Southern Pound Cake 101: How to make the BEST Classic Pound Cake

Sift and measure 2 cups of all-purpose flour into a large bowl.

Add 1 teaspoon of baking powder and 1/2 teaspoon of salt to the flour and whisk to combine.

In a separate bowl, mix 1 cup of room temperature butter until fluffy.

Gradually add 2 cups of sugar to the butter while mixing on low for 3 minutes.

Crack 4 large eggs into a small bowl, then add them one at a time to the mixture, mixing after each addition until just combined.

Alternate adding the dry ingredients and 1/2 cup of whole milk to the wet mixture, starting and ending with flour, mixing until just combined.

Add 2 teaspoons of vanilla extract and 1 teaspoon of lemon extract to the batter and mix until combined.

Grease a pan with butter flavor shortening and lightly coat it with all-purpose flour.

Pour the batter into the prepared pan and shake to level it out.

Bake at 325°F for 75 to 80 minutes, checking at the 70-minute mark.

Let the cake cool on a cooling rack before flipping it out of the pan.

Equipment Needed

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