This Classic Pound Cake is made the old-fashioned way
with a pound of five ingredients- flour, butter, sugar, eggs, and vanilla!
Watch the video for this recipe!
The pound cake recipe has evolved over time. A traditional pound cake gets its name because a pound of everything is used to make the pound cake.
Some other pound cake recipes that have evolved include milk, leavening (baking powder) etc; however, from my research old fashioned pound cakes did not include those ingredients and they weren't used in this recipe.
So let's get into this recipe so I can show you how it's done!
Ingredients to make the Pound Cake:
3 c of all-purpose flour- sifted
3 c of granulated sugar
6 whole eggs- room temperature
1 ½ c (3 sticks) of butter - room temperature
1 tablespoon of vanilla
Steps to make the Pound Cake:
In a large bowl, cream butter and sugar together until light and fluffy. Mix in the vanilla. Add the eggs one at a time mixing well after each addition.
Add the flour in three equal parts just until blended. Place the cake in the oven and set the temperature to 325 degrees and place the oven.
Bake for 75 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
Allow the cake to cool before inverting it onto a wire rack to complete the cooling process.
I had a conversation with my mother and my grandmother about how pound cakes were made during that time and they said that milk was added to their pound cakes during that time, but it's no longer needed as nowadays the butter and eggs are sufficient to provide enough moisture to the cake.
What it comes down to is what's best for you. This pound cake was wonderful to me without the use of milk and leavening was not needed.
The number of eggs used in the recipe is sufficient to help the cake rise, also, the process of creaming the butter and sugar together helps give the cake its rise.
How to store the pound cake
This pound cake can be stored at room temperature for about 4 or 5 days. It will need to be wrapped tightly or stored in a cake container to ensure its remains as fresh and moist as possible. The cake can also be stored in the refrigerator.
I would suggest if it is stored in the refrigerator that unless you enjoy cold cake, remove it from the refrigerator at least 30 minutes prior to serving it to allow it to come to room temperature.
The pound cake can also be frozen for up to three months. My favorite way to freeze the cake is to cut it into slices, cover it in foil, and then place it in a ziplock bag. To store the whole cake, I recommend wrapping the case in plastic wrap and then in foil.
Once you remove the cake from the freezer, thaw the cake in the refrigerator or at room temperature. Serve and enjoy!
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- 10 c bundt pan
- 3 c all-purpose flour- sifted
- 3 c granulated sugar
- 6 whole eggs- room temperature
- 1 ½ c unsalted butter - room temperature
- 1 tablespoon vanilla
- In a large bowl, cream butter and sugar together until light and fluffy.
- Mix in the vanilla.
- Add the eggs one at a time mixing well after each addition.
- Add the flour in three equal parts just until blended.
- Place the cake in the oven and set the temperature to 325 degrees and place the oven.
- Bake for 75 minutes or until the cake is golden brown. (Insert a wooden toothpick into the center of the cake. The cake is done when the toothpick comes out clean.)
- Allow the cake to cool before inverting it onto a wire rack to complete the cooling process.
- Serve and enjoy!