Classic Southern Pound Cake
This Classic Southern Pound Cake is rich, buttery, and timeless. Perfect for any occasion with a tender crumb and delightful sweetness.
Equipment
- 9x5 inch loaf pan
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
- 3 cups superfine sugar
- 1 ½ 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
- ¼ cup half-and-half
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C) to ensure even baking and a perfect golden crust.
- Grease your 9x5 inch loaf pan generously with butter or non-stick spray, then line the bottom with parchment paper for easy removal after baking.
- In a large mixing bowl, combine the unsalted butter and superfine sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 5 minutes.
- Add the cream cheese to the butter-sugar mixture and beat until fully incorporated, adding richness and moisture to the cake.
- Add the large eggs and egg yolks one at a time, mixing well after each addition to ensure a smooth batter without lumps.
- Pour in the half-and-half and vanilla extract, mixing until well combined for added richness and flavor.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing; a few flour streaks are okay.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 75-90 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a cooling rack to cool completely before slicing.
Notes
- Ensure all ingredients are at room temperature for best results.
- Superfine sugar can be made by processing granulated sugar in a food processor until fine.
- If half-and-half is unavailable, substitute with a milk and cream mixture.
- For extra indulgence, fold in chocolate chips or nuts before baking.
- Store cooled cake in an airtight container at room temperature up to 5 days or freeze for longer storage.