The Perfect Old Fashioned Pound Cake Recipe
The original recipe for pound cake was named so because it called for a pound of butter, a pound of sugar, a pound of flour and (you guessed it!), a pound of eggs. For my take on the classic pound cake recipe, I've added some extra flavor to the basic ingredients, and I've altered the ingredient quantities to make the recipe more suitable for everyday baking. The result is an easy recipe that yields a buttery, tender cake, perfect for both special occasions and afternoon treats.
What makes this the "perfect" Pound Cake Recipe?
- Classic recipe....with added flavor: For my version of this pound cake, I took the basic recipe and added a few simple ingredients to complement the buttery flavor. Pure vanilla extract and a generous splash of brandy add a bit a pizzazz, but you could also add orange or lemon zest, or a different type of liqueur.
- So many ways to serve: Classic pound cake is a great recipe to serve as a blank canvas for a variety of fresh fruit and toppings. Serve it with sweetened whipped cream and fresh berries, a scoop ice cream or even lemon curd. A slice is fantastic buttered and toasted in a skillet, similar to French toast. Top with fresh strawberries and maple syrup!
- No bundt pan? No problem: Although I've chosen to bake this recipe as a Bundt cake, any traditional pound cake recipe can be baked in a standard cake pan or a tube pan (typically used for angel food cake.) You can also use prepared loaf pans, sprayed and lined with parchment paper so that they won't stick. Keep in mind that the baking time may decrease depending on the depth of your pan(s.)
Three Tips for Pound Cake Perfection
- Mix properly: Because this cake contains no leavening agent (such as baking powder), the most important thing to remember when making the batter is to mix it thoroughly and for the recommended time. This helps to aerate the batter, which results in a properly risen cake during the baking process.
- Pay attention to the bake time: Because this is a dense cake, it can take a long time to bake. Depending on the material of your cake pan, your geographic location and your oven (yes, these matter!), your cake can take anywhere from 45-65 minutes to bake. Towards the end of the baking time, check the center of your cake with a cake tester, so that it emerges with a few moist crumbs attached.....signaling a baked but still moist cake.
- Let rest overnight: As with my classic Vanilla Pound Cake with Butter Rum Glaze, for best results, let the baked cake rest overnight, tightly wrapped at room temperature. This ensures a tight crumb for slicing and an enhanced buttery vanilla flavor.
Ingredients and special Equipment
Check the recipe card at the bottom of the post for specific quantities.
Pound cake Ingredients
- Cake flour: See FAQ section, below, for instructions on how to convert all-purpose flour to cake flour.
- Salt
- Unsalted butter: Make sure that you use room temperature butter so that it easily blends with the other ingredients in the batter.
- Granulated sugar
- Eggs: Use large eggs at room temperature. Room temperature eggs aerate better, and since this cake contains no leavening agents, aerated eggs are crucial to making the cake rise.
- Egg yolks: Large eggs, also at room temperature.
- Brandy: You can substitute another liquor, such as rum, bourbon or whiskey, or you can omit the liquor altogether.
- Vanilla extract: Use pure vanilla extract, if possible, as it results in the most authentic vanilla flavor.
- Confectioners' sugar (optional): For dusting the finished cake.
special equipment
- Bundt pan: If possible, use a 10-cup capacity Bundt pan for this recipe. Th first time that i tested it, I used a 12-cup Bundt pan, which resulted in a shallower finished cake. If you only have a larger Bundt pan, multiply the recipe by 1.5.
- Stand mixer or electric mixer: Either version will work for this recipe; however, make sure that you mix the ingredients as long as specified, as this is an important step in the final rise of the cake.
- Nonstick baking spray: As I've mentioned in my other Bundt recipes, nonstick baking spray is the best tool to use to prevent your Bundt from sticking to their pans. Baking sprays incorporate flour into their formulas, which aids in releasing cakes from pans.
Step by Step Photos and Instructions
- Preheat your oven to 325℉ (160℃.) Spray a 10-cup Bundt pan with nonstick baking spray.
- In a medium bowl, whisk together cake flour and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and large bowl, beat butter at medium speed for 2 to 3 minutes, or until light.
4. Gradually add the sugar and beat for 6 to 8 minutes or until very light and fluffy.
5. In a separate medium bowl, whisk eggs, egg yolks, brandy, and vanilla.
6. With the mixer on medium speed, add egg mixture to butter mixture in a slow stream and beat for 3 minutes, scraping down the sides of the bowl as needed, until batter is smooth.
7. Using a spatula, gradually fold dry ingredients into egg mixture. Transfer the pound cake batter to the prepared pan and smooth the top.
8. Bake cake in your preheated oven for 45-65 minutes, or until puffed and golden and a cake tester inserted into the center comes out with a few moist crumbs attached. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
9. Wrap the cooled cake tightly in plastic wrap and store at room temperature overnight (optional.) Serve dusted with confectioners' sugar.
FAQ and Troubleshooting your Pound Cake Recipe
Using cake flour results in a more tender crumb for your baked goods. Making cake flour from all-purpose flour is very easy. For each cup of cake flour required, measure out 1 cup of all-purpose flour. Next, remove 2 tablespoons of the all-purpose flour from the cup and replace it with 2 tablespoons of cornstarch. Sift the mixture to ensure the cornstarch is evenly distributed.
You can prepare this pound cake up to 4 days in advance. Tightly wrap the undecorated cooled cake in plastic wrap or an airtight container and store at room temperature.
The traditional recipe for homemade pound cake doesn't include any leavening ingredients (such as baking powder.) For this reason, it is important to mix the other basic ingredients, such as butter and eggs, thoroughly. The mixing process creates air in the batter and volume in the baked cake. Follow the mixing times outlined in your recipe carefully in order for your cake to rise properly.
Looking for Some more Tried and True "baking Basics"? Here are some of my Most Used Recipes:
- Vanilla Orange Sugar Cookies
- Royal Icing Recipe for Sugar Cookies (with Meringue Powder)
- Flaky Hand Pie Crust Recipe (for Homemade Mini Pies)
Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!
Old Fashioned Pound Cake
Equipment
- 1 10 cup Bundt pan
- 1 stand mixer fitted with the paddle attachment or handheld electric mixer
- Nonstick baking spray
Ingredients
- 2½ cups cake flour, sifted
- ½ teaspoon salt
- 1½ cups unsalted butter, room temperature
- 1½ cups granulated sugar
- 6 large eggs, room temperature
- 3 large egg yolks, room temperature
- 2 tablespoon brandy
- 1 tablespoon vanilla extract
- Confectioners' sugar (optional)
Instructions
- Preheat your oven to 325℉ (160℃.) Spray a 10-cup Bundt pan with nonstick baking spray. (See Notes)
- In a medium bowl, whisk together cake flour and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and large bowl, beat butter at medium speed for 2 to 3 minutes, or until light.
- Gradually add the sugar and beat for 6 to 8 minutes or until very light and fluffy.
- In a separate medium bowl, whisk eggs, egg yolks, brandy, and vanilla.
- With the mixer on medium speed, add egg mixture to butter mixture in a slow stream and beat for 3 minutes, scraping down the sides of the bowl as needed, until batter is smooth.
- Using a spatula, gradually fold flour mixture into egg mixture. Transfer batter to the prepared pan and smooth the top.
- Bake cake in your preheated oven for 45-65 minutes (see Notes), or until puffed and golden and a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
- Wrap the cooled cake tightly in plastic wrap and store at room temperature overnight (optional, see Notes.) Serve dusted with confectioners' sugar.
Notes
- I've baked this recipe in both a 10 cup and a 12 cup Bundt pan. The 10 cup resulted in a loftier cake and a prettier presentation.
- The bake time is so wide (45-65 minutes), because it will vary depending on the material of your cake pan (dark vs light), your geographic location, and how accurate your oven temperature is. It will also vary based on the size of your baking pan. Check the cake at around 40 minutes to determine your specific baking time.
- For best results, let the baked cake rest overnight, tightly wrapped at room temperature. This ensures a tight crumb for slicing and an enhanced buttery vanilla flavor.
This is my first time every making this cake and I was wondering was it alright to use a 1/2 stick of salted butter with a 1/4 teaspoon of salt.
Hello!
You can absolutely replace the unsalted butter with salted butter. But this recipe calls for 1-1/2 cups, which is 3 sticks of butter, not 1/2 stick. If you are using all salted butter (all 3 sticks), then you can omit the salt altogether. If you are using 1/2 stick of salted butter and 2-1/2 sticks of unsalted butter, I would use slightly less than 1/2 tsp salt. Let me know if you have more questions!
I just made this cake. I haven't tasted it yet, am gonna wrap it up with plastic as it says, the anticipation of waiting to taste it.
It's a beautiful cake. ❤️
Hi Linda! Thank you so much for letting me know. And yes----waiting is the HARDEST part. That said, I always feel like the flavor and texture are so much better the next day, after the cake has had time to settle. I hope that you love it!!