Classic Southern Pound Cake

Name: Classic Southern Pound Cake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Southern, American
Ingredients: 3 cups superfine sugar; 1 1/2 cups unsalted butter, at room temperature; 6 ounces cream cheese, at room temperature; 4 large eggs, at room temperature; 2 large egg yolks, at room temperature; 1/4 cup half-and-half; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon salt

6 steps

Prep:20minCook:1h 20min

Classic Southern Pound Cake is perfectly moist and buttery with just the right amount of sweetness. The texture is wonderfully tender and it has a thick layer of crackly crust on top.

Updated at: Sun, 06 Oct 2024 22:42:07 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories594.1 kcal (30%)

Total Fat30.3 g (43%)

Carbs75.1 g (29%)

Sugars50.9 g (57%)

Protein7 g (14%)

Sodium270.6 mg (14%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

3 cupssuperfine sugar

1 ½ cupsunsalted butter

at room temperature

6 ouncescream cheese

at room temperature

4eggs

large, at room temperature

2egg yolks

large, at room temperature

¼ cuphalf-and-half

2 teaspoonsvanilla extract

3 cupsall-purpose flour

1 teaspoonsalt

Instructions

Step 1

Preheat oven to 300 degrees and spray a 12-cup Bundt pan with baking spray.

Step 2

Using an electric stand mixer with a paddle attachment, beat sugar, butter, and cream cheese at medium-high speed until very fluffy and pale, about 5 to 8 minutes.

Step 3

Beat in eggs one at a time on low speed, just until the yellow disappears. Scrape down the sides of the bowl several times.

Step 4

Add egg yolks, half-and-half, and vanilla extract and beat on low just until mixed in.

Step 5

Whisk together flour and salt in a medium bowl and mix it into the batter in 3 additions with the mixer on low speed. Scrape down the sides of the bowl halfway through.

Step 6

Transfer batter to prepared pan. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a wooden pick inserted in the middle comes out clean. Let cool 10 minutes in pan and then remove cake from the pan to cool completely.