could even snag a second slice.

Ingredients

• Superfine sugar: This provides the signature dense yet fine texture Select a brand labeled superfine or pulse regular sugar in a food processor
• Unsalted butter: Quality butter means a richer flavor Let it come fully to room temperature for the creamiest batter
• Cream cheese: Adds moisture and a subtle tang Full fat is key here
• Large eggs and egg yolks: Ensure they are at room temperature for easier blending Fresher eggs make a difference in richness
• Half and half: This bit of dairy loosens the batter for a super moist crumb Use a top quality brand if possible
• Vanilla extract: Boosts the sweet aroma Real vanilla gives the best flavor so look for pure extract
• All purpose flour: Choose unbleached flour for a classic texture Sift the flour for a lighter crumb
• Salt: Balances the sweetness and develops flavor Use a fine sea salt for best results

Step by Step Instructions

Preheat and Prep:

Preheat your oven to three hundred degrees Spray your twelve cup Bundt pan generously with baking spray making sure to reach every crevice This will keep the cake from sticking and helps develop that legendary crust

Cream Butter Sugar and Cream Cheese:

In the bowl of an electric mixer fitted with the paddle attachment combine the softened butter cream cheese and superfine sugar Beat on medium high for five to eight minutes The mixture should look very pale and fluffy This step builds the structure and ensures the cake will rise tall

Add Eggs and Yolks:

Lower the mixer speed and add the large eggs one at a time letting each incorporate before adding the next Add the egg yolks and beat just until everything looks smooth Scrape down the bowl frequently to prevent streaks in your batter

Incorporate Dairy and Vanilla:

Pour in the half and half followed by the vanilla extract Mix on low speed until just combined This will infuse the batter with moisture and fragrance

Combine Dry Ingredients:

In a separate bowl whisk together the all purpose flour and salt Gradually add the dry mixture to the batter in three additions mixing slowly and scraping down the sides after each This makes sure the cake stays tender without being weighed down

Bake:

Transfer the batter to your prepared pan Spread it evenly and tap on the counter to remove any air pockets Bake for one hour and twenty minutes to one hour and thirty minutes Test by inserting a wooden pick in the center It should come out clean The slow bake ensures the crust forms perfectly

Cool and Release:

Let the cake cool in the pan for ten minutes Turn out onto a wire rack and let cool completely before slicing This keeps the crust crisp and the crumb tender

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My favorite part about making this cake is running a knife around the pan and listening for that little crunch of crust Loaves of pound cake have marked many birthdays in my family including the year we lit candles on it for my dad’s big day

Storage Tips

Wrap cooled pound cake tightly in plastic wrap and then foil Store at room temperature for three to four days For longer storage freeze in thick slices layered between parchment which makes it easy to grab a quick treat

Ingredient Substitutions

If you are out of half and half you can use whole milk for a lighter texture or heavy cream for something even richer Greek yogurt makes a good substitute for cream cheese in a pinch though the flavor will change slightly

Serving Suggestions

This cake is heavenly as is but you can dress it up with fresh berries a light dusting of confectioners sugar or a quick glaze In the summer top slices with lightly whipped cream and peaches For a winter twist serve warm with roasted apples and a drizzle of caramel

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Cultural Note

The Southern pound cake is a heritage recipe tracing back to the days when ingredients were measured by the pound Pound cakes signified abundance on farm tables and were often the centerpiece at important gatherings I cherish the recipe’s simple roots and how it brings people together even now

Frequently Asked Questions About Recipes

→ What makes this pound cake moist and tender?

The addition of cream cheese and half-and-half, along with proper creaming of butter and sugar, ensures a soft, moist crumb throughout the cake.

→ How do I prevent the cake from sticking to the Bundt pan?

Use a quality baking spray to thoroughly coat the pan, especially around the intricate details, for easier release after baking.

→ Can I substitute regular sugar for superfine sugar?

Superfine sugar dissolves more easily, giving a finer texture, but you can pulse regular granulated sugar in a food processor as an alternative.

→ Why is a thick crust desirable on this cake?

The crackly, golden crust provides a delightful texture contrast to the soft, buttery interior, enhancing every bite's flavor and feel.

→ How should I serve this Southern pound cake?

It's delicious on its own, but you can also top with fresh berries, whipped cream, or enjoy it with a cup of coffee or tea.

→ Can this cake be made ahead and frozen?

Yes—it keeps well if tightly wrapped. Thaw at room temperature for the best flavor and texture before serving.