Southern Butter Pound Cake Recipe (Soft, Buttery, Moist)

This is the Southern butter pound cake recipe you’ll find repeated throughout those old Black church cookbooks (only with my spin on it for a richer buttery flavor) and for good reasons. This no-fail butter pound cake has a rich buttery flavor, tender, moist crumb, and the best golden crust.

It’s one of those classic, old-school, dependable cakes that just works and tastes so incredible.

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Butter pound cake packs so much Southern history. When I visited Elberton, GA, as a child, there was always a butter pound cake in my great-grandfather’s kitchen. You really can’t go wrong with this beauty.

Why You’ll Love This Butter Pound Cake Recipe

1. Rich, buttery flavor. Every bite is loaded with rich buttery flavor thanks to the butter, butter-flavored shortening, and butter extract.
2. Tried & True Recipe. I’ve been making this butter pound cake recipe for many years, and it gets requested a lot.
3. Versatile. This cake is so good by itself, but it’s perfect with strawberry and whipped cream topping.
4. Perfect crumb. The crumb texture is moist and velvety soft, and the crust has that iconic buttery, slightly crisp texture.

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Watch me make this Southern Butter Pound Cake from start to finish!

Come into my kitchen and let me show you how to make this butter pound cake recipe step-by-step! I’ll show you exactly how to get that perfect texture and how to properly freeze the cake so you can enjoy a slice whenever the craving hits!

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Here’s What You Need

INGREDIENTS

• all-purpose flour
• baking powder
•  salt
• unsalted butter, room temperature
• butter-flavored shortening
• granulated sugar
•  eggs, room temperature
•  egg yolks, room temperature
• vanilla extract
• lemon extract
• natural butter flavoring, or butter extract  (optional, but it enhances the buttery taste)
• whole milk, room temperature
• buttermilk, room temperature

How To Make Butter Pound Cake

INSTRUCTIONS

1. Preheat oven to 325 F. Grease and flour a bundt pan. Set aside.
2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter, shortening, and sugar for 3 minutes.
4. Mix in eggs, one at a time, mixing thoroughly after each egg.
5. Mix in egg yolks.
6. Mix in vanilla extract, lemon extract, and butter flavoring or butter extract (if using)
7. Add dry ingredients to wet ingredients, alternating with the milk and buttermilk.
8. Mix until the batter is fluffy.
9. Spoon batter into prepared pan and tap the pan on the counter to even out the top and release any air bubbles.
10. Bake for 1 hour and 20 mins. (Check it at the 1-hour mark. Do not over-bake as the cake will continue to cook as it cools)
11. Remove from the oven and let the cake sit in the pan for about 10 minutes.
12. Then remove from the pan and place on a cooling rack to finish cooling.
13. Slice and serve!

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FAQs

Can I use regular shortening instead of butter-flavor shortening? If you can’t find butter-flavored shortening, use regular shortening, and add a little butter extract to help bring out that rich buttery flavor.

Do I have to use shortening in this pound cake? You can use all butter. However, the texture and flavor will be different.

Can I make this butter pound cake ahead of time? Yes, it actually tastes even better the next day once the butter flavor has a chance to settle in.

Can I add a glaze? Yes, you sure can.

Storage

 Store the cake on the counter or in the fridge in an airtight container for a week.

To freeze, wrap the slices in plastic wrap and then in aluminum foil. Place in a freezer-safe container and freeze for up to 3-4 months. Thaw at room temperature before serving. I love having slices of this cake to grab for last-minute dessert.

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 Want more old-fashioned pound cake recipes? Check these out!

See all pound cake recipes