Old Fashioned Pound Cake

This Old Fashioned Pound Cake is one of those classic recipes that never goes out of style. With its simple ingredients and dense buttery crumb it has graced our family table for birthdays gatherings and even quiet afternoons with a cup of coffee. Each slice is sturdy enough to stand alone but takes on all sorts of personalities with a swipe of jam or a spoonful of berries.

The first time I baked this cake on my own I was so nervous but seeing that beautiful golden crust reminded me of my mom’s kitchen and suddenly it felt like home.

Ingredients

• Unsalted butter: opt for good quality European style for extra flavor this gives richness to the cake
• All purpose flour: gives structure and tenderness sift it for best results and to avoid lumps
• Granulated sugar: ensures a fine crumb and subtle sweetness use fresh sugar to prevent clumping
• Large eggs: make sure they are at room temperature for the best rise and smooth batter they add richness and help everything bind together

Step-by-Step Instructions

Prep the Pan:

Make sure your tube pan is greased generously with butter and dusted with flour shaking out any excess this keeps your cake from sticking and ensures a crisp crust

Cream the Butter and Sugar:

Beat your softened butter with sugar on medium speed for several minutes until it transforms into a pale fluffy cream this step is crucial for incorporating air and yielding a light yet sturdy cake crumb

Add the Eggs:

Drop in one egg at a time mixing well after each so they fully disappear into the batter you want the mixture to look smooth and uniform

Incorporate the Flour:

Slowly add flour about half a cup at a time mixing gently after each addition stop as soon as the batter comes together to keep your cake tender

Bake the Cake:

Pour the batter into your prepared pan then smooth the top bake in the center of the oven for about one hour checking at fifty five minutes with a toothpick which should come out clean when inserted

Cool and Unmold:

Let the cake cool in the pan for ten to fifteen minutes before turning onto a wire rack this rest helps the cake settle and removes easily without breaking

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My favorite part has always been the golden crunchy edges just where the cake meets the pan I remember sneaking pieces as it cooled and they are still my reward every time I bake this

Storage Tips

Store the cooled pound cake wrapped tightly in plastic or in an airtight container at room temperature for up to four days For longer storage freeze individual slices wrapped in parchment and a freezer bag so you can enjoy cake anytime cravings hit The texture stays beautiful after thawing

Ingredient Substitutions

If you are out of unsalted butter use salted but skip any additional salt in the recipe For a slight citrus twist swap a quarter cup of flour for finely ground almond flour or add lemon zest to the batter Sometimes I add a dash of vanilla or almond extract for even more depth

Serving Suggestions

Serve slices warm or at room temperature with fresh berries a dollop of whipped cream or a drizzle of citrus glaze My family also loves it lightly toasted with butter For a special brunch pair with espresso and peach preserves

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A Slice of Cake History

Pound cake got its name from the original recipe which called for a pound each of butter flour sugar and eggs This version captures that old timey spirit in a more manageable size and makes a beautiful centerpiece for family celebrations or just because

Recipe FAQs

→ What makes pound cake dense and moist?

The high ratio of butter and eggs to flour gives pound cake its dense, moist texture and rich flavor.

→ Can I add vanilla extract or other flavorings?

Absolutely. Add a teaspoon of vanilla extract for classic flavor, or experiment with almond or citrus zest.

→ How should I prepare the pan for baking?

Thoroughly grease and flour a tube pan to prevent the cake from sticking and to ensure easy release.

→ What is the best way to serve pound cake?

Serve slices plain, or pair with fresh berries, fruit glaze, or a dollop of whipped cream for extra flair.

→ How do I know when the cake is done?

The cake is done when a toothpick inserted in the center comes out clean and the surface is golden brown.

→ Can pound cake be made ahead?

Yes, pound cake stores well at room temperature for several days or can be frozen for longer-term enjoyment.