Classic Southern Pound Cake is perfectly moist and buttery with just the right amount of sweetness. The texture is wonderfully tender and it has a thick layer of crackly crust on top. It’s probably my favorite pound cake.

 
I’ve tried oodles of pound cake recipes over the years and nothing beats this pound cake in my opinion.  The simple flavor of a classic pound cake is hard to beat. A combination of butter, cream cheese, and superfine sugar gives this cake a wonderful texture.
I think the superfine sugar is one of the keys to the great texture of tis pound cake. If you don’t have any, it is worth buying. It’s also handy to have on hand for making cocktails since it dissolves so easily.
A fabulous crispy crust develops on top. It’s my favorite part of a pound cake.
 
Tips for making Classic Southern Pound Cake:

There is no leavener in this cake so it is very important to beat the butter, cream cheese, and sugar for at least 5 to 7 minutes. This is going to whip lots of air in which will help the cake rise and give it a lighter texture.
For best results, you want the butter, cream cheese, and eggs at room temperature. The butter and cream cheese will incorporate much more air when at room temperature and the eggs will blend into the batter much more easily.
This pound cake freezes really well. You can either freeze the whole cake or freeze individual slices.

This is one of those southern pound cakes that’s perfect for snac...