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Classic Southern Butter Pound Cake served golden brown

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.
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Prep Time 15 minutes
1 hour 20 minutes
Total Time 1 hour 55 minutes
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.