old fashioned pound cake recipe

Written BySheba G Updated On
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The Best old fashioned pound cake recipe

I have been making this old fashioned pound cake recipe for years and it is a staple in my kitchen. My kids always ask for it and it is the first thing to disappear at family gatherings. This recipe is simple and uses basic ingredients you probably already have in your pantry. It is a dense and moist cake that is perfect for any occasion from a casual afternoon snack to a holiday dessert. I love that it does not have any complicated steps and it always turns out perfectly. The best part is that it is a relatively low sugar treat compared to many other desserts which makes me feel a little better about serving it to my family. It is a classic for a reason and I am so happy to share it with you.

Old Fashioned Pound Cake

4.9 from 618 votes

This old fashioned pound cake is a dense, moist, and buttery classic. It uses simple ingredients to create a rich and satisfying dessert that is perfect for any occasion.

Prep Time15 mins
Cook Time1 hour 10 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk, room temperature
2 teaspoons vanilla extract

👨‍🍳Directions

1Preheat your oven to 325°F. Grease and flour a 10-inch tube pan or bundt pan.
2In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.
3Add the eggs one at a time, beating well after each addition.
4In a separate bowl, whisk together the flour, baking powder, and salt.
5Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined.
6Stir in the vanilla extract.
7Pour the batter into the prepared pan and smooth the top.
8Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
9Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

🔧Equipment

10-inch tube pan or bundt pan
Large mixing bowl
Electric mixer
Measuring cups and spoons
Rubber spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 105mg🧂Sodium: 200mg🌾Total Carbs: 50g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 6g

📝Notes

Make sure all your ingredients are at room temperature for the best results. This helps the batter come together smoothly. For a lemon pound cake, add the zest of one lemon to the batter.

Watch Video Of How Old Fashioned Pound Cake Works

This old fashioned pound cake recipe is a true classic that never disappoints. It is a reliable and delicious dessert that works perfectly for family gatherings, potlucks, or just a simple treat at home. I hope you enjoy making and sharing this cake as much as I do.

❓ Frequently Asked Questions About Old Fashioned Pound Cake

1. Why is my pound cake dry?

Overbaking is the most common cause of a dry pound cake. Make sure to check the cake a few minutes before the recommended baking time and use a toothpick to test for doneness. Also, be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off.

2. Can I use salted butter instead of unsalted?

Yes, you can use salted butter. Just reduce the added salt in the recipe to 1/4 teaspoon to avoid the cake being too salty.

3. How do I store old fashioned pound cake?

Store the pound cake in an airtight container at room temperature for up to 3 days. You can also wrap it tightly in plastic wrap and freeze it for up to 3 months.

4. Can I add other flavors to this pound cake?

Absolutely. You can add lemon zest, almond extract, or even a tablespoon of poppy seeds. For a chocolate version, replace 1/4 cup of the flour with unsweetened cocoa powder.

5. Why did my pound cake sink in the middle?

A sunken middle can be caused by opening the oven door too early during baking, using too much leavening agent, or the batter being overmixed. Be sure to follow the recipe carefully and avoid opening the oven door for the first 45 minutes of baking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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