“Tried & True, Southern Butter Pound Cake! This pound cake is such an old-fashioned classic with a tender crumb and incredible flavor!”
Visual learner? Watch me make this Southern Butter Pound Cake from start to finish!
Pound cakes are my true love! Like seriously they speak to my heart and soul. Butter pound cakes instantly remind me of childhood summers at my great grandfather’s house in Elberton, GA.
The slam of that screen door, the sound of nothing but buzzing insects and bubbling creeks and catching lightning bugs at dawn!
Ahhhhh memories! Butter pound cakes were always present at his home.
It’s true; you just can’t go wrong with a good, old-fashioned butter pound cake! Whether you are topping it with fresh fruit like peaches or strawberries or just eating it as is, it’s just a Southern classic!
Butter pound cakes are pretty darn simple and a lot like a vanilla pound cake, only with more buttery flavor!
To bump up that buttery flavor and create a delicate crumb, I’m using butter-flavored shortening. If you can’t get your hands on buttered flavored shortening, then regular shortening with a bit of butter flavoring will work just fine!
The texture of this butter pound cake is just perfect! The crumb is so fluffy and moist. It only gets better the next day, and it freezes like a dream!
How To Freeze Pound Cake
At the end of the video, I show you how I like to freeze my pound cakes. Pound cakes are some of the BEST cakes to freeze because once thawed, they come back to that amazing crumb texture & flavor as if it’s freshly baked!
You can ALWAYS find frozen pound cake in my freezer. It’s great for last minute guests! There is nothing like ending a spring/summer dinner with warm pound cake topped with grilled pineapples or freshly picked strawberries & whipped cream! Especially if you can just grab the cake from the freezer and thaw!
To freeze my pound cake I cut the cake into slices. Then I wrap each slice tightly with plastic wrap. Next, I wrap them in foil paper and place the slices in a freezer container.
Now, this might seem like overkill but I even taste a hint of “freezer” on my food, I can’t eat it.
This method keeps pound cake fresh and protected for up to 4 months! Cake thaw really fast so I just place it on the counter and let it thaw out.
Follow along with me!!!!
Southern Butter Pound Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter 2 sticks, room temperature
- 1/2 cup butter-flavored shortening
- 3 cups granulated sugar
- 5 eggs room temperature
- 2 egg yolks room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
- 1 teaspoon natural butter flavoring optional but enhances the buttery taste
- 1/2 cup whole milk room temperature
- 1/2 cup buttermilk room temperature
Instructions
- Preheat oven to 325 F.
- Grease and flour a bundt pan. Set aside.
- In a large bowl whisk together flour, baking powder, and salt. Set aside.
- In a large bowl cream together butter, shortening, and sugar.
- Mix in eggs, one at a time, mixing thoroughly after each egg.
- Mix in egg yolks.
- Mix in vanilla extract, lemon extract and butter flavoring (if using)
- Add dry ingredients into wet ingredients, alternating with the milk and buttermilk.
- Mix until batter is fluffy.
- Spoon batter into prepared pan and shake the pan to even out the top and release any air bubbles.
- Bake for 1 hour and 20 mins. ( Check it at the 1-hour mark. Do not over-bake as cake will continue to cook as it cools)
- Remove from oven and let the cake sit in the pan for about 10 minutes.
- Then remove from pan and place on a cooling rack to finish cooling.
- Slice and serve!
Video
Ok! I just got it out of the oven and “Cha-Ching, it’s a winner.” Flavorful and moist! Me and my daughter agree that it is really delicious. Will add to the rotation!
I didn’t let the eggs get room temperature will that make a big difference?
Room temperature is just to keep the moisture in the cake for days
I don’t like lemon can i leave it out
The taste was delicious, cake texture was excellent and you can taste the butter and a slight hint of lemon. The best pound cake I have ever made.
Fantastic!
Great recipe! It reminded me of my days visiting with my grandmother ! Miss her dearly!
Wanted to thank you for this recipe, I made this for a dear friend of mine because she was craving pound cake. She said it tasted just like what her Grandmother used to make. I used vanilla and butter extracts she isn’t a big lemon fan. I was amazed how lite and moist it was. Thank you, thank you, this is a definite keeper.
The best ever everyone falls in love with this pound cake!!
Can I bake this cake in 2 9×5 loaf pans? How would you suggest I adjust the baking time?
Hi, my name is Chris Brownlee I heard you say you mix your whole milk & buttermilk together how do you alternate that with your flour
I tried this Butter Cake recipe and loved it. This cake is easy to make and very moist. This recipe will go into my recipe collection and will be used regularly.
A delicious cake. My family loved it.
Came out perfectly the second time. The first time it exploded in my oven. Totally my fault. I used self rising flour instead of all-purpose and my butter and eggs were cold. Having ingredients at room temp really makes a difference lol.
Can you use cake flour instead of all purpose flour?
This cake is delicious!! Wonderful Poundcake texture that is buttery and moist. Thank you for your hard work with such great recipes!
Oh my goodness!!! I made this yesterday and it is delicious!! Thank you for this recipe!!! I will definitely make this again!! I can’t wait for your cookbook!!
I baked this cake on Labor Day for my husband who is a Country Boy and a Pound Cake is his favorite cake. He loved it and so did I. I did omit the butter flavored shortening, because I didn’t have any. That probably is the reason I gave it 4 stars. The next time I bake it I will have the butter flavored shortening.
Let me tell you something. This cake was the bomb. I have made two and they both turned out absolutely delicious. I am not a good chef or baker but my boyfriend requested a pound cake. I have tried several recipes from Divas Can Cook and this one DID NOT DISAPPOINT!
Thank you for yhia recipe. I’ve used this recipe six times this year and my family raves about my pound cake. My family has officially retired from making cakes. Lol
Thank You!
I baked one on Sunday and here I am Friday morning baking another one. The easiest and tastiest pound cake ever.
My question is, why doesnt the recipe call for baking soda? I thought whenever a recipe calls for buttermilk, sour cream or sour milk, that b.soda was necessary.
Did the cake taste good? You didn’t try it? Try it. If it’s good, why do you care if there’s not baking soda?
You only use baking soda with acidic liquids if you need leavening. Poundcakes get their leavening from beating the sugar and butter. Not from combining baking soda and buttermilk/sour cream. My poundcakes never use baking soda even though they do use sour cream or buttermilk.
Monique,
When are you going to do a MOIST MARBLE POUND CAKE?!!!
We love you girl, thank you for everything.!!!
iwilltryyourcakerecipe andthechickentoo.
Hi, can this recipe be used for cup cakes?
Best pound cake recipe I ever made!!!!
Good Evening,
Tomorrow is my father’s 84th Birthday and his favorite things to eat are butter pound cake & cold fried chicken wings. It’s hard to find a good pound cake of any kind anywhere until I found your recipe. I am not a great baker but you made me one tonight (made 2)! He will be so happy tomorrow❣️ Thanks
tried this recipe 2x and my cake is still wet inside, please help me fix this problem,
?? 5 eggs and 2 yolks to make 7 eggs or 5 eggs and two of them yolks only. I tried both ways.
Oh no! Yes it is 5 whole eggs and then only the yolks of two eggs.I’d love to help you troubleshoot. Have you tried baking it longer? Is the cake actually wet on the inside or does it look wet (kinda gluey)?
Sooo I baked this cake. Now I have to bake 6 for6 different households because the caje was Delicious. And quite is kept. It was the easiest pound cake I’ve ever baked. I just folled the recipe and it came out perfect. Now I would like to try another one of your cake recipes. What would you suggest? Thank you for a DELICIOUS POUND CAKE.
Guam,
You HAVE to make the Red Velvet……
You WILL love it.!!!!
Do this cake take 5eggs and 2 eggs yolks
7eggs Dave the Volkswagen until last and foil in batter makes it more moist
Save Egg yolks mispelled
Yes it does.
Good Morning Monique I used a lot of your recipes and I love them all especially that red velvet cake is the bomb, Thanks for sharing your recipes with us and may God Continue To Bless You!!!!!
Good Morning Monique I made this cake Monday it was so good only one question how can I get it to be a little more moist and fluffy
O my god great recipes, you néed one for marble pound cake. I Used them all the tlme they are sogreat.
This Pound Cake gave me life!!!! I’ve finally found a recipe that has worked for me. I found a vintage cake pan at the Goodwill and hunni this recipe and my pan together was a hit!!!! Thanks Diva!
Can you use cake flour instead of regular flour? If so do I still have to add the baking powder in the cake flour? Thank you!
Yes you can! The texture will be a bit lighter though, and yes you will still need the bp.
Good morning Monique I wanted to ask can you use cake flour with this recipe as well and if so do I still need to use baking powder with the cake flour?
Can you post videos and recipes for loaf cakes.