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!
I love that this old fashioned pound cake recipe has an intense buttery flavor to it. It’s incredibly moist as we use butter, sour cream, eggs, and milk. It browns up nicely on the outside creating a crispy, buttery edge. It’s truly the best old-fashioned pound cake.
Did you know that the pound cake dates back to the early 1700s? Most likely originating from Northern Europe, this cake has stood the test of time. Traditional pound cake recipes called for a pound each of flour, butter, eggs, and sugar.
Our old-fashioned pound cake recipe has been modernized to make it even better and moist with lots of butter and some sour cream. It’s genuinely so flavorful, it tastes just like the original old-fashioned pound cake but has a better texture. It’s one of our favorite desserts to make.
Also, check out our very popular coconut loaf cake, pumpkin bread, and the best banana bread!
How to Make An Easy Pound Cake Recipe
Ingredients
Here is a list of the classic ingredients in this buttery cake. These are ingredients that you can find at your local grocery store. The full recipe is in the recipe card below.
- Butter – Creates the ultimate flavor and moistness in the pound cake. Use unsalted, organic butter for this recipe. It’s what creates a butter-pound cake. The butter should also be softened, not melted, but very soft. We use 2 sticks of butter for this moist cake.
- Eggs – Work as a stabilizer in the pound cake. Use organic, large eggs at room temperature.
- Granulated Sugar – We use regular, granulated sugar just like a traditional pound cake. It adds the perfect amount of sweetness.
- Granulated Sugar – We use regular, granulated sugar just like a traditional pound cake. It adds the perfect amount of sweetness.
- Flour – We developed this recipe using plain all-purpose flour. It creates a soft and tender pound cake. Make sure to measure the flour properly. Flour holds the pound cake together and creates structure when it bakes.
- Sour Cream – Creates a very moist pound cake. It adds moisture without thinning the batter, resulting in a tender texture and fine crumb. Technically using sour cream can also make this a sour cream pound cake.
- Milk – Adds flavor and hydration. It also acts as a leavening agent as well and creates moisture in the homemade pound cake.
- Baking Powder – Helps the pound cake rise.
- Vanilla Extract – Adds flavor to the pound cake and enhances the other flavors too. Use pure vanilla extract.
Directions
- 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 easily. We recommend the Emile Henry Ruffled Loaf Pan.
- Using an electric mixer with the fitted paddle attachment, cream butter on high until whipped. About 3 minutes.
- Slowly mix sugar in while beating. This step should take about 1 minute. Don’t rush it.
- Add in the eggs one at a time and beat on medium speed for a total of 3 minutes. Make sure you use a rubber spatula to scrape the bottom of the bowl.
- Next, add in the sour cream and continue to beat, scraping down the sides when needed.
- In a separate mixing bowl combine the dry ingredients, flour, salt, and baking powder.
- 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; 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.
Cooling and Removing The Cake
Let the cake cool in the pan for about 15 to 20 minutes before removing it. The easiest way to remove the cake is by pulling it up on the two sides of the parchment paper.
This is why we always suggest leaving a small amount at the top to grab for easy removal. It will come out super clean and delicious!
Pound Cake Glaze
We love this buttery pound cake with whipped cream, but if you prefer to add a glaze over the top you can! Simply, add 1 cup powdered sugar with a tablespoon warm water and a teaspoon extract and mix with a fork.
Use can you any flavor extract! Try lemon, almond, lavender or vanilla.
Tips for Recipe Success
- Allow the butter to beat on high to incorporate air. Also, slowly add in the sugar while beating and beat after each egg is incorporated. This is a super important step so don’t rush it!
- Make sure the oven is preheated before baking the cake.
- Use a ceramic loaf pan for even baking. This pan also bakes the cakes quicker.
- We estimate the cooking time to be 60-70 minutes. However, everyone’s oven is different and the baking time will vary. Check the loaf after 50 minutes. Always use a toothpick to check the center before removing the loaf from the oven.
- Use room temperature ingredients when possible.
- Always scrape down the sides and bottom of the bowl.
- Use high-quality, organic ingredients when baking. It truly does make a difference.
- Try not to open the oven while the pound cake is baking as you don’t want to lose heat in the oven and make the cake fall. When you need to test if the cake is done, quickly open and shut the oven to prevent heat loss.
Frequently Asked Questions
A traditional pound cake calls for one pound each of flour, sugar, and eggs, plus a leavening agent. While more modern recipes tend to make smaller cakes, the name still sticks.
A pound cake is denser and heavier than a butter cake. A butter cake has similar ingredients to a pound cake but contains a different ratio of these ingredients for a lighter product.
All-purpose flour is the best to use in this recipe. For a lighter texture, sift the flour and always measure it properly. We prefer King Arthur flour for baking.
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.
This cake freezes well and is just as good when thawed out. Place it on the counter for a few hours until it reaches room temperature. Also, do not freeze if you poured glaze over the top.
How Can I Tell If My Pound Cake Is Finished Baking?
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.
Why Did My Pound Cake Come Out Dense?
It is probably because not enough air was incorporated into the sugar and butter if it came out too dense. This means you either incorporated the sugar, eggs, or flour too quickly or because the creaming time wasn’t long enough.
It’s important to let the butter beat and to slowly add in the sugar and eggs when baking. This will yield in a fluffier cake.
How do you keep a pound cake moist?
Original pound cake is not as moist as our recipe as it uses only butter and eggs. Since we modernized the traditional recipe, we use sour cream, eggs, and butter which all work together to create a super moist cake.
Another tip for making a moist pound cake is to not over-bake it. Baking time will vary, so much sure you check the cake to ensure it’s not overdone.
Do you sift flour for pound cake?
We recommend that you do sift the dry ingredients before adding them to the rest of the ingredients. This will help create a lighter and fluffier texture. However, if you’re in a hurry or you don’t have a sieve or sifter you can skip this step. Just make sure you’re measuring your flour correctly.
Pound Cake Recipe Variations
There are endless variations on this classic dessert that you can try. Here are a few of our favorites:
- Change the flavor using a different extract like lemon, lavender, or almond.
- Add in poppy seeds and lemon extract.
- Turn them into muffins, remember this will change the baking time.
- Add a delicious glaze over the top and add an orange liqueur to it.
- Bake it in a bundt pan for a different shape.
- To make a lemon pound cake, add 2 tablespoons of lemon zest to the sugar. You can also add 2 tablespoons of lemon juice.
- Use this recipe as a base and add whipped cream and fresh strawberries to it to make a dessert similar to a strawberry shortcake.
What to Serve with Old-Fashioned Pound Cake
Here are some ideas on what you can serve with this recipe:
- Fresh berries and whipped cream.
- Fresh fruit platter and a fruit dip.
- Whipped chocolate cream or chocolate ganache.
- Vanilla Ice Cream
- Cup of Coffee
- Homemade Caramel Sauce
When to Serve
This easy-pound recipe is perfect for serving year-round and for any special occasion. Here are some ideas of when you can serve this delicious cake:
- Tea Parties
- Bridal Showers or Baby Showers
- Afternoon Snack
- Birthday Parties
- Holidays
- Garden Party
- When Dining Alfresco
More Recipes You’ll Love
Here are more of our favorite recipes:
Skillet Olive Oil Cake with Orange Glaze
Butterless Chocolate Chip Cookies
The pound cake is a classic cake that suits endless occasions. Whether you’re having a brunch, heading to a potluck, or want something sweet, there’s nothing quite like a homemade pound cake.
Let us know what you think!
This is really the best pound cake recipe, and we would love to know what you think! If you make this, leave a comment and a star rating below and let us know your thoughts.
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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
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!