Classic Pound Cake
This Classic Pound Cake recipe has been passed through my family for several generations. If you’re looking for a tasty slice of pound cake, then whip this recipe up today!
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I’ve made this recipe more times than I can count. And my mother has most certainly made it more than me. And my grandmother probably made it even more than that. You see, this Classic Pound Cake recipe has been passed down through the family for years. I have fond memories of snacking on this pound cake as an after-school snack. I remember popping it in the toaster oven for a couple of minutes to warm it up…and to get those crispy little nubbins on the edges! Mmmm…crispy little nubbins.
Back in the day (i.e. the 1700’s), a pound cake was made using 1 pound of eggs, 1 pound of sugar, 1 pound of flour and 1 pound of butter. Now my wife is the mathlete in this family, but I know enough to figure out that those pound cakes must have been huge. I mean I love a huge cake and all, but a cake that weighs 4+ pounds!?
Like chocolate chip cookies, there must be millions of variations of pound cake recipes out there. While pound cakes did not originally use leaveners such as baking soda or baking powder, there are plenty of versions that now use these. This Classic Pound Cake stays traditional and involves creaming the butter and sugar together until very light and airy. The volume of the cake comes from this key step – so don’t skimp on that step of the process!
Classic Pound Cake
Many versions of pound cake use sour cream as a way to add moisture and flavor. Indeed, I have a yummy recipe for a sour cream pound cake that I’ll have to share sometime.
This version, however, is the one my mother made quite often – and it’s hands-down one of my favorite types of cake! It uses heavy whipping cream to add moisture, and it bakes at a really low temperature (300°F) for a long time. The result is a buttery, vanilla-y cake that just begs you to break off a piece whenever you walk through the kitchen. The crumb is perfect for a traditional pound cake, and the texture is dense but not too dense.
A slice of this Classic Pound Cake is great alongside morning coffee. A nibble or four makes for a great mid-morning snack. Add a dollop of whipped cream and some fresh berries, and you’ve got a fancy dessert. You see where I’m going here, right? This Classic Pound Cake is versatile. It’s like the little black dress of the cake world! It’s truly one of the best pound cake recipe ever.
I recognize that most folks already have a favorite pound cake recipe. That’s cool. But as far as I’m concerned, you can’t have enough pound cake recipes. Just like there are different variations of chocolate chip cookies, there are many variations of pound cakes – and all of them are delicious! I do hope this Classic Pound Cake makes it into your recipe box. It’s a well-loved recipe in our house, and I’ve already got Robbie hooked on it. Perhaps one day he’ll be making this cake by himself – and I’ll hopefully be there to nibble on it. Happy baking!
How to Store Leftovers
Leftover pound cake should be stored in an air-tight container at room temperature for up to 5 days. This cake also freezes well, too. Just wrap it in plastic wrap and store it a freezer bag for up to 4 months. We often wrap slices individually and freeze them – that was we can pull out just 1-2 slices at a time!
Did you make this Classic Pound Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Classic Pound Cake
Ingredients
- 1½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 7 large eggs room temperature
- ½ tsp salt
- 3¼ cups all-purpose flour
- 1 cup heavy whipping cream
- 2 tsp vanilla extract
- confectioner’s sugar for topping
Instructions
- Preheat oven to 300°F.
- Using the bowl of a stand mixer or an electric mixer fitted with the paddle attachment, cream butter and sugar together on high speed until light and fluffy (3-4 minutes on medium speed).
- Add eggs one at a time, mixing well after each addition.
- Add salt and half of the flour to the bowl; mix on low speed until well combined.
- Add heavy whipping cream; mix until well combined.
- Add remaining flour and vanilla extract; mix until well combined.
- Using a rubber spatula, scrape sides of the bowl to ensure pound cake batter is well combined.
- Grease and flour a 10-12 cup Bundt cake pan (or generously spray with baking spray and then lightly dust with flour). Transfer batter mixture into prepared pan.
- Bake for 60 minutes. Tent top of cake with aluminum foil and continue baking for 45-50 more minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 15 minutes before inverting onto a wire rack. Let cool completely before slicing.
- {Optional} Dust top of cake with powdered sugar before serving. Another option is to make an easy glaze recipe by whisking 1 cup of powdered sugar with 1-2 tablespoons of milk and ½ teaspoon of vanilla extract. Drizzle this glaze over the cooled cake before serving.
Notes
Looking for other fun pound cake ideas? Check out these other favorites, too:
Lemon Blueberry 7UP Pound Cake
Will be making this soon can i use vegan butter and coconut cream as am dairy free also can i add chocolate as i love chocolate soooooooooooo much perfect for my birthday on 19 September and my after office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Hey Ramya! I definitely think you could add chocolate chips to this cake for a fun twist. As far as the vegan butter and coconut cream, I haven’t played around with how those work in cake recipes. If you do try it, let me know! 🙂
I don’t bake, but I’m saving this recipe. It’s a good one to have – you just never know when you gotta bake a cake! Love the different variations, too.
You said it, Mimi! A good classic pound cake recipe like this always deserves a spot in the recipe box. You never know when you’ll need something like this, but it’s good to have it just in case. 🙂
Family recipes like this are just the best, David. Thank you for sharing this treasure with us! I’ll be making this during the summer to serve with strawberries and whipped cream!
Ah, this cake topped with strawberries and whipped cream would be fantastic, Marissa!! In fact, you’re making me want to bake up that for the long weekend coming up. Yum!!
There’s absolutely nothing like a good pound cake! And when it’s an heirloom recipe – who can resist? That texture looks crazy-amazing! And Poundcake is so good to have on hand, for shortcake, or a trifle, or like you said, toasted and buttered! Love this recipe! Another one for the collection!
You’re right, Laura – there are so many ways to use a good pound cake. I can’t tell you how many times this cake has been made in our house…it’s a lot. And I love it every single time. Top this with a dollop of whipped cream and some berries? That’s my kinda summer dessert…or breakfast! Haha!
ooh this looks luverly:-) a classic cake is always welcome. i did gulp at the huge amount of sugar i have to say …
Yes, don’t ever look at the ingredients in a pound cake, Sherry. Tons of butter. Tons of sugar. But so good… 🙂
Why doesn’t a pound cake call for a pound of salt? (Just curious)
Indeed, I don’t have a favourite recipe yet. I think I’ve admitted before not being a huge fan as it tastes quite simple and too classic to my liking – not something I’d expect from a cake packed with calories and fats haha! But I also must admit that toasting does make a difference (And grilling too, if you haven’t tried.) And I’m kind of impressed that despite using lots of butter and cream, the texture of the cake is really light and airy!
Well, you know, you could try out experimenting with a cake that uses a pound of salt, Ben. I do love salt, although I think I might pass on sampling that version. Haha!
You are 100% correct about pound cakes. They are simple. I totally see your point about the basic flavor despite the amount of calories and fat involved. It’s a legit point. But with that said, a good pound cake is still one of my all-time favorites. I highly recommend a thin slice of this pound cake topped with fresh whipped cream and summer berries…or ice cream!
That texture looks amazing, David! Nothing like a good pound cake, especially with a big dollop of ice cream or whipped cream on the side (and perhaps a cup of coffee or two). This would be such a delicious baking project. Hope you have a lovely week, my friend. 🙂
Thanks so much, Dawn! I couldn’t agree more – a good pound cake is hard to beat! 🙂
I learned something new, so thats how it got its name. A pound of each ingredient. Nice to see classic tried and tested recipes like this, specially when its handed down through generations. I have a similar recipe too that was handed down by my Aunt and it an upside down cake.
So the pound of each ingredient story may or may not be true – I mean that would be a massive cake! Either way, I can absolutely say that this recipe is amazing. It’s one of my favorite desserts…especially when you serve it with ice cream or a bit of fresh whipped cream. Thanks, Raymund!
I would love to see your upside down cake recipe. I don’t have my mom’s/grand mothers’s. I’m hoping this pound cake is like grams pound cake.
I hope you will share the upside down cake sometime. I miss the way those older recipes tasted. So rich that a little goes a long way. So upside down cake and a good, Graham tasting Graham cracker pie crust recipe, along with the classic pound cake recipes I miss.
Hey Chris! You might want to reach out directly to Raymund to see if he can share that upside down cake recipe. (He writes a recipe blog at https://www.angsarap.net/) I do love classic recipes like this pound cake…it’s a classic for a reason!
Oh wow! David this pound cake is a thing of beauty! An old coworker would bring in a pound cake that looked like this- moist and dense and soo mouthwateringly delicious! Thank you so much for sharing this recipe!
Why thank you very much, Shashi! A good pound cake is one of those recipes that everyone needs in their recipe box (be it a real box or just a virtual one). There are so many ways to use pound cake – grilled, topped with whipped cream and fresh berries, served with ice cream. Yum!! 🙂
Love pound cake! This version looks so fancy baked in the bundt pan! Mmm, could go for a slice of it with some tea!
I’m with you, Michelle! I love pound cake, and I could pretty much go for a slice any time of the day. Thanks!
You know, I don’t make a lot of pound cakes, even though I love them immensely. A friend just made me one, and it had sour cream, and it was delicious! But who doesn’t love the classics, especially when they’re handed down over generations.
I do enjoy a good sour cream pound cake, too – in fact, I just made one the other day. Heck, all pound cakes are good pound cakes in my book! They are just so versatile – you can eat ’em plain, with berries, with chocolate, with ice cream or even grilled. Thanks, Jeff!
What would be the difference from the original recipe? Was the cream in place of some of the butter? I am interested in trying the century old original too. Thanks
You’re exactly right, Chris. Pound cakes didn’t traditionally use cream. I haven’t looked myself, but I understand that you can find old cookbooks (like 1800’s) in libraries. I’m sure there are some sources on the web as well. I personally really like this version of pound cake, but it would be fun to compare it next to a recipe from 100+ years ago!
There are certain recipes that never go out of fashion and I suppose this one is just that 🙂
This recipe is indeed one of those classic ones that deserves a spot in your recipe box. Thanks so much, Taruna!
Best Pound Cake EVER!!! Thank you SO much for this wonderful recipe! It is truly a Classic!!!
Thank you so much, Gema! I really do love this recipe. Every time I make it, it always gets rave reviews! 🙂
I made this pound cake using your family recipe and it is marvelously delicious! I’m so grateful you shared this perfect recipe with us!
Thanks, Gema! I appreciate you taking the time to comment here. I’m glad you really love this pound cake!
My husband and I just had our first pieces of this wonderful pound cake. The recipe is simple and if you have a stand mixer, comes together easily. I do recommend the larger Bundt pan. This cake is moist, the directions and timing are spot on. Great job, I’m trying more of these recipes! As for the butter and sugar, this is a once-in-a-while treat. I don’t want healthy ALL the time. Makes a healthy lifestyle or diet easier to stick with if you get a treat now and then!
Hey Lisa! I’m so glad you enjoyed this pound cake – it’s seriously one of my all-time favorite recipes. I love serving it with a dollop of fresh whipped cream and some berries. And, yes, you couldn’t have said it better – I don’t want healthy ALL the time either! It’s nice to have a treat on occasion. 🙂 Thanks again for taking the time to comment!
Can you use cake flour instead of flour?
Hey Deborah! I haven’t made this pound cake with cake flour, but I imagine it would work. It would likely yield a bit fluffier cake due to the differences in the flours. I do know that you’ll need to use a bit more cake flour if you go that route. The general rule of thumb is 1 cup + 2 Tbsp of cake flour for every 1 cup of all-purpose flour. (For this recipe, that comes to ~3 and 2/3 cups of cake flour.) I hope this helps…and let me know if you try this pound cake out with cake flour! Happy baking!
Hi, could I use a tube pan instead of a bunt pan? I like the crunchy topping on the top. Thanks 🙂
Hey Melanie! You can absolutely use a tube pan instead of a bundt pan for this recipe – I love that crunchy topping, too! Do pay attention to the baking time, though. I think it should be the same baking time, but you might want to start checking a little earlier (sticking a toothpick into cake to see if it comes out mostly clean) just in case. Happy baking!
Thanks for sharing the recipe. I love moist pound cakes.. Need to give it a try and relish.
Thank you so much, Bindu! This pound cake recipe has been passed down through my family for years, and it’s an all-time favorite. I hope you enjoy it as much as we do!!
Can i use oil instead of butter?
Hey Yosra! Unfortunately, oil won’t work well in this cake. Oil is great in some types of cakes, but for a classic pound cake, butter is the way to go. Happy baking!
Why is the picture of a clearly undercooked cake?
I can assure you that cake wasn’t underbaked, Carlton! It was delicious!
Yes that is one of the best, it is also called whipped cream pound cake, everything is the same. It is so moist, just melts in your mouth. When i make mine i use 1/2 tsp.of vanilla, 1tsp. lemon and 1tsp. of almond, wow! You won’t believe the difference those 3 flavors combined makes.
Thank you so much for the combination of extracts idea, Ann! I’m totally going to try that next time I make this pound cake. Mmmm…I do love a good pound cake! 🙂
By the way swans down flour is the only flour that i use when baking this cake.
Thanks again, Ann! 🙂
Would like to try this recipe but only if I can get the flour measurement in grams or oz. Measuring with cups( volume) is to hit or miss. So many websites and baking books now offer both volume and grams esp for the flour. Hope you will consider this. thank you.
Hey Paul! I totally agree with you baking by weight. Unfortunately, the standard in the US is still baking by cups. Whenever I need to convert to weights, I’ve found King Arthur’s Ingredient Weight Chart to be super helpful! https://www.kingarthurbaking.com/learn/ingredient-weight-chart
This pound cake was delicious. My co-worker s really enjoyed it.
Thanks so much for taking the time to leave a comment, Kimberly! I do love this pound cake myself, and I’m really glad your coworkers enjoyed it! 🙂
I just finished baking this delightful wonderment and enjoyed it with strawberries and whipped cream. I can’t wait to have a piece later that is toasted with butter. Thanks for sharing.
Hey Matthew – I’m so glad you enjoyed this recipe! And whipped cream + strawberries is one of my favorite ways to serve this one. Of course, toasted with butter still, uh, takes the cake (sorry for the bad pun) for me. Either way, thank you for taking the time to comment here. Happy Holidays!
Just learned how to bake Pound Cake during the last 2 years, 😆. I’m trying yours next ! I’ve used sour cream in one recipe, cream cheese in another. I belive the recipe you posted will be delicious. Also I switch to lemon extract for my Mom cause that’s her favorite. Wind up making 3 cakes in one day to share with family.
Hey Carol! Wow, 3 cakes a day – that is awesome. 🙂 I think I need to be your neighbor! I love making pound cakes myself, and I’ve shared all sorts of different varieties over the years. This one is the classic version that has been in my family for gosh knows how many generations. It’s the tried and true pound cake, and it’s my go-to when I want a classic version! I hope you enjoy it as much as we do here in our house!
I looks amazing. Thank you for sharing this recipe.
Thank you so much for the kind comment – I do really love this cake recipe!!
It looks amazing. Thank you for sharing this recipe.
Hi David can i use Carnation Milk instead of Whipping Cream. Thank you.
Hey Pamela! So for starters, I’ll say that I haven’t tried substituting the whipping cream in this recipe, so I can’t say for sure how it will turn out. However, with that said, my gut feeling is that Carnation evaporated milk would be an ok substitute in this recipe. Carnation also makes sweetened condensed milk, but you should not use that in place of the whipping cream here – those are very different! If you try this recipe with evaporated milk, let me know how it turns out?? Happy baking, and let me know if you have any other questions!
Hi !
Should I bring the eggs to room temp?
Hey Mandi! Yes, the eggs should be room temperature – I just fixed the recipe to reflect that. Thanks for calling that out!
Hi David, Going to be making this cake in the next few days. I love pound cake almost like an obsession lol. My two question to you are: Could I substitute the heavy cream for buttermilk and could I lower the quantity of sugar that the recipe calls for? Thank you!
Hey David! Greetings to a fellow David who loves pounds cakes. Haha! So I do think you can use heavy cream in place of the buttercream here…although you will lose some of the flavor. As far as the sugar, I’m honestly not sure. My gut feeling is don’t mess with the ratios too much as that could throw things off, but you could probably get away with reducing it by ¼ or ½ cup. I just can’t say for certain. Make sure to grease and flour the pan really well – that’s always one of the tricky things with pound cakes. Happy baking!