Go Back

Classic Southern Pound Cake

Pound Cake is a classic Southern dessert, always present at every party or gathering. Sweet, moist, tender, and just plain delicious! Serve with whipped cream and berries.
Prep Time 15 mins
Cook Time 1 hr
Cooling time 30 mins
Course Dessert
Cuisine American


  • 3 sticks unsalted butter (softened, room temp)
  • 3 cups sugar
  • 5 eggs (room temp)
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract (optional)
  • 3/4 cup milk
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt


  • Preheat the oven to 350ºF, and butter and flour a bundt pan. Place the pan in the freezer while you make the cake batter.
  • Add the flour, baking powder, and salt to a mixing bowl, and whisk to combine. 
  • In the bowl of a stand mixer, add the butter and begin beating it. When it is light and fluffy, add the sugar and beat until creamed. 
  • Add each egg one at a time, beating well after each addition. Add the extracts and beat again briefly. 
  • With the mixer on low speed, add the flour mixture alternately with the milk, starting and ending with the flour. Mix slowly until the flour is moistened and there are no dry bits in the batter. The batter will be thick but pourable.  
  • Pour the batter into the prepared bundt cake pan. Bake the cake for 1 hour, until it is dark golden on top and a skewer inserted in the middle comes out clean. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. 
  • Glaze, ice, or decorate as desired. Slice and serve. 
Keyword bundt cake, pound cake, vanilla cake