Southwest Georgia Pound Cake

Total Time:
1 hr 45 min
15 min
15 min
1 hr 15 min

16 to 20 servings

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • 2 teaspoons pure vanilla extract (you may use lemon or almond flavoring instead)

Generously grease and flour a 10-inch bundt pan. Do not preheat the oven. Using an electric mixer, cream the butter and sugar together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together flour, baking powder, and salt. Alternately add flour mixture and heavy cream to butter-sugar mixture, beginning and ending with flour. Stir in flavoring.

Pour batter into prepared pan. Put into a cold oven and set the temperature to 325 degrees F. Bake for 1 hour 15 minutes without opening the oven door. Bake for an additional 15 minutes if necessary. Remove from the oven and cool in pan for 15 minutes. Invert cake onto cake plate. For a real treat, serve yourself a slice while it's still warm.

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4.7 327
This is my go to cake when it comes to gatherings. Everyone raves over it. I was even threatened with my job this past summer if I didn't make it for my office picnic(they were joking of course but I still made it). item not reviewed by moderator and published
Best cake ever! item not reviewed by moderator and published
EXCELLENT!!!! EVERY TIME!!!! IT IS ALWAYS A HIT WITH MY GUESTS...AND MY GIRLS ACT LIKE KIDS WHEN I MAKE THIS CAKE... (THEY ARE 29 AND 31)...:-) item not reviewed by moderator and published
Followed instructions to the letter and found it dry and tasteless. Not moist at all. I even baked it about 10 minutes less in my oven, knowing to compensate for my oven. Disappointed. I had better results with her sour cream pound cake. Much more moist. item not reviewed by moderator and published
I've been making this pound cake four 5 years and every time someone tells me it the best they ever had. Thanks Ms. Paula item not reviewed by moderator and published
Love Love Love this cake. I've made it several times and gave away as gifts during the holidays. I've even been told it's better then my Mom's pound cake! item not reviewed by moderator and published
This cake is easy and taste great! Now this will be one of my top cakes to take to a pot luck outing! Everyone will enjoy it topped with some fresh berries. item not reviewed by moderator and published
I have tried several pound cake recipes but this one is now my 'go ti's recipe. I have used several variations on the flavor, such as making it a lemon pound cake w/a lemon glaze. Result is always AWESOME!!! However, I wanted to take a minute to share my new favorite flavor. Its the Five Flavor Pound Cake!!!!! Best pound cake EVER!!!! Using this same recipe, use 1 teaspoon each of the following flavors: Vanilla, Almond, Butter, Coconut and Rum. When the cake is done, prior to removing from pan, poke several holes and drizzle with maybe 1/4 cup of the following glaze recipe. After letting that soak in for about 15 mins, invert onto cake plate and pour remaining glaze over top. Yummy!!!! **For glaze, mix 1 cup sugar, 1/2 cup water and 1/2 teaspoon of each of the 5 flavorings in small saucepan over med heat until sugar dissolves. Enjoy!!! item not reviewed by moderator and published
My 9 year old daughters and I prepared this recipe tonight. Instead of using the heavy cream I used buttermilk. I should have listened to what someone else said and lowered the amount of sugar because 3 cups makes it super sweet. Other than the extreme sweetness it was awesome! We will be making it again. item not reviewed by moderator and published
Wonderful, wonderful cake! One adjustment I would make, I cut the sugar down to 2 1/2 cups and it was still pretty darn sweet. So I might cut a bit more next time. I added freshly crated lemon zest and homemade vanilla and it was delicious! My husband won't stop raving about it and telling me not to make it again because he is eating the whole thing! :. Oh, one last thing, make sure you follow the part about not preheating the oven, even tho that seems weird, but that is what gives it that delicious, crunchy outside texture. So good! Thanks Paula! item not reviewed by moderator and published

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