It’s time for true confessions…I have about 15 different Pound Cake recipes and I love them all.  Some are tried & true, passed down from generations of wonderful cooks and some are new, with inventive flavors.  It really doesn’t matter to me, I just can’t help it, I love ’em all.
southern pound cake
Today, I’m sharing one that stands out in my collection.  Several years ago, I received this recipe from my neighbor friend, Roy.  He brought it over, asked me to make it and volunteered to be the taste tester!  After a couple of tries and tastings, we decided I had the perfect recipe.  There’s no crazy secret or special baking method used here.  With great ingredients & a little planning, this cake turns out perfect every time.  The best part is, it has a crunchy, buttery top but is moist, rich and absolutely delicious in the middle.  Sometimes I catch folks just sneaking extra pieces of crust to go along with their slice of deliciousness.
This is Southern Pound Cake at it’s best.
A Southern Soul | Pound Cake

Southern Pound Cake

If you're looking for a pound cake that turns out perfect every time, this is it.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Cake, Dessert
Cuisine: American
Servings: 8
Author: Donya |


  • 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.
  • Add butter and sugar to mixing bowl and cream until light and fluffy.
  • Add eggs one at a time, mixing well.
  • While mixer is on low, add vanilla and dash of salt.
  • Alternate adding flour and milk - starting and stopping with flour.
  • Pour batter into buttered, floured tube or bundt pan.
  • 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.
A Southern Soul | Pound Cake
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