Introducing Southern Plate’s easy pound cake, a recipe made famous by my Aunt Sue. This simple vanilla pound cake is moist, tender, and delightfully sweet—perfect for family gatherings or a quiet afternoon treat.

This pound cake uses just six common ingredients: eggs, unsalted butter, sugar, all-purpose flour, whipping cream (heavy cream), and vanilla extract. Preparation takes about 20 minutes; then the oven finishes the job. Whipping cream adds richness and keeps each slice moist and tender.

While traditional pound cakes often bake in a loaf pan, a bundt pan works wonderfully and gives a pleasing crust and attractive shape. If you prefer a loaf, you can use that instead—both yield excellent results.

Aunt Sue’s Famous Pound Cake Recipe

What You Need To Make Aunt Sue’s Famous Pound Cake

• Eggs
• Unsalted butter
• Sugar
• All-purpose flour
• Whipping cream (heavy cream)
• Vanilla extract

Helpful Kitchen Tools

• Bundt pan or tube pan
• Electric hand mixer or stand mixer
• Flour sifter or fine mesh sieve

Grease and flour a tube or bundt pan. Set the eggs and butter out to come to room temperature.

In a large bowl, cream the butter and sugar until smooth.

Add the eggs one at a time, beating about one minute after each addition.

Sift the flour. Add the flour to the creamed mixture alternately with the whipping cream, beginning and ending with the flour.

Mix until everything is fully incorporated, scraping the bowl as needed.

Stir in the vanilla extract.

Pour the batter into the prepared pan and place the pan in a cold oven. Set the oven to 300°F (150°C) and bake 80–90 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely in the pan before turning the cake out onto a wire rack.

Serve slices with a simple custard sauce, whipped cream, fresh berries, or a scoop of vanilla ice cream.

Enjoy a classic, buttery pound cake that’s sure to become a favorite.

How To Store Pound Cake

Store the pound cake in an airtight container at room temperature up to 5 days, or refrigerate for up to 1 week. For longer storage, freeze the whole cake or individual slices for up to 3 months. Wrap tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

Ways To Customize This Recipe

This pound cake is a versatile base. Try these variations to change the flavor or texture:

• Drizzle a simple vanilla glaze made from 1½ cups powdered sugar, 1 teaspoon vanilla, and a few tablespoons of milk.
• Make a lemon version by adding lemon zest and replacing the vanilla with lemon extract or juice; top with a lemon glaze.
• Add almond extract and sprinkle with slivered almonds for a nutty finish.
• Stir in up to 1 cup of mix-ins: shredded coconut, mini chocolate chips, fresh berries, chopped pecans or walnuts, or dried fruit.
• Top with crushed peppermint and a vanilla glaze for a festive treat.
• Serve warm with custard sauce, whipped cream, or vanilla ice cream.

Recipe FAQs

Why is it called a pound cake?

Traditionally, a pound cake used a pound each of butter, sugar, eggs, and flour. Modern recipes keep the spirit while adjusting proportions for convenience and texture.

Why is whipping cream used in this recipe?

Whipping cream adds richness and moisture, producing a tender, flavorful crumb that keeps the cake from drying out.

What’s the best way to serve this pound cake?

Serve in thick slices. It’s delicious plain or dressed up with custard sauce, fresh berries, whipped cream, or a scoop of ice cream.

Ingredients (as used)

• 6 eggs
• 1 cup (2 sticks) unsalted butter
• 3 cups sugar
• 3 cups all-purpose flour
• 1 cup whipping cream (heavy cream)
• 1 teaspoon vanilla extract

Instructions (condensed)

1. Grease and flour a tube or bundt pan. Bring eggs and butter to room temperature.
2. Cream butter and sugar until smooth. Add eggs one at a time, beating about one minute after each.
3. Sift flour. Add flour and whipping cream alternately to the creamed mixture, beginning and ending with flour. Mix until combined.
4. Stir in vanilla. Pour batter into prepared pan, place in a cold oven, set oven to 300°F, and bake 80–90 minutes or until a toothpick comes out clean.
5. Cool completely before removing from the pan. Serve as desired.

“How many slams in an old screen door? Depends on how loud you shut it. How many slices are in bread? Depends on how thin you cut it. How much good inside a day? Depends on how good you live ’em. How much love is inside a friend? Depends on how much you give ’em.”

~Shel Silverstein. Submitted by Jenny.