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Geechee Girl Pound Cake Recipe

Geechee Girl Pound Cake Recipe: A Southern Classic Worth Savoring

With its rich, buttery, and incredibly moist texture, few desserts capture the heart and soul of Southern baking quite like the Geechee Girl Pound Cake Recipe.
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 14 People
Calories: 558kcal

Equipment

  • 10-inch fluted tube or Bundt pan
  • Electric mixer or hand whisk
  • Mixing bowls (large and medium)
  • Rubber spatula
  • Measuring Cups and Spoons
  • Cooling rack
  • Sifter or fine mesh strainer (for dusting sugar)

Ingredients

  • 2 cup unsalted butter
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 3 cup white sugar
  • 6 eggs
  • 3 cup all-purpose flour
  • ¼ tbsp baking soda
  • ½ tbsp Kosher salt
  • 1 pinch ground mace
  • 2 tbsp Confectioners' Sugar (for dusting)

Instructions

  • Preheat Your Oven: Set your oven to 350°F (175°C). This gives your oven time to heat evenly while you prepare the batter.
  • Prepare the Pan: Grab a 10-inch fluted tube pan and grease it generously with non-stick spray. Lightly dust with flour to ensure easy release.
  • Cream the Butter and Sugar: In a large mixing bowl, beat 2 cups of softened unsalted butter with 3 cups of sugar. Mix until fluffy and pale—this may take 3–5 minutes with an electric mixer
  • Add the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. With the last egg, stir in 1 teaspoon of vanilla extract.
  • Combine Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon kosher salt, and a pinch of mace.
  • Mix Wet and Dry Together: Slowly add the dry ingredients to the butter mixture, alternating with 1 cup of sour cream. Mix until smooth but don’t overbeat.
  • Pour Into the Pan: Spoon the batter into the prepared pan, smoothing the top. Tap lightly to release any trapped air bubbles.
  • Bake the Cake: Place in the oven and bake for 1 hour and 20 minutes. Test doneness with a toothpick—it should come out clean.
  • Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Dust with confectioners' sugar before serving, if desired.

Tips

  • Use room-temperature ingredients for a smooth, even batter.
  • Don’t overmix once you add flour—this keeps the crumb tender.
  • Spoon and level your flour for accurate measuring.
  • Grease the pan well, especially the grooves of the fluted pan.
  • Let the cake cool before dusting with sugar or slicing—it firms up perfectly.

Nutrition

Nutrition Facts
Geechee Girl Pound Cake Recipe: A Southern Classic Worth Savoring
Amount per Serving
Calories
558
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
148
mg
49
%
Sodium
 
352
mg
15
%
Potassium
 
88
mg
3
%
Carbohydrates
 
64
g
21
%
Fiber
 
1
g
4
%
Sugar
 
44
g
49
%
Protein
 
6
g
12
%
Vitamin A
 
1015
IU
20
%
Vitamin C
 
0
mg
0
%
Calcium
 
41
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.