There’s something deeply comforting about a classic old-fashioned pound cake. The golden-brown crust, the tender crumb, and that rich buttery flavor that fills your kitchen as it bakes – it’s pure nostalgia in every slice. My grandmother used to make pound cake every Sunday, and the aroma would wake us all up better than any alarm clock.
The beauty of this traditional pound cake lies in its simplicity. With just six basic ingredients, you can create something extraordinary. No fancy flavorings, no complicated techniques – just butter, sugar, eggs, flour, and the patience to cream everything properly. This is the kind of recipe that gets passed down through generations.
Why This Old Fashioned Pound Cake Recipe Stands Out
This old fashioned pound cake recipe delivers everything you want in a classic butter cake: a dense, moist crumb that’s never dry, a beautiful golden crust with slight crunch, and that unmistakable buttery richness. It’s substantial enough to hold up beautifully in a lunchbox, yet tender enough to melt on your tongue.
What makes this pound cake special is its versatility. It’s perfect on its own with morning coffee, dressed up with berries and whipped cream for dessert, or used as the base for trifles. I’ve served this at everything from casual family dinners to fancy holiday gatherings, and it never disappoints.
Ingredients for Classic Pound Cake
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract (optional)
Step-by-Step Instructions for Perfect Pound Cake
Preparing Your Baking Pan
Preheat your oven to 350°F. Generously grease and flour a tube pan or bundt pan. I like to use softened butter to grease the pan, then dust it thoroughly with flour, tapping out any excess. This ensures your cake releases perfectly.
The Crucial Creaming Stage
This is where the magic happens! In the bowl of your stand mixer (or a large bowl if using a hand mixer), cream the butter and sugar together. This is not a quick step – you need to beat them on medium-high speed for at least 3-5 minutes. The mixture should become very pale yellow, almost white, and noticeably fluffy in volume. This is how you incorporate air into your cake without using baking powder.
Adding Eggs to Your Pound Cake Batter
With your mixer on medium speed, add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Mix for about 30 seconds after each egg. The mixture might look slightly curdled after adding eggs – this is normal! It will come back together when you add the flour.
Incorporating Flour in Your Pound Cake
Reduce your mixer speed to low. Add the flour gradually, about a half cup at a time, mixing just until each addition disappears into the batter. Once all the flour is added, mix for just 10-20 seconds more. Overmixing at this stage develops gluten and can make your cake tough. Add the vanilla extract (if using) and mix briefly to combine.
Baking Your Old Fashioned Pound Cake
Pour the thick batter into your prepared pan, spreading it evenly. Tap the pan gently on the counter a few times to release any air bubbles. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly pressed.
Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely. If the cake doesn’t release easily, run a knife around the edges and center tube.
Nutritional Information
Per slice (based on 12 servings):
Approximately 371 calories, 19g fat, 47g carbohydrates, 5g protein
Serving Suggestions for Traditional Pound Cake
The simplest way to serve old fashioned pound cake is in thick slices, dusted with powdered sugar. Top warm slices with vanilla ice cream and caramel sauce for an instant dessert upgrade. Fresh berries and whipped cream turn it into a summer treat that’s light yet satisfying.
I love serving pound cake toasted for breakfast, spread with butter and jam. For an elegant dessert, layer sliced pound cake with pastry cream and berries to create a beautiful trifle.
Perfect Pairings with Pound Cake
This buttery pound cake pairs wonderfully with coffee or tea. The rich, dense texture stands up well to strong coffee, while the subtle sweetness complements tea perfectly. For special occasions, serve with dessert wine like a late-harvest Riesling.
Variations on Classic Pound Cake
While I love the simplicity of traditional pound cake, sometimes it’s fun to experiment:
- Citrus Twist: Add the zest of one lemon or orange to the batter
- Almond Flavor: Use 1 teaspoon almond extract instead of vanilla
- Chocolate Version: Replace half a cup of flour with cocoa powder
- Add Mix-ins: Fold in chocolate chips, dried fruit, or toasted nuts (no more than 1 cup)
My Secret Tips for Pound Cake Perfection
After making countless pound cakes, I’ve learned a few tricks:
Room Temperature Ingredients: This is absolutely crucial. Set your butter and eggs out at least two hours before baking. If you forget, place eggs in a bowl of warm water for 10 minutes.
Don’t Skip Creaming Time: Set a timer for the full 5 minutes and resist the urge to cut it short. This creates that beautiful, tender crumb.
Use Quality Vanilla: It makes a noticeable difference in such a simple recipe.
Avoid Opening the Oven: Don’t open the oven door during the first 50 minutes of baking. The temperature drop can cause your cake to fall.
With these tips, your old fashioned pound cake will turn out perfectly every single time!
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