Butter Pound Cake Recipe for a Decadent Treat

My friends, listen up. I want to share with you a recipe that has been passed down in my family for generations. It’s a recipe that we’ve treasured, hoarded, and reverenced like gold over the years. A recipe so special it was entrusted only to a few lucky ones – until today. I am going to let the cat out of the bag.

My great grandma’s traditional pound cake is something else. It’s not like any other cake out there. It’s dense, buttery and moist; the perfect choice for those who prefer old-fashioned goodness over fanciful desserts. This cake is the real deal- a true Southern delicacy.

I know what you’re thinking; what sets this pound cake apart from all others? For one, its ingredients are simple but classic and are guaranteed to make your taste buds happy. This recipe is on point – perfect for bake sales or when you want to impress company. But most importantly, it’s fool-proof and great for novice bakers.

So, let me share with you my best kept secret that has been passed down through generations: my great-grandma’s pound cake recipe. I promise you this – it will be the best decision you’ll ever make today!

Why You’ll Love This Recipe

Grandma's Pound Cake
Grandma’s Pound Cake

When it comes to baking, there is nothing quite like a delicious pound cake. And if you’re looking for the ultimate pound cake recipe, look no further than Grandma’s Pound Cake Recipe! This old-fashioned recipe has been handed down through generations of home bakers, and it’s easy to see why.

First of all, let’s talk about the ingredients. This cake is made with simple, wholesome ingredients that you probably already have in your pantry: flour, eggs, sugar, butter, and baking powder. And while it might be tempting to try to mess with perfection by adding in all sorts of fancy ingredients, trust me when I say that this classic recipe doesn’t need any help.

Now let’s talk about the taste. This pound cake is pure heaven. It has a rich, buttery flavor that is oh-so-satisfying. And while some pound cakes can be dry and crumbly, this one is moist and tender. It practically melts in your mouth!

But what really sets this recipe apart is its versatility. You can serve it plain or dress it up with fresh fruit or whipped cream. You can even make a chocolate version by adding cocoa powder to the batter! And if you’re feeling really adventurous, you can experiment with different flavorings like lemon juice or vanilla extract.

So whether you’re an experienced baker or just starting out, Grandma’s Pound Cake Recipe is the perfect choice for any occasion. It’s a classic for a reason, and once you try it for yourself, I’m sure you’ll be hooked just like I am!

Ingredient List

 Simple ingredients, delicious results!
Simple ingredients, delicious results!

Ingredients for Grandma’s Pound Cake Recipe

To make the most perfect and delicious grandma’s pound cake, you’ll need the following ingredients:

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 oz. unsalted butter, at room temperature
  • 6 large eggs, at room temperature
  • 3 cups granulated sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. mace

Make sure to have all these traditional pound cake ingredients on hand before starting the recipe, as it is crucial to having a great outcome. If you want to experiment with different flavors or variations, check out the next section of the article that discusses substitutions and variations of this classic butter pound cake recipe.

The Recipe How-To

 Grandma's Pound Cake, a classic dessert that never fails.
Grandma’s Pound Cake, a classic dessert that never fails.

Now that we have all the ingredients ready, it’s time to get our hands dirty and make the best pound cake ever! Don’t be intimidated by the name, this recipe is a classic butter pound cake that is perfect for any occasion. Here’s how to make it:

Step 1: Preheat the Oven

Preheat the oven to 325 degrees Fahrenheit.

Step 2: Cream the Butter and Sugar

In a mixing bowl, beat 3 cups of sugar and 3 cups of butter together until light and fluffy. It’s best if the butter is softened to room temperature before mixing.

Step 3: Add Eggs

One at a time, add 6 large eggs, making sure to mix well after each addition. All the eggs should be at room temperature before use.

Step 4: Combine Flour, Baking Powder, Mace and Salt

In another bowl, mix together 3 cups of all-purpose flour, 1/2 teaspoon of mace, 1/2 teaspoon of salt, and 1 teaspoon of baking powder.

Step 5: Add Dry Ingredients to Mixture

Gradually mix the combined dry ingredients into the creamed mixture until everything is well incorporated.

Step 6: Pour Batter into Bundt Pan

Pour the batter into a greased and floured bundt pan (or any cake pan of your choice). Make sure that the batter fills no more than two-thirds of the pan to give it some room for expansion while baking.

Step 7: Bake in Oven

Bake for approximately 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Let it Stand

Allow the cake to cool in the pan for about 15 minutes before carefully transferring it onto a wire rack. Let it cool completely before slicing and serving.

Pro-tip: Serve with fresh berries or a dollop of whipped cream for an extra special treat!

Substitutions and Variations

 It's time to bake a cake that will bring back memories.
It’s time to bake a cake that will bring back memories.

Sometimes it’s hard to stick to the recipe when you don’t have all of the ingredients on hand, or you want to switch things up a bit. Here are some ideas for substitutions and variations that will still result in a delicious pound cake:

1. Flour – You can use all-purpose flour, cake flour or even gluten-free flour for this recipe. Each type of flour will give your pound cake a slightly different texture.

2. Sugar – Granulated sugar is what is traditionally used in pound cake, but you can also use brown sugar, coconut sugar or honey to sweeten things up.

3. Butter – You can use unsalted butter or replace it with vegetable shortening to make the cake fluffier.

4. Eggs – If you’re out of eggs, you can try using applesauce as an egg substitute at a 1:1 ratio. This will make your cake less dense and add a hint of apple flavor.

5. Cream cheese – Some recipes call for cream cheese to be added to the batter for extra moisture and tanginess. You can add 8 ounces of cream cheese to your batter if you want to try this variation.

6. Vanilla extract – While traditional pound cake recipes call for vanilla extract, you could experiment by using different flavors such as lemon, almond, or orange extract for a unique and delicious twist.

Remember that substitution and variations can affect the final outcome of your pound cake so use them with caution and aim for maintaining consistency.

Incorporate these tips on your next baking sesh and you might just end up with the best pound cake ever!

Serving and Pairing

 Preparation is key to making the prefect cake.
Preparation is key to making the prefect cake.

When it comes to serving Grandma’s Pound Cake, there are a number of delicious pairings that you can consider to make your slice of cake more enjoyable. For instance, you can top the classic pound cake with a simple glaze made from lemon juice and powdered sugar. This glaze not only adds a tangy flavor to the cake, but also makes it more appealing.

You can also serve the pound cake with some fresh whipped cream, macerated strawberries or blueberries. These toppings take the taste of the cake to the next level, and add elegance to its overall presentation. Additionally, you can get creative and customize your serving ideas with various sauces such as chocolate, caramel or fruit-based ones.

If you are planning to host a party or gathering, you can try mixing and matching different flavors. Old-fashioned pound cake tastes great with black tea or coffee, while southern pound cake pairs well with iced tea or lemonade. You could even add a scoop of vanilla ice cream beside it for a delicious dessert option.

By trying out these various options, you can turn Grandma’s Pound Cake into so much more than just another dessert. So go ahead and start experimenting! You may just discover your new favorite way to enjoy this timeless classic.

Make-Ahead, Storing and Reheating

 Creamy, buttery, and satisfying-- Grandma's Pound Cake has it all!
Creamy, buttery, and satisfying– Grandma’s Pound Cake has it all!

You’ll be happy to know that Grandma’s Pound Cake can be baked ahead of time and stored for later use. In fact, it’s even better when the flavors have had a chance to meld together after a day or two!

To store this cake properly, I recommend wrapping it tightly in plastic wrap and storing it in an airtight container at room temperature. You can also refrigerate it for added freshness.

If you prefer to freeze your pound cake, wrap it in plastic wrap and then place it inside a freezer-safe Ziploc bag. When you’re ready to enjoy it, simply thaw the cake on the counter at room temperature or reheat individual slices in the microwave for 10-15 seconds.

When reheating pound cake, it’s important to avoid overdoing it. Place the desired amount of cake on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 10-15 seconds, or until just heated through. You want to avoid drying the cake out or making it taste rubbery.

Now you can enjoy this delectable treat anytime you desire!

Tips for Perfect Results

 The aroma of this cake baking in the oven is simply irresistible.
The aroma of this cake baking in the oven is simply irresistible.

If you want to make sure that your Grandma’s Pound Cake comes out just right, follow these tips.

First, use room temperature ingredients. Cold butter or eggs can prevent the batter from combining properly, resulting in a dense cake. Let all your ingredients sit out for at least an hour before starting the recipe.

Second, cream your butter and sugar together until light and fluffy. This is the foundation of any good pound cake. Beat them together for 3-5 minutes until they’re fully blended and aerated.

Third, don’t overmix the batter once you begin adding the dry ingredients. Overmixing can create gluten, which can also result in a tough cake. Mix just until the dry ingredients are incorporated into the wet ones.

Fourth, choose the right pan. A bundt pan is great if you want a pretty presentation, but it also tends to take longer for the cake to cook fully than a traditional loaf or tube pan. Make sure to adjust your cooking time accordingly.

Fifth, don’t open the oven door too often while baking. Every time you open it, the heat escapes and affects how the cake will rise and bake. Try to only check it once or twice during baking.

Sixth, check for doneness with a toothpick or skewer inserted into the center of the cake. If it comes out clean, the cake is done! If not, your cake is still undercooked and needs more time in the oven.

Following these tips will ensure that you end up with a moist and delicious Grandma’s Pound Cake every time.


Now that you have learned how to make grandma’s pound cake, it is time to address some of the most frequently asked questions about this recipe. Let’s take a closer look at the tips and tricks that can help you achieve perfect results every time you bake this timeless dessert.

What’s the difference between bundt cake and pound cake?

When it comes to cakes, the terms pound cake and bundt cake are often used interchangeably, but there is a difference between them. While any cake can be baked in a bundt pan and be called a bundt cake, pound cakes have a distinct texture and a historical significance. Originally made with a pound each of butter, sugar, eggs, and flour, pound cakes are known for being dense and rich.

How do I make sure my pound cake is moist?

When baking a pound cake, one can incorporate certain ingredients to achieve a moist and tender outcome. My preferred method involves the addition of milk, heavy whipping cream, buttermilk, or half n half, along with baking powder. This creates a magical transformation resulting in a pound cake with an incredibly soft and velvety texture.

What is Elvis Presley pound cake?

According to sources, pound cake held a special significance for Elvis as it reminded him of a cake baked by his childhood friend, Janelle McComb. The Sterns, who were gifted the recipe by McComb on the 10th anniversary of Elvis’ passing, suggest that McComb had a tradition of bringing two loaves of pound cake to Graceland every Christmas.

Bottom Line

In conclusion, my Grandma’s Pound Cake Recipe is a classic butter pound cake that captures the essence of traditional British baking. It’s an old-fashioned pound cake that has been passed down from generation to generation, and now it’s available for you to make in your own home with these easy-to-follow instructions.

This pound cake is not overly sweet, but it’s simply delightful with the perfect crumb texture. The cake ingredients make sure it stays moist as long as possible, and its subtle lemon flavor makes it just right for any occasion. It can be served as it is or with fruits, whipped cream or other toppings.

You’ll love how simple this recipe is to whip up, while being totally delicious and impressive when you get it out of the oven. With our tips, substitutions and variations provided in this article, you can cater this recipe to suit your individual tastes, whether you prefer a bit of mace or some sour cream.

Now it’s time to get into your kitchen and whip up a batch of this amazing Grandma’s Pound Cake Recipe. Trust me; all your efforts into making this cake will be worth it when you bite into that fresh slice of heaven. You’re gonna make your friends and family go “wow” after taking the first bite, giving yourself a pat on the back for making the best pound cake ever made!

Grandma's Pound Cake

Grandma’s Pound Cake Recipe

Very good, pretty easy Poundcake. Great with fruit
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Oven, Weeknight
Prep Time 15 minutes
Cook Time 1 hour
Servings 1 loaf
Calories 7301kcal


  • 2 cups butter
  • 2 cups sugar
  • 9 large eggs, separated
  • 1 teaspoon lemon extract
  • 4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon mace


  • Separate eggs.
  • Sift together the flour, baking powder, salt, and mace.
  • Beat egg yolks, then add sugar and beat until lemon-colored, add lemon extract.
  • In a large bowl, cream butter.
  • Add dry ingredients, cream well, add egg and sugar mixture and beat well, add egg whites and blend well.
  • Bake 1 hour or slightly longer at 325 degrees until toothpick inserted in center comes out clean.
  • If edges are dark brown you've baked it too long.


Serving: 1817g | Calories: 7301kcal | Carbohydrates: 786.9g | Protein: 112.2g | Fat: 418.1g | Saturated Fat: 248g | Cholesterol: 2879.6mg | Sodium: 4781.7mg | Fiber: 13.7g | Sugar: 404.7g

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