If you’ve ever craved a dessert that feels like a warm hug from Grandma, then this Old Fashioned Pound Cake Recipe is exactly what you need. Rich, buttery, and unbelievably moist, this classic cake brings together simple, pantry-staple ingredients to create a timeless treat. Its golden crust and tender crumb make it perfect for any occasion, whether it’s a family gathering, a tea party, or just a quiet afternoon indulgence. Let me walk you through this beloved recipe that never fails to impress and perfectly captures the charm of old-fashioned baking.
Ingredients You’ll Need
Every ingredient in this Old Fashioned Pound Cake Recipe plays a crucial role, blending together to produce that signature dense yet light texture and buttery flavor. These simple kitchen essentials come together to create something truly special.
- 1 cup unsalted butter, softened: The star of the show, this adds moisture and that heavenly buttery taste that defines the cake.
- 2 cups granulated sugar: Sweetens the cake and helps create a tender crumb with its fine crystals.
- 6 large eggs, room temperature: Acts as a natural binder and adds richness, while helping the cake rise perfectly.
- 2 cups all-purpose flour: Provides structure, balancing softness with enough firmness to hold the cake together beautifully.
How to Make Old Fashioned Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to a warm 350°F, the perfect temperature for a slow, even bake that develops that inviting golden crust. While the oven heats, grease your tube pan thoroughly and dust it with flour. This little step ensures your cake will release effortlessly once it’s baked, maintaining that perfect shape.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is pale and fluffy. This process traps air in the batter, setting the stage for a tender crumb and delightful lightness that contrasts beautifully with the pound cake’s classic density.
Step 3: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. This gentle yet thorough mixing blends each egg uniformly into the batter, keeping the texture smooth and velvety. Using room temperature eggs helps keep that perfect balance and ensures the cake rises evenly.
Step 4: Fold in the Flour
Gradually sift and fold in the all-purpose flour, mixing just until smooth. Be careful not to overmix here—overworked batter can lead to a denser, tougher cake, so treat the batter gently to preserve its lovely tenderness.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared pan with an even, careful hand, spreading it out gently. Bake the cake for about 60 minutes or until a toothpick inserted into the center comes out clean. Around 50 minutes is a good time to peek, ensuring your cake’s crust isn’t getting too dark too quickly.
Step 6: Cool and Release
After baking, allow the cake to cool in the pan for 10 to 15 minutes. This resting period lets the cake firm up a bit, making it easier to remove without breaking. Then, transfer the cake to a wire rack to cool completely, so the crumb sets perfectly and it’s ready to enjoy.
How to Serve Old Fashioned Pound Cake Recipe
Garnishes
Pound cake is delightfully versatile when it comes to garnishing. Try dusting it with a light sprinkle of powdered sugar for a classic look, or dress it up with fresh berries and a dollop of whipped cream to add a burst of color and freshness. A drizzle of warm caramel or chocolate sauce also pairs beautifully, making each bite a little more indulgent!
Side Dishes
This cake shines both on its own and alongside simple accompaniments. Serve it with a cup of your favorite tea or coffee for an afternoon pick-me-up. For brunch, pair it with fresh fruit salad or a scoop of vanilla ice cream to create a more substantial dessert experience that’s both comforting and elegant.
Creative Ways to Present
If you’re feeling a bit adventurous, slice the pound cake thinly and toast the pieces lightly, then layer them with lemon curd or mascarpone whipped cream to build a stunning trifle. You can also cut it into cubes and serve as a base for fruit skewers, making for a fun and interactive presentation at parties or gatherings.
Make Ahead and Storage
Storing Leftovers
Let your pound cake cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. Properly stored, it can stay fresh at room temperature for up to 3 days, maintaining all its moist and buttery goodness.
Freezing
If you want to keep your cake fresh longer, freezing is a fantastic option. Wrap the cake securely in plastic wrap and then foil to protect it from freezer burn. It will keep well in the freezer for up to 3 months and thaw beautifully overnight in the fridge.
Reheating
To bring back that just-baked warmth, reheat slices in the microwave for 15 to 20 seconds or pop them in a preheated oven at 300°F for 5 to 10 minutes. This refreshes the cake’s softness and enhances its buttery aroma, making every bite feel freshly served.
FAQs
Can I use salted butter in this Old Fashioned Pound Cake Recipe?
While salted butter can be used in a pinch, unsalted butter is preferred to better control the cake’s saltiness and maintain the pure buttery flavor the recipe is known for.
Why do I need to use room temperature eggs?
Room temperature eggs blend more easily into the batter, ensuring a consistent texture and helping the cake rise evenly for that ideal crumb structure.
Can I substitute any ingredients to make this recipe gluten-free?
You can experiment with gluten-free flour blends, but results may vary. Look for one that includes xanthan gum for better texture, and be mindful that bake times might need adjusting.
What gives the pound cake its dense yet tender texture?
The combination of creamed butter and sugar with the right amount of flour and eggs creates a dense-but-tender crumb that’s characteristic of an Old Fashioned Pound Cake Recipe.
Is it necessary to use a tube pan?
Using a tube pan isn’t mandatory, but it helps the cake bake evenly because the center tube allows heat to reach the middle, preventing undercooked centers and ensuring a perfect bake.
Final Thoughts
There’s something truly magical about this Old Fashioned Pound Cake Recipe—it’s a comforting reminder of simpler times and a testament to the beauty of straightforward baking. Whether you’re a seasoned baker or just starting out, I encourage you to give this recipe a try. It’s a timeless classic that’s sure to become a cherished favorite in your kitchen, bringing smiles around every slice shared.
Print
Old Fashioned Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Old Fashioned Pound Cake recipe delivers a rich, buttery, and moist cake with a tender crumb. Perfect for tea time or dessert, it’s simple to make with basic ingredients and offers a nostalgic taste that never goes out of style.
Ingredients
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 2 cups all-purpose flour
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking your pound cake.
- Prepare Pan: Grease and flour a tube pan thoroughly to prevent the cake from sticking after baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to maintain an even batter.
- Add Flour: Gradually sift and mix in the all-purpose flour until the batter is smooth and free of lumps.
- Bake: Pour the batter into the prepared tube pan and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10-15 minutes before carefully turning it out onto a wire rack to cool completely, ensuring the cake retains its shape and texture.
Notes
- Use room temperature eggs to achieve a smooth and well-incorporated batter.
- Ensure to grease and flour the pan well to aid in easy release.
- Test doneness by inserting a toothpick in the center; it should come out clean.
- Let the cake cool slightly before removing from pan to avoid breaking.
- For added flavor, you can optionally add 1 teaspoon vanilla extract or lemon zest if desired.
