Nothing says spring or summer like a fresh-from-the-oven old-fashioned pound cake topped with vanilla glaze and a handful of sliced strawberries or toasted almond slivers.
Pound cake is a family favorite and homemade is so much better than a mix! You can serve it with so many fruits and sauces making it a truly versatile dessert.
Why This Recipe
Ingredients For Old Fashioned Pound Cake
Granulated Sugar.
Unsalted Butter. I don’t always use unsalted butter, but in this recipe, it is preferred.
Milk.
Eggs- I like Grade A large or extra-large eggs for the best results.
Vanilla Extract- Imitation extracts are not the same, use real extract unless you cannot consume alcohol in any form.
Lemon Extract- Lemon extract is not the same as lemon juice.
Ingredients for Optional Quick Vanilla Glaze
Salt
Vanilla Extract
Equipment You Will Need
- Bundt Cake Pan
- Electric Mixer – you can use a hand mixer, but it’s nice to have one of these.
- Spatula
- Baking Spray with Flour (this works great!)
- Wire Cooling Rack
How to Make Classic Pound Cake
Full recipes follows, but the major steps are noted below.
- Cream the butter and sugar using an electric mixer for best results.
- 2Cream until the mixture is light and fluffy.
- Blend in the remaining dry ingredients
- Add the liquid ingredients and beat until well combined.
How to Make the Quick Vanilla Glaze
Mix all ingredients at low speed. Slowly pour, spoon or drizzle the glaze over the fully cooled cake. Allow the glaze to rest on the cake for twenty minutes before serving so that it will firm up.
Timesaving Tips
Use brand-name powdered sugar for the best results.
Buy your shortening in sticks – it’s so much easier to measure that way! [LINK]
If you prefer to serve warm pound cake, the cake will crumble a bit as you slice it. Embrace the crumble. To avoid this, let the cake cool for at least a full hour once it is removed from the pan.
FAQ
How long can I keep my pound cake?
- Keep your fresh pound cake in an airtight container for up to five days. No need to refrigerate.
- Can I freeze pound cake?
Freeze pound cake slices in a vacuum-sealed or airtight storage bag and keep it for up to three months. Cakes and bread can dry out in the freezer so a vacuum seal method is preferred. If using a zipper bag, remove as much air as possible. Thaw in the refrigerator before serving. Freezing a whole cake is not recommended unless you will have plenty of time for thawing.
What goes well with pound cake?
Fresh or macerated fruit such as strawberries, blueberries, raspberries, blackberries, or a mix of fruit!
Whipped cream.
Toasted nuts.
Flavored glaze — try a different extract, vanilla is not the only option!
Old Fashioned Pound Cake Recipe
Classic Pound Cake
Equipment
- bundt cake pan
- electric mixer
- spatula
- wire cooling rack
Ingredients
Classic Pound Cake
- 3 cups all-purpose flour
- 3 cups sugar
- 2 sticks unsalted butter
- 1/2 cup shortening
- 3/4 cup milk
- 5 large eggs
- 2 tsp vanilla extract
- 1 tsp lemon extract
Vanilla Glaze (optional)
- 1 1/2 cups powdered sugar
- 2 tsp milk
- 1 pinch salt
- 1/2 tsp vanilla
- 1 tsp unsalted butter softened
Instructions
Classic Pound Cake
- Using an electric mixer, cream butter, and sugar until fluffy. Scrape down the sides of the bowl.
- Add eggs, milk, vanilla, and lemon extract.
- Beat until well combined.
- Pour into well-greased and floured Bundt pan.
- Bake at 325 for 80-90 mins until a narrow knife comes out clean.
- Allow cake to cool in pan on a wire rack for 15 mins. Remove from pan and continue cooling on a wire rack for a minimum of one hour.
Vanilla Glaze (optional)
- Mix all ingredients at low speed.
- Slowly pour or spoon glaze over the fully cooled cake.
- Allow the cake to sit after glazing for at least 20 mins before serving!
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Related Recipes
Tres Leches Cake Recipe. A classic recipe with that amazing traditional flavor.
Mango Coconut Cake. Fruit and coconut deliciousness.
Quick Strawberry Shortcake Recipe. More delicious summer yum.
Coca-Cola Cake. A classic sheet cake with a soda twist.
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Tamara
Wednesday 19th of May 2021
That is really beautiful. And the shape reminds me of my favorite type of butter cookie from those old tins of butter cookies that people fill with sewing supplies where there are no more cookies!