How to Bake the Perfect Southern Pound Cake (3 Classic Variations)
Classic Southern Pound Cake Recipe – Moist, Buttery, and Full of Soul
Some cakes feel like home the moment they touch your plate. From the golden crust that catches the light just right, to the rich aroma of cream, butter, and sugar melting into the air — a Southern pound cake isn’t just dessert. It’s memory.
Maybe it reminds you of your grandmother’s kitchen, where a heavy bundt pan cooled near the window while laughter filled the room. Or maybe it’s the soft, moist crumb you remember from family reunions, served beside peach cobbler and sweet tea.
This classic Southern pound cake brings all of that back. It’s dense in the best way — full of flavor, but never heavy. With a tender texture that melts on your tongue and a buttery finish that lingers just long enough to make you want another slice.
We’ll walk you through each step with care: the ingredients, the mixing method, the bake, the rest. No tricks, no shortcuts — just the real, honest cake that’s been passed down and perfected. Whether it’s your first time baking or your fiftieth, this is the pound cake recipe you’ll return to again and again.
The Story Behind Southern Pound Cake
Before mixers and measuring cups, before Pinterest boards and baking blogs, there was the pound cake. A recipe so simple, it didn’t need to be written down: a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs. That’s it. No leavening. No fuss. Just a dense, rich cake baked low and slow — a dessert born from memory, not instruction.
It started in Northern Europe in the 1700s, but when it crossed the Atlantic, Southern bakers made it their own. They added sour cream for tenderness, cream cheese for tang, a splash of vanilla for warmth. And they didn’t stop there — a dusting of flour on a well-used bundt pan, maybe a touch of lemon, maybe not. But always, always that golden crust and soft, buttery heart.
Over time, this humble cake became a staple at Sunday suppers, church socials, and holiday tables across the South. It earned its place not through flash or frosting, but through comfort. Familiarity. That first bite that says, “Welcome home.”
Today, we bake it with intention — honoring the simplicity of the original while embracing the rich flavor and moist crumb that define a true Southern pound cake.
The Building Blocks of a Perfect Pound Cake
A pound cake may look simple, but its beauty lies in the balance. Every ingredient matters — not just for taste, but for texture, tenderness, and that signature golden crumb. Let’s walk through the building blocks that make this classic Southern pound cake unforgettable.
Flour, Fat, Sugar & Eggs: The Core Four
It always begins with these four:
- Flour gives your cake its shape — the frame that holds each bite together.
- Fat is where the flavor lives — it keeps things moist, rich, and utterly satisfying.
- Sugar sweetens, yes, but it also softens the crumb.
- Eggs do double duty — binding everything and adding a gentle lift.
Choosing the Right Fat: Flavor & Texture in Every Bite
Some pound cakes are good. Others make you close your eyes after the first bite. The difference? The fat you use. Here’s a quick guide to help you choose what works for your taste and texture goals:
| Fat Combo | Texture & Flavor |
|---|---|
| All Butter | Classic dense crumb with that unmistakable buttery richness |
| Butter + Cream Cheese | Extra moist with a soft tang and tender bite |
| Butter + Shortening | Crisp golden crust, moist inside, great structure |
Cream cheese is our pick for this version — it’s what gives this cake its velvet texture and slight tang that lingers just right.
Which Flour to Use?
| Flour Type | Result |
|---|---|
| All-Purpose Flour | Dense and moist — exactly what you want in a Southern pound cake |
| Cake Flour | Lighter crumb, more delicate — nice, but can lose the traditional feel |
Stick with all-purpose if you’re chasing that old-fashioned Southern texture — rich and sturdy, not light and airy.
What About Liquid?
Liquids are where modern Southern bakers work their magic. A bit of dairy can transform the crumb.
| Liquid | Effect on Cake |
|---|---|
| Whole Milk | Smooth, neutral, easy to work with — a great starting point |
| Buttermilk | Adds tang and softness, breaks down gluten for tenderness |
| Sour Cream | Packs in fat and acidity, leading to a moist, tight crumb |
| Whipping Cream | Adds richness and luxurious texture — our pick for a next-day even better cake |
Tip: Always bring your liquids to room temperature. Cold milk or cream can shock the batter and make it harder to mix evenly.
Ingredients & Tips for Mixing a Flawless Batter
This cake doesn’t need fancy extras — just quality, room temperature ingredients and a little care in how you bring them together. Here’s what you’ll need to bake a classic Southern pound cake that’s rich, moist, and deeply satisfying.
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups unsalted butter, softened to room temperature (3 sticks)
- 8 oz cream cheese, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- ¾ cup whipping cream, room temperature
- 1 tablespoon pure vanilla extract
- ¼ teaspoon lemon extract
- ¼ teaspoon coconut extract (optional but recommended for depth)
Ingredient Tips
- Use unsalted butter so you’re in full control of flavor. Salted butter can throw things off.
- Cream cheese adds richness and moisture. Be sure it’s softened — it should spread easily with a spoon.
- Whipping cream makes this cake exceptionally tender and helps it stay moist for days.
- Room temperature everything — especially eggs, butter, and cream. Cold ingredients don’t blend properly and can lead to streaks or dense pockets.
- Don’t skip the extracts — the trio of vanilla, lemon, and coconut adds a layered flavor you’ll notice in every bite.
Batter-Making Tips
Mixing pound cake batter is about rhythm, not speed. Let the ingredients come together gently. Here’s what to keep in mind:
- Cream the butter, cream cheese, and sugar on low speed until pale and fluffy (about 3 minutes). This step creates air pockets that keep the crumb soft.
- Add eggs one at a time, mixing on low and scraping the sides of the bowl between each addition. This prevents overmixing and keeps the batter silky.
- Alternate adding dry ingredients and cream, starting and ending with flour. This keeps the structure balanced and the texture even.
- Scrape the sides of the bowl regularly. Flour and cream love to hide. A smooth batter means a smooth crumb.
- Your final batter should feel thick, velvety, and fall in ribbons from the spatula. That’s how you know you’re on the right track.
Step-by-Step: How to Bake a Southern Pound Cake the Right Way
This isn’t the kind of cake you rush. A great Southern pound cake is built slowly — from creaming the butter to tapping the pan. Each step has a reason. Each moment leads you closer to that first perfect slice.
1. Preheat Oven and Prepare Your Pan
Set your oven to 325°F (163°C) — no shortcuts here. This lower temperature helps the cake bake evenly and develop that rich golden crust.
Grease a 10- to 12-cup bundt pan or tube pan generously with shortening or butter. Dust with flour, tapping out any excess. A well-prepared pan = a clean release + perfect crust.
2. Whisk Dry Ingredients
In a medium bowl, whisk together:
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Set aside. This simple step prevents clumps and makes sure your leavening is distributed evenly.
3. Cream the Butter, Cream Cheese, and Sugar
In a large bowl or stand mixer, beat:
- 1½ cups unsalted butter (room temperature)
- 8 oz cream cheese (room temperature)
Beat until smooth, about 1 minute on low speed. Gradually add 3 cups sugar and cream together for 2–3 minutes until pale and fluffy. This stage builds air into the batter and sets the tone for a fluffy crumb.
4. Add Eggs, One by One
Crack in 6 room temperature eggs, one at a time. Mix on low until just blended.
Tip: Overmixing eggs can create a dense texture or gummy streaks. Keep it slow and gentle.
5. Build the Batter
Add the dry ingredients in three parts, alternating with ¾ cup whipping cream. Start and end with the flour.
So: flour → cream → flour → cream → flour.
Mix on low until just combined. Scrape down the sides of the bowl between each addition to catch any hidden pockets.
6. Add Flavorings
Stir in:
- 1 tbsp vanilla extract
- ¼ tsp lemon extract
- ¼ tsp coconut extract (optional)
Your batter should now be rich, smooth, and lush.
7. Fill the Pan
Spoon the batter into your prepared pan and smooth the top with a spatula.
Tap the pan firmly on the counter 2–3 times. This levels the batter and pops any air bubbles.
8. Bake for About 1 Hour 10–20 Minutes
Place the pan on the center rack and bake. Start checking at 1 hour with a cake tester or toothpick. It should come out clean or with a few moist crumbs — not wet.
If the top browns too quickly, tent it loosely with foil during the final minutes.
9. Cool in the Pan
Let the cake cool in the pan for 15–20 minutes on a wire rack. This helps it set and makes it easier to unmold without cracking.
10. Unmold & Cool Completely
Run a thin knife around the edges, gently loosen the cake, and invert it onto a wire rack. Let it cool completely before slicing. Warm cake = crumb tearing. Let it rest — it’s worth it.
Glazes & Sauces – Optional, But Oh So Worth It
A classic Southern pound cake is delicious on its own — buttery, rich, and perfectly sweet. But sometimes, a drizzle of glaze or a warm spoonful of sauce takes it to the next level. These simple recipes let you dress it up without stealing the spotlight.
Lemon-Vanilla Glaze (Bright & Tangy)
Perfect when you want something light and citrusy with a sweet vanilla finish.
You’ll need:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
- ½ teaspoon vanilla extract
How to make it:
In a small bowl, whisk everything until smooth.
Want it thinner? Add a few drops of lemon juice. Thicker? Add more sugar.
Drizzle it over the cooled cake and let it set for 10–15 minutes before serving.
Brown Sugar Caramel Sauce (Warm & Buttery)
Rich, velvety, and perfect for fall — or anytime you want a little indulgence.
You’ll need:
- 1 cup packed brown sugar
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
How to make it:
In a small saucepan, combine the brown sugar, cream, butter, and salt.
Heat over medium, stirring constantly, until the mixture bubbles and the sugar dissolves (about 3 minutes).
Remove from heat, stir in the vanilla, and let cool slightly.
Pour over warm or room temperature slices for a gooey, buttery finish.
These toppings are just suggestions — your cake will shine with or without them. But if you’re feeling extra, you won’t regret adding one.
How to Serve & Store Your Southern Pound Cake
If you’ve baked it right — and trust me, you have — the hardest part is resisting a second slice. But whether you’re serving it fresh or saving it for later, a few simple tips can keep your pound cake tasting like it just came out of the oven.
How to Serve It
- Plain and proud: A thick slice, still slightly warm, with its golden crust intact — sometimes that’s all you need.
- With berries & cream: Spoon fresh strawberries, blueberries, or peaches over each slice and add a dollop of whipped cream. Classic, easy, and beautiful.
- Southern style: Warm a few peach slices in a skillet with a touch of butter, then spoon over the cake. It’s like summer on a plate.
- Layered in a trifle: Cubed pound cake with lemon curd, jam, or mascarpone turns it into an elegant dessert in minutes.
- Grilled: Yes, grilled. Toast each slice briefly in a hot skillet or grill pan — it caramelizes the edges and makes the inside even more tender.
How to Store Pound Cake
This cake keeps incredibly well — and many say it’s even better the next day.
- At room temperature:
Let the cake cool completely. Then wrap it tightly in plastic wrap or place in an airtight container. It will stay fresh on the counter for up to 5 days. - In the fridge (optional):
While not necessary, storing it in the fridge (wrapped) will extend shelf life by 2–3 extra days. Let it come to room temperature before serving. - Freezing:
Once cooled, wrap the cake tightly in plastic wrap and then foil, or place in a freezer bag. You can freeze the whole cake or slices.
It will stay fresh in the freezer for up to 3 months.
To thaw: leave at room temperature (still wrapped) for a few hours, or refrigerate overnight and let it come to temp before serving.
Nutrition Information (Per Slice – Approximate)
Let’s be honest — this isn’t health food. It’s celebration food. Comfort food. The kind of cake that feeds more than your appetite. Still, if you’re curious what’s inside each slice, here’s a general breakdown based on 12 servings:
- Calories: ~480
- Fat: 28g
- Saturated Fat: 17g
- Cholesterol: 150mg
- Sodium: 180mg
- Carbohydrates: 53g
- Sugar: 34g
- Protein: 6g
Note: These numbers can vary slightly depending on the brand of ingredients you use or any substitutions (like sour cream instead of cream, or a different flour).
But here’s the real takeaway: one slice of this cake brings joy, and that’s always worth the calories.
Southern Pound Cake Recipe (From Scratch)
Classic Southern Pound Cake Recipe : Moist, Buttery, and Full of Soul
A deeply moist, rich, and buttery Southern pound cake with cream cheese and whipping cream. It features a golden crust, soft crumb, and nostalgic flavor — the perfect heritage dessert.
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups unsalted butter, softened to room temperature (3 sticks)
- 8 oz cream cheese, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- ¾ cup whipping cream, room temperature
- 1 tablespoon pure vanilla extract
- ¼ teaspoon lemon extract
- ¼ teaspoon coconut extract (optional)
Instructions
Notes
Nutrition Information:
Yield: 12 Serving Size: A SliceAmount Per Serving: Calories: 480Total Fat: 28gSaturated Fat: 17gTrans Fat: 0.5gUnsaturated Fat: 10.5gCholesterol: 150mgSodium: 180mgCarbohydrates: 53gNet Carbohydrates: 52gFiber: 1gSugar: 34gProtein: 6g
Nutrition information is approximate and based on standard ingredients
Frequently Asked Questions About Pound Cake
Bake It, Share It, Pass It On
A good pound cake is more than a dessert. It’s a gesture. A memory. A quiet celebration of simple ingredients done right.
Maybe it’s the soft crumb that holds together when you slice it. Or the buttery aroma that fills the kitchen while it cools on the rack. Or maybe it’s what happens when you bring it to the table, someone smiles, someone sighs, someone goes back for seconds.
This Southern pound cake doesn’t need layers or frosting or decoration. What it offers is comfort. Familiarity. And if you’ve followed along step by step, you’ve just baked something that will outlast the last bite.
Wrap it up and gift it. Share it with your neighbors. Tuck the recipe into your cookbook. Because the best pound cakes aren’t just baked, they’re passed on.
More Irresistible Cakes You’ll Want to Bake Next
Love this classic Southern pound cake? You’ll definitely want to check out a few more of our all-time favorites. Try the bright, zesty flavor of our 7UP Pound Cake — a lemony twist with a crisp crust and soft center that’s pure sunshine in every slice. Or dive into the cozy spice and richness of our Moist Carrot Bundt Cake with Cream Cheese Frosting it’s the ultimate comfort bake. And if you’re craving something truly indulgent, don’t miss our Million Dollar Pound Cake rich, dense, and buttery beyond belief. Each one is a must-bake if you’re in the mood for something unforgettable.