Enjoy the rich taste of this tender, moist, and sensational Southern Pound cake that has the iconic crusty exterior and soft crumb. The best part about this is that it’s super easy to make and comes together with just eight (8) simple ingredients. Everything you’ll need for this dish might already be in your pantry.
If you’re like me, you’re definitely addicted to southern cuisine. But did you know that there is more to southern comfort food than just spicy and hearty dishes? One of my favorite types of southern dishes is its iconic baked southern treats. I know you’ll probably associate this with its original version but today, we’ll talk about the southern recipe.
What I love about this dish is that it has a wholesome recipe. This means that all the ingredients for this recipe are simple and readily available. So, wherever you are in the world, you can still make the original recipe without substitutions. It’s a great baked treat that evenly bakes though and through.
I see that a lot of you frequently ask why it’s called “Pound.” To answer you quickly, the original recipe calls for a pound of every ingredient. That’s basically a pound of flour, sugar, eggs, butter, and more which should blend together to form the right consistency.
Most cakes have a soft and tender consistency when fully baked, however, this isn’t the case for this recipe. In fact, what sets this dish apart from other baked treats is its cracked and crusty top. Using the right proportion and batter consistency can result in this sensational effect. And the bundt shape makes sure that the cake cooks evenly all around.
Recipe Ingredients
I can’t reiterate enough how easy this southern comfort food is to make. I’ll stay true to my word that this simple recipe uses only 8 ingredients. You might already have everything you’ll need in your pantry. Check this list if you already have these ingredients in your pantry.
- Unsalted Butter, softened
- Granulated Sugar
- Eggs
- All-purpose flour
- Salt
- Baking powder
- Milk
- Vanilla extract (check the homemade recipe HERE)
The original recipe doesn’t call for leavening agents which is why there is little to no rise in the cake. The careful creaming of butter infuses air into the mixture making it soft. Through time, the recipe developed to accommodate different preferences.
Tips and Tricks
- Make sure that all of your ingredients are at room temperature. This ensures that all ingredients will be thoroughly mixed.
- Use a legitimate butter. Although some cookbooks recommend using margarine, the fat content in butter is more controllable and fitting for the recipe.
- Adding too much flour can leave you with a dry, crumbly, and over cracked cake. Follow the right proportions.
- Don’t overbeat the eggs. Once eggs are added to the mixture, over beating these can make the final product less stable.
- To adjust the richness or lift of the cake, adjust the amount of egg whites or egg yolks. The yolks add richness to the mixture while the whites incorporate air and add lift.
Storage and Making Ahead Instructions
Once you finish baking this scrumptious southern cake, wait for it to cool down to room temperature before storing it. When it’s cool enough to store, wrap it with plastic wrap. This will prevent the baked treat from drying out. Place this in an airtight container and refrigerate in a draft-free area.
This storing method will give your cake 1 week of shelf life before it starts to go bad. Enough time for you to decide when you plan to munch on this treat.😉
Reheating the cake is also super easy. Preheat your oven to 350 F and place the cake on a pan lined with parchment. Bake for about 5-6 minutes depending on how you want your cake to come out.
Can You Freeze This Cake?
If you made a bit too much cake or you just want to have a stash of treats in your fridge, you can freeze these babies up!
Firstly, make sure that the cake is at room temperature or cooler. Slice the cake into smaller pieces and wrap these in plastic wrap. This will prevent your treats from having a freezer taste.
Next, cover the wrapped slices in foil to evenly freeze the treat. This will help you in reheating if you plan to eat these warm. Lastly, place all the wrapped slices in an airtight container and freeze for 2-4 months.
Perfect Pairings
This recipe tastes sweet and milky just like what a regular cake should taste like and this is a good thing! However, our southern comfort food tastes even better when other add-ons pair with it. Here are my top pick for the tastiest pairing for our moist cake recipe.
- A drizzle of Homemade Caramel Sauce will surely make your cake extra irresistible. The sweet sauce stays outside the baked treat which also adds aesthetics.
- Homemade Whipped Cream is a simple add on you can place on top of your dish. Just make sure that the cake is chilled to avoid melting the topping.
- These Candied Pecans are great toppings for the cake. It gives a sweet crunch at the top that complements the crusty texture of the cake’s exterior.
- Crème Anglaise might not be a popular choice but it surely is one of the tastiest. The smooth milky sweetness nicely coats the perfectly moist cake until it covers every bit of it.
Other Easy Cake Recipes
How to Make Pound Cake
Preheat the oven to 300°F/150°C. Grease a tube pan generously with cooking spray and set aside. Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white, about 5- 7 minutes. Stir in the eggs, a little at a time, beating the mixture well between each addition.
Mix in the flour, baking powder, and salt into the batter. Followed by milk and vanilla extract. Stir well until everything is fully combined. DO NOT over mix. Scrape down the sides of the mixing bowl. Pour the batter into a greased cake pan. Tap the pans on the work surface to eliminate any large air bubbles. Bake at 300 F/150°C until a tester inserted into the center comes out clean, about 70 minutes or more. Transfer to a wire rack and let it cool before slicing and serving with whipped cream and fresh strawberries. Enjoy!
Watch How To Make It
Southern Pound Cake
Ingredients
- 12 ounces (339 grams) unsalted butter, softened
- 2 ½ cups (500 grams) granulated sugar
- 6 large eggs, at room temperature
- 3 cups (360 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup (120 grams) milk
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 300°F/150°C. Grease a tube pan generously with cooking spray and set aside.
- Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starting to look white, about 5- 7 minutes.
- Stir in the eggs, a little at a time, beating the mixture well between each addition.
- Mix in the flour, baking powder, and salt into the batter.
- Followed by milk and vanilla extract. Stir well until everything is fully combined. DO NOT over mix. Scrape down the sides of the mixing bowl.
- Pour the batter into a greased cake pan. Tap the pans on the work surface to eliminate any large air bubbles.
- Bake at 300 F/150°C until a tester inserted into the center comes out clean, about 70 minutes or more.
- Transfer to a wire rack and let it cool before slicing and serving with whipped cream and fresh strawberries. Enjoy!
Tips & Notes:
- Make sure that all of your ingredients are at room temperature. This ensures that all ingredients will be thoroughly mixed.
- Use a legitimate butter. Although some cookbooks recommend using margarine, the fat content in butter is more controllable and fitting for the recipe.
- Adding too much flour can leave you with a dry, crumbly, and over cracked cake. Follow the right proportions.
- Don’t overbeat the eggs. Once eggs are added to the mixture, over beating these can make the final product less stable.
- To adjust the richness or lift of the cake, adjust the amount of egg whites or egg yolks. The yolks add richness to the mixture while the whites incorporate air and add lift.
- Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.
Nutrition Information:
lynn gill says
I absolutely loved this amazing pound cake and so did my family. Being from South Carolina originally I still love my southern roots. i will be making this as my go to recipe. Thank you!
Immaculate Bites says
Thanks so much, Lynn! I’m happy you loved the recipe!