Old Fashioned Pound Cake: A Step-by-Step Recipe Guide

An all-time favorite, this old fashioned pound cake recipe is sweet and crusty on the outside with a buttery, dense crumb inside. A tried and true crowd pleaser, this moist pound cake is absolutely delicious on its own or perfect when topped with berries and whipped cream.

What is pound cake?

Pound cake is a classic recipe that originally comprised one pound of butter, one pound of flour, one pound of sugar, and one pound of eggs. Thought to have originated in Northern Europe, the traditional pound cake recipe has been in existence for several centuries.

My grandmother (Nanu) regularly baked butter pound cakes in a tube pan and often served them during afternoon tea. Back then, like most people in Bangladesh, Nanu didn't own an oven. There were no old cookbooks to refer to; good pound cake recipes were carefully guarded and shared only with the closest family and a handful of friends. Nanu used to bake the cake inside an ominous-looking black metal box with a hinged door, which worked by being placed on top of a gas stove. There was something indescribably wonderful about how the house smelled when she baked. I remember savoring my piece slowly because it was so delicious.

Why make this old fashioned pound cake recipe?

I make the old-fashioned pound cake because of its deliciously tender golden crumb. Unlike modern cakes, which are light and airy, the flavors and textures of the old-fashioned pound cake last much longer and literally explode in your mouth.

This easy recipe is also a sure winner because all the ingredients are usually already in my pantry.

While the traditional pound cake recipe produced a very heavy, dense cake, lighter variations have evolved over time. I love this recipe because it closely resembles my Nanu's old-fashioned pound cake recipe.

Ingredients

This easy-to-make recipe has only eight ingredients, which you most likely already have in your pantry.

• All-purpose flour: You can use either all-purpose flour or cake flour for this recipe. I have tried both and prefer the version with all-purpose flour because it creates a heartier crumb.
• Large eggs: Room temperature eggs work better because the egg yolks and egg whites break up more easily and mix smoothly into the batter.
• Evaporated milk: I like using evaporated milk when baking, but you can easily substitute 2% or regular milk.
• Granulated white sugar: In addition to adding sweetness, granulated white sugar adds a crispy, sweet, deliciously caramelized crumb to the outside of the pound cake. Using medium-sized granules is key to the best old-fashioned pound cake because it spreads in the oven as it melts. This adds that signature sweetness to the golden brown, buttery crumb on the inside of the cake.
• Unsalted Butter: The best pound cake recipes always use butter as the central flavor of this classic recipe. I prefer using unsalted room temperature butter so that the butter mixes quickly and evenly into the dry ingredients. Use the best quality butter that you can find as it does make a difference. I use unsalted butter because I prefer to control the amount of salt in the cake. For the most authentic taste, do not substitute the butter with alternatives like olive oil, margarine, coconut butter, or shortening.
• Salt: The sweetness of the cake is balanced by the salt.
• Vanilla extract: Vanilla adds its own heavenly flavor while enhancing the flavors of the other ingredients in the cake.
• Baking powder: It helps the pound cake rise by acting as a leavening agent.

How to make this old fashioned pound cake recipe

This recipe relies on a special mixing sequence to maximize crumb texture. It differs from modern cake recipes because you do not cream the butter first, which results in a more voluminous cake. Instead, room temperature butter is added to the dry ingredients before the wet ingredients. This process reduces gluten formation, producing a dense, moist crumb texture, resulting in the best pound cake.

Step One: Preheat the oven to 350°F. Place the oven rack in the center of the oven. Butter or spray a loaf pan (a round cake pan or Bundt pan can also be used). Line both the sides and bottom with parchment paper. Then, butter or spray the parchment paper. A great tip is to rub the pan and parchment with a soft stick of butter for even coating.

Step Two: In a medium bowl, whisk the eggs, evaporated milk and vanilla extract.

Step Three: Place the flour, baking powder, salt, and sugar in the bowl of a stand mixer or a large bowl. Beat on low speed using a stand mixer (paddle attachment) or a hand mixer. Ensure the dry ingredients are fully combined.

Step Four: Add the slices of creamy butter to the dry ingredients and mix well. Gradually add the whisked egg mixture, beating well. Begin at low speed, then progress to medium and finally high towards the end. Scrape the sides as needed to ensure an even, thorough mix.

Step Five: Pour the cake batter into the lined pan and smooth the top. Bake for about 50-55 minutes. When done, the cake should be a golden-brown color, and a toothpick inserted into the center of the cake will come out clean. Rotate the cake halfway through the baking process for even browning. If the cake gets too brown too early, cover it with a piece of lightly buttered aluminum foil. Note: It is normal for pound cake to crack down the center.

Step Six: Remove the pound cake from the oven and place it on a wire rack to cool. After about 10 minutes, remove the cake from the pan, peel off the parchment, and let it cool completely (1-2 hours).

How do you get a sticky pound cake out of a pan?

To get a sticky pound cake out of a pan, especially with its signature lightly caramelized outer crust, follow these steps:

1. Use Parchment Paper: For best results, line the cake pan with buttered parchment paper. This helps prevent sticking and ensures easy removal.
2. Generously Grease and Flour: If you're not using parchment paper, grease and flour the pan very generously. This creates a barrier between the cake and the pan, reducing the chances of sticking.
3. Release While Warm: After baking, while the cake is still warm, run a butter knife along the sides of the pan to release the cake. Be gentle to avoid damaging the edges of the cake.
4. Invert Carefully: Place a wire rack or plate on top of the cake pan. Invert the pan and gently tap it to release the cake. If using parchment, the cake should come out easily.

Tips for making the best old fashioned pound cake

• Line the pan with greased parchment paper for easy release.
• Add the wet mixture a little at a time so that the batter is mixed thoroughly.
• Use cake flour for a lighter crumb and all-purpose flour for a denser, more authentic taste.
• Butter and eggs should be at room temperature. To soften, leave the butter on a kitchen counter for about 2 hours or put it into a proofing oven for about an hour. I do not recommend softening the butter in the microwave.
• Adjust the baking time as needed for your oven and pan type. Check on the cake before the recommended time so that you get the perfect bake.

Elevate this recipe with a Bundt Cake Pan

One of the best ways to elevate this recipe is to use a bundt cake pan or a tube pan instead of a loaf pan. Opt for a 10-cup bundt pan for this recipe to allow the cake plenty of space to expand. For a festive look, simply dust the pound cake with powdered sugar, add a lemon icing drizzle, and decorate with fresh fruits.

This versatile recipe is also great for creative presentations, making it ideal for themed parties or birthday celebrations when using fun cake molds.

How to serve pound cake?

Served by itself, this classic pound cake recipe makes a delicious breakfast paired with a delightful cup of coffee, homemade cappuccino, masala chai, or your favorite brand of tea. You can also serve this buttery cake dusted with powdered sugar, fresh berries, whipped cream, sugary lemon rind, or strawberry sauce.. One of my favorite ways to serve this delicious cake is as a base for layered desserts like strawberry shortcake and fresh fruit trifle layered with lemon curd and chocolate sauce. It is also an excellent base for a cake layered with ice cream.

How long does pound cake last?

Freshly baked pound cake can be stored for 3-4 days at room temperature in an airtight container. It will also keep for about a week in the refrigerator if stored properly. The best way to store this moist cake is to put it in an airtight container or cover it with foil or plastic wrap to prevent it from drying out.

Can you freeze pound cake?

Stored properly, freshly baked pound cake freezes well and will last for about two months. To store, wrap the cooled pound cake in parchment paper or plastic wrap. Do not use aluminum foil as it can leave a metallic taste and discolor the cake. Next, wrap the cake in aluminum foil at least twice. The multiple layers ensure that the cake retains its moisture and distinctive flavors and does not get contaminated with external moisture or smells from other items in the freezer.

How many calories are in pound cake?

Each slice of this old fashioned pound cake recipe has about 326 calories, 4.7 grams of protein, 19.5 grams of fat and 34.1 grams of carbohydrates.

This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Variations

Homemade pound cake is my favorite cake for picnics and on-the-go snacks. It's easy to make variations to the basic recipe by adding zest, a glaze, or incorporating different flavors or colors into the traditional old-fashioned pound cake recipe. Some examples are provided below.

• Lemon Pound Cake: Add about one tablespoon of lemon zest to the batter and mix well before pouring it into the bowl. Top with a lemon glaze made of 1 ¼ cups of confectioner's sugar and 2 tablespoons of lemon juice. For a more intense lemon flavor, add a few drops of lemon extract.
• Lemon Blueberry Pound Cake: Same as the Lemon Pound Cake described above, except fold in an additional 2 cups of fresh or frozen blueberries to the batter at the end. Tip: To prevent the blueberries from sinking to the bottom of the batter, coat them with a little flour before adding them to the batter.
• Marble Pound Cake: Pour half the batter into a buttered and lined cake or loaf pan. Add ½ cup cocoa powder to the remaining batter. Mix well. Spoon the chocolate batter into the cake pan in a long strip, leaving some space at the sides. Using a butter knife, swirl the batter in a zig-zag motion about 3 times around the pan. Do not over swirl.
• Ombre Pound Cake: Divide the batter into 3 bowls - add food coloring in different shades of a single color. Pour the bowls of batter into the cake pan, starting with the darkest color first.
• Almond Pound Cake: I love adding a teaspoon of almond extract to this recipe on festive occasions. During Christmas, I will bake the pound cake in a Bundt pan and sprinkle the cake with powdered sugar. A very simple, delicious variation.
• Strawberry Mascarpone Pound Cake: I love making this for picnics - simply layer the pound cake with whipped mascarpone and strawberries and top the cake with them as well. The whipped mascarpone travels very well, and the strawberries add that perfect summer touch!
• Cream Cheese Pound Cake: This variation produces a very moist, tangy flavored cake. It includes both cream cheese and sour cream and is also referred to as Sour Cream Pound Cake. Because of the different ingredients, this version needs to be baked "low and slow" - I typically bake this decadent cake at 325°F, and the bake time ranges between 60-75 minutes.

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