Old-Fashioned Pound Cake

Old-Fashioned Pound Cake is a timeless classic known for its dense, buttery crumb and simple flavor.

Traditionally made with a pound each of butter, sugar, eggs, and flour, modern recipes keep the spirit of the original but in more manageable portions. This cake is perfect served plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream.

Kitchen Equipment Needed

• 9×5-inch loaf pan (or bundt pan)
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Cooling rack

Ingredients Overview

• Butter and sugar: Create the cake’s moist, tender texture.
• Eggs: Provide structure and richness.
• Flour: Forms the foundation of the batter.
• Flavorings: Vanilla extract is classic, but lemon, almond, or other extracts can be used.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 2/3 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract (or preferred flavoring)
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder (optional, for a slightly lighter crumb)
• 1/2 teaspoon salt

Directions

1. Preheat the oven: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Cream butter and sugar: In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
3. Add eggs and flavoring: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder (if using), and salt.
5. Form the batter: Gradually add the dry mixture to the creamed butter mixture on low speed, mixing just until no streaks of flour remain. Avoid overmixing to maintain a tender crumb.
6. Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.
7. Cool: Let the cake rest in the pan for 10 minutes before turning it out onto a cooling rack. Cool completely before slicing.

Prep Time

15 minutes

Bake Time

60–70 minutes

Total Time

1 hour 15–25 minutes

Nutrition (per slice, ~10 slices)

• Calories: ~300
• Fat: ~16g
• Carbohydrates: ~36g
• Sugar: ~22g
• Protein: ~4g

Expert Tips

• Room temperature ingredients Ensure butter and eggs are at room temperature for even mixing and a smoother batter.
• Don’t overmix Once flour is added, mix on low speed to keep the cake soft.
• Check doneness A toothpick with a few moist crumbs (not wet batter) indicates the cake is perfectly baked.

FAQs

Can I use salted butter?

Yes, simply reduce or omit the added salt.

What if I don’t have baking powder?

Traditional pound cake doesn’t require it, so you can leave it out for a denser texture.

How long does it keep?

Store at room temperature for up to 3 days or refrigerate for up to a week, tightly wrapped.

Storing & Reheating

• Storing Wrap cooled cake in plastic wrap or store in an airtight container. Keep at room temperature up to 3 days, or in the refrigerator for up to a week.
• Freezing Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge or at room temperature before serving.

Substitutions & Variations

• Flavor twist Add 1 teaspoon of lemon or almond extract, or fold in citrus zest for a bright twist.
• Bundt cake Pour batter into a greased 10–12 cup bundt pan; bake for 55–65 minutes.
• Sour cream Substitute 1/4 cup of butter with sour cream for an even richer crumb.

Old-Fashioned Pound Cake

Old-Fashioned Pound Cake is a timeless classic known for its dense, buttery crumb and simple flavor. Traditionally made with a pound each of butter, sugar, eggs, and flour, modern recipes keep the spirit of the original but in more manageable portions.

Print Recipe Pin Recipe

Equipment

• - 9x5-inch loaf pan (or bundt pan)
• Mixing bowls
• - Hand mixer or stand mixer
• Measuring cups and spoons
• - Rubber spatula
• - Cooling rack

Ingredients

  

• - 1 cup 2 sticks unsalted butter, softened
• - 1 2/3 cups granulated sugar
• - 4 large eggs room temperature
• - 2 teaspoons vanilla extract or preferred flavoring
• - 2 cups all-purpose flour
• - 1/2 teaspoon baking powder optional, for a slightly lighter crumb
• - 1/2 teaspoon salt

Instructions

 

• **Preheat the oven** Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
• **Cream butter and sugar** In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes.
• **Add eggs and flavoring** Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• **Combine dry ingredients** In a separate bowl, whisk together flour, baking powder (if using), and salt.
• **Form the batter** Gradually add the dry mixture to the creamed butter mixture on low speed, mixing just until no streaks of flour remain. Avoid overmixing to maintain a tender crumb.
• **Bake** Pour the batter into the prepared pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.
• **Cool** Let the cake rest in the pan for 10 minutes before turning it out onto a cooling rack. Cool completely before slicing.