Classic Southern Butter Pound Cake

Classic Southern Butter Pound Cake is a rich, golden dessert beloved across generations…There’s a reason why old-fashioned pound cakes never go out of style. With a rich, buttery crumb and a golden exterior, classic-southern-butter-pound-cake is the kind of timeless dessert that has been passed down through generations — and for good reason.

This pound cake isn’t just a sweet treat. It’s a Southern staple, made with love, patience, and the kind of ingredients you already have in your pantry. It’s the type of cake that shows up at every family reunion, every Sunday dinner, and every celebration. And when it’s made right, like this version from Ms. Johnny Ruth herself — it’s truly unforgettable.

If you’re drawn to nostalgic cakes like this one, don’t miss our Lemon Cream Cake, which adds a citrusy twist to creamy sweetness. For more moist and golden classics, the Pineapple Juice Cake is also a must-bake for Southern dessert lovers.

Ingredients Needed for Classic Southern Butter Pound Cake

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup shortening (like Crisco)

• 3 cups granulated sugar

• 5 large eggs, room temperature

• 3 cups all-purpose flour, sifted

• ½ tsp baking powder

• ½ tsp salt

• 1 cup whole milk, room temperature

• 1 Tbsp pure vanilla extract

• Optional: ½ tsp lemon or almond extract for extra depth

For the Glaze (Optional but Delicious):

• 1 cup powdered sugar

• 2–3 Tbsp milk or lemon juice

• ½ tsp vanilla extract

How to Make Classic Southern Butter Pound Cake

This recipe makes a large, dense cake with a perfectly golden crust and rich interior. Follow these steps closely for authentic Southern results:

Step 1: Prepare Your Pan and Oven

Preheat oven to 325°F (163°C). Generously grease and flour a Bundt or tube cake pan. This cake needs space to rise, so don’t skimp on pan size.

Step 2: Cream the Fats and Sugar

In a large mixing bowl, beat the butter, shortening, and sugar for 5–7 minutes until the mixture is light, fluffy, and pale in color. This step is key to the cake’s airy texture.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition to fully incorporate.

Step 4: Mix Dry Ingredients Separately

In a different bowl, whisk together the flour, baking powder, and salt.

Step 5: Alternate Dry Ingredients and Milk

Add the dry ingredients to the wet mixture in thirds, alternating with the milk, beginning and ending with the flour. Mix just until combined. Do not overmix.

Step 6: Flavor and Finish the Batter

Stir in the vanilla extract, and if desired, add lemon or almond extract for additional Southern charm.

Step 7: Bake

Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted comes out clean.

Step 8: Cool and Glaze

Cool in the pan for 10–15 minutes, then invert onto a wire rack. Once fully cooled, drizzle with the optional glaze made by combining powdered sugar, milk or lemon juice, and vanilla.

 Helpful Tips and Variations 

• Use room temperature ingredients to ensure smooth mixing and proper texture.

• Sift your flour — it gives the cake an ultra-light crumb.

• Swap lemon juice in the glaze for a citrus zing.

• Add fresh zest (lemon or orange) to the batter for aromatic flavor.

• For a rich twist, fold in chopped pecans or toasted coconut.

Storage Instructions

Ms. Johnny Ruth Pound Cake is perfect for make-ahead occasions:

• Room Temp: Wrap tightly and store for up to 3 days.

• Fridge: Keeps well in an airtight container for up to 7 days.

• Freezer: Slice and wrap each piece in plastic + foil. Freeze up to 3 months.

Thaw at room temperature or reheat slices slightly for a fresh-out-of-the-oven experience.

Time and Yield

• Prep Time: 15 minutes

• Bake Time: 1 hour 20 minutes

• Cooling Time: 20 minutes

• Total Time: ~1 hour 55 minutes

• Servings: 12–14 thick slices

Tools Needed

• Large mixing bowl

• Hand mixer or stand mixer

• Bundt or tube pan

• Whisk

• Rubber spatula

• Cooling rack

• Measuring cups & spoons

• Toothpick for testing doneness

Final Thoughts

This Classic Southern Butter Pound Cake brings a rich, buttery texture that never fails to impress. If you’re craving something Southern, buttery, and nostalgic, Ms. Johnny Ruth Pound Cake is the answer. It’s a rich, golden dessert that fits perfectly on a holiday table, but is simple enough for Sunday baking too. Whether glazed or plain, this cake stands tall in both flavor and tradition.

Looking for more traditional pound cakes? This AllRecipes Southern Pound Cake has also won thousands of hearts!

Classic Southern Butter Pound Cake

A rich, buttery, and dense Southern pound cake made with simple pantry ingredients and lots of love. A golden classic that’s perfect plain or topped with a sweet glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

1 hour hr 20 minutes mins

Total Time 1 hour hr 55 minutes mins

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• Ingredients:
• For the Cake:
• 1 cup 2 sticks unsalted butter, softened
• ½ cup shortening like Crisco
• 3 cups granulated sugar
• 5 large eggs room temperature
• 3 cups all-purpose flour sifted
• ½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk room temperature
• 1 Tbsp pure vanilla extract
• Optional: ½ tsp lemon or almond extract
• For the Optional Glaze:
• 1 cup powdered sugar
• 2 –3 Tbsp milk or lemon juice
• ½ tsp vanilla extract

Equipment

• Equipment:
• Mixing bowls
• Hand or stand mixer
• - Measuring cups and spoons
• Whisk
• - Rubber spatula
• Bundt or tube pan
• Wire cooling rack
• Toothpick

Method

 

1. Instructions:
2. Preheat oven to 325°F (163°C). Grease and flour a Bundt or tube cake pan generously.
3. In a large bowl, cream together butter, shortening, and sugar until light and fluffy (5–7 minutes).
4. Add eggs one at a time, beating well after each addition.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Add dry ingredients to the butter mixture alternately with milk, beginning and ending with flour. Mix just until combined.
7. Stir in vanilla (and optional lemon or almond extract).
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
11. For glaze: mix powdered sugar, milk (or lemon juice), and vanilla until smooth. Drizzle over cooled cake.