Southern Pound Cake (Moist Vanilla Bundt Recipe) is a buttery, family-friendly, and old-fashioned dessert that always bakes up moist, rich, and satisfying. This classic pound cake recipe blends butter, sugar, and cream in a Bundt pan for a tender crumb and timeless Southern flavor.
If you love nostalgic desserts, try our Lemon Loaf Recipe or our Easy Apple Loaf Cake.
Southern Pound Cake at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 1 hour 20 minutes
- ⏱️ Rest Time: 30 minutes
- 👥 Servings: One 10-12 cup Bundt cake
- 🔥 Cook Method: Baking
- 🍽️ Cuisine: Southern Recipe
- 👩🍳 Pair With: Fresh berries, whipped cream, or sliced peaches
- ⭐ Difficulty Level: Moderate
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Presentation is key. Use a glaze, or a dusting of powdered sugar and a few berries to turn this simple cake into a centerpiece. ~Jami
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Why We Love This Recipe
- Classic Southern Tradition: This vanilla Bundt pound cake has been a staple at Southern gatherings for decades.
- Moist and Buttery: The balance of cream and butter creates a rich crumb that stays soft for days. Just like our Lemon Ricotta Cake Recipe!
- Simple Pantry Ingredients: We use everyday staples that come together quickly.
- Versatile Dessert: Delicious plain, with powdered sugar, or dressed up with fruit and whipped cream.
Southern Pound Cake Ingredients
Here's what we'll need for this old-fashioned pound cake recipe:
- Butter: We use Kerrygold unsalted butter at room temperature for the creamiest base.
- Sugar: Granulated sugar gives structure and sweetness.
- Eggs: Six large eggs add richness and help the cake rise.
- Flour: All-purpose flour, sifted for a lighter texture.
- Cream: Heavy cream or whole milk helps keep the crumb moist.
- Vanilla Extract: Pure vanilla brings warmth and depth.
- Salt: A small amount sharpens all the flavors.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Heavy Cream: Use whole milk for a lighter version.
- Vanilla: Swap in almond extract to add a nutty note.
- Presentation: Glaze with a simple vanilla icing or drizzle with chocolate for a more decorated cake.
How To Make the Best Southern Pound Cake
Step One: Prepare the Bundt Pan
Preheat the oven to 325°F and grease and flour a 10-12 cup Bundt pan.
Step Two: Cream Butter and Sugar
Beat butter and sugar on medium speed until light and fluffy, about 5-7 minutes.
Step Three: Build the Batter
Add room temperature eggs one at a time, then alternate flour and cream, starting and ending with flour. Stir in vanilla and salt.
Step Four: Bake and Cool
Bake for 1 hour 20 minutes, cool 15 minutes in the pan, then invert and cool completely before slicing.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use room temperature ingredients so the batter blends smoothly.
✔️ DO Sift flour for a tender texture.
❌ DO NOT Overmix once the flour is added.
❌ DO NOT Open the oven early or the cake may collapse.
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Storage
This moist pound cake keeps at room temperature for up to four days when wrapped or covered. For longer storage, put it in the refrigerator for about a week, making sure it's well sealed. You can freeze slices tightly wrapped in plastic and foil for up to two months, then thaw on the counter when you're ready to serve.
Recipe FAQs
Use room temperature butter, eggs, and cream for even mixing. Sifting flour and not overbaking help keep the crumb tender.
Using cold ingredients, overmixing the batter, and opening the oven too soon are the biggest pitfalls. Stick to room temp and careful timing.
Pound cake lasts about 4 days at room temperature, a week in the fridge, or up to 2 months in the freezer when properly wrapped.
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📖 Recipe
Southern Pound Cake (Moist Vanilla Bundt Recipe)
Equipment
- 10-12 cup Bundt pan
- Stand mixer or hand mixer
- Mixing bowls
- Spatula
- Wire rack
Ingredients
- 1 pound 2 cups unsalted butter, room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour sifted
- 1 cup heavy cream or whole milk room temperature
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven to 325°F (163°C). Generously grease and flour a 10-12 cup Bundt pan. Set aside.
- In a large mixing bowl, beat butter and sugar together on medium speed for 5 to 7 minutes, or until light and fluffy.
- Add the eggs one at a time. Beat well after each addition. Scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the sifted flour in three additions, alternating with the cream in two additions. Begin and end with the flour. Mix just until combined.
- Add vanilla and salt. Stir to combine, but do not overmix.
- Pour the batter into the prepared Bundt pan. Use a spatula to smooth the top.
- Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Do not open the oven early.
- Cool the cake in the pan for 15 to 20 minutes. Invert onto a wire rack and let cool completely before slicing.
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Video
Notes
- Heavy Cream: Use whole milk for a lighter version.
- Vanilla: Swap in almond extract to add a nutty note.
Jami Powell says
This cake is great for special occasions (or any day of the week)!