Classic Pound Cake

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!

 

Image of Classic Pound Cake - Classic Pound Cake recipe - Whip It Like Butter

 

Ingredients to make the Pound Cake:

3 c of all-purpose flour- sifted
3 c of granulated sugar
6 whole eggs- room temperature
1 1/2 c (3 sticks) of butter – room temperature
1 tbsp of vanilla

 

Image of Classic Pound Cake - Classic Pound Cake recipe - Whip It Like Butter

 

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.

 

Image of Classic Pound Cake - Classic Pound Cake recipe - Whip It Like Butter

 

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.

 

Image of Classic Pound Cake - Classic Pound Cake recipe - Whip It Like Butter

 

Pound Cake

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.

 

Image of Classic Pound Cake - Classic Pound Cake recipe - Whip It Like Butter

 

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 case it’s rise.

 

Image of Classic Pound Cake - Classic Pound Cake recipe - Whip It Like Butter


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.

 

Image of Classic Pound Cake - Classic Pound Cake recipe - Whip It Like Butter

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!

 

**Shop my Amazon store and check out cooking items used by Whip it like Butter!**

*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*

 

You may also enjoy:

 

Cream Cheese Pound Cake

 

Sour Cream Pound Cake

 

Oreo Pound Cake

 

 

Don’t miss another recipe!
Subscribe to our newsletter!

Follow Whip it like Butter on Facebook, Instagram, Pinterest, YouTube and TikTok!
See you there!

Image of Classic Pound Cake - Classic Pound Cake recipe - Whip It Like Butter
Classic Pound Cake
This Classic Pound Cake is made the old-fashioned way with a pound of five ingredients- flour, butter, sugar, eggs and vanilla!
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: classic pound cake, pound cake, pound cake recipe
Servings: 12 people

Equipment

  • 10 c bundt pan

Ingredients

  • 3 c of all-purpose flour- sifted
  • 3 c of granulated sugar
  • 6 whole eggs- room temperature
  • 1 1/2 c of unsalted butter - room temperature
  • 1 tbsp of vanilla 

Instructions

  • 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!

Video

Tried this recipe?Mention @Whip it like Butter or tag #Whip it like Butter!

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.