Old Fashioned Pound Cake
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Treat yourself to the deliciousness of Old Fashioned Pound Cake, a traditional recipe that’s always a hit. This buttery cake is rich with moist crumbs and a soft texture that’s just right for any time you want something special.
Whether you’re celebrating with friends or enjoying a quiet moment, you’ll love baking and savoring this classic pound cake.
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.
This old fashioned pound cake recipe 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.
Like my Old Fashioned Dr. Pepper Cake, my Chocolate Texas Sheet Cake and my Chocolate Pudding cake, this is one of our easy old fashioned cake recipes you will want to bookmark for later.
Why You’ll Love This Recipe
- Simple Ingredients: With common ingredients, you can whip up this decadent cake effortlessly.
- Buttery Flavor: Made with a half pound of butter, this cake boasts a rich, buttery flavor that melts in your mouth with every bite.
- Versatile: Enjoy it on its own or pair it with fresh berries, a dollop of whipped cream, or a drizzle of chocolate sauce for a delightful twist.
- Moist and Tender: The combination of butter, eggs, and milk ensures a moist and tender cake that’s oh-so-satisfying.
- Perfect for Special Occasions: Whether it’s a birthday celebration or a holiday gathering, this old fashioned pound cake is always a crowd-pleaser.
Ingredients for homemade pound cake
Classic Pound Cake
- All-purpose flour
- Sugar
- Unsalted butter
- Shortening
- Milk
- Large eggs
- Vanilla extract
- Lemon extract
Vanilla Glaze (optional)
- Powdered sugar
- Milk
- Salt
- Vanilla
- Unsalted butter, softened
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 this easy pound cake recipe
Classic Pound Cake
Using an electric mixer, cream butter and sugar until fluffy in a large bowl. Scrape down the sides of the bowl.
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Add eggs, milk, vanilla, and lemon extract.
Beat until well combined.
Pour into a well-greased and floured Bundt pan.
In a preheated oven, bake at 325 for 80–90 minutes, or until a narrow knife inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for 15 minutes. Remove from the 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 minutes before serving.
Tips for the Best Results
- Use room temperature ingredients to ensure proper incorporation and a smooth batter.
- Grease the Bundt pan generously with non-stick spray and flour it well to prevent the cake from sticking.
- Allow the cake to cool completely before glazing to prevent the glaze from melting and becoming too runny.
- To make a lemon pound cake, consider adding lemon zest to the batter or serving slices of cake with a dollop of lemon curd.
- Serve as a decadent breakfast with a cup of coffee or an after dinner dessert.
Substitutions and Variations
- Swap out the lemon extract for almond extract for a different flavor profile.
- Experiment with different glazes, such as chocolate or cream cheese, for a decadent twist.
- Serve slices of cake with fresh fruit compote or a scoop of vanilla ice cream for an extra indulgent treat.
FAQs about This Recipe
Yes, you can substitute cake flour for all-purpose flour in this recipe. It just may be a bit more crumbly.
Yes, you can substitute sour cream for milk in this recipe for a richer flavor. This will also make a more dense pound cake.Â
Keep your fresh pound cake in an airtight container for up to five days. No need to refrigerate.
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.
More great cake recipes
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!
Nutrition
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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!