If you’re looking for a cake that is easy to make, requires only a handful of ingredients, and pairs beautifully with everything from fresh fruit to whipped cream, this easy old-fashioned pound cake recipe is perfect for you.
1. Old Fashioned Pound Cake Recipe (Serves 10 – 12)
Ingredients
- 1 cup unsalted butter, softened (2 sticks)
- 2 cups granulated sugar
- 6 large eggs, at room temperature
- 2 cups all-purpose flour
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a 10-inch bundt pan. You can also use baking spray with flour for an easier release.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This should take about 5–7 minutes using a hand or stand mixer on medium-high speed. This step is crucial as it incorporates air into the batter, giving the cake its signature pound cake texture.
Step 3: Add the Eggs One at a Time
With the mixer on medium speed, add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. The batter will look creamy and slightly thick.
Step 4: Add the Flour
Reduce the mixer speed to low. Gradually add the flour, about ½ cup at a time, mixing just until incorporated. Be careful not to overmix at this stage.
Step 5: Pour and Smooth the Batter
Transfer the batter to your prepared pan. Use a spatula to smooth the top evenly.
Step 6: Bake
Place the pan in the preheated oven and bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked.
Step 7: Cool and Serve
Let the cake cool in the pan for 15–20 minutes, then run a knife along the edges and invert it onto a wire rack to cool completely. Slice and serve as is, or with a dusting of powdered sugar, a drizzle of glaze, or fresh berries.
2. Tips for Perfect Old Fashioned Pound Cake
Even with only four ingredients, pound cake can go wrong if certain steps are missed. Here are some expert tips to ensure success:
Use Room Temperature Ingredients
Cold eggs or butter can cause the batter to curdle. Let your ingredients sit out for at least 30 minutes before starting.
Cream the Butter and Sugar Well
Don’t rush this step. Proper creaming ensures a light, fluffy texture. If you don’t beat the butter and sugar long enough, the cake may turn out dense and heavy.
Avoid Overmixing
Once the flour is added, mix only until combined. Overmixing causes gluten to develop, which can make the cake tough.
Bake Low and Slow
The moderate temperature (325°F) ensures even baking and prevents the crust from browning too quickly while the inside is still raw.
Don’t Open the Oven Door Too Early
Opening the oven early can cause the cake to fall in the middle. Wait until at least 60 minutes have passed before checking for doneness.
Cool Properly
Cooling the cake in the pan allows it to firm up and makes it easier to release without breaking.
3. Variations & Substitutes
While the classic pound cake is delicious on its own, you can tweak the recipe to suit your taste or dietary needs.
Flavor Variations
- Vanilla Pound Cake: Add 1 teaspoon of vanilla extract to the batter for a subtle hint of flavor.
- Lemon Pound Cake: Mix in 1 tablespoon of lemon zest and 1 tablespoon of lemon juice for a zesty twist.
- Almond Pound Cake: Swap out ½ teaspoon of flour for almond extract to give it a nutty depth.
- Chocolate Chip Pound Cake: Add 1 cup of mini chocolate chips to the batter before baking.
Add-ins and Toppings
- Glaze: Make a simple glaze with powdered sugar and milk or citrus juice.
- Berries: Serve with fresh strawberries, raspberries, or blueberries for a light, fruity complement.
- Whipped Cream or Ice Cream: A dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with warm pound cake.
Substitute Ideas
- Flour: You can use cake flour for a finer crumb. Use 2¼ cups of cake flour instead of 2 cups all-purpose flour.
- Butter: For a slightly tangier flavor, try using half butter and half cream cheese.
- Sugar: Swap white sugar with light brown sugar for a hint of molasses flavor.
4. How to Store Leftover Pound Cake
Old fashioned pound cake stores well and even improves in flavor a day or two after baking.
Room Temperature
Wrap the cooled cake tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3 days.
Refrigerator
For longer storage, wrap the cake and refrigerate. It will last up to 1 week when properly stored. Be sure to bring it to room temperature before serving for the best texture and flavor.
Freezer
Pound cake freezes beautifully.
- Wrap the cake (whole or in slices) tightly in plastic wrap.
- Then wrap it again in foil or place it in a freezer-safe zip-top bag.
- Freeze for up to 3 months.
To serve, thaw overnight in the fridge or for several hours at room temperature. You can even warm slices in the microwave for 10–15 seconds for that fresh-baked feel.
Final Thoughts
The old-fashioned pound cake proves that sometimes the simplest recipes are the most satisfying. With just butter, sugar, flour, and eggs, you can create a cake that’s rich, tender, and timeless. Whether served plain, topped with fruit, or dressed up with whipped cream, this cake is always a crowd-pleaser.
It’s also a fantastic beginner recipe—no complicated steps, no unusual ingredients, just a straightforward cake that works every time. Once you’ve mastered this classic, you can experiment with endless variations to suit your mood or the season.
So next time you want a dessert that’s both easy and elegant, bake this easy old-fashioned pound cake. One bite, and you’ll see why it has been loved for generations.
