Black People’s Pound Cake Recipe – The Ultimate Southern Classic
Looking for a pound cake recipe that’s rich, moist, and bursting with flavor? Want to recreate that legendary homemade taste passed down through generations in Black American households? This is the best pound cake recipe you’ll ever try — a Southern favorite known for its buttery texture, velvety crumb, and nostalgic charm.
Whether you’re baking for a family gathering, Sunday dinner, a church event, or just to satisfy a sweet craving, this old-school cake never disappoints. Let’s dive deep into every step to make it foolproof, delicious, and worthy of passing on.
Ingredients:
To make this classic pound cake from scratch, you’ll need:
- 1½ cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon lemon extract (optional but highly recommended)
- 3 cups all-purpose flour, sifted
- ½ teaspoon salt
Why This Recipe Works:
- Butter + cream cheese = ultra-rich flavor and tender texture.
- No baking powder or baking soda – this cake rises perfectly with eggs and careful mixing.
- Old-fashioned mixing technique for that dense-yet-soft classic pound cake feel.
Step-by-Step Instructions:
1. Prep Your Ingredients
Start by bringing your butter, cream cheese, and eggs to room temperature. This is non-negotiable — it helps everything blend smoothly and gives you a consistent, fluffy texture.
2. Cream Butter and Cream Cheese
In a large bowl, use an electric mixer to beat the softened butter and cream cheese until light, pale, and fluffy. This should take about 3–5 minutes on medium-high speed. Don’t rush this step — proper creaming is the foundation of a good pound cake.
3. Add Sugar Gradually
Slowly add the sugar, one cup at a time, beating well after each addition. Keep mixing until the batter is light and airy. This process helps incorporate air, which is important since we’re not using baking powder.
4. Add Eggs One at a Time
Crack your eggs into a separate bowl. Add them to the batter one by one, mixing well after each egg. Scrape down the sides of the bowl to ensure everything is well-blended.
5. Add Extracts
Stir in the vanilla and lemon extract. The vanilla adds warmth, while the lemon adds brightness — a perfect balance of flavor.
6. Sift in the Dry Ingredients
In a separate bowl, whisk or sift together the flour and salt. Gradually add the dry ingredients to the wet batter, mixing on low speed or folding gently with a spatula. Don’t overmix — stop once everything is incorporated.
Baking Instructions:
Pan Prep:
Grease and flour a large bundt pan or tube pan very well, making sure to get into all the crevices. You can also use baking spray with flour in it.
Bake:
Pour the batter evenly into the prepared pan. Tap the pan gently on the counter to release any air bubbles.
Place the cake in a cold oven (yes, cold!). Then set the oven to 325°F (160°C) and bake for 80–90 minutes, or until a toothpick inserted into the center comes out clean.
Pro Tip: If the top is browning too quickly, loosely tent it with foil during the last 20–30 minutes of baking.
Cooling & Serving:
Let the cake cool in the pan for 10–15 minutes, then gently invert onto a wire rack to cool completely.
Slice and serve plain, or top with powdered sugar, fresh berries, whipped cream, or a light lemon glaze.
Tips for the Perfect Pound Cake:
- Use room temperature ingredients. Cold butter or eggs can ruin the texture.
- Don’t overmix. Once you add the flour, mix just until combined.
- Let the cake rest. Pound cake actually tastes better the next day!
Storage Instructions:
- Store in an airtight container at room temperature for up to 4 days.
- For longer storage, wrap tightly and freeze for up to 2 months.
- To thaw, leave at room temperature overnight or warm slices in the microwave.
FAQs:
Q: Can I make this in loaf pans instead of a bundt pan?
Yes! This recipe makes about two 9×5″ loaves. Reduce baking time to around 60–70 minutes.
Q: Why is it called “pound cake”?
Traditionally, it used a pound each of butter, sugar, eggs, and flour. This modern version keeps the spirit but improves the texture. Amish Peanut Butter Cream Pie
Q: Can I add other flavors like almond or orange?
Absolutely. Replace or combine with the vanilla and lemon extracts for a new twist.
Final Thoughts:
This is more than just a cake — it’s a taste of tradition, love, and Southern hospitality. When you bake this Black People’s Pound Cake, you’re not just making dessert… you’re carrying on a legacy.