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Slices of a classic pound cake dusted with powdered sugar, served on a wooden board with fresh strawberries and blueberries.

Classic Southern Butter Pound Cake

A quintessential pound cake recipe, delivering a rich, dense, and incredibly moist cake with a golden, slightly crisp crust and a tender, buttery crumb. Perfect for any occasion, this cake is simple yet elegant.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Pound Cake
  • 1 cup unsalted butter 2 sticks, softened to room temperature, plus more for greasing the pan
  • 3 cups granulated sugar
  • 6 large eggs room temperature
  • 3 cups all-purpose flour plus more for dusting the pan
  • 1/2 teaspoon salt
  • 1 cup heavy cream room temperature
  • 2 teaspoons pure vanilla extract

Equipment

  • 10-12 cup Bundt pan
  • Electric mixer (stand or hand-held)
  • Large mixing bowls
  • Measuring cups and spoons
  • Rubber Spatula
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Generously grease a 10-12 cup Bundt pan with butter, making sure to get into all the crevices. Lightly flour the pan, tapping out any excess. Set aside.
  2. In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or hand-held mixer), cream together the softened butter and granulated sugar on medium-high speed for 5-7 minutes, until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed to ensure even mixing.
  3. Add the large eggs one at a time, beating well after each addition until fully incorporated. After adding the last egg, beat for another minute and scrape down the bowl.
  4. In a separate medium bowl, whisk together the all-purpose flour and salt until well combined.
  5. With the mixer on low speed, gradually add the dry ingredients to the butter mixture, alternating with the heavy cream. Begin and end with the flour mixture. (For example, add 1/3 of the flour, mix, then 1/2 of the cream, mix, then 1/3 of the flour, mix, then remaining 1/2 of the cream, mix, then final 1/3 of the flour, mix). Mix only until just combined and no streaks of flour remain. Be careful not to overmix. Stir in the pure vanilla extract by hand with a rubber spatula.
  6. Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any trapped air bubbles and help settle the batter.
  7. Bake for 75-85 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be deeply golden brown and spring back when lightly touched. If the cake begins to brown too quickly, you can loosely tent it with aluminum foil during the last 20-30 minutes of baking.
  8. Once baked, remove the cake from the oven and place it on a wire rack to cool in the Bundt pan for 15-20 minutes. This allows the cake to firm up slightly before unmolding.
  9. Carefully invert the cake onto the wire rack to cool completely. This usually takes at least 1-2 hours. Do not attempt to slice the cake while it is still warm, as it can be crumbly and fall apart.
  10. Slice and serve your pound cake plain, with fresh berries, a dollop of whipped cream, or a light dusting of powdered sugar.

Notes

For the best texture and rise, ensure all cold ingredients (butter, eggs, heavy cream) are truly at room temperature. This is crucial for a smooth, emulsified batter and a tender, moist crumb. Do not overmix the batter once the flour is added; overmixing develops gluten, which can result in a tough, dry cake. Store leftover pound cake tightly wrapped at room temperature for up to 3-4 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months; wrap individual slices or the whole cake in plastic wrap and then foil.