Smoothest Southern Pound Cake
A rich, buttery southern pound cake with a tender crumb and sweet vanilla flavor, perfect for special occasions or everyday indulgence with coffee or tea.
Ingredients
Instructions
- Beat softened butter at medium speed with a mixer for about 2 minutes, until creamy.
- Gradually add sugar, beating at medium speed for 5 to 7 minutes.
- Add eggs one at a time, beating well after each addition.
- Stir in sour cream and vanilla extract until smooth.
- Gradually add sifted cake flour with baking soda, mixing just until combined.
- Pour batter into a prepared baking pan.
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then remove to wire rack to cool completely.
Tips & Substitutions
To achieve the smoothest texture, ensure your butter is well softened before beating. For a lighter cake, consider sifting the flour twice. If you don't have cake flour, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. This recipe is adaptable; try adding lemon zest for a citrus twist or a splash of almond extract for extra flavor.
Serving Suggestions
This Southern Pound Cake is delightful on its own, but it pairs beautifully with fresh berries and whipped cream for a classic dessert. Consider serving it alongside a scoop of vanilla ice cream or drizzling it with a homemade caramel sauce for an extra indulgent treat. For a special occasion, serve with slices of 'Yummy Fudge Pie' for a dessert spread that guests will love.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply slice and warm individual pieces in the microwave for about 15-20 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Smoothest Southern Pound Cake contains roughly 255 calories, with 6g protein, 55g carbohydrates, and 2g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 554mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can use all-purpose flour as a substitute for cake flour. To mimic the texture, remove 2 tablespoons of flour per cup and replace it with cornstarch. This will help maintain the cake's lightness.
How can I tell when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges will start to pull away from the sides of the pan, and the top will be golden brown.
Is it necessary to use sour cream in this recipe?
Sour cream adds moisture and richness to the cake, contributing to its smooth texture. If you don't have sour cream, you can substitute it with plain yogurt or buttermilk for similar results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).