Our classic recipe celebrates the simple yet crave-worthy cakes Southern cooks have been whipping up for decades. Make a tube pan for a party or bake two loaves—one to keep and one to share.
Classic Pound Cake
Yields: Makes 1 (16-cup) tube cake or 2 (9×5-inch) loaves
- 2 cups unsalted butter, softened
- 3 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 4 cups all-purpose flour
- 1¾ teaspoons kosher salt
- ¼ teaspoon baking soda
- 1 cup whole milk
- Preheat oven to 325°. Spray a 16-cup straight-sided metal tube, pan or 2 (9×5-inch) metal loaf pans with baking spray with flour.
- In a 5- to 6-quart mixing bowl, beat butter and sugar with a mixer at medium speed until fluffy, 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
- In another large bowl, whisk together flour, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan, smoothing top with back of spoon.
- Bake until a wooden pick inserted near center comes out clean, about 1½ hours for tube pan and about 1 hour and 15 minutes for loaf pans. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack.