Pound Cake

5 from 8 votes

This classic pound cake recipe is a 100-year-old family recipe. Passed down by generations of Southern women. From my grandmother to me, this recipe as authentic as you can get to a classic pound cake.

Prep Time10

Cook Time1 50

Total Time2 45

Course: Dessert

Cuisine: soul food, Southern

Servings: servings

Calories: 321kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

1 pound unsalted butter room temperature
3 cups granulated sugar
4 large eggs room temperature
2 large yolks
1 ¼ teaspoon kosher salt
3 ½ cups cake flour
1 cup milk room temperature
1 tablespoon vanilla extract

Instructions

Preheat oven to 300F. Set rack to middle position. Generously spray a 12-cup Bundt pan with nonstick baking spray.
In bowl of a stand mixer, cream butter and sugar on high speed until fluffy and light in color, about 7-8 minutes.
Lower speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.
On low speed, slowly add salt and half of flour. Mix until just combined, about 1 minute, scraping down bowl as needed.
Slowly pour in milk and extract and mix until combined.
Add in second half of flour and mix well until combined, about 90 seconds.
Pour batter into prepared pan and bake until inserted skewer comes out mostly clean with a few moist crumbs attached, about 1 hour 20-40 minutes.
Allow cake to cool in pan for 15 minutes. Remove cake from pan and cool fully, about 30 minutes.

Notes

How to store pound cake

Make sure your cake has cooled all the way down then either wrap tightly in plastic wrap or add to a cake container. You can store at room temp for 4-5 days.

I don't recommend storing pound cake in the fridge since it will dry it out boos. Store at room temp so that texture stays on point ya dig?

Freezing is all good boos. Wrap the leftovers in plastic wrap tightly then pop leftovers into a heavy-duty freezer bag. Label with the date. It should keep for about 4-6 months. When ready to serve again, thaw overnight in the fridge.

Nutrition