From the first whiff of butter melting in the bowl to that crackling top and soft, velvety crumb, this old fashioned pound cake feels like a warm hug in dessert form.
I love making it on a lazy afternoon or for a simple Sunday dinner, because it is endlessly versatile and always feels a little special with a cup of coffee or tea.
SaveWhenever I slice into a generous piece, the tender crumb and rich butter flavor remind me of visiting my grandma’s kitchen and feeling completely at home.
Old Fashioned Pound Cake Recipe
Ingredients
Cake
For serving
Instructions
- Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar with a paddle attachment on medium speed until the mixture is pale, light, and fluffy, about 3 to 4 minutes. Scrape down the sides as needed so everything blends evenly.
- Add eggs and vanilla
Add the room temperature eggs one at a time, mixing well after each addition, then stir in the vanilla extract. The batter should look glossy and smooth.
- Whisk dry ingredients
In a separate bowl, whisk together the flour, baking powder, and fine salt so the leavening is well distributed.
- Combine gently
Add the dry ingredients to the wet ingredients in two additions, mixing on low speed just until no streaks of flour remain. Avoid over mixing to keep the crumb tender.
- Prep the loaf pan
Grease a 9 by 5 inch loaf pan, line the bottom with parchment paper, and grease the paper. This prevents sticking and makes slicing clean and easy.
- Pour and smooth
Scrape the batter into the prepared pan, smooth the top with a spatula, and gently tap the pan on the counter to release any large air bubbles.
- Bake until golden
Bake in a preheated oven at 325 degrees Fahrenheit until the top is deep golden brown and a toothpick inserted into the center comes out clean, about 50 to 60 minutes.
- Cool in pan
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely before slicing.
- Serve simply
Slice with a sharp knife wiped in hot water, wipe between cuts for neat pieces, and serve with a little softened butter and fresh berries.
- Optional glaze
For a pretty finish, dust the top with icing sugar or drizzle with a thin glaze made from powdered sugar and a teaspoon of milk or vanilla.
Substitutions and variations
- Use vegetable shortening in place of some butter for a slightly taller, more stable crumb.
- Swap granulated sugar for powdered sugar for a finer, more tender texture.
- Replace vanilla extract with almond extract for a mellow, fragrant variation.
- Make it dairy free by using high fat coconut oil and plant based eggs.
- Add a tablespoon of milk or heavy cream for a moister, slightly richer slice.
Chloe's tips
- Use a kitchen scale for the most accurate results, especially for flour.
- Room temperature ingredients blend more smoothly and create a more even texture.
- Do not open the oven door too early, or the cake may sink in the center.
- Store the cake at room temperature for up to four days, or refrigerate for longer keeping.
- Warm slices slightly before serving for the best aroma and texture.
How to store it
- Keep in an airtight container at room temperature for up to 4 days.
- Refrigerate for up to 1 week; bring to room temperature or gently reheat before serving.
- Freeze slices wrapped tightly for up to 2 months; thaw at room temperature when ready to enjoy.
Serving suggestions
Serve this classic pound cake in simple, comforting ways that highlight its rich butter flavor.
- Thin slices with a smear of room temperature butter
- Fresh strawberries or blueberries on the side
- A light dusting of powdered sugar
- A cup of coffee or hot tea
Frequently asked questions
Why did my pound cake turn out dense?
Over mixing the batter or using cold ingredients can lead to a denser crumb. Cream the butter and sugar thoroughly, add eggs one at a time, and mix the dry ingredients gently just until combined.
Can I make this cake in a loaf?
Yes, this recipe is already written for a classic loaf pan. For a larger sheet cake, you can pour the batter into a greased and floured 9 by 13 inch pan and adjust the baking time slightly.
How do I store leftover pound cake?
Store at room temperature in an airtight container for up to four days, or refrigerate for up to one week. You can also freeze slices for up to two months.
Can I use a cake mix for a faster version?
Certainly, use a classic yellow cake mix and follow the package instructions for a quicker version. Adding an extra egg can help mimic the richer texture of traditional pound cake.
Let's get cooking!
Enjoy this old fashioned pound cake as a simple dessert or a thoughtful gift, knowing that with each careful step you are creating memories as rich as the butter.
