How to make the Best Old fashioned Pound Cake recipe

Name: How to make the Best Old Fashioned Pound Cake recipe
Prep time: 35 min
Cook time: 45 min
Total time: 60 min
Ingredients: 290 gms Plain Flour; 10 gms Baking powder; 2 gms salt; 190 gms Unsalted Butter (softened); 190 gms Caster Sugar; 190 gms Eggs; 1 tsp vanilla extract; 70 gms Milk "warmed"

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Unlock the secrets of a tried-and-true classic pound cake recipe, boasting soft, delightful crumbs that evoke nostalgia. Follow the step-by-step guide on how to make old fashioned pound cake recipe, destined to become a timeless favorite in your baking repertoire.

baked pound cake placed on a wooden board with coffee and flowers in the background

What is Pound Cake?

True to its name, the pound cake batter incorporates a pound each of simple ingredients - flour, sugar, eggs, and butter, The result is a dense and rich cake with a fine, tight crumb.

Pound cakes are known for their buttery flavor and versatility, often served plain or with added ingredients like vanilla, fresh berries, lemon, or other flavorings evolving into various versions while maintaining its reputation for a moist, tender texture.

Is this the traditional pound cake recipe?

The recipe I'm sharing today deviates slightly from the traditional homemade pound cake by incorporating common ingredients like milk and baking powder.

These additions serve to enhance both the flavor profile and the rise of the cake. It is also the secret to making a moist cake.

While milk and baking powder may differ from the classic pound cake formula, this particular recipe holds a special place in my family, having been passed down through generations.

Rest assured, it is a tried and tested, best old-fashioned pound cake recipe, preserving the essence of time-honored baking traditions.

Ingredients

Flour - For the perfect pound cake, I prefer using a high ratio flour (which has more protein percentage) because it absorbs all the liquid in the batter, resulting in a dense cake. Today, I'm using regular all-purpose flour since it's readily available for everyone. Just a tip: I wouldn't go for cake flour in this recipe as it tends to make a lighter cake with tender crumbs which is not what we want in a pound cake.
Butter - I prefer using unsalted butter in baking. Skip salt in the recipe if you are using salted butter.
Milk - Adding a little milk makes the cake moist.
Leavening Agent - Baking Powder guarantees a definite rise in the cake ensuring that you get a well-baked and well-risen cake even if you are a beginner. No, you do not need baking soda in this recipe.
Vanilla extract - Serving a dual role, vanilla extract acts as a flavoring agent while also effectively eliminating any lingering eggy aroma from the baked cake.

Find the full recipe with printable instructions from the recipe card at the end of the page.

Step by Step Instructions:

Pre-preparatory Steps:

To begin crafting a good pound cake, prepare the pan. I am using 9x5 inch loaf pan.

Grease the sides of a loaf pan with oil, line the base with parchment paper, and dust the sides with flour, ensuring even coverage.

Additionally, preheat your oven to 170°C for optimal results.

Step 1:

Prepare Dry Ingredients: Start by sifting together the dry ingredients - flour, salt, and baking powder. Set this mixture aside.

Step 2:

Cream butter and sugar until it is pale and light in texture

Cream Butter and Sugar: Use an electric mixer to cream together butter and sugar for 10-13 minutes until it turns light and fluffy (images 1 and 2). You can also do the same steps in the bowl of a stand mixer; just go for medium speed with the paddle attachment. No matter the method, remember to pause and scrape the sides of the bowl regularly for a consistent mix.

In a separate bowl, whisk the eggs (image 3). Gradually add this whisked egg mixture to your creamed butter and sugar mixture in 4-5 batches, making sure to whisk well after each addition.

Add vanilla extract with a spoonful of flour along with the last batch of eggs (image 4) to prevent the batter from curdling. Don't forget to scrape the bowl before adding each set of eggs.

Begin alternating between the dry and wet ingredients to achieve a cake batter consistency. Add 1/3 of the dry ingredients and gently fold (image 5).

Follow with half of the milk, folding through (image 6). Repeat these steps until all ingredients are incorporated.

prepared cake batter poured into the loaf pan

Pour this pound cake batter into your prepared baking tin (images 7 and 8), giving it a gentle tap to even things out.

Place it in the preheated oven preferably at the center of the oven at 170°C for approximately 40-45 minutes, or until a knife inserted into the center of the cake comes out clean.

Cooling Gracefully: Allow your cake to cool in the pan for an additional 5 minutes, then gracefully flip it onto a wire rack to cool completely.

Now, savor this delicious cake on its own or elevate the experience by pairing it with a cozy cup of coffee.

For an extra flavor boost, consider drizzling some zesty lemon icing, a creamy cream cheese glaze, or a simple chocolate sauce over this buttery cake.

Storage Instructions:

For that consistently moist crumbs experience, with this old fashioned pound cake, be sure to wrap it tightly using plastic wrap or store it in an airtight container.

Leaving the cake exposed to air for an extended period can lead to the crumbs drying out, resulting in a less-than-ideal, dry texture.

Here are 3 ways to keep your decadent cake fresh:

Room Temperature: If planning to consume within 1-2 days, store the cake covered at room temperature. Ensure it is placed in an airtight container or wrapped with plastic wrap to prevent drying.
Refrigeration: For longer storage, especially in warmer climates, refrigerate the cake for up to 5-7 days. Wrap it securely to retain moisture, and when ready to enjoy, let it come to room temperature for the best texture and flavor.
Freezing: If you wish to store the cake for an extended period, consider freezing it. Wrap individual slices or the entire cake tightly in plastic wrap and then aluminum foil. Label with the date for easy tracking. To thaw, place the wrapped cake in the refrigerator overnight. Stays good for up to 2 months.

Remember to store away from strong odors to maintain the cake's original flavor. Enjoy your homemade treat with its tender crumb intact whenever the craving strikes!

slice of pound cake placed vertically on a white plate

What to serve with Pound Cake?

This Grandma's old fashioned pound cake recipe shines with fresh fruit, whipped cream, or vanilla ice cream.

Glazing the pound cake was like a cherry on the cake. I have tried it with both simple lemon glaze, even used cinnamon roll icing, and also with cream cheese glaze and loved the pairing of all of them.

You can choose to drizzle with lemon curd, chocolate sauce, or caramel for extra indulgence.

Serve pound cake with a side of creamy yogurt or mascarpone cheese. These add a luscious and slightly tangy element to the dessert.

They also pair exceptionally well with a hot cup of coffee or tea. The warm beverage balances the sweetness of the cake.

Which pan do I use?

The ideal pan for baking a pound cake is typically a standard-sized loaf pan. A loaf pan, often measuring around 9 x 5 inches (23 x 13 cm), is a classic choice for pound cake recipes. This size allows the cake to bake evenly and achieve the desired density and texture.

Round pans and square pans also work well.

pound cake in bundt shape sliced and kept on a white marble board

Additionally, you can use bundt pans for a decorative touch, adding an extra visual appeal to your pound cake.

Refer to our blueberry pound cake recipe for baking instructions.

The other question often asked is whether we can use a tube cake pan?

Bundt pans and tube pans may look alike, but they have different jobs. A tube pan is for light cakes like angel food, with its high sides helping the cake rise evenly.

On the other hand, a bundt pan is for dense cakes, like the kind we love in homemade pound cakes. Its fluted sides and bigger surface create a thicker crust that adds to the deliciousness!

Tips and Tricks

Begin with Baking Basics: Start any baking adventure by adhering to fundamental tips: preheat the oven, prepare the cake pan, use room temperature ingredients, and sift the dry ingredients for a smoother batter.
Creaming Butter and Sugar: Creaming butter and sugar is not just a step; it's a secret weapon. This process creates crucial air pockets, providing a light and fluffy texture. Be patient and beat the butter and sugar well.
Avoid Overmixing: Prevent overmixing by adding whisked eggs gradually, ensuring each addition is well incorporated before moving on. Alternate between dry and wet ingredients to maintain the ideal balance in your batter.
Bake in the center: Position your cake in the center of the rack for even baking.
Cooling Properly: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.

sliced pound cake placed on wooden board over a parchment paper

Frequently Asked Questions

Why did my pound cake turn out dry?

Overbaking is a common reason for dry cakes. Ensure you follow the recommended baking time and use a toothpick to check for doneness. Additionally, accurately measure ingredients, and consider adjusting the oven temperature if necessary.

Can I substitute cake flour for all-purpose flour in a pound cake?

Yes, you can, but it might result in a lighter texture. If you prefer the traditional dense pound cake, stick to all-purpose flour.

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cropped image of pound cake slice to show the texture clearly

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