Sweet Southern Pound Cake
- Updated March 17, 2021
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If you're looking for a deliciously simple pound cake recipe that you can bake from scratch, then gather your plentiful stock of flour, butter, and eggs to make this Sweet Southern Pound Cake. Unlike the traditional recipe, which calls for a pound of each of the big three, this easy dessert recipe is slightly lighter on those ingredients, but is still as pleasantly dense and tasty as the original. The addition of whipping cream, which is an enhanced difference from traditional pound cake, guarantees that extra rich moistness you desire. Sliced thick or thin, this sweet treat can be served as a delightful dessert for any occasion. A vanilla and butter pound cake is one of those familiar favorites from childhood that everybody still loves, probably because there's so many ways to make it even yummier. Whether or not you use the optional glaze, you can eat this cake just the way it is, top it with fruit, whipped cream, or your favorite syrup, or turn it into an exquisite ice cream cake sundae the whole family will devour.
Cooking Time1 hr 15 min
- 1 1/2 cup salted butter (3 sticks), softened
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 3 cups cake flour, sifted
- 1/2 teaspoon vanilla extract
- 1/2 pint whipping cream
- For The Glaze (optional):
- 2 cups powdered sugar, sifted
- 1/4 cup butter (1/2 stick), melted
- 2-4 tablespoons heavy cream
- extract flavoring (optional)
Preheat the oven to 325 degrees F.
Butter and lightly flour two loaf pans.
Sift the cake flour once and then measure. Set aside.
In a large mixing bowl, cream the butter. Gradually add the sugar, beating on medium speed until creamy.
Add the eggs one at a time, blending after each addition.
Add the sifted cake flour and whipping cream alternately to the bowl while beating on low speed. Mix until just combined. Over-beating will yield a dry and heavy cake.
Add the vanilla. For richer flavor, add an additional 1 tsp. vanilla extract.
Pour into prepared loaf pans.
Bake for approximately 1 hour and 15 minutes, or until a knife inserted in the center of the cake comes out clean.
Cool in pans on a wire rack for 15 to 20 minutes.
Remove from pans and cool completely on wire rack.
Prepare glaze, if desired, by combining listed ingredients and mixing thoroughly. Spread on top of the cooled cakes and serve.
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