Southern Pound Cake is beautiful, rich and a classic worth raving about! It’s buttery and soft on the inside with a thick crumbly top that makes it totally irresistible. This cake made with simple ingredients is the star of any meal and perfect for the holidays and family celebrations.
Over the years I’ve built quite a collection of delicious pound cake recipes. There’s Orange Pound Cake, Eggnog Pound Cake that’s a must-make for the holidays, Lemon Pound Cake, and a reader favorite, Brown Sugar Cream Cheese Pound Cake.
But with all of those, there’s still just one that stands out. Southern Pound Cake. It’s the star in my collection and for good reason. It’s incredibly delicious and has a special history that means the world to me.
What You Need To Make Southern Pound Cake
- Vegetable Shortening
- Whole Milk
Tips For Making This Recipe
- Since this recipe does not have any leavening, it’s important to beat the butter, shortening, and sugar for 5 to 7 minutes until it’s light and fluffy. This whips lots of air into the batter ensuring that the cake will rise and have a beautiful texture.
- Make sure to have the eggs, butter, and shortening at room temperature.
Can You Freeze This Cake?
Southern Pound Cake freezes beautifully. Once it’s frozen and thawed, you’ll have a beautiful cake to share with your family and friends. Here’s how to freeze this cake:
- tightly wrap the whole cake with plastic wrap then in aluminum foil and freeze.
- slice cake in half, wrap in plastic and foil then freeze.
- slice individual pieces of the cake, wrap in plastic wrap, then foil and freeze. Thaw a slice or two for dessert or for when unexpected folks stopover.
More Classic Recipes You’ll Love
Southern Pound Cake
- 3 cups sugar
- 2 sticks unsalted butter – room temperature
- 1/2 cup (1/2 stick) vegetable shortening
- 5 large eggs – room temperature
- 1 1/2 teaspoon vanilla
- 3 cups A/P flour sifted
- dash of salt
- 1 cup whole milk
- Preheat oven to 350 degrees. Butter and flour a tube pan and set aside.
- Add butter, sugar, and shortening to the bowl of a stand mixer and cream for about 5 minutes until light and fluffy.
- Add eggs one at a time, mixing well.
- While mixer is on low, add vanilla and dash of salt.
- With the mixer on low, add in flour and milk, alternating each – starting and stopping with flour.
- Pour batter into prepared pan and bake for approximately 1 hour or up to 1:15 hours. Check if done with a cake tester or wooden skewer.
- Let cool for 15 minutes then gently remove from pan.
This recipe was originally published in March 2014.