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Old Fashioned Pound Cake Recipe

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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.

Old Fashioned Pound Cake.Recipe

Why This Recipe

Serve fresh, homemade poundcake drizzled with vanilla glaze any time you want to end on a high note! Perfect for guests or family any time, this dessert goes well with fresh or macerated fruit
pound cake on pedestal

Ingredients For Old Fashioned Pound Cake

Flour – I use All-Purpose Flour
Granulated Sugar.
Unsalted Butter. I don’t always use unsalted butter, but in this recipe, it is preferred. 
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. 
Old Fashioned Pound Cake.Recipe

Ingredients for Optional Quick Vanilla Glaze

Powdered Sugar. I learned in cake decorating class that generic powdered sugars can contain fillers that ruin a good glaze or frosting. If your frostings haven’t been quite as sweet or tasty as you expected, try brand-name powdered sugar. 
Vanilla Extract
Softened Unsalted Butter

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. 

How to Make Old Fashioned Pound Cake

  1. Cream the butter and sugar using an electric mixer for best results.
  2. 2Cream until the mixture is light and fluffy.
  3. Blend in the remaining dry ingredients
  4. Add the liquid ingredients and beat until well combined.
Grease and flour a bundt cake pan (so pretty!) or the pan of your choice. Then pour the cake batter into the pan. 

Pouring a pound cake in a Bundt pan

Bake at 325 for 80-90 mins until a narrow knife comes out clean.
Allow cake to cool for fifteen minutes before removing it from the baking pan, and then cool an additional hour before serving. 

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

I like to use baking spray with flour because it’s fast and easy.

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. 


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

5 from 1 vote

Classic Pound Cake

A deliciously classic recipe perfectly paired with vanilla glaze.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 12 slices


  • bundt cake pan
  • electric mixer
  • spatula
  • wire cooling rack


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


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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Old Fashioned Pound Cake

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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Recipe Rating

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Tuesday 17th of August 2021

[…] Old-Fashioned Pound Cake – A beautiful pound cake made without sour cream. […]

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Monday 19th of July 2021

[…] Old-Fashioned Pound Cake – A beautiful pound cake made without sour cream. […]


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!