Southern Pound Cake Buttery has always been my go-to dessert for special occasions, evoking memories of my grandmother’s kitchen filled with its warm, sweet aroma. There’s something magical about its dense, yet tender crumb and that unmistakable rich, buttery flavor that just screams comfort and celebration. I’ve tried many recipes over the years, but I’ve finally landed on a truly easy buttery Southern pound cake recipe that consistently turns out perfectly. The secret is in the quality of the butter and a little patience. Let’s get cooking!
Why You’ll Love This Buttery Southern Pound Cake
This cake is an absolute dream, perfect for any occasion:
- Incredible taste: It’s wonderfully rich and has that signature Southern pound cake buttery flavor.
- Quick prep: You can whip up the batter in about 20 minutes.
- Budget-friendly: Uses common pantry staples, making it a cost-effective treat.
- Family favorite: Kids and adults both adore this classic dessert.
- A true taste of tradition: Enjoy a Rich buttery pound cake Southern style that’s straight from the heart of Southern baking.
- Perfectly moist texture: This recipe guarantees a wonderfully moist buttery Southern pound cake every time.
- Impressive presentation: It’s a beautiful centerpiece for any gathering, a true Buttery pound cake Southern dessert.
- Authentic experience: Taste the difference of a Rich buttery pound cake Southern style made with care.
Ingredients for Buttery Southern Pound Cake
Gathering the right Southern pound cake buttery ingredients is key to achieving that classic, rich flavor and dense yet tender crumb. I always make sure my butter and cream cheese are softened to room temperature; it makes a huge difference in how smoothly everything combines, ensuring that perfect Southern pound cake buttery texture. Having your eggs and dairy at room temperature also helps create a wonderfully emulsified batter for this Buttery Southern Pound Cake.
- 3 cups superfine sugar – for a smooth, fine texture
- 1 1/2 cups unsalted butter, at room temperature – the star for that rich, buttery flavor
- 6 ounces cream cheese, at room temperature – adds moisture and a subtle tang
- 4 large eggs, at room temperature – bind everything together
- 2 large egg yolks, at room temperature – for extra richness and a deeper color
- 1/4 cup half-and-half – adds essential moisture
- 2 teaspoons vanilla extract – enhances the sweet, buttery notes
- 3 cups all-purpose flour – the structure of our cake
- 1 teaspoon salt – balances the sweetness
- Baking spray – for an easy release from the pan
How to Make Buttery Southern Pound Cake
Learning How to make buttery Southern pound cake is a rewarding experience, and I promise it’s simpler than you might think! The key to that incredible, rich texture and melt-in-your-mouth quality lies in the preparation and the baking process. Follow these steps, and you’ll have a stunning cake that tastes like it came straight from a Southern bakery.
- Step 1: Preheat your oven to 300°F (150°C). This lower temperature is crucial for achieving that signature dense yet tender crumb without over-browning.
- Step 2: Generously spray a 12-cup Bundt pan with baking spray. Make sure to get into all the crevices to ensure a clean release later.
- Step 3: In a large mixing bowl, combine the 3 cups superfine sugar, 1 1/2 cups unsalted butter, and 6 ounces cream cheese. Use an electric stand mixer with a paddle attachment.
- Step 4: Beat these ingredients on medium-high speed until the mixture is incredibly fluffy and pale yellow, which usually takes about 5 to 8 minutes. This creaming process is vital for incorporating air and creating that light texture in your Buttery Southern Pound Cake.
- Step 5: Reduce the mixer speed to low. Add the 4 large eggs one at a time, mixing until each yolk disappears into the batter before adding the next. Scrape down the sides of the bowl halfway through to ensure everything is evenly incorporated.
- Step 6: Add the 2 large egg yolks, 1/4 cup half-and-half, and 2 teaspoons vanilla extract. Beat on low speed just until everything is combined.
- Step 7: In a separate bowl, whisk together the 3 cups all-purpose flour and 1 teaspoon salt. This ensures the salt is evenly distributed.
- Step 8: Gradually add the dry mixture to the wet ingredients in three additions. Mix on low speed, scraping the bowl halfway through, until the batter is just smooth. Be careful not to overmix at this stage – it’s a key step in How to make buttery Southern pound cake perfectly.
- Step 9: Transfer the wonderfully thick batter into your prepared Bundt pan. Smooth the top with a spatula.
- Step 10: Bake for 1 hour 20 minutes to 1 hour 30 minutes. You’ll know it’s ready when a wooden pick inserted into the center comes out clean. The aroma filling your kitchen will be heavenly!
- Step 11: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. This helps it set slightly before unmolding.
- Step 12: Carefully invert the Bundt pan onto a wire rack. Gently lift the pan off to reveal your beautiful, golden-brown Buttery Southern Pound Cake. Let it cool completely on the rack.
Pro Tips for the Best Buttery Southern Pound Cake
Achieving that perfect crumb and rich flavor for your Buttery Southern Pound Cake is all about a few key techniques. I’ve learned these through trial and error, and they make all the difference in getting that classic taste and texture.
- Always use good quality butter; it’s the heart of this Buttery Southern Pound Cake, so don’t skimp!
- Ensure all your dairy and eggs are truly at room temperature. This allows them to emulsify properly with the butter and sugar, creating a smoother batter and a finer crumb.
- Don’t overmix the batter once you add the flour. Mix just until combined to keep the cake tender.
- Bake at a lower temperature (300°F) for a longer time. This is crucial for preventing the outside from drying out before the inside is cooked through.
What’s the secret to perfect Buttery Southern Pound Cake?
The secret to a perfect Buttery Southern Pound Cake lies in the creaming method and the low-and-slow baking. Creaming the butter, sugar, and cream cheese until light and fluffy incorporates air, and the gentle heat ensures it bakes evenly. This is really what makes Southern pound cake so buttery and dense. For more baking tips, check out these amazing recipes.
Can I make Buttery Southern Pound Cake ahead of time?
Yes, you absolutely can prepare this Buttery Southern Pound Cake ahead of time! Once completely cooled, wrap it tightly in plastic wrap, then foil. It will stay fresh at room temperature for up to four days, making it perfect for meal prep. You can find other make-ahead desserts like this caramel brownie cheesecake.
How do I avoid common mistakes with Buttery Southern Pound Cake?
A common mistake is overmixing the batter after adding flour, which leads to a tougher cake. Another pitfall is baking at too high a temperature, which can cause the outside to burn before the center cooks. Always trust the toothpick test for doneness! Learning about proper baking temperatures can be helpful, as discussed in guides on baking techniques.
Best Ways to Serve Buttery Southern Pound Cake
This classic Buttery Southern Pound Cake is a star on its own, but it truly shines with a few simple additions. For an elegant touch, I love to serve it with a dollop of freshly whipped cream and a handful of mixed berries – the tartness of the fruit beautifully balances the rich cake. Another favorite pairing is a warm, homemade peach cobbler alongside a slice; it’s the ultimate Southern comfort food combination. This cake also makes for a delightful Buttery pound cake Southern dessert when simply dusted with a bit of powdered sugar or a light drizzle of lemon glaze. If you’re looking for more Southern-inspired dishes, consider trying this Korean BBQ Meatballs recipe.
Nutrition Facts for Buttery Southern Pound Cake
Here’s a breakdown of what you can expect from a slice of this delicious cake. Getting the exact nutritional values can depend on your specific ingredients, but this gives you a good idea of what makes this Buttery Southern Pound Cake so satisfying.
- Serving Size: 1 slice
- Calories: Approx. 350-400
- Fat: Approx. 20-25g
- Saturated Fat: Approx. 12-15g
- Protein: Approx. 4-5g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 1-2g
- Sugar: Approx. 30-40g
- Sodium: Approx. 200-250mg
Nutritional values are estimates and may vary based on specific ingredients used in your Buttery Southern Pound Cake.
How to Store and Reheat Buttery Southern Pound Cake
Proper storage is one of the most important tips for buttery Southern pound cake to keep it tasting fresh and delicious. Once your beautiful cake has completely cooled on the wire rack – and I know it’s tempting to dive in, but patience is key! – you’ll want to wrap it tightly. For room temperature storage, which is perfect for enjoying slices over the next 3-4 days, wrap the entire cake or individual slices securely in plastic wrap, then in aluminum foil. This double layer helps maintain its moisture and wonderful texture. If you plan to keep your Buttery Southern Pound Cake for longer, freezing is your best bet. Wrap it as described above, then place it in a freezer-safe bag or container for up to 3 months.
When you’re ready to enjoy a slice from storage, you have a couple of easy reheating options. For a thawed cake, a quick 10-15 seconds in the microwave per slice can bring back a bit of that fresh-baked warmth. If reheating a frozen slice, it’s best to thaw it overnight in the refrigerator first. You can also gently warm slices in a 300°F (150°C) oven for about 5-10 minutes, uncovered, until just warmed through – this method helps preserve that lovely texture.
Frequently Asked Questions About Buttery Southern Pound Cake
What makes Southern pound cake so buttery?
The secret to that incredible richness in an authentic buttery Southern pound cake is the high ratio of butter to flour, and often, the addition of cream cheese. This recipe uses a generous amount of butter and cream cheese, which not only adds flavor but also contributes to a moist, dense, and absolutely decadent texture that is characteristic of true Southern baking. Understanding the science behind baking can be very helpful, and resources on baking science can provide more insight.
Can I substitute ingredients in this buttery Southern pound cake recipe?
While this Buttery Southern Pound Cake recipe is designed for specific results, you can make a few substitutions. If you don’t have half-and-half, whole milk will work, though it might be slightly less rich. For a gluten-free version, a good quality 1-to-1 gluten-free flour blend can be used, but be aware that the texture might be slightly different. Always ensure your butter and cream cheese are at room temperature for the best outcome. If you’re interested in other dietary-friendly recipes, check out this keto cottage cheese bread.
Why is my buttery Southern pound cake dense?
A dense crumb is actually a good thing for a classic authentic buttery Southern pound cake! It means you’ve likely followed the recipe closely, particularly the creaming of the butter and sugar, and the low-and-slow baking temperature. Overmixing after adding flour can also contribute to density, so mixing just until combined is key.
What’s the best way to get my Buttery Southern Pound Cake out of the pan?
To ensure your beautiful Buttery Southern Pound Cake releases perfectly, generously grease your Bundt pan with baking spray, making sure to get into every nook and cranny. Letting the cake cool in the pan for 10 minutes after baking helps it set slightly, making it easier to invert onto a wire rack without breaking. If you’re still nervous, you can also lightly flour the greased pan. For more baking tips, you might find this turkey meatloaf recipe helpful for understanding baking processes.
Variations of Buttery Southern Pound Cake You Can Try
Once you’ve mastered the classic, there are so many fun ways to play with this amazing Buttery Southern Pound Cake recipe! I love experimenting with flavors and methods to create new twists on this beloved dessert. Each variation still aims for that signature rich, buttery taste and satisfying texture that makes Southern baking so special.
- Lemon Zest Infusion: For a bright, citrusy twist, add the zest of 1-2 lemons to the batter during the creaming stage. This creates a wonderfully fragrant and slightly tart cake that pairs beautifully with the sweetness. It’s a fantastic way to get a moist buttery Southern pound cake with a fresh profile.
- Almond Extract Swap: Replace half of the vanilla extract with almond extract for a sophisticated, nutty undertone. This subtle change can elevate the cake, making it feel extra special and giving it a lovely depth of flavor.
- Gluten-Free Version: If you need a gluten-free option, a high-quality 1-to-1 gluten-free flour blend works well. While the texture might be slightly different, it still delivers a delicious cake that’s perfect for those with dietary restrictions.
- Bundt Pan Alternatives: While a Bundt pan is traditional, you can also bake this batter in a 10-inch tube pan or two 9-inch round cake pans. Adjust baking times as needed, checking for doneness with a wooden pick.
Buttery Southern Pound Cake: 1 Amazing Recipe
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Learn how to make a classic Southern Pound Cake that is incredibly buttery, moist, and rich. This easy recipe delivers a delicious dessert perfect for any occasion, with tips for variations and storage.
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
- Baking spray (for greasing the pan)
Instructions
- Preheat your oven to 300°F (150°C).
- Generously spray a 12-cup Bundt pan with baking spray.
- In a large mixing bowl, combine the superfine sugar, unsalted butter, and cream cheese using an electric stand mixer with a paddle attachment.
- Beat on medium-high speed until the mixture is fluffy and pale, about 5 to 8 minutes.
- Reduce mixer speed to low and add the large eggs one at a time, mixing until each yolk disappears. Scrape down the bowl as needed.
- Add the egg yolks, half-and-half, and vanilla extract. Beat on low speed until combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the dry mixture to the batter in three additions on low speed, scraping the bowl halfway through.
- Once the batter is smooth, transfer it into the prepared Bundt pan. Smooth the top.
- Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a wooden pick comes out clean.
- Remove from oven and cool in the pan for 10 minutes.
- Carefully remove the cake from the pan and let it cool completely on a wire rack.
- Slice and serve your buttery Southern pound cake.
Notes
- For best results, use high-quality butter and ensure all dairy ingredients are at room temperature.
- Do not overmix the batter after adding the flour for a lighter texture.
- Store leftovers in an airtight container at room temperature for up to four days.
- Dust with powdered sugar or drizzle with a glaze for extra flair.
- The cake freezes well, wrapped tightly, for up to three months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350-400
- Sugar: Approx. 30-40g
- Sodium: Approx. 200-250mg
- Fat: Approx. 20-25g
- Saturated Fat: Approx. 12-15g
- Unsaturated Fat: Approx. 8-10g
- Trans Fat: 0g
- Carbohydrates: Approx. 40-50g
- Fiber: Approx. 1-2g
- Protein: Approx. 4-5g
- Cholesterol: Approx. 100-120mg
