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This is the best old-fashioned pound cake recipe ever! It’s super flavorful, buttery, moist, and easy to make. Serve it with whipped cream and berries for the most delicious dessert!
If you love super moist loaf cakes, don’t miss my moist banana bread and moist pumpkin bread recipes—they’re always a hit!
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“This is so delicious with the perfect texture. I love having a slice with a cup of coffee!” – Fay S.
The Easiest Old-Fashioned Pound Cake
- I love that this old-fashioned pound cake has a rich, buttery flavor and the most perfect golden crust. I’ve modernized it just a bit to make it softer, more flavorful, and even more irresistible.
- This recipe is incredibly moist thanks to a mix of butter, sour cream, eggs, and milk—my go-to combo for texture and flavor. I use the same approach in my coconut loaf cake and moist banana bread, and it never fails!
- This is one of my favorite cakes to serve with fresh berries and a dollop of whipped cream. It also makes a lovely addition to dessert charcuterie board alongside shortbread cookie bars or a cozy tray of butterless chocolate chip cookies.
Old-Fashioned Pound Cake Ingredient Notes
Butter – This is a butter pound cake, after all! I use unsalted, organic butter for the best flavor. It should be very soft (but not melted) so it creams beautifully. We use two sticks—no skimping here!
Eggs – I use large, organic eggs at room temp. They add richness and help bind everything together.
Granulated Sugar – Just classic white sugar. It gives the perfect sweetness and that caramelized edge we all love.
All-Purpose Flour – No need for cake flour here. Just scoop, level, and you’re good. This gives the cake structure while keeping it soft. I use King Arthur Flour for the best quality.
Sour Cream – My not-so-secret secret for a super moist, tender crumb. You can swap in full-fat Greek yogurt if needed—it works beautifully!
Milk – I use whole or 2% milk for a little added moisture and richness.
How to Make Old-Fashioned Pound Cake
1. Preheat your oven to 350°F. and butter a loaf pan and line it with parchment paper for easy removal—I love using my Emile Henry ruffled pan for this!
2. Cream the butter on high speed for about 3 minutes until it’s fluffy.
3. Slowly add the sugar while mixing—don’t rush this part, it makes a difference!
4. Add eggs one at a time, mixing for about 3 minutes total. Scrape the bowl as you go.
5. Mix in the sour cream and keep scraping the sides.
6. In another bowl, whisk together the flour, salt, and baking powder. Stir the vanilla into the milk.
7. Alternate adding the dry ingredients and milk mixture into the batter with the mixer on low.
8. Give the batter a final mix, scrape everything down, and pour into your loaf pan—only fill it about ¾ full.
9. Bake for around 70 minutes or until the center is set and the top is beautifully golden.
Pro Tips for Perfect Pound Cake
Whip the butter well – Beat it on high until fluffy, then slowly add sugar. This step makes all the difference for a soft, tender crumb.
Use a ceramic loaf pan – It bakes more evenly than metal and creates a beautiful golden crust.
Check at 50 minutes – Baking time can vary. Insert a toothpick into the center—it should come out clean or with a few crumbs.
Cool before removing – Let the cake rest in the pan for 15–20 minutes. Use the parchment overhang to gently lift it out cleanly.
Make a simple glaze – Mix 1 cup powdered sugar with 1 tbsp warm water and 1 tsp of your favorite extract (lemon, almond, lavender, or vanilla all work!). Drizzle over the cooled cake.
Dress it up – Serve with whipped cream and berries, vanilla ice cream, or a drizzle of homemade caramel sauce or homemade chocolate ganache.
Make it lemony – Add 2 tbsp lemon zest and 2 tbsp lemon juice for a bright citrus twist.
Frequently Asked Questions
The original pound cake used a pound each of flour, butter, sugar, and eggs—simple, classic, and rich! While most modern versions use smaller measurements, the name stuck.
Pound cake is denser and more buttery, while butter cake is lighter and fluffier due to different ingredient ratios. Both are delicious, but pound cake is more substantial and rich.
I always use all-purpose flour. For a slightly lighter texture, sift it before mixing. And if you’re a flour brand loyalist—I’m a fan of King Arthur.
Store this cake by wrapping it in plastic wrap or placing it in an airtight container. This way, your cake will stay good for one week.
Absolutely! Just don’t glaze it first. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Let it thaw at room temp before slicing.
One easy way to know if the cake is finished baking is to pay attention to the center of the cake. It will have a nice dome to it and a golden brown color.
You can also do the toothpick method. Insert a toothpick or cake tester into the thickest part of the cake. The cake is done when it comes out clean.
Usually it’s from under-creaming the butter and sugar, or adding ingredients too quickly. Take your time with the mixing—especially the creaming step—for the fluffiest result.
Sifting helps create a finer, more tender crumb, so yes if you have the time! But if you’re in a pinch, just make sure you measure correctly by spooning and leveling.
Yes! Full-fat Greek yogurt works great as a substitute for sour cream and still gives the cake that moist, rich texture.
Yes! This recipe works beautifully in a bundt pan. Just keep an eye on baking time—it may vary slightly depending on your pan’s size and shape.
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There’s just something special about a homemade pound cake. Whether you’re serving it for brunch, bringing it to a potluck, or enjoying a slice with coffee, this classic never goes out of style.
If you make this recipe, I’d love to hear what you think! Leave a comment and star rating below—it truly makes my day!
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Old-Fashioned Pound Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup butter, unsalted, room temerpature
- 1 1/2 cups granulated sugar
- 3 eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Butter a loaf pan and add a piece of parchment paper to the bottom and over the sides. This helps release the cake quickly. We recommend the Emile Henry Ruffled Loaf Pan.
- In a medium mixing bowl combine the dry ingredients, flour, salt and baking powder. Set aside.
- In a mixing bowl with the fitted paddle attachment, beat room temperature butter on high until whipped. About 3 minutes.
- Slowly add in the sugar, while beating. This step should take about 1 minute. Don’t rush it.
- Add in the eggs one at a time and beat for a total of 3 minutes.
- Next, add the sour cream and continue to beat, scraping down the sides when needed.
- Add the vanilla extract to the milk.
- Turn the mixer to low and alternate the milk mixture and the dry ingredients.
- Scrape the sides and bottom of the bowl to make sure the ingredients are fully combined. Give it one last beat for a few seconds.
- Pour the batter into the loaf pan. Do not fill it to the top, only 3/4 of the way full and if you have extra batter discard it.
- Bake for about 70 minutes. It may take longer depending on true oven temperature, humidity and the loaf pan the cake is being cooked in. The cake is done with the center has risen and the top is a nice golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loves this recipe so much. The flavor is perfect! My only question is – as the cake cools, the dome starts to sink in and it forms a little valley. Any idea why it didn’t stay up and look rounded on the top like your pictures? (No one cared but me btw. It was a hit)
Thanks for the note John! If the cake is sinking, it needs more time in the oven.
This is so delicious with the perfect texture. I love having a slice with a cup of coffee!
Such a fantastic Pound Cake recipe!! It was incredibly delicious!
Yum! My family is going to absolutely love this pound cake especially my daughter. I’m excited to make this cake soon! Such a great, easy, and yet so simple to make!