Description
This Best Pound Cake in the South is a classic dessert with a buttery, melt-in-your-mouth texture and rich vanilla flavor. Perfectly golden and moist, it’s a timeless treat that fills your kitchen with irresistible aromas.
Ingredients
Scale
- 2 cups (4 sticks) unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract (optional)
- 1 tablespoon fresh lemon zest (optional)
Instructions
- Prepare Your Ingredients and Pan: Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube or Bundt pan thoroughly. Use a pastry brush for even coverage.
- Cream the Butter and Sugar: In a stand mixer, beat butter on medium speed until creamy. Gradually add sugar, about ¼ cup at a time, beating for 30 seconds between additions. Continue beating for 5–7 minutes until pale yellow and fluffy.
- Add the Eggs: Crack each egg into a small bowl before adding to the mixture. Add eggs one at a time, beating for 45 seconds after each addition. Scrape down the sides frequently.
- Combine Dry Ingredients: Whisk together sifted flour, baking powder, and salt in a separate bowl. Spoon flour into measuring cups and level with a knife for accuracy.
- Alternate Wet and Dry Ingredients: Add dry ingredients and milk alternately to the butter-sugar-egg mixture, beginning and ending with the flour mixture. Mix on low just until incorporated.
- Add Flavorings: Gently fold in vanilla extract, almond extract (if using), and lemon zest (if using) with a spatula.
- Transfer to Pan and Bake: Spoon batter into the prepared pan, smooth the top, and tap the pan gently to remove air bubbles. Bake for 75–85 minutes until a skewer comes out clean or with moist crumbs.
- Cooling: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely (at least 2 hours) before slicing.
Notes
Substitutions: Use buttermilk instead of whole milk for added tanginess. Omit almond extract if preferred, but it adds a subtle complexity. Ensure all ingredients are at room temperature for proper emulsification.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
Keywords: best pound cake, southern pound cake recipe, classic dessert, easy cake recipe