Skip to content
Here’s a rich and buttery Old-Fashioned Pound Cake recipe — just like Grandma used to make. With a dense yet tender crumb and simple ingredients, it’s a timeless classic that never goes out of style. 🍰🧈
🍰 Old-Fashioned Pound Cake
🕒 Prep Time: 20 minutes
⏱️ Bake Time: 1 hour 15 minutes – 1 hour 30 minutes
🍴 Yields: 12–16 slices
📝 Ingredients
-
1 lb (2 cups) unsalted butter, softened
-
3 cups granulated sugar
-
6 large eggs, room temperature
-
3 cups all-purpose flour
-
½ tsp salt
-
1 cup heavy cream or whole milk
-
2 tsp pure vanilla extract
-
Optional: ½ tsp almond extract or lemon zest for added flavor
👩🍳 Instructions
🔹 1. Preheat Oven
-
Preheat to 325°F (163°C).
-
Grease and flour a 10-inch tube pan or bundt pan thoroughly.
🔹 2. Cream Butter and Sugar
-
In a large bowl, cream together butter and sugar on medium speed until light and fluffy (about 4–5 minutes).
-
Scrape down the sides occasionally.
🔹 3. Add Eggs
-
Add eggs one at a time, beating well after each addition.
🔹 4. Mix Dry and Wet Ingredients
-
In a separate bowl, whisk together flour and salt.
-
Alternate adding flour mixture and cream to the batter, beginning and ending with flour. Mix just until combined.
-
Stir in vanilla extract (and optional almond extract or lemon zest).
🔹 5. Bake
-
Pour batter into prepared pan and smooth the top.
-
Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
-
If the top browns too quickly, loosely tent with foil halfway through baking.
🔹 6. Cool and Serve
-
Let cake cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely.
-
Serve plain, dusted with powdered sugar, or topped with fresh berries and whipped cream.
🔁 Tips & Variations
-
Store tightly wrapped at room temp for up to 5 days, or freeze slices for later.
-
Swap vanilla for lemon extract for a citrusy twist.
-
Use a loaf pan and adjust bake time to ~1 hour.
Want a mini version, chocolate swirl twist, or a low-sugar adaptation? Just let me know!