A very tasty, buttery classic Old Fashioned Pound Cake recipe using simple ingredients. Perfect for family gatherings and a sweet homemade dessert any time!
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Old Fashioned Pound Cake Recipe
- Total Time: 1hr 30min
- Yield: 10–12 slices 1x
Description
This old fashioned pound cake recipe delivers a buttery, golden crust and dense, velvety interior. Made with pantry staples and no unnecessary fluff, it’s the ultimate comfort dessert that never goes out of style.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- Optional: zest of 1 lemon or orange for brightness
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or two 9×5 loaf pans.
- Cream the butter and sugar together in a large bowl until light and fluffy, about 4-5 minutes.
- Add eggs one at a time, beating well after each addition.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and milk to the butter mixture, beginning and ending with the flour. Stir gently to combine.
- Add vanilla extract and citrus zest (if using). Mix just until incorporated.
- Pour the batter into the prepared pan(s) and smooth the top.
- Bake for 65–75 minutes or until a toothpick comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- You can swap vanilla extract for almond extract for a different twist.
- Add fresh berries or whipped cream to elevate this classic.
- For a moist cake, don’t overbake!
- Prep Time: 20 mins
- Cook Time: 1 hr 10 mins
- Category: Dessert, brunch
- Cuisine: Southern, American Classic
A Memory Baked into Every Slice
As a child, I remember visiting my Aunt Helen every summer in Charleston. She had this way of making everything feel like home, especially when she’d pull a pound cake out of the oven and let it cool on the windowsill. She never used a timer—just instinct. And when that cake hit the table, the family gathered as if summoned by magic.
This recipe is inspired by her. It’s the old fashioned pound cake recipe that never failed to deliver love with every bite.
Why Pound Cake is a Classic
Pound cake gets its name from its original formula: one pound each of flour, sugar, butter, and eggs. Over the years, variations emerged, but the core remains the same—rich, dense, and utterly delicious.
What makes it stand out?
- Simplicity: No frostings or frills needed.
- Versatility: Works for breakfast, dessert, or paired with fruit and whipped cream.
- Longevity: Stays moist and flavorful for days.
Expert Baking Tips for Perfect Pound Cake
- Use room temperature ingredients. This ensures even mixing and a smoother batter.
- Don’t overmix the batter once the flour is added. It keeps the cake tender.
- Grease and flour your bundt or loaf pan well to prevent sticking.
- Bake low and slow. 325°F is ideal for even cooking without a dry crumb.
- Let it cool in the pan for at least 10–15 minutes before turning it out.
Nutrition (Per Slice – Approximate)
- Calories: 420
- Fat: 22g
- Carbohydrates: 48g
- Protein: 6g
- Sugar: 29g
- Fiber: 1g
How Long to Cook Old Fashioned Pound Cake Recipe
- Cook at 325°F for about 70 minutes. Check doneness by inserting a toothpick—it should come out clean. Every oven is different, so check at the 60-minute mark just in case.
What to Serve With Old Fashioned Pound Cake Recipe
- Fresh berries and whipped cream
- Lemon curd or raspberry jam
- A scoop of vanilla ice cream
- Drizzle of honey or maple syrup
- A glass of milk or—yes—a classic old fashioned cocktail if you’re feeling grown-up!
How to Reheat Old Fashioned Pound Cake Recipe
- Microwave: 15 seconds per slice (wrap in damp paper towel for moisture).
- Oven: Warm at 300°F for 10 minutes covered in foil.
How to Freeze Old Fashioned Pound Cake Recipe
- Wrap cooled cake in plastic wrap, then foil. Freeze for up to 3 months.
- Label with date to keep track.
How to Reheat Frozen Old Fashioned Pound Cake Recipe
- Let thaw overnight in the fridge or for a few hours on the counter.
- Reheat in oven at 300°F for 15–20 minutes if desired.
FAQs: Old Fashioned Pound Cake Recipe
Q: Can I use cake flour instead of all-purpose?
A: Yes! Cake flour makes it a bit lighter and more tender. Use 3¼ cups cake flour in place of 3 cups AP flour.
Q: Why did my cake sink in the middle?
A: That’s often from underbaking or overmixing the batter. Follow measurements and check for doneness!
Q: Can I add nuts or chocolate chips?
A: Absolutely. Just fold in ½ to 1 cup of extras at the end.