Old Fashioned Pound Cake

This old fashioned pound cake is a buttery classic my mother baked every holiday and birthday. Dense with a tender crumb and a golden crust it is simple perfection on its own or made extra special with fresh fruit or a drizzle of cream. Every time I make it the aroma brings back memories of family gatherings and kitchen laughter.

This cake became my go-to anytime I wanted a comforting homemade dessert that did not require fancy techniques. My kids always beg to lick the bowl and run around the kitchen while it bakes.

Ingredients

• Unsalted butter at room temperature: ensures richness and a soft crumb look for a high butterfat brand for best flavor
• All purpose flour: gives the cake its classic structure sift before measuring for the lightest texture
• Granulated sugar: creates sweetness and a golden crust choose organic or cane if you like extra depth
• Large eggs at room temperature: bind everything together and add richness fresh eggs make a big difference
• Pure vanilla extract (optional): if you want extra aroma a teaspoon of pure vanilla extract adds a delicate lift

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 350 degrees and let it fully come to temperature. Coat a tube pan with a thin layer of butter and dust with flour all along the sides and bottom. This helps the cake release in one beautiful piece.

Cream the Butter and Sugar:

Place softened butter in a large bowl and beat for a few minutes until it looks smooth and pale. Gradually add sugar while beating. Continue mixing for at least five minutes until the mixture is airy and nearly doubled in size. Proper creaming is key for a light crumb.

Incorporate the Eggs:

Add one egg at a time beating well after each addition. Wait until the yolk disappears before adding the next. This ensures a smooth even batter and helps avoid a dense cake.

Add the Flour:

Add flour in small increments about half a cup at a time mixing on low speed until just combined. Scrape the bowl between additions. Stop mixing as soon as the flour disappears to keep the cake tender.

Fill and Bake:

Spoon the batter into your prepared pan smoothing the top gently with a spatula. Place on the center rack and bake for about an hour. The cake is ready when a toothpick inserted comes out clean and the top springs back lightly to the touch.

Cool and Unmold:

Let the cake cool in the pan for at least ten minutes to set the crumb. Run a thin knife around the edge then carefully lift the cake out. Allow it to cool completely on a wire rack before slicing for the best texture.

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My favorite part is the buttery crust that forms on the outside. My mother always sliced me the crunchy end piece as a treat while the rest of the cake cooled. We learned to wait until the cake was fully cooled to enjoy perfect slices every time.

Storage Tips

Store pound cake tightly wrapped at room temperature for up to three days. For longer storage wrap individual slices in plastic and freeze up to two months. Defrost overnight in the fridge or a few hours at room temperature. Always let the cake come to room temp for best flavor and moisture.

Ingredient Substitutions

If you are out of unsalted butter use salted and skip any added salt. For a hint of flavor swap a small portion of the flour with almond flour or add lemon zest to the batter. I have also added a little sour cream for extra tangy moisture in some versions.

Serving Suggestions

This pound cake is unbeatable with a simple dust of powdered sugar or drizzled with chocolate sauce. Make it extra special with macerated strawberries and whipped cream. Sometimes I toast leftover slices and serve with morning coffee which has become a family ritual.

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Cultural Notes

Pound cake gets its name from the tradition of using a pound each of butter sugar eggs and flour. It has deep roots in American and European baking and every family puts their own spin on it. For us this cake was always at the center of birthdays and summer Sunday dinners.

Frequently Asked Questions About Recipes

→ Why is a tube pan used for this cake?

A tube pan helps the batter bake evenly and ensures a crisp golden crust all around due to its central hole design.

→ How can I add flavor to the cake?

For extra flavor, stir in a teaspoon of vanilla extract or add a hint of lemon zest to the batter before baking.

→ Can I use salted butter instead of unsalted?

You may substitute salted butter, but consider reducing any added salt to balance the cake's overall taste.

→ What's the best way to store the cake?

Wrap the cake tightly and store at room temperature for up to three days, or refrigerate for longer freshness.

→ Is it necessary to bring eggs to room temperature?

Using room temperature eggs helps them blend smoothly into the batter, resulting in a lighter, more even texture.