{"id":301711,"date":"2025-06-19T07:24:58","date_gmt":"2025-06-19T07:24:58","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/southern-pound-cake-video\/"},"modified":"2025-06-19T07:24:58","modified_gmt":"2025-06-19T07:24:58","slug":"southern-pound-cake-video","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=301711","title":{"rendered":"Southern Pound Cake + Video"},"content":{"rendered":"


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Rich and buttery <\/em>pound cake<\/em><\/strong> is a simple dessert that always manages to impress. While the spirit of the classic recipe remains, a few expert tweaks make it even more moist than the original. It\u2019s delicious on its own, with a simple glaze, or topped with fresh fruit and whipped cream.<\/em><\/p>\n

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I\u2019ve taken the my gramma\u2019s classic pound cake recipe and upgraded it with a few tricks I\u2019ve learned over the years. The result is a cake that\u2019s even richer and more buttery than the original \u2014 without losing the wonderfully fine texture that makes pound cake so special.<\/p>\n

And let me tell you, it\u2019s incredibly moist thanks to a few of my unique additions. Moist cakes are kind of my specialty, with my gingerbread cake<\/a> and bran muffins<\/a> being great examples.\u00a0<\/p>\n

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Since this is my take on my grandmother\u2019s true pound cake, there\u2019s no baking powder or soda (though be sure to read my notes on grandma\u2019s recipe below!).<\/p>\n

We rely more on the air added while creaming the butter and sugar to give this classic cake just the right amount of lift. <\/p>\n

For another classic cake recipe, try my Texas sheet cake<\/a>!<\/p>\n

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True vs Modified (2 versions)<\/h2>\n

I personally found that the original recipe my grandmother used (True Southern Pound Cake) below in the recipe card Notes was good, but not great. It was too dense and was just OK truthfully. The Southern Pound Cake recipe I\u2019m sharing is a little lighter and has a better balance of flavor.<\/p>\n

For those who want to try the True Southern Pound Cake I tested from my grandmother\u2019s recipe card, see the recipe below. For the True version \u2014 be sure to WEIGH the flour and sugar, do not just use measurements (cups).<\/p>\n<\/div>\n

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whipped butter<\/figcaption><\/figure>\n
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creamed with sugar<\/figcaption><\/figure>\n<\/figure>\n
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eggs added<\/figcaption><\/figure>\n
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flour added<\/figcaption><\/figure>\n<\/figure>\n
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Ingredient Notes and Substitutions<\/h2>\n<\/p>\n

(Be sure to check the recipe card for a full list of ingredients and quantities)<\/p>\n