Rich, buttery, and unapologetically indulgent—this classic Southern-style pound cake is dense, moist, and packed with flavor. One bite and you’ll understand the name. Perfect for gatherings, holidays, or whenever you want a cake that truly steals the show.
INGREDIENTS
FOR THE CAKE
1½ cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup whole milk or buttermilk (for extra richness)
1 tbsp vanilla extract
1 tbsp almond extract (optional, but highly recommended)
FOR THE GLAZE
2 cups powdered sugar
3–4 tbsp heavy cream (adjust for thickness)
1 tsp vanilla extract
Pinch of salt
INSTRUCTIONS
PREHEAT & PREP
Preheat oven to 325°F (163°C). Generously grease and flour a bundt pan, making sure every groove is well coated to prevent sticking.
CREAM BUTTER & SUGAR
In a large mixing bowl, beat the softened butter and sugar until very light and fluffy, about 4–5 minutes. This step is key for a tender crumb.
ADD EGGS
Add eggs one at a time, mixing well after each addition to fully incorporate and keep the batter smooth.
MIX DRY INGREDIENTS
In a separate bowl, whisk together flour, baking powder, and salt until evenly combined.
ALTERNATE MIXING
Add the dry ingredients to the butter mixture in batches, alternating with the milk. Begin and end with the flour. Mix just until combined. Stir in vanilla and almond extract.
BAKE
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 1 hour to 1 hour 15 minutes, until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack and allow to cool completely.
MAKE THE GLAZE
Whisk powdered sugar, heavy cream, vanilla, and a pinch of salt until smooth and pourable but thick.
GLAZE & SERVE
Drizzle the glaze generously over the cooled cake, letting it cascade down the sides. Slice and serve.
WHY THIS POUND CAKE IS LEGENDARY
Ultra-buttery and rich texture
Perfect balance of vanilla and almond flavor
Dense yet tender crumb
Crowd-pleasing Southern classic
TIPS FOR THE BEST RESULTS
Use room-temperature ingredients for even mixing
Do not overmix after adding flour
For extra moisture, use buttermilk instead of milk
Cake tastes even better the next day