This Southern Pound Cake is rich, buttery, moist, and packed with classic vanilla flavor. With its velvety crumb and golden crust, this timeless dessert is perfect for holidays, family gatherings, or anytime you want a comforting homemade cake. The combination of butter, whole milk, and a touch of lemon and coconut extracts creates a flavor that tastes bakery-quality while still feeling wonderfully homemade.
Why You’ll Love This Recipe
Easy-to-find pantry ingredients make this recipe beginner-friendly.
The crumb is soft, moist, and perfectly dense without being heavy.
A blend of vanilla, lemon, and coconut extracts gives incredible depth of flavor.
It bakes beautifully with a golden crust and tender interior.
Pound cake tastes even better the next day, making it ideal for preparing ahead.
It can be served plain or dressed up with berries, whipped cream, or ice cream.
The recipe is versatile and works well for holidays, birthdays, or Sunday dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1½ cups unsalted butter, softened
3 cups granulated sugar
5 large eggs, room temperature
¾ cup whole milk, room temperature
1 tablespoon pure vanilla extract
¼ teaspoon lemon extract
¼ teaspoon coconut extract (optional)
Directions
Preheat the oven to 325°F. Grease a 10-inch Bundt pan with shortening and lightly dust it with flour.
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In another large bowl, beat the softened butter until creamy and smooth.
Gradually add the sugar while mixing on low speed. Continue mixing for about 3 minutes until light and fluffy.
Add the eggs one at a time, mixing gently after each addition until just combined.
Alternate adding the dry ingredients and milk into the butter mixture. Begin and end with the dry ingredients. Mix only until combined.
Stir in the vanilla extract, lemon extract, and coconut extract.
Spoon the batter evenly into the prepared Bundt pan. Tap the pan lightly on the counter to remove air bubbles.
Bake for 1 hour and 10 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan until warm. Carefully remove it from the pan and transfer it to a wire rack to cool completely.
Slice and serve once cooled. The flavor becomes even richer the next day.
Servings and timing
Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Variations
Strawberry Version: Fold in finely crushed freeze-dried strawberries for a fruity twist.
Lemon Pound Cake: Increase the lemon extract slightly and add fresh lemon zest.
Almond Flavor: Replace the coconut extract with almond extract for a nutty aroma.
Marble Pound Cake: Swirl chocolate batter into half of the cake batter before baking.
Berry Topping: Serve with warm strawberries, blueberries, or peaches.
Cream Cheese Addition: Replace part of the butter with cream cheese for an even richer texture.
Storage/Reheating
Store sliced pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 4 days.
For longer storage, refrigerate the cake for up to 1 week. Allow slices to come to room temperature before serving for the best texture.
To freeze, wrap slices individually in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months.
To reheat, microwave a slice for about 10–15 seconds for a warm, soft texture. It also tastes delicious lightly toasted.
FAQs
Why is my pound cake dry?
Dry pound cake is usually caused by overbaking or adding too much flour. Be sure to measure flour correctly and avoid baking longer than necessary.
What causes gummy streaks in pound cake?
Gummy streaks typically happen when the butter and sugar are overmixed, causing the batter to collapse slightly during cooling.
Can I use salted butter?
Yes, salted butter can work well. If using salted butter, reduce or omit the added salt.
Why should ingredients be room temperature?
Room-temperature ingredients blend more evenly, creating a smoother batter and better texture.
Can I make this cake without coconut extract?
Absolutely. The coconut extract is optional and simply enhances the flavor subtly.
How do I know when pound cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.
Can I bake this recipe in loaf pans?
Yes. Divide the batter between two 9.5-inch loaf pans and adjust baking time as needed.
Why did my pound cake overflow?
Too much batter, overmixing, or inaccurate baking powder measurements can cause overflowing.
Can pound cake be frozen?
Yes. Wrap it tightly and freeze for up to 3 months for best freshness.
What is the best way to serve pound cake?
Pound cake is delicious plain, but it also pairs beautifully with whipped cream, berries, or vanilla ice cream.
Conclusion
This Southern Pound Cake is everything a classic pound cake should be: buttery, moist, rich, and comforting. With simple ingredients and easy techniques, this recipe creates a bakery-style cake that feels timeless and homemade. Whether served plain with coffee or dressed up with fruit and cream, this pound cake is guaranteed to become a favorite for every occasion.
A rich and buttery Southern pound cake with a moist, velvety crumb and classic vanilla flavor enhanced by hints of lemon and coconut extracts for a timeless homemade dessert.
Ingredients
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, softened
3 cups granulated sugar
5 large eggs, room temperature
3/4 cup whole milk, room temperature
1 tablespoon pure vanilla extract
1/4 teaspoon lemon extract
1/4 teaspoon coconut extract (optional)
Instructions
Preheat the oven to 325°F (163°C). Grease a 10-inch Bundt pan with shortening and lightly dust with flour.
In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In another large mixing bowl, beat the softened butter until creamy and smooth.
Gradually add the sugar while mixing on low speed. Continue beating for about 3 minutes until light and fluffy.
Add the eggs one at a time, mixing gently after each addition until just combined.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix only until combined.
Stir in the vanilla extract, lemon extract, and coconut extract.
Spoon the batter evenly into the prepared Bundt pan and tap the pan lightly on the counter to remove air bubbles.
Bake for 1 hour 10 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan until warm, then carefully remove it and transfer to a wire rack to cool completely.
Slice and serve once cooled. The flavor improves even more the next day.
Notes
Use room-temperature ingredients for the smoothest batter and best texture.
Avoid overmixing the batter to prevent gummy streaks.
Measure flour carefully to avoid a dry cake.
The coconut extract is optional but adds subtle depth of flavor.
The cake can be baked in two loaf pans instead of a Bundt pan.
Store tightly wrapped at room temperature for up to 4 days.
Freeze individual slices for up to 3 months.
Serve plain or with berries, whipped cream, or vanilla ice cream.
