Southern
Southern Pound Cake
A true Southern pound cake relies on patience: room-temperature ingredients and a long creaming of butter and sugar. Start it in a cold oven for a tall rise.
- Prep
- 25 min
- Cook
- 1 hr 25 min
- Total
- 1 hr 50 min
- Makes
- 16 slices
My Sassy Southern Recipes
Southern Pound Cake
Prep 25 min · Cook 1 hr 25 min · Total 1 hr 50 min · Makes 16 slices
Ingredients
- 1 ½ cupsunsalted butter, softened (3 sticks)
- 3 cupsgranulated sugar
- 6large eggs, room temperature
- 3 cupsall-purpose flour
- ½ tspsalt
- 1 cupheavy cream or whole milk, room temperature
- 2 tspvanilla extract
Instructions
- 1
Generously grease and flour a 10-inch tube pan.
- 2
Beat butter and sugar on medium-high 6–7 minutes until pale and fluffy.
- 3
Add eggs one at a time, beating well after each.
- 4
Whisk flour and salt. Add to the batter alternately with cream, beginning and ending with flour, mixing on low just to combine. Stir in vanilla.
- 5
Spread batter in the pan. Place in a cold oven, set to 325°F, and bake 75–90 minutes until a skewer comes out clean.
- 6
Cool in the pan 15 minutes, then turn out onto a rack to cool completely.
Cooking notes
- Measure flour by spooning and leveling — too much flour makes a dry cake.
- Ovens vary; start checking at 70 minutes.
Serving suggestions
Slice and serve plain, toasted with butter, or with fresh berries and whipped cream.
Storage
Wrap tightly and keep at room temperature 3 days, or freeze up to 3 months.
Reheating
No reheating needed; toast slices in a skillet for a treat.
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