This traditional Southern pound cake is sugared and baked in a long rectangular pan, making it so pretty on a platter.

This is a true Southern pound cake

As a Southern girl born and bred, I’ve made many versions of pound cake. This recipe is (in my opinion) one of the best.  The crust is crumbly and sugary sweet. The cake is dense, moist, and rich. The flavor is rich, buttery and delicious. The ingredients are those you’d find in any true, Southern pound cake, but there are two modern tweaks that make the cake unique.

What is pound cake, actually?

A rich cake that contains a pound~or equal weights~of flour, butter and sugar. Pound cake is one of the most beloved cakes in the South, and many cooks have their version of the “best.”

How do you flavor a pound cake?

Most all pound cakes contain vanilla extract, but this recipe uses 5 different extracts to give the cake a rich & complex flavor. You have 1 teaspoon each of the following: butter, vanilla, coconut, lemon and almond. The flavor is amazing!

How do you keep a pound cake from sticking to the pan?

Most pound cakes require that you “grease and flour” the pan; this recipe is similar, but you “grease and sugar” instead. This lends a sugary coating to the cake once it is released.

Is the best pound cake made with butter or shortening?

You’ll find fans of all butter and all shortening on both sides of the fence.  This recipe uses BOTH real butter and shortening.  I’ve made cakes with all butter and all shortening; this combination yields the best cake, in my opinion.

What is the best pan to use for pound cake?

A 12 cup bundt pan or angel food cake pan are commonly used for pound cake. My favorite pan for pound cake, however, is this 16 x 4 long rectangular pan. The cake is a lovely, eye catching shape that looks stunning on a platter. If you don’t want to invest in this pan, simply follow the recipe as shown and bake the cake in a traditional pound cake pan (Angel food pan).

How to make pound cake ahead of time.

This cake should be cooled completely before turning out from the pan. This means it should be baked 4-5 hours before serving. It can be made a day ahead and loosely covered before serving. It freezes well, but the size makes it difficult to wrap for the freezer. If you freeze it, make sure you “flash freeze” the cake into a hard rectangle with an ice glaze before trying to wrap. If frozen, it won’t break or tear.

Savvy tips for making this (or any) pound cake better.

Place eggs, butter and milk at room temperature for several hours before making the cake. The age old rule of thumb about “room temp ingredients” for pound cake really is true and makes a world of difference.

How to serve this rectangular shaped pound cake

Because of the shape, a long, slender serving platter is a must for a lovely presentation. I link below to some of my fave platters that will accommodate this cake without having too much overhang on either side. I share both pans in the links below.

 

If you make this, please let me hear how it turns out! I am making this for Easter and serving with fresh fruit and berries. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!