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Tender Southern Pound Cake


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Difficulty: Easy

Servings: 10 to 12


  • 1 cup 2 sticks unsalted butter
  • 2 1/4 cups sugar
  • Pinch salt
  • 6 large eggs
  • 2 1/2 teaspoons vanilla
  • Finely grated zest of 1 lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 3 cups self-rising flour
  • 1/2 teaspoon baking soda
  • 3/4 cup buttermilk


Preheat oven to 350°F. Butter a 10-inch tube pan; set aside. In a large mixing bowl, cream the 1 cup butter with an electric mixer on medium speed. Add the sugar and salt; beat until light and fluffy. Beat in the eggs, one at a time, until incorporated; continue beating about 1 minute more or until frothy. Beat in the vanilla, lemon zest, and lemon juice.

In a medium bowl, whisk together the ß our and baking soda. Alternately beat the flour mixture and the buttermilk into the butter mixture until well combined. Pour the batter into the prepared pan. Bake for 60 to 75 minutes or until a toothpick inserted in the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes. Carefully turn cake out onto a wire rack to cool completely before serving.

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