Classic Pound Cake Recipe with a Twist – Try it Today!

Welcome to my kitchen! I am a proud British chef with a passion for creating traditional and timeless recipes that have been enjoyed for generations. Today, I want to share with you a recipe that has stood the test of time and is beloved by many – the Original Pound Cake Recipe.

When we think of pound cake, we often picture a simple but elegant cake made from butter, sugar, eggs, and flour. And that’s precisely what this recipe is all about. The Original Pound Cake is a cake without frills, but with a deep respect for classic flavors and textures. One could say that it’s the embodiment of simplicity and indulgence in one delicious slice.

But let me tell you, this recipe isn’t just any old pound cake recipe. It’s a recipe with roots tracing back to 1700s England, making it over 300 years old! That means this recipe has been perfected through time and has been able to stand the test of time as one of the most loved cakes out there.

This simple yet elegant cake was once reserved for royalty and fancier occasions. But today, it has become a staple in many households worldwide for its versatility in pairing with different fruits and beverages or simply enjoyed as it is.

So join me as I share with you the steps on creating this timeless dessert. Trust me; you won’t be disappointed. Buckle up as we embark on a cake journey that’s perfect for all seasons imaginable!

Why You’ll Love This Recipe

Original Pound Cake
Original Pound Cake

Are you looking for a classic dessert that is easy to make and sure to impress your guests? Then look no further than this original pound cake recipe. This traditional pound cake recipe is over 100 years old and has stood the test of time for good reason.

Not only is this cake recipe easy to follow, but it also requires minimal ingredients – butter, sugar, eggs, flour, baking soda, salt, and vanilla extract. These simple pantry staples come together to create a cake with a moist and dense texture that is both satisfying and comforting.

The original kind pound cake contains one pound of butter, sugar, eggs, and flour each – hence the name “pound” cake. This classic pound cake recipe embodies the simplicity of old-fashioned baking, predating even the White House’s famous version of the English cake from 1887.

One of the best aspects of this recipe is its versatility. You can serve this cake on its own as a simple snack or pair it with fresh fruit or whipped cream for an indulgent dessert. The pound cake also pairs perfectly with tea and coffee.

Lastly, if you’re looking to switch things up or are in a crunch for ingredients, substitutions can easily be made without sacrificing taste. You can use sour cream instead of cream cheese for extra tanginess or swap out some flour for cocoa powder for a chocolate twist.

All in all, this original pound cake recipe is an effortless yet impressive dessert that will be sure to please all who taste it.

Ingredient List

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

Get your ingredients!

Before anything else, make sure you have all the necessary ingredients that you need for this Original Pound Cake Recipe. Here are the ingredients that you will need to create the classic and timeless pound cake:

  • 2 cups of cake flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 cup (2 sticks) of unsalted butter, softened at room temperature
  • 1 ¾ cups of granulated sugar
  • 6 large eggs, at room temperature
  • 1 teaspoon of vanilla extract

The secret to a perfect pound cake is a well-maintained balance of these simple, high-quality ingredients that work together harmoniously to achieve the unique texture and flavor pound cakes are known for.

The Recipe How-To

 Pure indulgence in every bite!
Pure indulgence in every bite!

Let’s get baking! Here’s how to make the perfect Original Pound Cake.


  • 1 lb (4 sticks) unsalted butter, softened at room temperature
  • 1 lb granulated sugar
  • 6 large eggs, at room temperature
  • 2 cups cake flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp vanilla extract


  1. Preheat the oven to 325 F (165 C).
  2. In a large mixing bowl, cream the butter and sugar with an electric mixer on medium speed until fluffy and pale in color. This mix should take about five minutes.
  3. Add the first egg to the mixture and beat thoroughly for about 30 seconds before adding the second egg. Continue adding each egg, one at a time. Make sure to beat well between each addition.
  4. Sift in cake flour, baking soda, and salt to the batter, gently folding it in by hand until just combined.
  5. Stir in vanilla extract.
  6. Grease a 10-inch tube pan with non-stick cooking spray or butter.
  7. Pour the batter into the prepared pan and level it with a spatula.
  8. Bake for approximately 75 minutes or just until a toothpick inserted in the center of the cake comes out clean.
  9. Remove from oven and let cool on a wire rack for 10 minutes before removing the cake from pan to cool completely.

That’s all there is to it! You now have a perfectly moist Original Pound Cake ready for serving.

But wait! There’s more! Let me share with you some more tips and tricks so you can make this recipe even more spectacular.

Substitutions and Variations

 One pound of goodness in every bite.
One pound of goodness in every bite.

One of the best things about baking is getting creative and trying out new variations of classic recipes! But don’t worry, you don’t have to stray too far from the original pound cake recipe to create something amazing.

– Vanilla: If you want to switch up the flavor a bit, try adding some other extracts in place of vanilla. Almond or lemon extracts can give your pound cake a fun twist.

– Flour: For a gluten-free option, try using almond flour or coconut flour instead of traditional cake flour. Just note that the texture and taste may be slightly different.

– Sugar: While granulated sugar is necessary for the structure of the cake, you can try switching it out with brown sugar, honey or maple syrup for a different taste.

– Butter: Swap out butter for another fat like shortening or margarine (butter-flavored) for a vegan-friendly version. You’ll lose some of that rich buttery flavor but it’s still delicious!

– Eggs: If allergies are a concern, substitute eggs with flaxseed meal or applesauce. Be aware that the texture may be affected.

– Add-ins: For an extra bite or texture kibble, try adding nuts like almonds or pecans, raisins or chocolate chips. You can even add in fruit like blueberries or strawberry slices!

Variations are endless and there’s no harm in trying new options! Try having some fun and experiment to find your favorite spin on this classic recipe.

Serving and Pairing

 Perfect golden crust and tender, moist cake!
Perfect golden crust and tender, moist cake!

When it comes to serving pound cake, simplicity is key. This cake is the perfect dessert for any occasion. It can be served for breakfast with a cup of coffee, as a snack on its own or topped with fresh fruit and whipped cream for an indulgent treat. The classic texture of the pound cake allows a variety of flavors and toppings to complement it.

For a classic taste experience, serve the original pound cake sliced and topped with fresh strawberries or raspberries – this combination is hard to beat. A drizzle of chocolate sauce or caramel sauce can add depth and richness to your slice; a dollop of whipped cream will add extra flavor and sweetness to your cake.

If you prefer something more decadent, then consider pairing your pound cake with a scoop of ice cream. Vanilla bean is always a favorite choice, but you can also try it with chocolate or fruity ice creams.

Pairing your pound cake with tea, coffee, milk or wine is also perfect. Hot tea or coffee balances the sweetness of the cake while red wine pairs excellent with dark chocolate sauce toppings.

Whatever you choose to pair it with, one thing’s for sure: this original pound cake recipe will undoubtedly be a hit anytime you serve it!

Make-Ahead, Storing and Reheating

 The ultimate classic dessert, perfected!
The ultimate classic dessert, perfected!

One of the advantages of this traditional pound cake recipe is that it can easily be made ahead of time and stored for later use. Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to four days.

If you need to store it for longer, place it in the refrigerator for up to one week or in the freezer for up to three months. Simply allow the cake to thaw overnight in the refrigerator before reheating or serving.

Reheating the pound cake is simple and can be done in several ways. First, you can slice the cake into individual portions and microwave each slice for about 15-20 seconds until warm. Alternatively, you can wrap the entire cake in aluminum foil and reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes.

For a twist on traditional pound cake, try serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream. This rich and buttery pound cake is perfectly complemented by creamy toppings, and these additions will take your dessert to new heights.

Tips for Perfect Results

 A cake that never goes out of style!
A cake that never goes out of style!

To make the perfect pound cake, you will need to follow the recipe instructions carefully. Here are some tips that will help you achieve the most delicious results.

1. Use high-quality ingredients

The ingredients in the original pound cake recipe are pretty simple, but it is essential to use high-quality ingredients to bring out the cake’s full flavor. Use fresh eggs, unsalted butter, and pure vanilla extract to get the best results.

2. Measure accurately

Measuring accurately is crucial when making any recipe and especially for cakes. Make sure to weigh or measure your ingredients precisely. If you use too much flour or sugar, the cake may turn out dry or dense.

3. Soften your butter properly

You can’t rush this step. Softening butter correctly takes time and patience. You want the butter softened but still cool enough to hold its shape. Leaving butter at room temperature for around 30 minutes before using it should do the trick.

4. Sift the flour

Sifting flour is a crucial step in many baking recipes, including pound cake. By sifting your cake flour, you remove any lumps, aerate it so that it measures correctly and helps form a tender crumb.

5. Don’t overmix the batter

When mixing the batter for your pound cake, make sure not to overmix it. If you knead or mix too much after adding flour to the batter, it could become tough and chewy.

6. Let the cake cool completely before cutting it

Allow the cake to cool on a wire rack until it reaches room temperature before slicing it to prevent it from crumbling or sticking.

By following these tips, you will be able to create a tender and flavorful traditional pound cake that rivals any classic baked goods found at a bakery!


As we all know, things can sometimes get confusing in the kitchen, especially with recipes that have been around for over a hundred years. With that in mind, I’ve gathered some of the most commonly asked questions about this original pound cake recipe and provided answers to help you achieve perfect results every time. So let’s dive into the FAQ section and clear up any uncertainties you may have!

What is the origin of the pound cake?

The classic British cake, also known as the pound cake, originated in the 18th century in England. Traditional recipes called for equal amounts of butter, sugar, flour, and eggs, resulting in a dense cake that could serve large merrymaking crowds. Although its proportions have since been adjusted, the name “pound cake” remains.

What does the original pound cake not contain?

This pound cake recipe is a classic that has stood the test of time for over a century. It involves using equal weights of butter, sugar, eggs, and flour with no salt, baking powder or additional flavors.

How many eggs make a pound?

I’ll put the information in my own words, while staying accurate to the topic. “Determining the number of eggs in a pound can be tricky business, as the weight of an egg tends to fluctuate. Large eggs, the most common variety in the United States, can weigh almost 2 ounces each. Therefore, you would need about 8 to 9 large eggs to make up a pound of them.”

What is the difference between English cake and pound cake?

When making a sponge cake, the key to achieving a light, airy texture is to beat air into the eggs, as opposed to relying on baking powder for leavening. Unlike a pound cake, which has a higher ratio of butter to flour and incorporates a raising agent for leavening.

Bottom Line

In conclusion, a pound cake is a timeless dessert that has been enjoyed for centuries. With this original pound cake recipe, you can experience the same rich and buttery flavors that were enjoyed in England back in the 1700s. From its simple yet classic combination of ingredients to its versatile serving options, this cake is sure to become a household favorite.

By using high-quality ingredients like unsalted butter and cake flour, you can achieve perfect results every time. You also have the option to experiment with substitutions and variations to suit your tastes and preferences. And don’t forget to pair this delicious dessert with a hot cup of tea or coffee for a truly British experience.

So go ahead and give this recipe a try! Whether you’re craving a sweet treat for an afternoon snack or looking for the perfect ending to your next dinner party, this original pound cake recipe is sure to impress.

Original Pound Cake

Original Pound Cake Recipe

Amazing pound cake, easy to make and tastes great.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Easy
Prep Time 10 minutes
Cook Time 1 hour
Servings 1 cake
Calories 4471.2kcal


  • 2 cups sugar
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 5 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons lemon extract (optional)


  • Combine all ingredients in a large mixer bowl until smooth about 5 or 6 minutes. Add eggs , one at a time while you mix.
  • Pour into well buttered Bundt pan, or you can use a bread loaf pan.
  • Bake at 325 for 60 minutes, or until cake tests done.


Serving: 1146g | Calories: 4471.2kcal | Carbohydrates: 593.5g | Protein: 59.2g | Fat: 211.4g | Saturated Fat: 124.7g | Cholesterol: 1545.5mg | Sodium: 3503mg | Fiber: 6.8g | Sugar: 403.2g

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