Classic Southern Pound Cake (Print-Friendly Format)
Buttery, moist pound cake with a crackly crust and old-fashioned Southern charm for any dessert table.
# Required Ingredients:
→ Cake Batter
01 -
600 g superfine sugar
02 -
340 g unsalted butter, softened to room temperature
03 -
170 g cream cheese, softened to room temperature
04 -
4 large eggs, at room temperature
05 -
2 large egg yolks, at room temperature
06 -
60 ml half-and-half
07 -
2 teaspoons vanilla extract
08 -
375 g all-purpose flour
09 -
1 teaspoon fine salt
# How to Make It:
01 -
Preheat oven to 150°C. Generously coat a 12-cup Bundt pan with baking spray, ensuring all surfaces are well covered.
02 -
In the bowl of an electric stand mixer fitted with a paddle attachment, beat the superfine sugar, unsalted butter, and cream cheese on medium-high speed until the mixture becomes very pale and fluffy, approximately 5 to 8 minutes.
03 -
Reduce mixer speed to low. Add the eggs one at a time, allowing each to fully incorporate before adding the next. Periodically scrape down the bowl to ensure even mixing.
04 -
Once all whole eggs are incorporated, mix in the egg yolks, half-and-half, and vanilla extract on low speed until just blended.
05 -
In a separate bowl, whisk together the all-purpose flour and salt. Add the dry mixture to the batter in three additions, mixing on low speed and scraping the bowl midway to avoid overmixing.
06 -
Spread the batter evenly into the prepared Bundt pan. Bake for 80 to 90 minutes, or until a wooden skewer inserted into the center emerges clean.
07 -
Allow the cake to cool in the pan for 10 minutes. Gently turn out onto a wire rack and let cool completely before serving.
# Additional Information:
01 -
Using a high-quality baking spray such as Baker's Joy ensures easy release and a well-defined cake crust.