Easy Southern Pound Cake

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Traditional, classic pound cake recipe from Southern Living that’s rich and fine with just the right amount of sweetness.

(Love classic pound cake? Try my 5 ingredient Confectioners Sugar Pound Cake.)

Easy Classic Southern Pound CAke

Southern Living Buttermilk Pound Cake

I got this southern pound cake recipe from my favorite cake baking recipe book, Southern Living Homemaker’s Cookbook: Cakes. It has so many old school cake recipes and this one did not disappoint.

This cake might sound just a tad bit boring, like a dull Sunday sermon, but, oh no, it’s more like a thrilling roller derby game. It is anything but boring.

Classic southern pound cake packs a smooth, rich vanilla flavor that is not overly sweet and will excite anyone’s taste buds. In addition, it has that dense pound cake texture and perfect crumb that puts it over the top.

Pound Cake With Fruit

Like I said above this recipe is exciting and delicious by itself, but it is also the base for some luscious fruit toppings. This southern pound cake pairs marvelously with the following fruits:

  • Strawberries
  • Blueberries
  • Blackberries
  • Raspberries
  • Cherries
  • Peaches
  • Sliced bananas, coconut and honey

Oh, and make sure you top this fruit mountain pound cake off with some vanilla ice cream, whipped cream or both.

Southern Living Buttermilk Pound Cake

Key Ingredients in This Classic pound cake recipe

  • Butter – For best results use real butter at room temperature. Room temperature butter incorporates much easier than cold butter.
  • Shortening – Produces a soft, light interior texture
  • Sugar
  • Eggs room temperature – Room temperature eggs allow the eggs to mix well with the batter.
  • All purpose flour sifted – Sifted flour is easier to mix into other ingredients when making batters and doughs.
  • Buttermilk room temperature – Buttermilk gives the cake a softer texture and more body.
Classic Southern Pound Cake

Tools Used In Traditional Pound Cake

The Best Southern Buttermilk Pound Cake

substitutes for buttermilk in cake

Have you ever been baking, discovered you’re missing an ingredient and don’t want to run to the store. Friends, that happened while making this cake. Yes, I did not have enough buttermilk and Publix or Kroger weren’t in the picture that day.

So, of course, I Googled “substitutes for buttermilk in cake” and it pulled up the most timely and perfect post from Taste Of Home. This posted listed the following 5 substitutes for buttermilk:

1. Milk plus lemon juice or vinegar

For each cup of buttermilk, use 1 tablespoon of distilled white vinegar or lemon juice plus enough milk to measure 1 cup. Stir together and let stand for 5 minutes before using.

2. Cream of tarter plus milk

For each cup of buttermilk use 1 cup of milk plus 1-1/2 teaspoons cream of tartar.

3. Yogurt

Substitute an equal amount of plain yogurt for the buttermilk needed.

4. Sour Cream

For each cup of buttermilk use 3/4 cup of sour cream and 1/4 cup of milk or water.

5. Dairy-Free Buttermilk Substitute

For each cup of buttermilk combine 3/4 cup plain or vanilla almond milk yogurt, 1/4 cup almond milk and 1/2 teaspoon white vinegar. Let it stand for 5 minutes before using.

The Best Southern Pound Cake

Final Thoughts On Classic Southern Pound Cake

Like I said above, this cake might sound like a plain, boring cake, but it’s far from that. It has outstanding rich, vanilla flavor and tastes amazing by itself or topped with fruit. Plus this is super easy to make and can be served almost anywhere. It’s a must for any cake baker’s recipe collection.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More True Pound Cake Recipes

Easy Classic Pound Cake
Print Jump to Recipe Pin Recipe


Easy old fashioned pound cake recipe with rich flavor and just the right amount of sweetness
Course Breakfast, Brunch, Dessert
Cuisine American
Keyword pound cake, classic pound cake, easy pound cake, traditional pound cake, pound cake with butter and shortening
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 10 minutes
Total Time 1 hour 45 minutes
Servings 16 slices
Calories 320kcal
Cost $3



  • ½ cup butter room temperature
  • ½ cup shortening
  • 2 cups sugar
  • 4 eggs room temperature
  • 2-3 tsp vanilla
  • 3 cups all purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk room temperature


  • Grease and flour tube or bundt pan.
  • Preheat oven to 325°
  • Sift Flour, baking soda and salt and put aside.
  • Cream shortening, butter and sugar until light and fluffy.
  • Add eggs one at a time and beat until yellow is just gone before adding the next egg.
  • Add vanilla.
  • Alternately add flour mixture and buttermilk. Do not overmix
  • Put batter in well greased bundt or tube pan.
  • Bake at 325° for 1 hour to 1 hour and 15 minutes.
  • Let cool for 10-12 minutes and release.


Calories: 320kcal

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