Classic Pound Cake Recipe: A Mouth-Watering Dessert!

Welcome to my kitchen, where I am excited to share with you my old-fashioned pound cake recipe. This recipe has been passed down through generations of my family and has been a staple at every special occasion for as long as I can remember.

When you take a bite into this classic butter pound cake, you will be transported to a time when simple ingredients came together to create something truly magical. The moist and dense texture of this cake, combined with its traditional southern cream cheese frosting, will leave your taste buds begging for more.

Nowadays, it seems like everyone is in a rush to use the latest technology and trends in their cooking. But sometimes, the most delicious recipes are the ones that have stood the test of time. That’s what makes this easy old-fashioned pound cake recipe so special – it’s a grandma classic that has been perfected over the years.

Whether you’re looking to satisfy a sweet tooth or impress your guests with something homemade and traditional, this cake is sure to please. So let’s get started and make some memories together in the kitchen!

Why You’ll Love This Recipe

Old Fashioned Pound Cake
Old Fashioned Pound Cake

Are you looking for a classic cake recipe that still stands the test of time? Look no further than this old-fashioned pound cake recipe. You’ll love it for its traditional, scratch-made taste that transports you to your grandma’s kitchen.

This easy-to-follow recipe is perfect for anyone, regardless of their baking expertise. It combines simple ingredients like all-purpose flour, eggs, butter, and sugar, making it an affordable and accessible treat too.

Not only is this pound cake recipe moist and delicious, but it’s also incredibly versatile. The addition of fresh lemon juice or pure vanilla extract can add extra flavor dimensions to this already amazing dish. You could even make a southern-style cream cheese pound cake variation by swapping out some of the butter for softened cream cheese.

Whether you enjoy it as a breakfast indulgence with a cup of tea or as a dessert option with some whipping cream and lemon slices on top – this traditional classic butter pound cake won’t disappoint. So why not try making an easy old-fashioned pound cake today that will become part of your family’s memories and traditions for years to come?

Ingredient List

 A slice of heaven on a plate!
A slice of heaven on a plate!

Here’s what you’ll need to make a delicious old fashioned pound cake. Be sure to gather all ingredients before starting the baking process.

Cake Ingredients:

  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened at room temperature (2 sticks)
  • 1/2 cup vegetable shortening or Crisco (use butter-flavored Crisco for extra richness)
  • 6 large eggs, at room temperature
  • 1/2 cup milk, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • Lemon slices, for garnish

Glaze Ingredients:

  • 1 cup granulated sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup unsalted butter, at room temperature (1/2 stick)
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon almond extract

Make sure to also have a mixer and a bundt pan ready before you start making the old-fashioned pound cake.

The Recipe How-To

 Taste the nostalgia with every bite
Taste the nostalgia with every bite

Now that we have all the necessary ingredients at hand, it’s time to start baking this delicious, moist and traditional Old Fashioned Pound Cake. Follow these instructions carefully to achieve perfect results every time.

Preheat the Oven

First things first, preheat your oven to 325°F (162°C).

Prepare the Pan

You’ll need a large (10-inch) tube pan or two 9×5 inch loaf pans. Grease them with Crisco or cooking spray to prevent sticking.

Mix Ingredients Together

In a large mixing bowl cream 2 sticks (1 cup) of unsalted butter together with 1/2 cup of vegetable shortening until light and fluffy. Gradually add in 3 cups of granulated sugar, make sure that you mix well in-between each cup added. Then add 6 large eggs, one by one, ensuring each is mixed in completely before adding the next.

Add Flavorings

Make sure you use fresh lemons for best results. Next, add in 1 tsp of pure vanilla extract, 1 tsp of lemon zest and 1 tsp of fresh lemon juice to add some punch to your pound cake batter.

Add the Dry Ingredients

In another bowl sift together 3 cups of all-purpose flour, then add them slowly to the batter mixture while alternating with adding *1 cup of whole milk. Add about a third of a cup of flour at a time until it’s completely mixed.

Whisk Batter Together

Use an electric mixer to whisk everything together until the batter is shiny and smooth – Do not overmix the batter.

Pour Batter into Pan

Carefully pour the batter into your prepared pan,do not fill more than two-thirds full. Shake gently from side-to-side so that the batter settles evenly.

Bake the Cake

Bake the cake for about 1 hour 30 minutes in the preheated oven, or until a toothpick inserted comes out with only a few crumbs.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before taking it out of the pan. Once cool, dress your Old Fashioned Pound Cake with some powdered sugar, a dollop of whipped cream, and a lemon slice on top.

Pro Tips

  • Use room temperature ingredients for an even smoother batter mixture.
  • Be careful not to overmix the batter or you’ll end up with a tough and dense cake.
  • For a more southern cream cheese variation, substitute the vegetable shortening with 8 oz of cream cheese, and substitute half of the butter amount in this recipe – 1 stick (1/2 cup) – with whipped cream cheese.

Follow these tips to make sure your Old Fashioned Pound Cake turns out flawlessly every single time!

Substitutions and Variations

 This cake is worth its weight in gold (or should we say, pounds!)
This cake is worth its weight in gold (or should we say, pounds!)

If you’re looking to switch up the flavors in this old fashioned pound cake recipe, there are a few substitutions and variations you can try.

For a lemon pound cake, add more lemon zest or juice, and top with a fresh lemon slice or glaze made from powdered sugar and lemon juice.

To make it even more moist and flavorful, consider adding in ½ cup of milk or sour cream. This will give the cake a tangy and rich taste that will tantalize your taste buds.

If you want a more traditional southern-style recipe, swap out the butter for Crisco, which will give it that classic butter flavor while keeping it moist.

For a unique variation, you could try adding 1/3 cup of cocoa powder or semisweet chocolate chips to the batter. This will give your classic pound cake a touch of chocolate flavor.

Another variation is to substitute cream cheese for some of the butter. A cream cheese pound cake has a denser and creamier texture that will melt in your mouth.

Lastly, for those who crave almond flavoring, add 1 teaspoon of almond extract to the batter along with the vanilla extract. This will provide you with an unforgettable almond flavored old fashioned pound cake.

Remember that these substitutions could alter the texture or consistency of the cake slightly, so adjust cooking time accordingly. Experiment with different flavors and get creative with variations of this easy old fashioned pound cake recipe until you get something that perfectly satisfies your taste buds.

Serving and Pairing

 Perfectly golden and fluffy, just like grandma used to make
Perfectly golden and fluffy, just like grandma used to make

What’s not to love about a classic pound cake? The rich flavor and dense texture of this old fashioned recipe make it the perfect dessert for any occasion. Serving this cake is a breeze, as it can be sliced thick or thin depending on your preference. You can dress it up with a dollop of whipped cream, a sifting of powdered sugar, or a tangy lemon slice. Feeling adventurous? Try serving the cake warm with fresh berries and a drizzle of syrup for an extra burst of flavor.

Pairing this easy old fashioned pound cake recipe with tea or coffee is a tried-and-true favorite, but don’t be afraid to mix it up. For brunch, serve with Southern-style cream cheese frosting for an extra punch of decadence. A more savory pairing option might include spreading buttery slices with jam or honey and serving alongside eggs and bacon.

This cake is incredibly versatile and can stand on its own as a simple southern classic or be paired with your favorite toppings for endless possibilities. It’s sure to be the centerpiece of any gathering, so give Grandma’s traditional cake recipe a chance – you won’t regret it!

Make-Ahead, Storing and Reheating

 A true classic that never goes out of style
A true classic that never goes out of style

Once your Old Fashioned Pound Cake is baked and cooled, you can store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you should wrap it tightly in plastic wrap and store it in the freezer for up to 1 month.

If you plan on making this pound cake ahead of time, I recommend that you wrap the entire cake or cut it into slices and wrap each piece separately. This way, you can take out as many slices as you need without having to thaw the whole cake.

When reheating the pound cake, I suggest placing it in a preheated oven at 300 degrees Fahrenheit for about 5-10 minutes until it is heated through. You can also warm up individual slices in the microwave for about 10-15 seconds.

If you’re planning on serving this cake to guests or taking it to a potluck, you can prepare it a day ahead of time and leave it covered at room temperature. This will allow the flavors to meld together and make for a more delicious result when enjoyed.

One important tip when storing any kind of baked good is to avoid placing them near anything with a strong scent, such as onions or garlic. This will prevent the cake from absorbing any undesirable odors.

If properly stored and reheated, this Old Fashioned Pound Cake recipe will maintain its moist and rich texture even days after baking. Enjoy!

Tips for Perfect Results

 Add a dollop of whipped cream and savor every bite
Add a dollop of whipped cream and savor every bite

To achieve perfect results for any recipe, mastering the technique and understanding the ingredients play a vital role. Here are some tips and tricks you can follow to ensure your Old Fashioned Pound Cake turns out moist, flavourful, and delicious.

1. All Ingredients at Room Temperature

Make sure all of your ingredients, especially butter, cream cheese and eggs are at room temperature. It will make mixing easier and you will get a smoother batter. Set them aside on the counter at least an hour before you start baking.

2. Sift Flour Before Using

Sift your flour before adding it to the batter to aerate it and prevent any lumps from forming. This ensures that your cake comes out light and fluffy.

3. Use High-Quality Ingredients

Using high-quality ingredients like pure vanilla extract, unsalted butter and fresh lemon juice will give you the best flavor possible in the cake.

4. Do Not Overmix Batter

Overmixing is one of the main causes of tough and chewy cake. Mix gently until all ingredients are incorporated.

5. Use Alternating Method

Alternate adding dry ingredients with wet ingredients will help ensuring that everything mixes together properly and prevent overworking the batter.

6. Use Correct Measuring Tools

Accuracy is crucial when measuring ingredients to avoid using too much or too little flour, which can cause the cake to dry out or not bake properly.

7. Check Doneness Early

Start checking your cake’s doneness after 55-60 minutes in the oven by inserting a toothpick in the center of the cake. If it comes out clean, then it’s done.

8. Allow Cake To Cool Before Serving

Allowing the pound cake to cool completely before slicing and serving will enhance its texture as it allows the flavors to meld together. Serve with a dollop of whipped cream or fresh sliced berries on top for extra sweetness.

Follow these helpful tips to enjoy baking this Old Fashioned Pound Cake recipe, a classic dessert that your friends and family will surely love.


As you prepare to make this easy Old Fashioned Pound Cake Recipe, it is normal to have questions and concerns that you want answers to before getting started. In this section, we answer the most frequently asked questions, including substitutions and variations you can try out for a more personalized recipe. Notably, we also explore common problems that people encounter when making a traditional pound cake so that you can avoid them and end up with a moist and delectable grandma’s classic butter pound cake.

What is Elvis Presley pound cake?

It is said that Elvis had a certain affinity for pound cake made by his childhood friend, Janelle McComb. The Sterns, who received the recipe from McComb in 1987, claim that every year during Christmas, she would gift Elvis with two loaves of the heavenly dessert. As per the Sterns, this tradition continued even after The King’s death, with McComb showing up at Graceland each year with the pound cakes in tow.

Should you sift flour for pound cake?

To avoid any clumps forming in your cake batter, it’s essential to sieve your flour before adding it. If possible, it’s recommended to give it another sift while mixing it in, but it’s not required. A handy tip is to use a baking spatula to ensure the flour is fully incorporated.

How do I make sure my pound cake is moist?

If you’re looking to elevate your pound cake game and make it irresistibly moist and fluffy, there’s a secret ingredient you need to know about. Incorporating a touch of milk – whether it’s buttermilk, heavy whipping cream, or half n half – along with baking powder will take your pound cake to the next level. Trust me, this simple addition works like a charm and will leave your taste buds wanting more.

Bottom Line

In conclusion, this easy old fashioned pound cake recipe is a must-try for anyone who loves traditional, classic and delicious desserts. With its moist and buttery texture and refreshing lemon flavor, this cake will quickly become a family favorite that grandma would be proud of! It’s incredibly versatile, as it can be served with a variety of toppings or paired with different drinks.

Remember to follow the tips and recommendations I provided to enjoy perfect results every time you make this cake. Don’t forget to experiment with substitutions and variations to put your own spin on this Southern cream cheese pound cake!

So go ahead, grab your ingredients and baking tools, and get ready to experience the sweet taste of nostalgia. I hope this recipe brings joy and happiness to your family and friends, just like it has brought to mine over the years. Happy baking!

Old Fashioned Pound Cake

Old Fashioned Pound Cake Recipe

This is from the Great American Recipes collection. To freeze: cut into slices and wrap in foil or plastic wrap.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, For Large Groups
Prep Time 15 minutes
Cook Time 1 hour
Calories 153kcal


  • 1/2 cup butter, softened
  • 1/4 cup vegetable shortening
  • 1 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons lemon extract
  • 1 1/2 teaspoons fresh lemon juice
  • 3 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup milk
  • lemon slice (to garnish) (optional)


  • In a large bowl, cream butter and shortening until smooth. Add sugar, vanilla, lemon extract and lemon juice.
  • Beat until fluffy. Add eggs, one at a time, beating after each addition.
  • Sift together flour and baking powder, add to the creamed mixture alternately with the milk, mixing thoroughly after each addition.
  • Grease and flour a 9x5 inch loaf pan.
  • Pour batter into prepared pan.
  • Bake at 350 degrees for 1 hour or until a wooden skewer inserted in the center comes out clean.
  • Cool 15 minutes on wire rack, then remove from pan.


Serving: 43g | Calories: 153kcal | Carbohydrates: 17.6g | Protein: 2.2g | Fat: 8.2g | Saturated Fat: 4g | Cholesterol: 44.8mg | Sodium: 64.6mg | Fiber: 0.3g | Sugar: 10.1g

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