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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