A true Southern pound cake — outrageously buttery, soft on the inside, crisp on the outside, and flavored with both vanilla and almond for that signature “grandma’s kitchen” aroma.
Ingredients
For the Cake
- 1 pound (4 sticks) unsalted butter, softened
- 2½ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional but highly recommended)
- 8 large eggs
- 3 cups all-purpose flour
Instructions
1. Preheat the Oven
Preheat your oven to 325°F (165°C).
Grease and flour a bundt pan (or tube pan) generously.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the butter on medium speed until smooth and creamy.
Add the sugar gradually and continue beating for 5–7 minutes, until very light and fluffy.
(This long creaming is the secret to a perfect pound cake texture!)
3. Add Extracts
Mix in the vanilla and almond extract.
4. Add Eggs One at a Time
Add the 8 eggs, one at a time, mixing well after each addition.
Scrape the bowl often to ensure everything is fully incorporated.
5. Add the Flour
Reduce mixer speed to low.
Add the 3 cups of flour slowly, mixing until just combined.
Do not overmix — stop as soon as the flour disappears.
6. Bake
Pour batter evenly into your prepared bundt or tube pan.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve
Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Slice thick pieces and enjoy the most buttery, melt-in-your-mouth pound cake ever!
Serving Ideas
- Dust with powdered sugar
- Serve with strawberries & whipped cream
- Add a vanilla or almond glaze
- Toast slices and serve with butter for a true Southern treat
Want Add-Ons?
I can also provide:
✔️ A glaze recipe (vanilla, almond, or lemon)
✔️ A blog-style version with tips, FAQs, storage, and variations
✔️ A printable recipe card layout
✔️ A version with buttermilk or cream cheese
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