Ultimate Southern Pound Cake


This is the perfect cake for entertaining, Sunday suppers and special occasions. It’s unbelievably moist and great topped with vanilla ice cream and or strawberries! I could seriously eat this entire cake by myself in a short period of time. Luckily I have plenty of family and friends around so share it with.
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup butter flavored shortening
3 cups sugar
6 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1/4 cup fresh Key Lime juice – leave out the lime juice for a plain vanilla pound cake

Key Lime Glaze
1-1/2 cups powdered sugar 10x
3 tablespoons fresh Key Lime Juice – substitute milk for lime juice for plain icing or leave off the icing all together!
1/2 teaspoon pure vanilla extract

Adapted from Southern Living.


Start by preheating your oven to 325° F then prepare your pan. I like to use a bundt pan with the recipe and I like using Baker’s Joy with flour. Spray your pan well to keep it from sticking.

In a bowl sift your flour, baking powder and salt then set aside.

In your mixer bowl, beat the softened butter and shortening at medium speed until creamy. Gradually and slowly add sugar, beating until light and fluffy.


Add your eggs one at a time, only beat eggs until barely blended.

Now you are ready to add the flour alternating with the milk but be sure to end with flour. Beat at low speed after adding flour or milk until combined.

Remove bowl from mixer and fold in the vanilla extract and lime juice. Fill your pan with the batter and now you are ready to bake.


Baking time will depend on your oven and the pan you use. My oven cooks fast and only took 1 hour and 2 minutes or until wooden tooth pick comes out clean. At my previous home, the oven took 1 hour and 12 minutes. Cool cake in pan on a wire rack for 10 to 15 minutes, remove from pan onto a wire rack for cooling.


Mix the Key Lime Glaze by whisking together the powdered sugar, 3 tablespoons of freshly squeezed Key Lime Juice and 1/2 teaspoon of vanilla extract. Drizzle over cake just before the cake is completely cooled.




This cake is delicious!



Most people can’t eat just one slice, if nothing else they ask for another to take home! Everyone will love this cake and want the recipe! 🙂


Do you have a favorite cake recipe? Share it with a link if you like!

I hope everyone has a great week!


Homemade Vanilla Bean Ice Cream


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41 thoughts on “Ultimate Southern Pound Cake

  1. I have been searching for a long time for a recipe for pound cake, there are a million out there and it seems like i have tried that many. I want one thats light and cake like, like sara lee pound cake. This cake looks great, I’m going to try it. I may have found my pound cake recipe.

  2. You are forcing me to a diet again!
    I love the key lime addition. I also like your bundt pan–a festive pattern. I thought about you today—I made a savory tomato pudding that I’m going to post as a step by step recipe this week—happy cooking Michael –this is on my to do list!!

  3. This looks like a wonderful cake. You can’t go wrong with Southern Living. I also enjoy a pound cake in bundt form. That is a pretty bundt pan. Southern life at its best!

  4. I’ll forward this to my Northern hemisphere cooking friends! I don’t think we have butter flavoured shortening here in Australia; I’ll look when I’m out shopping.

    That cake sure does look tempting.

    • The brand here in the US is Crisco Butter Flavored shortening. It comes in sticks shape similar to butter. I heard the Costco Stores are building stores in Australia, they are a US company so they might have it if there is one near you. This pound cake is very moist and flavorful, if you get a chance to make it, you can use regular shortening too be if you do be sure to use a high fat butter.

  5. What a gorgeous cake, Michael! I love how you staged it on the cake plate. That is nearly the recipe my mother taught me. Yours calls for an extra egg, and the butter flavored shortening. She uses 2 tb of shortening, in addition to the butter, which I normally leave out. Now I must try your recipe with the Key Lime! We use lemon juice with vanilla, usually. For a special treat, I make it with 3 TB of Hershey’s Special Dark Cocoa, 1 tsp. of freshly ground nutmeg, and 1/2 tsp of cinnamon instead of the citrus juice (still use the vanilla.) At the holidays I add walnuts, almonds, dried fruit, and almond extract. It makes a delicious fruit cake! Now I’m hungry, Michael, and my partner hoped we’d begin dieting today…. Best wishes, WG

    • Hello Elizabeth!!! I love a good pound cake and I also like to change up the recipe too! Sometimes I use oranges instead of Lime or add cinnamon and pecans or add chocolate for a chocolate pound cake, either way it is delicious!! Your cake sound delicious too, I have not tried adding dried fruit.
      After rain this afternoon, we ended up shy of 7 inches! A lot of rain! 🙂 I hope you got rain too!

      • 7 inches is just way too much. Amazing how much rain has fallen in the last few days across North America. We have had just the edges of it- showers, but no real accumulation. It has been a strange and humid tropical day here with showers followed by sun- all day long. Have you tried your cake with orange flavoring, cinnamon and pecans? We love pecans in it, too 😉 A great base cake you can add most anything ( except maybe ketchup) to and enjoy 😉

  6. I just made this last night but instead of Key Limes I used Meyer Lemons. I was very impressed. I will try it with Key Limes though. Beings I lived in Florida a number of years I’m very happy with a number of things made with Key Limes. I went through a number of Pound Cake Recipes and this one just popped out at me. It was fantastic. Will become a regular in my home.

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