Classic Southern Pound Cake
This Classic Southern Pound Cake is a timeless treat! Rich, buttery, and perfect for any occasion, it promises to melt in your mouth.
Servings: 12 servings
Ingredients
- 3 cups superfine sugar dissolves easily
- 1.5 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
- 0.25 cups half-and-half
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C).
- Grease your loaf pan with butter and lightly dust it with flour, or use parchment paper.
- In a large mixing bowl, beat the unsalted butter and superfine sugar together until light and fluffy (about 5 minutes).
- Add the cream cheese to the butter and sugar mixture, and mix until smooth.
- Add the eggs and egg yolks one at a time, mixing well after each addition.
- Pour in the half-and-half and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet ingredients, mixing just until combined.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for about 70-80 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 15 minutes before transferring it to a wire cooling rack.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Rubber spatula
- Loaf Pan
- Wire Cooling Rack
Notes
- Store the cake in an airtight container for up to 3 days at room temperature.
- Wrap tightly in plastic wrap and refrigerate for up to a week.
- Freeze for up to 3 months, and thaw in the refrigerator overnight before serving.