Southern Pound Cake Recipe

let me just say, this Southern pound cake recipe is the kind of thing that makes people stop mid-conversation and just stare at their plate.

It’s that good.

We’re talking about a cake that’s dense but not heavy, sweet but not cloying, and has this amazing crackly crust on top that basically screams “eat me.” It’s the kind of cake your grandma probably made (if you’re lucky), and now you can too — without having to call her for the recipe.

This isn’t your average box mix situation. This is real-deal Southern baking. And yes, it takes a little time, but trust me, it’s worth every minute.

Just a Few Little Tweaks…

Most pound cake recipes are pretty straightforward, right? Butter, sugar, eggs, flour. Done.

But this one? We’re adding a few little things that make it so much better.

Like cream cheese. Just a little bit. It adds this subtle tang and keeps the texture incredibly moist.

And we’re using both whole eggs AND egg yolks. Because why not go all in?

The result is a pound cake that’s rich, tender, and has that perfect old-fashioned taste that makes people ask for the recipe.

Here’s a Little Warning…

This cake takes time. Like, real time. You’re looking at about an hour and a half in the oven. Plus prep time.

So don’t try to rush it. Don’t crank up the oven temperature to speed things up. Don’t peek too early.

Southern baking is all about patience and love. Well, that and good ingredients.

But when it’s done? Oh man. It’s worth the wait.

The History Of Pound Cake

Quick history lesson (I promise it’s interesting):

Pound cake got its name because the original recipe called for a pound each of butter, sugar, eggs, and flour. Simple, right?

That was back in the 1700s when people didn’t mess around with measurements. Just grab a pound of stuff and make cake.

Over time, recipes evolved. People added vanilla, cream cheese, different ratios. But the idea stayed the same: a rich, buttery cake that’s perfect for any occasion.

This Southern version? It’s like the grown-up version of that original pound cake. Still simple, but with a few modern touches that make it absolutely irresistible.

Ingredients (and Why They Matter)

Let’s break down what goes into this masterpiece:

Superfine sugar (3 cups) – This dissolves better than regular granulated sugar, giving you that smooth texture. Plus, it helps create that beautiful crust on top.

Unsalted butter (1½ cups, room temperature) – The foundation of any good pound cake. Room temperature is key here – not melted, not cold. Just soft enough to cream properly.

Cream cheese (6 oz, room temperature) – This is our little secret weapon. It adds moisture and a slight tang that balances all that sweetness. Don’t skip it!

Eggs (4 large, room temperature) – These provide structure and richness. Room temperature eggs blend better into the batter.

Egg yolks (2 large, room temperature) – Extra yolks mean extra richness and a more tender crumb. Genius, right?

Half-and-half (¼ cup) – This adds moisture and helps create that perfect texture. You could use heavy cream if you want to go all out.

Vanilla extract (2 teaspoons) – Because vanilla makes everything better. Use good quality stuff here.

All-purpose flour (3 cups) – The structure. This is what holds everything together.

Salt (1 teaspoon) – Just a pinch to balance all those sweet flavors. Don’t forget it!

How to Make a Southern Pound Cake

Alright, let’s get baking. It’s easier than you think.

Step 1: Get Everything Ready

Preheat your oven to 300°F. Yeah, that’s low. It needs to cook slowly to get that perfect texture.

Spray a 12-cup Bundt pan with good baking spray. I like Baker’s Joy – it works great and your cake won’t stick.

Step 2: Cream the Butter, Sugar, and Cream Cheese

This is where the magic happens. Using a stand mixer with a paddle attachment, beat the sugar, butter, and cream cheese on medium-high speed.

Keep going for 5-8 minutes until it’s super fluffy and pale. This step is important – don’t rush it.

Step 3: Add the Eggs

Add eggs one at a time on low speed. Just until each egg is incorporated. Scrape down the sides of the bowl several times – you want everything mixed evenly.

Then add the egg yolks, half-and-half, and vanilla. Mix on low until just combined.

Step 4: Add the Flour

Whisk together the flour and salt in a separate bowl. Add it to the batter in three additions, mixing on low speed.

Don’t overmix! Just until the flour disappears. Scrape the bowl down halfway through.

Step 5: Bake It

Transfer the batter to your prepared Bundt pan. Smooth the top with a spatula.

Bake for 1 hour 20 minutes to 1 hour 30 minutes. I know, it’s a long time. But resist the urge to check too early.

Use a wooden pick inserted in the center – it should come out clean when it’s done.

Step 6: Cool and Remove

Let it cool in the pan for 10 minutes. Then carefully invert it onto a cooling rack.

The cake should release easily if you used good spray. If it sticks? Gently run a knife around the edges.

Let it cool completely before serving. This is important – it’ll slice much better when it’s cool.

Tips and Tricks

Room temperature ingredients are everything. Seriously. Take the butter, cream cheese, and eggs out of the fridge at least an hour before you start.

Don’t skip the cream cheese. I know some recipes don’t use it, but it makes such a difference in texture and flavor.

Use a good quality baking spray. Cheap stuff will stick and break your heart.

Don’t open the oven door too early. The cake needs that steady, low heat to cook properly.

If the top is browning too quickly, tent it with foil. But only if needed.

Storage and Make-Ahead Instructions

This cake actually gets better the next day. The flavors have time to develop and meld together.

Store it wrapped tightly at room temperature for up to 3 days. Or wrap it well and freeze for up to 3 months.

To freeze: Wrap in plastic wrap, then in foil. Thaw overnight in the fridge before serving.

Don’t refrigerate it unless you have to – it can dry out the cake.

Perfect Pairings for Southern Pound Cake

This cake is amazing on its own, but here are some things that make it even better:

Fresh berries – Strawberries, raspberries, or blackberries. The tartness balances the sweetness.

Whipped cream – Classic pairing. Light and airy against the dense cake.

Sweet tea – Because it’s Southern, right?

Ice cream – Vanilla bean ice cream with warm pound cake? Yes please.

Coffee – A strong cup of coffee makes this dessert feel like breakfast.

Fruit compote – Warm berries or peaches on top add a nice touch.

So there you have it – my take on the perfect Southern pound cake. It’s not fancy, it’s not complicated, but it’s absolutely delicious. Perfect for birthdays, holidays, or just because you want to bake something amazing.