Grandma’s Pound Cake Recipe (Moist Southern Classic Dessert)
This pound cake recipe is one of the most treasured things I own — not because it's fancy, but because it came from my grandmother's handwritten recipe card, stained with butter and love. She made this every Sunday, and the smell of it baking would pull everyone into the kitchen without a single word.
It's the kind of cake that doesn't need frosting, decorations, or a special occasion. Just a thick slice, maybe a few fresh strawberries on the side, and good company.
Grandma's Pound Cake Recipe (Moist Southern Classic Dessert)
A buttery, dense, and perfectly moist Southern pound cake made just like Grandma used to make it.
Ingredients
- 3 cups all-purpose flour , spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter , softened to room temperature, 2 sticks
- 1/2 cup shortening , Grandma's secret for extra moisture
- 3 cups granulated sugar
- 6 large eggs , room temperature
- 1 cup whole milk , room temperature
- 2 tsp pure vanilla extract
- 1 tsp lemon extract , optional but highly recommended
Instructions
Tips & Notes
- Room temperature ingredients are non-negotiable here. Cold butter or eggs will prevent the batter from emulsifying properly and affect the texture.
- Do not open the oven door during the first 60 minutes of baking. The cake needs consistent heat to rise evenly without sinking in the middle.
- The shortening might seem old-fashioned, but it genuinely makes a difference in keeping the crumb moist for days. Don't substitute it with more butter.
- If you don't have a tube pan, two standard 9x5 loaf pans work well. Start checking for doneness around 60 minutes.
- For an extra touch, dust the finished cake with powdered sugar right before serving — it looks beautiful and adds just a hint of sweetness.
- The cake tastes even better on day two once the flavors have had time to settle, so it's perfect to make ahead.
Nutrition per serving · estimated
Why Shortening and Butter — Not Just One or the Other
A lot of modern pound cake recipes go all-butter, and they're delicious. But Grandma always used both butter and shortening, and after years of baking this cake, I completely understand why.
Butter gives you that rich, unmistakable flavor. Shortening, on the other hand, has a higher fat content and no water, which means it contributes to a softer, more tender crumb that stays moist longer. Together, they create a cake that tastes deeply buttery but has a texture that holds up beautifully for several days.
If you've ever had a pound cake that felt dry or crumbly by the next morning, this combination is the fix.
Serving Ideas Beyond a Plain Slice
Pound cake is wonderful on its own, but it really shines when you dress it up just a little. Spoon some macerated strawberries over a thick slice and add a dollop of whipped cream for a simple Southern shortcake that's hard to beat.
It also toasts incredibly well — lay a slice cut-side down in a buttered skillet until it's golden and slightly crisp, then top it with a scoop of vanilla ice cream. My family requests this version almost as often as the original.
For a casual gathering, I'll set out the whole cake on a stand with a bowl of fresh fruit and let people help themselves. It never lasts long.
