This Classic Pound Cake is made the old-fashioned way
with five simple 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 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!
More recipes ---> Old Fashioned 7 Up Pound Cake with a Lemon-Lime Glaze, Deliciously Creamy Fruit Dip, Sour Cream Pound Cake, Mile High Pound Cake, Sausage, Egg and Cheese Egg Bake, Vanilla Cupcakes & Chicken Tetrazzini!!
Ingredients to make the Pound Cake:
(Note: The full ingredient list is provided in the recipe card below.)
Steps to make the Pound Cake:
Preheat your oven to 325 degrees.
In a large bowl, cream the 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. Spray your pan with cooking spray and then pour your batter into your prepared pan.
Bake for 1 hour and 15 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 in the pan for 20 minutes, before inverting (removing it from the pan) to complete the cooling process.
Then serve and enjoy!
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
- How to prepare Pound Cake ingredients
- How to Make a Pound Cake for Beginners
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
What Is A Pound Cake?
A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.
Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
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 it 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
- Preheat your oven to 325 degrees.
- In a large bowl, cream the 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.
- Spray your pan with cooking spray and then pour your batter into your prepared pan.
- Bake for 1 hour and 15 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 in the pan for 20 minutes, before inverting (removing it from the pan) to complete the cooling process.
- Serve and enjoy!