Name: Miss Dot's Pound Cake Recipe Perfect For Tea Time
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 12 generous slices
Cuisine: Southern American
Ingredients: 3 cups all-purpose flour; 3 cups granulated sugar; 1 ½ cups unsalted butter, room temperature; 8 oz cream cheese, room temperature; 6 large eggs, room temperature; 2 teaspoons vanilla extract; ½ teaspoon salt

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Friends often ask me for a cake recipe that works without worry, and this is the one I share. Miss Dot’s Pound Cake Recipe gives me consistent results and a flavor that feels familiar from the first bite.

I enjoy baking it slowly, watching the batter turn smooth and the cake rise with even color. It feels like the kind of dessert meant for everyday moments.

What Is Miss Dots Pound Cake?

Miss Dot’s Pound Cake is a traditional Southern-style pound cake passed through real kitchens, not test labs. The base stays true to what a pound cake should be—flour, sugar, butter, eggs, and cream cheese mixed with care.

The cream cheese adds strength and helps the cake hold its shape without drying out. The texture stays tight yet soft, never crumbly. The flavor stays balanced and familiar, making it one of those cakes that disappears slice by slice.

Many bakers call this the best pound cake recipe when they want something reliable and comforting.

Miss Dot’s Pound Cake Recipe With Soft Classic Texture

Miss Dot’s Pound Cake Recipe is a classic pound cake recipe made with butter, cream cheese, and everyday ingredients that create a smooth crumb and dependable structure.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 75–80 minutes
Total Time: About 1 hour 40 minutes
Course: Dessert
Cuisine: Southern American
Yield: 12 generous slices
Calories Per Serving: Around 420

This is the kind of cake recipe you can trust for family visits, holidays, or slow weekends.

Ingredients

I keep the ingredient list short and honest. Every item matters, and temperature plays a big role here.

Ingredients List

3 cups all-purpose flour
3 cups granulated sugar
1 ½ cups unsalted butter, room temperature
8 oz cream cheese, room temperature
6 large eggs, room temperature
2 teaspoons vanilla extract
½ teaspoon salt

Ingredient Notes

Room temperature butter and cream cheese mix smooth and hold air better

Eggs at room temperature blend clean into the batter
Use plain flour, not self-rising
Vanilla extract adds warmth without overpowering the cake flavor

Instructions

I follow these steps calmly, without rushing. Pound cake rewards patience.

Step 1: Prepare The Oven And Pan

Set the oven temperature to 325°F. Grease a bundt pan with butter, then dust lightly with flour. Shake out extra flour so the cake releases clean.

Step 2: Cream Butter And Cream Cheese

Add butter and cream cheese to a large mixing bowl. Beat on medium speed until smooth and pale. This step sets the foundation for the cake’s texture.

Step 3: Add Sugar Gradually

Pour in the sugar slowly while mixing. Let it fully mix before adding more. The mixture turns light yellow and fluffy.

Step 4: Add Eggs One At A Time

Crack in one egg and beat well. Repeat until all eggs are mixed in. Scrape the bowl often so the batter stays even.

Step 5: Add Vanilla And Salt

Pour in the vanilla extract and sprinkle in the salt. Mix just until combined.

Step 6: Add Flour Carefully

Add flour in small portions. Mix on low speed. Stop once the flour disappears. Overmixing changes the final texture.

Step 7: Bake

Pour the batter into the prepared pan. Smooth the top. Place it in the center of the oven. Bake for 70 to 80 minutes. The cake is done when a toothpick comes out clean.

Step 8: Cool The Cake

Let the cake sit in the pan for 15 minutes. Turn it onto a wire rack. Cool fully before slicing for clean cuts.

If you enjoy a bright citrus twist, you might love my Zesty Lemon Pound Cake with Lemon Glaze, which adds fresh lemon flavor while keeping that classic pound cake texture.

For another traditional take, my Brenda Gantt Pound Cake Recipe is worth trying too—it follows a simple method that many home bakers appreciate and pairs well with quiet afternoons and a warm cup of tea.

Can Miss Dot’s Pound Cake Be Served Warm Or Cooled?

I serve this cake both ways. Warm slices feel soft and comforting, with butter aroma filling the kitchen. Cooled slices hold shape better and slice neatly. For guests, I let it cool. At home, I rarely wait that long.

Can You Freeze Miss Dot’s Pound Cake?

Yes, and I do it often. Wrap the fully cooled cake in plastic wrap, then foil. Freeze up to three months. Thaw at room temperature. The texture and flavor hold up well.

Frequently Asked Questions

Why Does My Pound Cake Crack On Top?

A top crack forms naturally from oven heat and batter structure.

Can I Use Salted Butter?

Yes. Reduce added salt slightly.

How Do I Know The Cake Is Fully Baked?

A toothpick inserted in the center should come out clean.

Can I Bake This In Loaf Pans?

Yes. Divide the batter evenly and adjust baking time.

How Long Does This Cake Stay Fresh?

Covered at room temperature, it stays good for four days.

Miss Dot’s Pound Cake Recipe reminds me that a good dessert does not need decoration or layers to feel complete. A steady pound cake recipe brings comfort, confidence, and that quiet joy many of us look for in home baking.

Recipes like this one sit right alongside trusted classics such as the traditional guide from Preppy Kitchen on pound cake and the old-fashioned version shared by Farmette Kitchen, both of which highlight how simple methods create lasting results. Bake this cake once, and it slowly becomes part of your regular kitchen rhythm.