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Sliced Southern Pound Cake
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Southern Pound Cake

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.
Course Dessert
Cuisine Southern
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 10 slices
Calories 624kcal
Author Imma

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!

Notes

  1. Make sure that all of your ingredients are at room temperature. This ensures that all ingredients will be thoroughly mixed.
  2. Use a legitimate butter. Although some cookbooks recommend using margarine, the fat content in butter is more controllable and fitting for the recipe.
  3. Adding too much flour can leave you with a dry, crumbly, and over cracked cake. Follow the right proportions.
  4. Don’t overbeat the eggs. Once eggs are added to the mixture, over beating these can make the final product less stable.
  5. 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.
  6. 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

Serving: 1slice | Calories: 624kcal | Carbohydrates: 80g | Protein: 8g | Fat: 31g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 281mg | Potassium: 185mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1012IU | Calcium: 78mg | Iron: 2mg