Rich and buttery pound cake is a simple dessert that always manages to impress. While the spirit of the classic recipe remains, a few expert tweaks make it even more moist than the original. It’s delicious on its own, with a simple glaze, or topped with fresh fruit and whipped cream.
I’ve taken the my gramma’s classic pound cake recipe and upgraded it with a few tricks I’ve learned over the years. The result is a cake that’s even richer and more buttery than the original — without losing the wonderfully fine texture that makes pound cake so special.
And let me tell you, it’s incredibly moist thanks to a few of my unique additions. Moist cakes are kind of my specialty, with my gingerbread cake and bran muffins being great examples.
Since this is my take on my grandmother’s true pound cake, there’s no baking powder or soda (though be sure to read my notes on grandma’s recipe below!).
We rely more on the air added while creaming the butter and sugar to give this classic cake just the right amount of lift.
For another classic cake recipe, try my Texas sheet cake!
True vs Modified (2 versions)
I personally found that the original recipe my grandmother used (True Southern Pound Cake) below in the recipe card Notes was good, but not great. It was too dense and was just OK truthfully. The Southern Pound Cake recipe I’m sharing is a little lighter and has a better balance of flavor.
For those who want to try the True Southern Pound Cake I tested from my grandmother’s recipe card, see the recipe below. For the True version — be sure to WEIGH the flour and sugar, do not just use measurements (cups).
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Butter – Keeps the cake rich and moist. Unsalted butter is preferred for baking, but you can simply omit the extra salt if using salted.
- White Sugar – I like to use granulated white sugar. Brown sugar’s flavor is too deep for this recipe.
- Large Whole Eggs – The proteins in eggs help the cake rise and set properly.
- Large Egg Yolks – On top of whole eggs, I use extra egg yolks. It’s one of the secrets that makes this cake incredibly moist.
- Vanilla Extract – Another secret is using real vanilla extract. It adds a complex flavor that the artificial stuff just can’t live up to.
- Salt – A little salt is important for structure and helps balance the flavors.
- All-Purpose Flour – I always get the best results with plain ol’ all-purpose flour.
How to Make Pound Cake
- Prep the Pan. Grease and flour your pan well, getting into all the little crevices. Preheat your oven to 350 degrees F.
- Cream the Butter & Sugar. Beat the softened butter on high speed for about 5 minutes. When it turns pale and fluffy, slowly add the sugar while the mixer is still running.
- Incorporate the Eggs. Whisk together the rest of the wet ingredients with some salt in a separate bowl. Pour this into the butter and sugar mixture a little bit at a time.
- Mix in the Flour. With the mixer on low, slowly add the flour and mix until the batter is smooth.
- Bake. Pour the batter into your prepared pan and bake for 1 hour and 10 minutes at 350 degrees F. Remove from the oven and let it cool on a wire rack for 30 minutes.
- Flip & Serve. Carefully flip the pan over to slide the cake out. Top each slice with fresh berries and whipped cream.
- 10-inch Tube Pan or 12-cup Bundt Pan – Either one perfectly suits this pound cake recipe.
- Stand Mixer with Paddle Attachment – Makes all the mixing easier. An electric hand mixer is fine if that’s all you’ve got.
Storing and Reheating
You can keep your cake at room temperature for 3 to 4 days. Store it in an airtight container so it doesn’t dry out.
If you want to freeze it, wrap the cake tightly in plastic wrap. It’s okay to freeze the whole cake, but I like to do it in slices. This way, I can grab what I want without thawing the entire thing.
Thaw the cake at room temperature before eating — slices only take about 30 minutes.
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Frequently Asked Questions
Pound cake got its name from the original recipe that used one pound each of butter, sugar, flour, and eggs. This makes it much higher in fat than regular cakes — and what makes it so rich and moist.
The cake also has a unique texture that’s finer and more tender compared to the spongy texture of most other cakes, especially if it’s a true pound cake.
And last of all, pound cakes are baked in a tube pan or bundt pan. This gives them a beautiful golden crust on all sides.
Think of pound cake as a blank canvas for all your favorite toppings, glazes, or frostings!
A lemon glaze is easy to make and the acidity balances out the richness nicely. Whisk together fresh lemon juice and powdered sugar, then drizzle it over the top.
Or for a really decadent treat, brush butter on both sides of a slice and quickly fry it in a skillet. Once golden brown, serve with fudge sauce and vanilla ice cream.
The key to keeping your cake moist is not over-baking it. For this pound cake recipe, I’ll usually check the cake around the 1-hour mark.
Just insert a toothpick into the center — if it comes out clean or with only a few moist crumbs, your cake is done.
Spice Blends for Sale
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Preheat oven to 350°F. Grease and flour either a 10″ tube pan or 12-cup bundt pan, making sure you don’t leave any lumps of flour in the corners.
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In a large mixing bowl with paddle attachment beat the softened butter on high speed until lighter in color and fluffy for 5 minutes. Gradually add the sugar to butter, beating continuously, until it’s well incorporated.
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Place all eggs, vanilla and salt in a measuring bowl and whisk until mixed. Slowly add the beaten eggs to the butter and sugar mixture in intervals. Be sure egg is incorporated before adding more. Scrape down the sides of the bowl as needed. Batter may curdle slightly, don’t worry.
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With mixer speed set to Low, add the flour a 1/4 cup at a time, mixing until batter is smooth. Use a spatula to scrape down the sides of the bowl and continue until all of the flour is incorporated.
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Spoon the mixture evenly into the prepared pan. Level top as evenly as you can.
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Place cake on middle rack and bake for 1 hour and 10 minutes, or until done. Test by inserting a wooden toothpick into center of cake. Cake is done when it comes out with just a few moist crumbs attached. You don’t want to over bake and dry the cake out.
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Remove pan from oven and let cool on a wire rack for 30 minutes. Carefully flip pan over and remove cake from pan. Let cake cool completely before slicing. Serve with fresh berries and or whipped cream.
For those who want to try the True Southern Pound Cake, here is the recipe below.
For the recipe below: be sure to WEIGHT the flour and sugar, do not just use measurements (cups):
True Southern Pound Cake
Ingredients
1 lb butter, room temperature
1 lb white sugar
10 large eggs, room temperature
1 tablespoon vanilla
1 lb all-purpose flour
Instructions
This is a recipe with ingredients that need to be weighed. Do not preheat the oven.
In a large mixing bowl with paddle attachment beat the softened butter on high speed until light and fluffy for 5 minutes. Gradually add the sugar to butter, beating continuously, until it’s well incorporated.
Place all eggs in a measuring bowl and whisk until mixed. Slowly add the beaten eggs to the butter and sugar mixture in intervals. Be sure egg is incorporated before adding more. Scrape down the sides of the bowl as needed. Batter may curdle slightly, do not worry.
Add the vanilla and gradually add 1/4 cup of flour at a time, beating after each addition, until batter is smooth. Use a spatula to scrape down the sides of the bowl and continue until all of the flour is incorporated.
Grease and flour either a 10″ tube pan or 12-cup bundt pan, making sure you don’t leave any lumps of flour in the corners.
Spoon the mixture evenly into the prepared pan. Level top as evenly as you can.
Place cake on middle rack in a cold oven. Bake at 275º for 2 hours, or until done. Test by inserting a wooden toothpick into center of cake. Cake is done when it comes out with just a few moist crumbs attached. You don’t want to over bake and dry the cake out.
Remove pan from oven and let cool on a wire rack for 30 minutes. Carefully flip pan over and remove cake from pan. Let cake cool completely before slicing. Serve with fresh berries and or whipped cream.
Calories: 692kcal | Carbohydrates: 87g | Protein: 8g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 260mg | Sodium: 474mg | Potassium: 91mg | Fiber: 1g | Sugar: 59g | Vitamin A: 1193IU | Calcium: 39mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
