Classic Southern Pound Cake

by Rhett Morris | Photography by Diana Matthews



1 cup butter, softened
1¾ cups sugar
3 eggs
1 teaspoon vanilla
1¾ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
strawberries and whipped cream (optional for garnish)



Preheat oven to 350 degrees. Put butter and sugar in mixer and mix on high until butter and sugar are fluffy. Add eggs and vanilla, and mix until smooth. Sift flour, baking soda and salt, and then add to mixture. Take bowl out of mixer, add buttermilk, and mix with spatula. Spray two 9-inch loaf pans with baking spray, and divide mixture into them. Bake for 50 minutes or until toothpick comes out clean. Top with whipped cream and fresh strawberries for the perfect Southern summertime dessert.


Morris, owner of Rhett’s Restaurant, Personal Chef & Catering, is an award-winning chef. He can be reached at 910-695-3663 or