Southern Pound Cake
Indulge in the timeless charm of Southern baking with this rich and buttery Southern Pound Cake. Made with simple pantry staples like unsalted butter, granulated sugar, and all-purpose flour, this classic dessert boasts a dense yet tender crumb that melts in your mouth. The secret lies in its perfectly balanced mix, with six eggs ensuring a luxuriously smooth texture, while a splash of vanilla extract adds a warm, aromatic touch. Baked to golden perfection in a bundt or tube pan, this cake requires just 20 minutes of prep time and fills your home with its sweet, irresistible aroma during its 90-minute bake. Whether served plain, dusted with powdered sugar, or paired with fresh fruit or glaze, this Southern Pound Cake is a true showstopper for any gathering or as a comforting treat with coffee. A perfect choice for lovers of traditional Southern desserts!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2.5 cups granulated sugar
- 6 count large eggs, at room temperature
- 3 cups all-purpose flour
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan, ensuring all crevices are well-coated to prevent sticking.
In a large mixing bowl, cream the butter and granulated sugar together using a hand or stand mixer on medium speed. Beat until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate. Scrape down the sides of the bowl as needed to ensure an even mixture.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
With the mixer on low speed, add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients (flour mixture). Mix each addition just until incorporated.
Stir in the vanilla extract, ensuring it is evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 75-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely.
Serve as is, or garnish with a dusting of powdered sugar, fresh fruit, or a drizzle of glaze.
Nutrition Facts
Calories |
5510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.5 g | 299% | |
| Saturated Fat | 136.0 g | 680% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1651 mg | 550% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 792.0 g | 288% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 517.0 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 526 mg | 40% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1196 mg | 25% | |
*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.
