Here’s a true Southern staple: the Classic Southern Butter Pound Cake 🧈🍰 — rich, dense, and buttery with a tender crumb and golden crust. It’s perfect served plain, with berries, or a drizzle of glaze.
🍰 Classic Southern Butter Pound Cake
🧂 Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening (or use ½ cup more butter)
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup whole milk, room temperature
- 1 tsp pure vanilla extract
- Optional: ½ tsp almond extract or lemon extract for extra flavor
👩🍳 Instructions:
1. Preheat Oven & Prep Pan
- Preheat oven to 325°F (163°C).
- Grease and flour a 10-inch Bundt or tube pan very well.
2. Cream Butter, Shortening & Sugar
- In a large mixing bowl, cream butter and shortening together until light and fluffy (about 4–5 minutes).
- Gradually add sugar, beating well after each addition.
3. Add Eggs
- Add eggs one at a time, beating well after each. The mixture should be pale and creamy.
4. Mix Dry Ingredients Separately
- In a bowl, sift together flour, baking powder, and salt.
5. Combine Wet & Dry
- Add the dry ingredients to the creamed mixture alternating with milk, beginning and ending with flour.
- Stir in vanilla extract (and optional almond or lemon extract).
6. Bake
- Pour batter into prepared pan and smooth the top.
- Bake for 1 hour and 15–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
🍽️ Serving Suggestions:
- Plain with coffee or tea
- Topped with fresh berries & whipped cream
- Drizzled with vanilla glaze or lemon icing
- Served with a scoop of vanilla ice cream
📝 Tips:
- Bring all ingredients to room temperature for the best texture.
- Don’t overmix once the flour is added — this ensures a tender crumb.
- Use high-quality butter and vanilla for a rich, classic Southern flavor.