If you’re searching for a classic old-fashioned pound cake recipe, look no further. Dense, rich, and buttery with a fine, tight crumb, this pound cake is a timeless dessert that has been passed down through generations. Made with simple pantry staples — butter, sugar, eggs, and flour — it delivers a satisfying, melt-in-your-mouth texture without any fancy techniques or hard-to-find ingredients.
This traditional pound cake gets its name from the original recipe ratio: a pound each of butter, sugar, eggs, and flour. While this version is slightly adapted for a perfect bake every time, it stays true to that rich, old-fashioned flavor and dense, velvety crumb that makes pound cake a beloved classic.
Why You’ll Love This Pound Cake Recipe
- Rich, buttery flavor with a dense, moist crumb
- Classic, no-fuss recipe using pantry staples
- Perfect texture — firm enough to slice cleanly, yet melt-in-your-mouth tender
- Versatile — delicious plain, glazed, or topped with fresh fruit
- Keeps well for days, making it a great make-ahead dessert
Recipe Overview
| Detail | Info |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 1 hour 15 minutes |
| Total Time | 1 hour 35 minutes |
| Servings | 12 slices |
| Calories | 350 kcal per slice |
| Difficulty | Easy |
| Cuisine | American |
| Course | Dessert |
Ingredients
For the Pound Cake
- 3 cups (375g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- ¼ cup (60ml) whole milk, room temperature
For the Simple Glaze (Optional)
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or tube pan thoroughly, making sure to coat every groove.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream Butter, Cream Cheese, and Sugar
In a large mixing bowl, beat the softened butter, cream cheese, and sugar together until light and fluffy, about 5–6 minutes. This step is key to the cake’s signature dense yet tender crumb.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Gradually add the flour mixture, alternating with the milk. Begin and end with the flour mixture, mixing just until combined. Avoid overmixing.
Step 6: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
Step 7: Cool the Cake
Let the cake cool in the pan for 15–20 minutes, then carefully turn it out onto a wire rack to cool completely.
Step 8: Glaze and Serve (Optional)
Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake, slice, and serve.
Tips for the Perfect Pound Cake
- Use room temperature ingredients so the batter blends smoothly and rises evenly.
- Cream the butter, cream cheese, and sugar thoroughly for the classic dense, tender crumb.
- Bake low and slow at 325°F to avoid a cracked or dry exterior.
- Avoid overmixing once the flour is added to keep the texture from becoming tough.
Storage Instructions
Store the pound cake in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. It freezes exceptionally well, tightly wrapped, for up to 3 months.
Frequently Asked Questions
Why did my pound cake crack on top? A crack down the center is actually normal for pound cake and doesn’t affect the flavor or texture.
Can I make this without cream cheese? Yes, substitute the cream cheese with an equal amount of additional softened butter.
Can I bake this in a loaf pan instead? Yes, divide the batter between two 9×5-inch loaf pans and reduce the baking time to about 55–60 minutes.
This old-fashioned pound cake recipe is a true classic — dense, buttery, and perfect for slicing up any time of year.