Hey, all you foodies out there! Are you looking to satisfy your sweet tooth with a classic southern treat? Well, I’ve got just the thing for you – the Best of the Best Southern Pound Cake Recipe! This recipe is tried and true, passed down through generations of southern grandmothers, and guarantees to transport your taste buds straight to the heart of Dixie.
Pound cake is a beloved staple in southern cuisine, and this one is sure to please even the toughest of cake critics. It’s a perfect combination of dense and moist, with a rich buttery flavor that melts in your mouth. This cake can be served on its own as a tasty indulgence or dressed up with fruit and whipped cream for a fancy dessert. Trust me, once you try this recipe, you’ll want it for every occasion.
But what makes this pound cake so special? The answer lies in the recipe ingredients – 3 cups of granulated sugar, 2 sticks of unsalted butter, 6 large eggs at room temperature, and 1 1/2 cups of all-purpose flour, among others. With these carefully selected ingredients and some kitchen magic, you’ll end up with a perfect pound cake every time.
So get ready to impress your family and friends with this moist and irresistible southern pound cake recipe. Whether it’s for Sunday brunch or Saturday night dinner party, this cake will make everyone’s taste buds dance with delight!
Why You’ll Love This Recipe
Listen up, my fellow foodies! I’m about to unveil a recipe that deserves all the attention and love it can get – the Best of the Best Southern Pound Cake Recipe.
I know what you’re thinking, “oh no, not another pound cake recipe.” But hold your horses because this one stands out from the crowd. It’s a classic southern pound cake recipe infused with cream cheese that takes it to the next level. You can’t go wrong with this million-dollar recipe that will be the star of any gathering.
Firstly, let’s talk about its moist and buttery texture. One bite and you’ll think you’ve been transported to a cozy southern kitchen surrounded by grandma’s baking. The secret? A perfect balance of all-purpose flour, cake flour, and old-fashioned sour cream that makes this cake pillowy soft.
But wait, there’s more! The slight tanginess from the cream cheese adds depth to the flavor profile that complements the sweetness from 3 cups of granulated sugar and 2 sticks of unsalted butter. And did I mention it’s easy to make? All you need are 6 large eggs, pure vanilla extract, and a mixing bowl.
This pound cake is not just a dessert but an experience. It’s versatile enough to stand on its own or pair with your favorite toppings like pecans or glazed fruits. It can also be transformed into various flavors such as lemon pound cake, butter pecan pound cake, or even classic southern pound cake.
Trust me when I say this is the best pound cake you’ll ever sink your teeth into. Don’t be shy! Try out this soul food recipe that deserves a spot in your heart (and tummy) forever.
Let’s talk about the ingredients needed for this Best of the Best Southern Pound Cake recipe. You can find all of these items at any local grocery store, so getting everything should be a breeze. Here’s what you need:
- 3 cups granulated sugar
- 2 sticks (1 cup) unsalted butter, softened at room temperature
- 6 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1/2 cup sour cream
- 1/2 cup Southern cream cheese, softened at room temperature
- 1 pound (4 cups) all-purpose flour
- 1/2 teaspoon baking powder
Lemon Pound Cake :
- Same ingredients as the above cake plus :
- The zest of one large lemon or two small lemons.
- The juice of one lemon.
Butter Pecan Pound Cake :
- Same ingredients as the above cake plus :
- 2 cups chopped pecans.
- 1 teaspoon ground cinnamon.
- An additional teaspoon of vanilla extract.
Classic Southern Pound Cake :
If you enjoy classic southern pound cakes, then this recipe is perfect for you! It includes:
- 3 cups granulated sugar
- 2 sticks (1 cup) salted butter, softened to room temperature
- 6 large eggs, at room temperature
- 4 cups sifted cake flour (not self-rising)
- Note: If you don’t have cake flour, use all-purpose flour minus two tablespoons per cup of flour and replace them with cornstarch. For this recipe. It would be replace six tablespoons with cornstarch.
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz full-fat cream cheese, softened to room temperature
(optional: swap half of cream cheese with sour cream)
As you can see the ingredient list of this recipe may seem a bit long, but do not fret. I promise you that with attention to detail and following the instructions, your pound cake will be the best you have ever tasted!
The Recipe How-To
Here’s what you’ve been waiting for, the how-to on this best of the best southern pound cake recipe. Follow the steps closely to ensure a moist and delicate crumb in every slice.
To start, make sure you have all the ingredients ready at room temperature. Take out the unsalted butter and large eggs from the fridge and let them soften for an hour or so. You will need:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 large eggs, room temperature
- 3 cups granulated sugar
- 3 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon salt
- 8 ounces cream cheese, room temperature
- 2 teaspoons pure vanilla extract
Mixing the batter
First off, preheat your oven to 325°F. In a large mixing bowl, cream together the softened butter and cream cheese until light and fluffy using a handheld mixer or stand mixer with paddle attachment. Gradually add in the sugar, beating constantly until very light and fluffy.
Next, add eggs to the mixture one by one, beating well after each addition. Make sure EACH egg is fully mixed in before adding another one.
Next up: mix together your dry ingredients – all-purpose flour, cake flour, baking powder and salt. Sift them into a separate bowl.
Gradually stir in four parts of the dry ingredients to your butter mixture alternating with three parts of milk until everything is well combined. Make sure to begin with flour and end with flour.
Now it’s time to bake your best southern pound cake! Grease your bundt pan/metal tube pan generously with butter or cooking spray coat it with flour.
Pour your cake batter in your tube pan/bundt pan and level the batter. Bang your baking pan gently on the counter to remove air bubbles.
Bake for 1 hour and 30 minutes until a tester comes out clean when inserted in the middle of the cake. After this time, check the cake every 5 or 10 minutes, making sure not to overbake it.
Cooling and serving
Remove your cake from the oven and let it cool in its baking pan for about 10 minutes before flipping it onto a wire rack. Let it cool to room temperature or warm before covering with foil.
Serve plain, dusted with powdered sugar or with fresh fruit and whipped cream on top. Enjoy!
Substitutions and Variations
Hey there foodies! If you love experimenting with ingredients and trying out new flavors, you’ll be thrilled to know that there are endless possibilities when it comes to tweaking this classic southern pound cake recipe. You don’t have to stick to the traditional recipe if you want your pound cake to stand apart from the rest.
Substitutions: Swap in some of your favorite ingredients to bring a unique twist to your cake. For example, you can use almond extract instead of vanilla extract for a nutty flavor, or substitute half of the all-purpose flour with cake flour for a lighter texture. Want to make it healthier? Replace butter with coconut oil or applesauce for a low-fat option.
Variations: The sky’s the limit when it comes to variations. Lemon and pecan are popular options, so why not try a lemon pound cake? Simply add 2 teaspoons of lemon zest and juice from one lemon for an instant citrus kick. If you’re a fan of nuts, a butter pecan pound cake might be just what you’re after. Throw in a cup or two of chopped pecans into the batter before baking, and voila! You’ve created a sweet and satisfying dessert.
Serving suggestions: Pairing your pound cake with different sauces, toppings or fruits is another way to mix it up. Try serving it warm with a dollop of whipped cream and fresh berries on top for a refreshing twist. Or go all out by slicing it and sandwiching ice cream in between the layers – nothing but the best southern flavors right there.
Remember, these are just suggestions – feel free to let your creativity run wild in the kitchen!
Serving and Pairing
My friends, listen up because I’m about to share with you something special. Now that you have made the best-of-the-best southern pound cake, it’s time to serve and pair this perfect creation for a mouth-watering experience. When it comes down to serving and pairing, there’s a lot of ways you can have fun with your cake in many different settings.
First off, let’s talk about the naked pound cake – a classic option where simplicity is key. Grab a plate, slice away and serve fresh as is or with a sprinkling of powdered sugar for a nostalgic bake-sale vibe.
But wait…put that powdered sugar down because we are taking things to the next level. You can spread strawberry jam on your cake – the sweet tartness pairs wonderfully with the richness of the cake. Or maybe join us in team caramel sauce—the depth of buttery goodness adds extra oomph to every bite.
Now, let’s talk about indulgence. If you want to add a touch of Southern sophistication to your pound cake, top each slice with homemade whipped cream! And here is where things truly get exciting: be that person who takes it to another level and transforms your pound cake into an ice cream sundae because who ever said too much of anything was bad? Breaking through two layers of creamy vanilla ice cream and crunching into crispy pecans and fudgy caramel sauce over chunks of butter pecan pound cake is truly heaven on earth.
Need some more inspiration? This one’s for my Sunday brunch guests- drizzle dark chocolate ganache over the sliced southern lemon pound cake alongside a hot cup of coffee, or pair it with fruity sangria for some tangy refreshment.
Remember- feel free to put your personal touch on serving and pairing based on any occasion! No matter what you choose—whipped cream, caramel sauce, jam or ice-cream—it’ll certainly bring out an extra level of sophistication.
Make-Ahead, Storing and Reheating
Now, let’s talk about how you can make the best of the best Southern Pound Cake ahead of time, how to store it properly, and ways to reheat it for maximum enjoyment.
To make this pound cake in advance, you can bake it up to three days before you plan to serve it. Once cooled, wrap the cake tightly in plastic wrap and place it in an airtight container, or cover with aluminum foil. You can store it at room temperature for up to two days or freeze it for up to three months.
When reheating a frozen pound cake, gently thaw it overnight in the refrigerator, then bring it to room temperature before serving. For a quick turnaround or if you’re short on time, you can reheat slices of the cake in the microwave or oven.
For the microwave method, slice the desired amount of cake and place it on a microwave-safe plate. Cover with a damp paper towel and microwave on high for 20-30 seconds per slice until heated through.
If you prefer an oven method, preheat your oven to 350°F (180°C). Slice the desired amount of cake and place them on a baking sheet lined with parchment paper. Bake for five minutes or until warm all around.
Remember that this pound cake is best served fresh, but reheating can still yield a perfectly moist and delicious slice. Don’t let leftovers go to waste! Save them and enjoy them over the next few days whenever a sweet tooth arises.
Tips for Perfect Results
Now that you have all the ingredients and steps at hand to start baking the best Southern pound cake, it is essential to know how to achieve the perfect results. A pound cake may be simple, but mastering certain techniques can change everything from its texture to its flavor. Here are some tips that will ensure your cake comes out perfectly every single time.
One of the most important things to keep in mind is that all your ingredients should be at room temperature, especially the butter and eggs. This step helps the butter and sugar cream together better, creating a fluffier and lighter batter. You can speed up the process by keeping them out of the refrigerator for an hour or two before starting.
When measuring flour, use a spoon to fill the measuring cup slowly until it’s full without tapping or packing down the flour. Doing so helps avoid compacting too much flour into the mixture. Sift your dry ingredients together before adding them to your mixing bowl. This ensures that your dry ingredients are evenly mixed before they get incorporated into the batter.
Another great tip is to incorporate air through their batter when you’re creaming butter and sugar. Beat them with a mixer until they’re light and fluffy, scraping down the sides of your bowl often for even distribution.
To help moisten your cake, consider using some sour cream as well as whole milk. The result will be a dense but not too heavy cake with a slightly tangy taste – one of the Southern Pound Cake’s most notable characteristics.
Finally, make sure not to overbake or underbake your cake; always aim for perfection! A toothpick inserted into the center of the cake should come out clean; this will take roughly 70-80 minutes in a 325°F oven.
With these tips in mind, you’re on your way to preparing a classic Southern Pound Cake that will melt in your mouth!
Before we wrap up, let me address some common questions about our Best of the Best Southern Pound Cake Recipe. Below are the most frequently asked questions, and I’ve got you covered with answers that will ensure you get this classic southern cake just right. So, let’s get into it!
Is cake flour better for pound cake?
If you want to make the perfect pound cake, then you should know that not all flours are created equal. For this recipe, I recommend using cake flour instead of all-purpose flour. The reason being, cake flour is much lighter and this allows the butter to shine through. If you use all-purpose flour, your cake will turn out dense and heavy. Trust me, you don’t want a pound cake that feels like a brick!
How do you make the perfect crack on a pound cake?
Achieving a flawlessly cracked pound cake requires a simple yet critical ingredient: butter. By applying a line of butter atop the cake batter prior to baking, the cake will precisely split open along the butter crease.
What butter is best for baking pound cake?
When it comes to baking pound cakes, I highly recommend using European butter. Not only does it have a high butterfat content, which gives it a rich and dense consistency, but it also boasts a bright yellow color and a delicious flavor. Best of all, it is just as easy to find as American butter and doesn’t cost much more. Let me show you how incorporating European butter can take your pound cake to the next level.
Well y’all, there you have it – my recipe for the Best of the Best Southern Pound Cake Recipe! This cake is not only moist and delicious but also a staple in any southern household. The classic taste and texture of this cake will transport you to a time when life was simpler, and families gathered around the table to share a slice or two.
Whether you’re hosting a family gathering or need something sweet to bring to your next potluck, this pound cake is guaranteed to impress. You won’t believe how easy it is to make, using simple ingredients readily available in your pantry. And with a few expert tips and tricks thrown in for good measure, you’ll be slinging pound cakes like a pro in no time!
So what are you waiting for? Grab your mixing bowl and get ready to create the best pound cake that you’ve ever tasted. With a recipe this good, you’ll be whipping up cakes all day long. And trust me; your family and friends will thank you for it.
In conclusion, if you want the best soul food pound cake recipe out there, look no further than this one! With its crispy crust, tender crumb, and buttery flavor, this cake is sure to become a household favorite. So go ahead and give it a try- I promise it’s worth it!
Best of the Best Southern Pound Cake Recipe
- 1 lb butter, softened
- 1/4 cup butter, softened
- 3 cups sugar
- 6 eggs
- 4 cups all-purpose flour
- 3/4 cup milk
- 1 teaspoon almond extract
- 1 teaspoon butter flavoring
- Cream butter; gradually adding sugar, beating at medium speed with mixer until light and fluffy.
- Add eggs, one at a time, beating after each addition.
- Add flour to creamed mixture alternately with milk, beginning and ending with flour mixture.
- Mix after each addition.
- Stir in flavorings.
- Pour batter into a greased and floured 10 inch tube pan (bigger is better, the cute fluted pans, may be too small to handle this cake!). If that is all you have, perhaps use some leftover batter for a mini-cake!).
- Bake at 300F for 1 hour & 40 minutes or until a wooden pick comes out clean.
- Cool in pan 10 - 15 minutes; remove and cool on wire rack.