Southern Classic Pound Cake

moist and tender
Moist and tender
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Shortening for greasing the pan
3 cups All-purpose flour sifted and spooned, plus 1 tbsp for flouring the pan
½ tsp Baking powder
½ tsp Salt
1 ½ cups (3 sticks) Unsalted butter at room temperature
3 cups Cane sugar granulated
5 Large eggs at room temperature
¾ cup Whole milk at room temperature
1 tbsp Vanilla extract pure
¼ tsp Lemon extract pure
¼ tsp Coconut extract pure, optional

Nutritional information


Southern Classic Pound Cake


A good pound cake is always a crowd-pleaser, and this Southern Classic Pound Cake is no exception. The inside of the cake is sweet, deliciously moist, and tender, laced with a subtle flavor of vanilla, lemon, and coconut, while the outer part of the cake has a nice golden crunch and buttery flavor. It’s an easy-to-make recipe that tastes amazing!  

Recipe tips: Make sure your butter, eggs, and milk are at room temperature before you start mixing. This easy trick helps to air out the batter, making the cake crumb extra light. Also important is to grease and flour the bundt pan so the cake will release easily from the pan. Serve this pound cake as is or add your favorite berries and fresh whipped cream. It tastes even better the next day, so feel free to make it ahead.

To make the Southern Classic Pound Cake, you will need the following ingredients:

Ingridiens for Southern Classic Pound Cake

Steps to make Southern Classic Pound Cake


Heat the oven and prepare loaf pan


Preheat the oven to 325 °F. Prepare a 10-cup bundt cake pan by greasing with a thin layer of shortening and flouring the inside. Set aside.


Combine dry ingredients


In a large bowl, combine 3 cups sifted all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt and whisk together until well combined. Set aside.


Beat butter


In another large bowl, beat 1 ½ cups softened butter until creamy.


Add sugar


While mixing at low speed, gradually add 3 cups granulated cane sugar. Mix until creamy and combined, about 3 minutes.


Add eggs


Mixing at low speed, mix in 5 eggs, one at a time, just until combined. Do not overmix.


Combine dry and wet ingredients


Mix the dry ingredients into the wet ingredients, alternating with ¾ cup whole milk, beginning and ending with the dry ingredient mixture. Keeping the mixer on low speed, mix until the batter is combined and fluffy. Scrape down the sides of the bowl as needed.


Add extracts

Stir in 1 tablespoon pure vanilla extract, ¼ teaspoon pure lemon extract, and ¼ teaspoon pure coconut extract if using.


Spoon batter into bundt pan


Spoon the batter evenly into the prepared bundt pan. Lightly shake and tap the pan on the counter a few times to release any large air bubbles.



1h 10m

Bake on the middle rack for 1 hour and 10-20 minutes, checking at the 70-minute mark, or until a cake tester or a skewer inserted into the pound cake comes out clean.



Remove from the oven and transfer the pan to a cooling wire rack to cool until it is cool enough to touch but still warm. Gently remove the cake from the pan and place it on a wire rack to cool completely.



Slice and serve!

This Southern Classic Pound Cake is sweet, deliciously moist, and tender. Made with simple ingredients, it’s an easy-to-follow recipe that tastes amazing. Made this recipe? Let us know what you think in the comments below!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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It's a classic! Yummy!

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