Mouth-watering Pound Cake Recipe for Dessert Lovers

Are you in the mood for a sweet treat that reminds you of grandma’s classic butter pound cake? I’ve got just the solution for you! Get ready to indulge in an easy old-fashioned pound cake recipe that will take you back to the good old days.

This recipe is a southern cream of the crop treat that is perfect for special occasions, or just for your afternoon coffee break. You can make this cake from scratch with ingredients that you probably have at home, or quickly pick up at the grocery store.

Bite into this scrumptious and velvety cake, and experience a rich buttery flavor as it melts in your mouth. The texture is soft but dense, and the perfect complement to a hot cup of tea or coffee. Whether baking for a special occasion or craving something sweet, this easy old fashioned pound cake will always satisfy your desires. So put on your apron and let’s get started on this delectable journey!

Why You’ll Love This Recipe

Old-Fashioned Pound Cake
Old-Fashioned Pound Cake

Get ready to fall in love with this old-fashioned pound cake recipe that is sure to take you back to the good old days of grandma’s classic butter pound cake. This recipe is truly special and perfect for special occasions and celebrations. So why should you give this cake recipe a try?

Firstly, this cake is easy to make from scratch with only a few simple ingredients that are widely available in any grocery store. You don’t need any fancy decorating skills or tools, just bake the cake in a loaf pan and you’re done. This pound cake recipe is perfect for beginners and experienced bakers alike who are looking for something simple and delicious.

Secondly, this cake recipe produces a moist and tender crumb that is absolutely divine. Its texture is neither too dense nor too light, making it the perfect balance between a cake and a bread. And with its old-fashioned flavor, it evokes feelings of nostalgia that can bring back happy memories.

Thirdly, this recipe requires minimal effort but yields great results! All you need to do is mix the ingredients together and bake it until it’s golden brown on top. It’s that simple! You can even get creative with your presentation by adding toppings such as glaze or fresh blueberries for added flavor and color.

Lastly, this pound cake is incredibly versatile. Serve it as a sweet treat for breakfast or brunch, as a dessert after dinner, or even as an afternoon snack with tea or coffee. Trust me; this cake will become your go-to recipe for any occasion.

Convinced yet? The reasons why I think you’ll love this old-fashioned pound cake are infinite! Once you take your first bite, you’ll never look back. So, what are you waiting for? Get your ingredients ready, turn on some good music, and let’s make an easy and yummy old-fashioned pound cake!

Ingredient List

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

Recipe Ingredients:

  • 2 cups (4 sticks) unsalted butter, room temperature
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 4 cups all-purpose flour, sifted twice
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup heavy whipping cream

Make sure to have all the recipe ingredients measured and ready before starting to make the cake. Get high-quality ingredients, such as fresh eggs and unsalted butter, for optimal results.

The Recipe How-To

 Satisfy your sweet tooth with this classic dessert
Satisfy your sweet tooth with this classic dessert

Now that we have gathered all the necessary ingredients, let’s start baking the Old-Fashioned Pound Cake.

Step One: Preheat Oven and Prep Pan

Begin by preheating your oven to 325°F or 162°C. Meanwhile, generously butter and flour a 10-inch tube pan, making sure to cover every nook and cranny completely. You can also use cooking spray specifically designed for baking or a non-stick pan as an alternative.

Step Two: Cream Butter and Sugar

In a large bowl, cream together 2 cups of unsalted butter (room temperature) and 3 cups of granulated sugar until they become light and fluffy. This step is crucial in giving the cake its delicate crumbly texture.

Step Three: Add Eggs

Add six large eggs (room temperature) one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to incorporate everything evenly.

Step Four: Combine Dry Ingredients

In another bowl, sift together 3 cups of cake flour, 2 teaspoons of baking powder, and 1 teaspoon of salt thoroughly.

Step Five: Add Dry Ingredients

Add dry ingredients and mix until just combined. Do not overmix as it will cause the cake to be tough.

Step Six: Add Vanilla and Heavy Whipping Cream

Add 1 tablespoon of vanilla extract and 1 cup of heavy whipping cream to the mixture. Mix until just combined.

Step Seven: Bake the Cake

Pour batter into prepared tube pan and spread it out evenly. Bake for about 1 hour and 25 minutes, or until an inserted toothpick comes out clean.

Step Eight: Cool Down the Cake

Allow the cake to cool completely in the pan before removing it. Once cooled, run a knife around the edge of the cake to loosen it from the pan.

Step Nine: Enjoy

Delight in a slice of this Easy Old-Fashioned Pound Cake with your favorite fruits, whipped cream, or chocolate drizzle. It’s a simple yet classic dessert perfect for any occasion!

Substitutions and Variations

 This pound cake will make you want to lick the plate clean
This pound cake will make you want to lick the plate clean

There are a lot of different ways to personalize this old-fashioned pound cake recipe. Here are some easy substitutions and variations:

– Vanilla: You can swap out the 1 tsp of vanilla extract for almond, lemon, or orange extract. Just be mindful that using too much can be overpowering.

– Flour: You could try using 2 cups of white flour and 1 cup of cake flour instead of 3 cups of all-purpose flour. Cake flour is lighter and tender, which could affect the texture.

– Sugar: If you prefer less sweetness, reduce the amount of granulated sugar from 2 cups to 1 1/2 cups or even just 1 cup.

– Butter: Some recipes call for salted butter instead of unsalted. I personally prefer the unsalted version as it allows me to better control the amount of salt in my recipe.

– Cream cheese: Instead of using heavy whipping cream, use softened cream cheese for a denser cake. It’s not as traditional, but still delicious.

– Loaf pan: This versatile cake can also be baked in a loaf pan for a simple variation that is perfect for a afternoon tea party.

Whatever variation you choose, make sure to stay true to the old fashioned spirit of this beloved pound cake recipe.

Serving and Pairing

 Perfectly golden and delicious
Perfectly golden and delicious

What’s a pound cake without its perfect pairing? To enjoy this classic buttery cake, I recommend serving it with a dollop of Southern cream or whipped cream and fresh berries. The cream will add richness to the cake’s mild sweetness, while the fresh berries will give it a pop of tartness.

For special occasions, elevate your serving game by adding a scoop of ice cream or drizzling homemade chocolate glaze on top of the cake. This will make your pound cake more decadent and irresistible to anyone who lays eyes on it.

With its versatile flavor, this easy old-fashioned pound cake can also be paired with a hot cup of coffee or tea for breakfast or an afternoon snack. Just slice a loaf and toast each side until golden brown. Once toasted, add a slather of butter and blueberry jam on top for a simple yet satisfying indulgence.

Whether you choose to serve it up as is or elevate it with playful pairings, this recipe is an expert in versatility and can suit any occasion from a casual brunch to an elegant dinner party.

Make-Ahead, Storing and Reheating

 A timeless dessert that never goes out of style
A timeless dessert that never goes out of style

The Old-Fashioned Pound Cake recipe is a classic butter pound cake that is perfect for special occasions or for an everyday sweet treat. One of the best things about this cake is that it can be easily made ahead of time, stored and reheated without losing its flavor.

To make-ahead, wrap the cooled cake tightly in plastic wrap or aluminum foil and store at room temperature for up to two days. For longer storage, freeze the cake in an airtight container or freezer bag for up to three months.

When it’s time to reheat the cake, preheat your oven to 350°F (175°C), remove the wrapping and place the cake on a baking sheet. Cover with aluminum foil and bake for about 10 minutes or until warmed through.

If you prefer to enjoy your pound cake cold, store it in the refrigerator for up to five days. Be sure to cover it well with plastic wrap to prevent it from drying out.

For an added touch of sweetness, you can also serve your pound cake with a dollop of whipped cream or a drizzle of chocolate glaze. Or, try adding fresh blueberries on top for a delicious burst of flavor.

With its versatile nature and simple ingredients, this easy Old-Fashioned Pound Cake recipe is a grandma classic that can be enjoyed anytime as a Southern cream cheese pound cake made from scratch.

Tips for Perfect Results

 Indulge in a rich and moist pound cake
Indulge in a rich and moist pound cake

When it comes to baking an old-fashioned pound cake, there are a few key tips that can make all the difference in achieving a perfect result. Here are some of my favorite tips that will help you create a pound cake that is tender, moist, and flavorful.

Firstly, it’s crucial to use room temperature ingredients. This allows the butter and eggs to blend together smoothly and evenly. The eggs will also whip up better at room temperature, which helps the cake rise properly. If you forget to bring your ingredients to room temperature, simply place them in a bowl or on the counter for 20-30 minutes before using them.

Sifting the flour is another essential step in creating a soft texture for your pound cake. Sifting removes any lumps, and aerates the flour which helps it absorb moisture better during baking. I always recommend sifting the flour twice for a fluffier texture.

When preparing the batter for your pound cake, it’s important not to overmix it because too much mixing can lead to a dry and tough cake. Once you’ve added in all your ingredients and mix until just combined, do not overmix.

Make sure you preheat your oven! Don’t put your pound cake in until the oven reaches the desired temperature because this ensures that it bakes evenly.

Finally, don’t forget to let your pound cake cool completely before cutting into it. This allows time for the cake to fully set and firm up, which improves its texture and makes it easier to slice. If you can resist digging into that freshly baked cake right out of the oven, let it cool overnight so you can have a perfect serving with breakfast in the morning.

With these tips under your belt, you’re sure to create an easy yet scrumptious old-fashioned pound cake with a tender crumb every time!


Before we wrap up this article, I want to share some commonly asked questions and concerns about this old-fashioned pound cake recipe. Whether you’re a beginner baker or well-versed in the kitchen, these frequently asked questions will help smooth out any baking kinks and guarantee a flawless, delicious pound cake every time. So, let’s jump right into answering your most pressing queries about this classic butter pound cake recipe!

How do I make sure my pound cake is moist?

For a heavenly, soft pound cake, I have a little trick up my sleeve. Adding a touch of milk (whether it’s buttermilk, heavy cream, or half-and-half) and a sprinkle of baking powder can work wonders! They combine to create an irresistibly moist texture that will leave you craving for more.

What is Elvis Presley pound cake?

It is said that when Elvis Presley referred to “pound cake”, he was actually talking about a specific recipe created by his childhood friend, Janelle McComb. The recipe was given to the Sterns, who claim to have received it from McComb herself in 1987, on the 10th anniversary of Elvis’ passing. Allegedly, McComb would bake two loaves of this special cake every Christmas and bring them to Graceland.

Should you sift flour for pound cake?

For a smoother cake batter, it’s advisable to sift the flour before incorporating it. If time permits, sifting the flour again while adding it to the mixture will also help avoid lumpy batter. I highly recommend using a baking spatula to smoothly fold in the flour while mixing.

Bottom Line

In conclusion, this old-fashioned pound cake recipe is a classic that has stood the test of time. The simplicity of the recipe ingredients combined with a few tips and tricks makes this an easy recipe to bake from scratch. Whether you’re baking for special occasions, or just want to indulge in a sweet treat, this cream cheese pound cake is a must-try. Serve it up with fresh berries, whipped cream, or your favorite glaze for an extra touch of sweetness.

So why not try out this ever-old fashioned butter pound cake recipe? It’s easy to make and versatile enough to please any palate. From grandma’s classic to a southern cream cheese pound cake, you’ll love indulging in this timeless treat. So get out some eggs, sugar, butter and flour and start baking today!

Old-Fashioned Pound Cake

Old-Fashioned Pound Cake Recipe

From ArcaMax Recipes by Zola
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Easy
Prep Time 20 minutes
Cook Time 50 minutes
Calories 1245.5kcal


  • 1 cup butter
  • 6 eggs
  • 3 cups white sugar
  • 3 cups white flour
  • 1 pint heavy whipping cream
  • 2 tablespoons vanilla


  • Preheat your oven to 350 degrees. Grease and flour a loaf pan (9"X3"). With an electric mixer, cream butter, sugar and eggs until fluffy. Add the flour one half cup at a time along with a little cream and keep on mixing until you have incorporated all of the flour. Now add the vanilla. Mix. Pour into your prepared loaf pan. Bake for 50 minutes or until the cake has risen, has a golden crust and when you check it with a toothpick, the pick comes out clean. If you have moist batter stuck to the toothpick you need to bake it a bit longer. Add 5 minutes and check again.
  • Let the cake cool standing upright in the pan for 15 minutes. Then turn the pan on its side and gently tip it to coax the cake out. Then stand the cake back upright and let it cool completely.


Serving: 334g | Calories: 1245.5kcal | Carbohydrates: 150.8g | Protein: 14.7g | Fat: 65.6g | Saturated Fat: 39.4g | Cholesterol: 401.5mg | Sodium: 319.7mg | Fiber: 1.7g | Sugar: 101.1g

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