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!

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!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.

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!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!

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!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.

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!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 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!

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!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!

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!

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!

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!
5 from 12 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Servings: 16 slices
Calories: 421kcal

Ingredients

  • cups unsalted butter room temperature
  • 3 cups granulated sugar
  • 7 large eggs
  • ½ tsp salt
  • 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 an electric mixer, cream butter and sugar together 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 until well combined.
  • Add heavy whipping cream; mix until well combined.
  • Add remaining flour and vanilla extract; mix until well combined.
  • Scrape sides and bottom of bowl to ensure batter is well combined.
  • Grease and flour a 10-12 cup Bundt pan (or generously spray with baking spray and then lightly dust with flour). Transfer batter into pan.
  • Bake for 60 minutes. Tent top of cake with 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 baking rack. Let cool completely before slicing.
  • {Optional} Dust top of cake with powdered sugar before serving.

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!

Looking for other fun pound cake ideas?  Check out these other favorites, too:

This Lemon Blueberry 7UP Pound Cake is packed with bright lemony flavor...and it's a great dessert for warm Spring days!Lemon Blueberry 7UP Pound Cake

Do you look forward to gingerbread during the holidays as much as I do? If so, then this Gluten Free Gingerbread Pound Cake definitely deserves a spot on your holiday baking agenda!Gingerbread Pound Cake

Grab a mug of coffee and a slice of this Cookie Butter Pound Cake for a delicious holiday treat!Cookie Butter Pound Cake

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43 Comments

  1. 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

    1. 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! 🙂

  2. 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.

    1. 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. 🙂

  3. 5 stars
    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!

    1. 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!!

  4. 5 stars
    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!

    1. 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!

  5. 5 stars
    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!

    1. 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!

  6. 5 stars
    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. 🙂

  7. 5 stars
    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.

    1. 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!

    2. 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.

  8. 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!

    1. 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!! 🙂

  9. 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.

    1. 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!

      1. 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

        1. 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!

  10. 5 stars
    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!

    1. 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!

    1. 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!

  11. Hi, could I use a tube pan instead of a bunt pan? I like the crunchy topping on the top. Thanks 🙂

    1. 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!

    1. 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!!

    1. 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!

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