Smoothest Southern Pound Cake
Indulge in the irresistible charm of the Smoothest Southern Pound Cake—a timeless dessert known for its velvety texture and buttery richness. Crafted with simple pantry staples like unsalted butter, granulated sugar, and all-purpose flour, this iconic Southern classic achieves its signature moist crumb through careful mixing and a touch of whole milk for added creaminess. The batter is elevated with fragrant vanilla extract and a hint of optional lemon zest for a bright, aromatic finish. Baked to golden perfection in a traditional bundt or tube pan, this pound cake is the ultimate crowd-pleaser, whether served plain, dusted with powdered sugar, or paired with fresh berries and whipped cream. With just 20 minutes of prep time and a heavenly aroma that fills your kitchen, this recipe is perfect for entertaining or indulging in a cozy slice of Southern comfort.
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Recipe Information
Ingredients
- 340 grams unsalted butter
- 400 grams granulated sugar
- 5 large eggs
- 375 grams all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon baking powder
- 120 milliliters whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest (optional)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch (25 cm) bundt pan or tube pan, ensuring all crevices are well-coated.
In a large mixing bowl, beat the unsalted butter with a hand or stand mixer at medium speed until fluffy and pale, about 2-3 minutes.
Gradually add the granulated sugar to the butter, beating continuously for 3-4 minutes until creamy and well-blended.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
In a separate bowl, combine the all-purpose flour, salt, and baking powder. Gently whisk to aerate and evenly distribute the ingredients.
On low speed, alternately add the dry flour mixture and the milk to the wet ingredients, beginning and ending with the flour mixture. Add the flour in three parts and the milk in two parts.
Mix in the vanilla extract and optional lemon zest until just combined, being careful not to overmix the batter.
Pour the batter evenly into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 70-75 minutes, or until a skewer or toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely before slicing.
Serve the pound cake plain, dusted with powdered sugar, or topped with fresh berries and whipped cream for a classic Southern treat.
Nutrition Facts
Calories |
5829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.9 g | 414% | |
| Saturated Fat | 180.7 g | 904% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1698 mg | 566% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 696.3 g | 253% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 408.9 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 422 mg | 32% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
