Few desserts are as comforting and enduring as a true old-fashioned pound cake. This classic cake is known for its dense yet tender crumb, rich buttery flavor, and simple ingredient list. Long before boxed mixes and shortcuts, pound cake was made with pantry staples and patience—and that tradition is exactly what makes it so special.
This is the kind of cake that doesn’t need frosting to shine. A thick slice served with coffee, fresh fruit, or a dusting of powdered sugar is more than enough. It’s perfect for holidays, Sunday dinners, or anytime you crave a dessert that feels like home.
Why This Pound Cake Works
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Simple, traditional ingredients
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No leavening agents—eggs do all the work
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Moist, dense texture with a golden crust
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Improves in flavor after a day
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Perfect for slicing, toasting, or freezing
Ingredients
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2 cups all-purpose flour
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2 cups granulated sugar
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1 cup unsalted butter, softened
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4 large eggs, room temperature
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1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Pan and Oven
Preheat your oven to 325°F (165°C). Grease a tube pan or bundt pan generously with butter and lightly dust with flour. Set aside.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter until smooth and creamy. Gradually add the sugar and continue beating for 4–5 minutes, until the mixture becomes light and fluffy. This step is essential for proper texture.
Step 3: Add the Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 4: Add Vanilla
Mix in the vanilla extract until fully incorporated.
Step 5: Fold in the Flour
Gradually add the flour, mixing on low speed just until combined. Do not overmix—this helps keep the cake tender.
Step 6: Bake
Pour the batter evenly into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Serving Suggestions
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Serve plain or dusted with powdered sugar
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Pair with fresh berries and whipped cream
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Toast slices lightly and spread with butter
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Add a drizzle of vanilla or lemon glaze if desired
Storage Tips
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Store at room temperature, wrapped tightly, for up to 4 days
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Refrigerate for up to 7 days
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Freeze slices for up to 3 months
Final Thoughts
This old-fashioned pound cake proves that simple ingredients can create something truly special. Rich, buttery, and beautifully golden, it’s a recipe that never goes out of style—just like the memories it creates.