Old Fashioned Pound Cake
This Old Fashioned Pound Cake recipe is one my mother made often throughout my childhood. Dense and buttery, this traditional pound cake is the perfect blank canvas for a fruit glaze or whipped topping.
My mom is forever making treats for my dad to take with him to work. She switches it up regularly between his favorite M&M cookies and various other sweets, like these Salted Caramel Blondies or her Classic Peanut Butter Cookies, but this Old Fashioned Pound Cake might be the most popular choice. The dense cake holds up well in a sack lunch and retains its smooth, buttery flavor for days.
True Pound Cake, or Traditional Pound Cake, is a recipe that dates back to the 1700s. It gets its name from its simple ingredients. Originally, the recipe called for one pound each of flour, sugar, butter, and eggs.
Throughout the years that recipe has been amended to include spices and flavorings such as vanilla, lemon, or almond extract. Some even include dairy (such as buttermilk or sour cream) or additional leavening agents (like baking soda or baking powder). My mom’s Old Fashioned Pound Cake includes real vanilla extract for added depth of flavor.
Tips for the Perfect Pound Cake
- Use softened butter. You should be able to pick up the stick of butter and bend it without it melting in your fingers or becoming glistening or sticky. If the butter is too soft, it won’t be able to hold the tiny pockets of air created during the creaming process that will eventually expand during cooking and help to lighten the cake.
- Use room-temperature eggs. Eggs are the only leavening agent used in traditional pound cakes and are important to incorporate air into the batter that will later expand in the oven and cause the cake to rise.
- Do not overbeat the batter. Overbeating the butter can soften it too much, making it greasy, which will diminish its ability to trap air. Overbeating the eggs whips in too much air and creates tunnels in the finished cake. Overbeating once the flour has been added promotes gluten formation and toughens the cake.
Pound cake batter should be a beautiful, pale-yellow emulsion. A well-emulsified batter will trap and hold air bubbles that then expand during baking. This produces the rise and is a major factor in the final texture of the cake.
A cake baked from a poorly emulsified batter will be grainy and uneven and can sink. If your emulsion breaks you might see what looks like curds or weeping. If this happens, try gently adding flour one tablespoon at a time until the texture recovers.
Before Baking the Pound Cake
The cardinal sin of baking pound cakes is not properly preparing your pan. Always grease cake pans with solid vegetable shortening, such as Crisco, and always dust with flour—a slippery surface keeps the batter from rising to its full volume.
This is the exact tube pan for pound cakes that I use- be sure to choose one that has a light colored interior.
While the Pound Cake is Baking
Resist the urge to take the pound cake out of the oven too soon. You want to place the cake pan in the center of the oven and keep the door closed until the minimum baking time has elapsed. If the cake requires more baking, gently close the oven door as soon as possible after testing to prevent jarring and loss of heat—both can cause a cake to fall if it’s not done.
After the Pound Cake is Finished Baking
Always allow the cake to cool in the pan, right side up, for about 10-15 minutes before attempting to remove it from the pan. It should still be warm but not hot. Cooling too long in the pan will cause the cake to be damp and stick to the pan. Remove the pound cake from pan to a wire rack and let cool completely.
A pound cake is the perfect “company” dessert because of its simplicity. I almost always have the ingredients on hand and it doesn’t require any fussy frosting. It can be further embellished with a simple lemon or orange zest glaze, or topped with strawberries and homemade whipped cream, both of which can be made ahead of time.
Serve this classic pound cake with this fresh fruit salad for a quick and easy dessert!
Old Fashioned Pound Cake
Ingredients
- 1 cup unsalted butter softened, (2 sticks)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 6 large eggs room temperature
Instructions
- Preheat the oven to 350 degrees.
- Grease and flour a tube pan.
- Cream the butter and sugar. The mixture should be light in color, like a pale yellow.
- Add the eggs one at a time. Continue to mix until the egg disappears completely into the mixture.
- Slowly incorporate the flour into the mixture one 1/2 cup at a time.
- Bake for 60 minutes or until an inserted toothpick comes out clean.
- Allow to cool in the pan 10-15 minutes. Remove from pan to a wire rack and let cool completely.
Great tips! I love pound cake.
I put Carriebean Rum and vanilla, and Mac nuts? We’ll see how it comes out! Love rum cake!??
I used Asbach Brandy and vanilla to give some flavor, since I substituted plain old lard for butter. The cooks I grew up with always made pound cake with lard…same with biscuits.
Yes indeed that is a great choice I made it and it was so delicious I will definitely be making it again soon
Omg how did this turn out
Hi! I was wondering if I can make this a day ahead of time and put in fridge? Thanks!
Hello I was just looking at recipe only thing I would like to know is 350 would that make cake cook to fast
I made this.cake and it was delicious thank you so much for the recipe
What kind of flour to us?
All-purpose
How long do you bake this for and at what temp. Sorry could not see this in the recipe or instructions.
No sifting?
Can I use cake flour?
Why don’t recipes say what kind of flour? I have never made a pound cake. Thanks for asking. All Purpose Flour
If a recipe doesn’t say what kind of flour I usually just assume they mean all purpose.
Correct
Me and my mother in law made this today. We had to use a cup of margarine instead of butter and the flavor turned out perfect but it was very dense and had an almost rubbery texture. Would that be due to over mixing or due to the butter?
If they do not specify it is all purpose flour.
Do you put baking powder in this pound cake
Vanilla flavoring?
Vanilla extract
How do I add sour cream? Or can I add to this particular recipe?
Hi Glenda, I don’t use sour cream in this recipe so I’m not sure how much you would need.
Yes you can use sour cream in this recipe! You can add 1/2 cup
Typically 1 cup
Hi Emily, Your cake looks yummy and though I have baked pound cakes before, have never tried a version without baking powder or baking soda
I am planning to make your pound cake today and wanted to ask you if I could use an 8 inch square aluminium baking pan instead of a bundt pan. Thanks.
Hi, I’ve never tried that! I’m worried it would be too small.
Add almond extract!!! So yummy!
Emily can I add chocolate chips to this recipe
Wish me luck making it today for my 19 year old birthday his favorite pound cake
Vanilla extract. Or feel free to use almond extract, either one.
Salted or unsalted butter?
I used unsalted
Unsalted.
you don’t have the amount of vanilla extract to use. Please let me know asap I am making this tomorrow. Thanks so much! Betty
Hi Betty, the vanilla is optional. I would use 1 teaspoon. Hope this helps!
Ahhh! I forgot the vanilla extract!!!!!! It’s already in the oven. OMG!!!!!!!!!
Hello Betty usually 1 tsp.of vanilla or any flavoring may be used.I have used lemon,almond & orange with all good results.Try even using half tsp of like orange/ vanilla each.Ive even used same thing with powdered sugar drizzle on top.The orange or lemon works best.
One teaspoon
This looks so good! I love that the ingredient list is so simple and pound cake is so versatile. You can serve with a few options!
Thanks for sharing! Does it keep long?
Hi! This recipe looks very easy. What size tube pan to use, 10 or 12 cup? I find most pound cake recipes don’t specify. It would really help. Can’t wait to try your Gramma’s recipe! My go-to is Betty Crocker’s pound cake recipe.
Hi Kimberley, I believe mine is actually a heavier 16 cup shown in the pictures, but a 12 cup would also work!
Is this cake is made with no milk?
I used to make a pound cake like yours, with no leavening agents, but lost my recipe after years of not baking desserts. . A quick search led me to your site. I tried your recipe yesterday and it came out perfectly to my liking!
I actually made cupcakes which I gave away to neighbors as “Poundcake Mini’s” .
I’ve printed your recipe and will make it again soon. Thank you so much for your website, Emily!
How long did you bake the pound cake minis?
This recipe was so easy to follow and my cake tasted delicious! I did use the vanilla extract in mine and we topped with strawberries. I will definitely be making this again.
I have made this several times. Today I decided to add cocoa to it and make it a chocolate pound cake and it was so good. Thank you for sharing!
Wonderful pound cake. Just like I like them with a crusty top. I added almond extract! Smells great!
How much cocoa
No milk in this recipe?
Hello. Mt question is no baking powder. Without baking powder.?
Correct- the eggs are the leavening agent. No baking powder necessary.
How long should I bake a sour cream pound cake in two 1/2 size Bundt pans?
This sounds like my husbands moms cake that I have been trying to duplicate for years. I have not mastered it yet! He keeps talking about the holes in the cake which I know from reading is air pockets. You said not to over beat the eggs or batter. Is there a certain time for beating the eggs and batter? I don’t have a large mixer. I don’t think I will ever duplicate it like hers, but maybe I can get close. I wanted to make it for his birthday. Hope for you to reply soon.
Hi Mary- the time will depend on your mixer and ingredients, but it should be a couple of minutes at least. The batter will turn a pale yellow color. I hope this helps and I hope your husband loves the cake!!
Can I use a Bundt cake pan?
Can you bake this in loaf pans?
What about lemon pound? Would i just add a table spoon of lemon extract?
Sorry…i meant to ask would I add a ‘teaspoon’ of lemon extract?
Hi my name is James Tyndall I wanted to let you know that I cooked one of your old fashioned pound cakes today and its awesome
How do I make this recipe as lemon pound cake?
Can you use almond extract in the recipe?
Could you add chocolate chips, the mini morsels to this recipe? Also you said not to overheat the eggs, but the recipe says to best each egg individually. Thanks for your help.
Can I add sour cream
I am in the mood for lemon, so wondering if I could simply swap out the vanilla extract for a teaspoon of lemon extract?
Or do you recommend using lemon zest and juice instead? If the latter, how much zest and juice should I use?
Just made it, and I tasted it right out of the oven, yum!!!!
I have been struggling to make gluten-free pound cake for years. Either the flavor was not right, or it did not rise as it should or it was just plain awful. Just made this recipe with my favorite gluten-free flour and it just hit the perfect note. Good thing I made 3 loafs because I am certain hubby will finish one by the end of the day today.
Would I need to change anything to use a loaf pan instead of a tube pan?
Hi, can the all purpose-flour need to be shifted? Thank you in advance for replying back to my question.
Why is there no milk in this recipe?
No milk? I guess the 6th egg would take the place of that.
I’ve been baking pound cakes for many years and never baked one without milk. I’m curious to see what this one turns out like.
While mixing the batter it felt way to stiff for me so I added a little heavy whipping cream in it to thin things down a little. I just used a little at a time until I got to what I felt i wanted it to be. Turned out amazing!!!
By far the easiest and BEST pound cake I have ever made/had. Love the simplicity of this recipe… loved it! Thank you!!
Emily,
I just made your mom’s pound cake. It was easy with perfect texture and taste. It is definitely a keeper!
I love the simplicity of the ingredients. It turned out great but I could taste the eggs a little more than I like. Is there anyway to use less eggs or substitute some of them with something else?
Thank you – Thank you – Thank you –
An actual pound cake recipe! I run a gluten free bakery and this was perfect right out of the gate. That never really happens, it often takes a few times to get a gluten free product exactly right, but, being an authentic pound cake recipe – everything worked beautifully. Very delicious, Very amazing. I did add vanilla extract to help the flavor, but I am thinking of trying it without it just to see how it goes.
Again, thank you for making my search easier. I remember a lb cake is literally a lb for the 4 ingredients. This was the kind of recipe I was looking for.
So happy you enjoyed it!
What gluten free flour is everyone’s favorite?
I like Bob’s Red Mill 1-to-1
My grandmother made these every holiday & always made fruit salad made from fresh fruit to have along side. She used nutmeg instead of vanilla. They smelled & tasted so good. She was still doing this every year until she passed at 97 years old. Such good memories!
Nutmeg sounds lovely! 97 years- how special! Thank you for sharing 🙂
You mentioned a lemon zest glaze for the pound cake. Do you have a recipe? I wanted a lemony flavor glaze on the top, but I don’t love the bitterness of lemon zest. I can make it without the zest if you have a recipe. Thank you
Am I able to use a Bundt cake pan?
I used a bundt pan and it turned out great!! I started watching the cake 5 mins before minimal baking time. It took just a few more minutes.
I just did and it worked perfectly.
I wish I could attach the picture.
Can I use a loaf pan?
Hi Stephanie, I haven’t tried that. Please let me know how it goes!
Tied this recipe and it was my first attempt making a pound cake. Came out beautifully and was so yummy!!!! Thank you!!!!
I make this for my DIL and she loves it. I made this cake no less than 9 times in 2024 for her. I will be making her one today, January 2025, because my son told me today that she would like one.
By far, this is the best recipe. Thank you
Has anyone tried making this recipe with half the sugar??
Hi, the first pound cake I ever made and was so proud of myself!!! This recipe is so easy and is the pound cake is absolutely delicious! Thanks for sharing!!!
You’re welcome, Carol! 🙂 So happy you enjoyed it!
Can I use cake flour
Hi! I’ve never made a pound cake and I’ve been craving one. This looks like my grandmas. Can I use a Bundt cake pan ?
Yes Mary, i just did and it came out great and tasty.
Thanks for this recipe, Emily
Wonderful recipe, my cake was delicious but over browned. I think it’s my oven, to correct the problem would you advise baking the cake at a lower temperature perhaps 325 for 60 minutes. I plan to bake another cake. Thank you so much
Can I use cake flour and salted butter will that be ok. Please reply back very soon
Hello I made this pound cake & it turned out ok for my first time ever making a cake from scratch. However I wanted to ask what adjustments I need to make because it was not moist, the flavor & texture was good just a lil dry,
I made this today, using a 12 cup bundt pan. I also measured using a scale. This cake is delicious!!!
I used these measurements:
2 sticks of butter or 8 oz
8.8 oz of sugar
6.8 oz of organiz all purpose flour
2 oz of Eichorn flour
6 room temperature eggs
It turned out beautifully. So delicious 😋
Can this recipe be made with cake flour?
I made this for the first time as a thank you for a favor done for me. I didn’t realize I had screwed up and left out one egg (ugh!) until it was in the oven. Even so, the cake came out perfect looking in my bundt pan. I dusted it with some powdered sugar and delivered it. It got RAVE reviews. Pheww! So happy about that. Now, to make one to keep. : ) Great recipe and super easy! Thanks.
I noticed there’s no nutmeg in this recipe. Would it be ok to add and if so how much?
Thanks!!
Made this several times it’s my favorite, I’m trying to be adventurous, would adding any kind of fresh fruit change the cake? Was wanting to try blueberries or strawberries?
I made this with vanilla and lemon extract, as well as lemon zest and it was delightful!
I just made your recipe and took the advice of another comment about making cupcakes. They are delicious!!!!!! By making cupcakes, I cut the baking time down to 50 minutes. It’s going to be my go to recipe! Awesome❣️
It was great! How long does it keep good at room temperature? Or does it need refrigeration?
Hi.
I am going to make this recipe as it sounds delicious! I’m wondering if I can freeze it and for how long?
Thank you for your time!
Debbie
Thank you for the recipe! Just made it and it turned out so well. Delicious and moist. Love it!
I’m so excited about trying this recipe! It’s in the oven now. I’ve only ever tried to make a pound cake one other time, and it didn’t turn out with the right texture. I have memories of the taste and texture of a plain pound cake that my great grandmother made when I was a little girl, around 30 years ago. I don’t know what recipe she used, but I so hope this one is similar. ❤️
Hi! I want to make your pound cake, but I have a question….can I use a loaf pan instead, if so, what size do you suggest? Thank you!
I feel blessed that I stumbled upon this recipe. I promised I would make my neighbor a pound cake. I have never used a recipe without baking powder/baking soda before, but it turned out just wonderful. I added just a half tsp of salt and a tsp of vanilla extract. Absolutely wonderful cake, and my house smells wonderful. I am about to be very popular with the neighbors, I think!
The absolute best poundcake I’ve ever eaten. My whole family loves it. I was looking on your site to find a chocolate poundcake recipe but didn’t see one. Do you have one that you could share?
Thanks for considering!
My cake didn’t rise. I followed the recipe exactly. I’ll go back to my old standby recipe.
Can you add vanilla extract?…. If so, how much? TIA
I baked this pound cake this evening and I can’t wait to try it once it cools down. My home smells lovely!!!!! I used a Bundt pan and followed the directions. I enjoy baking from scratch!!!👩🍳
Can I use my 10 cup bundt cake pan?
I just finished mixing the ingredients and the cake is baking. It smells amazing. I’ve been making pound cakes for years so I can wait to see how this one turns out. I followed the recipe just added some cinnamon along with the vanilla and have whipped up some cinnamon vanilla whipped cream to go on top. I can’t wait to try this. Thank you for this recipe.
I have made this recipe several times, it turns out beautifully every time. It’s the most delicious, dense cake, great support for building upon. I have added cocoa to make it a chocolate pound cake, blueberries, but mostly with vanilla and almond extracts served with macerated strawberries and homemade whipped cream. Thank you for the real old fashioned pound cake recipe.