Southern Pound Cake

I still remember standing on a stool in my grandmother’s kitchen, watching her fold butter and sugar together like it was the most natural thing in the world. No rush. No shortcuts.

Just a big old mixing bowl, a wooden spoon, and hands that had done it a hundred times before.

That was the first time I saw a Southern pound cake come to life—and I’ll be honest, nothing has ever come close to that smell filling the house.

This cake doesn’t shout for attention. It doesn’t need frosting or fancy swirls. It’s golden, sturdy, buttery, and rich in the way that only something made with care and patience can be.

The kind of cake that sits proudly on the table all day, and somehow a slice keeps disappearing every time someone walks by. You don’t need a reason to make it. You just do. Because it’s always worth it.

I’ve spent years getting this recipe just right—not too dry, not too dense, with that perfect crust on the outside and a soft, tender middle that almost melts in your mouth.

This is the one that gets people asking for seconds… and the recipe. And I’m giving it to you exactly how I make it at home. No gimmicks. No fluff. Just the real deal, the way it should be. Ready?

Table of Contents

Classic Southern Pound Cake Recipe

Ingredients:

3 cups (360g) all-purpose flour – sifted once for even texture
3 cups (600g) granulated sugar – superfine if available, for a smooth crumb
6 large eggs – at room temperature for better emulsification
1 cup (240ml) whole milk – room temperature
1½ cups (340g) unsalted butter – softened to room temperature
1 tablespoon pure vanilla extract
1 teaspoon baking powder – aluminum-free
¼ teaspoon fine sea salt – enhances sweetness subtly
1 tablespoon lemon zest (optional, for brightness)

Tools:

10-inch bundt or tube pan
Stand mixer or hand mixer
Rubber spatula
Cooling rack
Sifter or fine mesh strainer

Instructions

Grease the bundt or tube pan thoroughly with butter, then dust lightly with flour. Shake out any excess. This ensures a clean release with that perfectly browned crust you see in the image.
Set the oven to 325°F (163°C). This lower baking temperature is essential for even rise and golden crust without over-browning.
In a large mixing bowl, beat the softened butter on medium speed for 2 minutes until smooth. Gradually add the sugar, beating for 5-7 minutes until the mixture is light, fluffy, and pale in color. This step is crucial to incorporate air for the fine, dense crumb.
Crack in the eggs one by one, beating well after each addition. Scrape down the sides and bottom of the bowl with a spatula to ensure everything is well incorporated.
Add the vanilla extract and lemon zest (if using). Beat for 30 seconds to combine. The zest adds a subtle fresh note to the dense richness.
In a separate bowl, sift together the flour, baking powder, and salt. Sifting eliminates clumps and ensures even distribution of leavening.
Reduce mixer speed to low. Add the dry mixture in three additions, alternating with the milk in two additions (start and end with flour). Mix each addition just until incorporated; do not overmix. This prevents a tough cake.
Use a spatula to give the batter a final stir, making sure no pockets of flour or butter remain. The batter will be thick and creamy.
Pour the batter evenly into the prepared pan. Gently tap the pan on the counter a few times to release any air bubbles, which helps achieve that tight crumb you see in the image.
Place the pan in the center of the oven and bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a skewer inserted into the center comes out clean with just a few moist crumbs.
Remove the cake from the oven and let it cool in the pan on a rack for 15-20 minutes. Do not rush this step—it’s key to setting the crust.
Carefully invert the cake onto a wire rack and let it cool completely—at least 1 hour. This sets the texture fully before slicing.
Slice thick pieces with a sharp serrated knife. Serve plain or with a bowl of fresh strawberries and raspberries just like the image.
Optional: lightly dust with powdered sugar for a subtle finish.
Keeps well in an airtight container at room temperature for 3 days.
Can be frozen (wrapped tightly) for up to 2 months. Thaw overnight at room temperature before serving.

How Do I Get a Moist Southern Pound Cake?

A moist pound cake isn’t about adding more liquid—it’s about technique and balance.

Cream butter and sugar really well: This traps air and helps with structure.
Use room temperature ingredients: They blend better and create smoother batter.
Add moisture-rich ingredients: A little sour cream or buttermilk helps keep it moist.
Don’t overbake: Bake just until the center is set and a skewer comes out clean.

Why Is My Pound Cake Dry Or Crumbly?

When your pound cake turns out dry or crumbly, it usually means something in the process went off-track.

Baked too long: Even a few extra minutes in the oven can dry it out.
Too much flour: Scooping directly from the bag packs the flour. Always spoon and level.
Not enough fat: Using less butter or eggs than needed leads to a dry texture.
Overmixed batter: Too much mixing after adding flour can make it dense and crumbly.

Can I Use Buttermilk Instead Of Regular Milk In Pound Cake?

Yes, you can. Buttermilk works beautifully in pound cake and gives it a soft, slightly tangy finish.

It adds moisture: Buttermilk makes the crumb more tender.
Flavor improves: Adds depth without making it taste sour.
May need leavening tweak: If your recipe uses baking soda or powder, amounts might need adjusting.

Why Did My Pound Cake Fall In The Middle?

A fallen center usually means the cake wasn’t set properly before the structure collapsed.

Undercooked inside: Cake looks done on the outside but is raw in the middle.
Opened the oven too soon: Even a quick peek can cause it to sink.
Too much air in the batter: Overmixing makes it rise fast and collapse.
Wrong oven temp: If it’s too hot or too low, the cake can bake unevenly.

Should I Use Salted Or Unsalted Butter For Pound Cake?

Use unsalted butter. It gives you full control over how much salt goes into the recipe.

Salted butter varies: Different brands use different salt levels.
Cleaner flavor: Unsalted lets the vanilla and butter shine.
Better texture: More predictable results when baking.

What Kind Of Pan Is Best For Baking a Southern Pound Cake?

The pan you choose affects how evenly the cake bakes and how nice it looks.

Tube pan: Best for even baking and supports the heavy batter.
Bundt pan: Creates a pretty shape and bakes evenly.
Heavy metal pans: Hold heat better than thin, cheap ones.

Can I Make Pound Cake Without a Mixer?

Yes, you can do it by hand. It just takes a little more effort and time.

Soften the butter well: It should be very soft but not melted.
Use a sturdy spoon or whisk: Mix butter and sugar until light and fluffy.
Add eggs slowly: One at a time, mixing well after each.
Fold in flour gently: Don’t overmix once flour is in.

Is Baking Powder Necessary In a Pound Cake?

It depends on the type of recipe you’re using.

Traditional recipes: No baking powder, just eggs and air for lift.
Modern recipes: Often include a little baking powder for lighter texture.
If using buttermilk: A small amount of baking soda may also be added.

How Do I Prevent Pound Cake From Sticking To The Pan?

No one wants to bake a beautiful cake only to have it tear apart during removal.

Grease every corner: Use butter or oil, especially around the tube.
Dust with flour: After greasing, shake a little flour all over.
Use parchment: Place it at the bottom if using a loaf pan.
Cool properly: Let it cool in the pan for 10–15 minutes before flipping.

How Many Eggs Go Into a Classic Pound Cake Recipe?

Classic pound cake is based on equal weights of key ingredients.

About 8 large eggs: That’s what you need to make up one pound.
Modern recipes: May use 6 to 7 large eggs depending on other wet ingredients.
Always use large eggs: Smaller eggs throw off the balance.

Can I Freeze Southern Pound Cake?

Yes, Southern pound cake freezes really well and stays moist even after thawing.

Let it cool completely: Never freeze a warm cake.
Wrap tightly: Use plastic wrap first, then foil over it.
Freeze whole or sliced: Whole cakes last longer; slices thaw faster.
Label it: Add the date so you know when you froze it.

How Do I Store a Pound Cake To Keep It Fresh?

A properly stored pound cake can stay soft and flavorful for days.

Cool it completely: Warm cake wrapped too early becomes soggy.
Wrap it well: Use plastic wrap or foil to lock in moisture.
Keep it airtight: Store in a sealed container to avoid drying out.
Leave at room temp: You can leave it on the counter for 2–3 days.