Basic Pound Cake Recipe

This classic pound cake recipe is a 100-year-old family recipe. Passed down by generations of Southern women. From my grandmother to me, this recipe as authentic as you can get to a classic pound cake.
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This is an old school (I’m talking about 100+ years old, old school) Classic Pound Cake recipe that does not need a tweak or an edit. That’s because it’s my Southern big mama’s recipe, handed down from generation to generation without a change being made. Remember, if it ain’t broke, don’t fix it. Simply put, this staple pound cake is the reason why my Grandbaby Cakes Fam calls me the queen of pound cakes.

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A slice of pound cake being removed to serve with fresh berries and whipped cream

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I have countless pound cake recipes on my website, seriously countless. But I knew I needed to share with y’all the ultimate classic ‘plain‘ pound cake recipe that can work anytime and any place. It’s just the one, boos. It’s as basic as basic can be in the best way and just brings so many feels! You can dust it with powdered sugar, add a glaze or serve it plain. Regardless of how you serve this pound cake it delivers, boo.

The Lowdown on this Plain Pound Cake

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Southern

Primary Cooking Method: Baking!

Dietary Info: Rich, buttery and super indulgent

Key Flavor: Sweet and buttery with slight vanilla vibes, bringing on all the nostalgia

Skill Level: Easy y’all (No Sweat Fam!)

The golden, crispy outer crust that classic Southern pound cakes are known for is perfectly achieved here, and that butter line.. don’t even get me going.

You can serve this baby in any way you want. Whether you love it with fresh fruit, drizzled with glaze or served perfectly plain, it’s a straight up hit.

My big mama’s Mississippi love is written all through this recipe. You get the best of her Southern skillz in a classic that will always deliver.

Ingredients you’ll need to make a classic pound cake

Butter, sugar, eggs, vanilla, flour to make cake recipe in white bowls on white countertop
  • Butter and Sugar: Classic pound cakes start with the creaming period. Room-temperature unsalted butter and granulated sugar come together, creating the ultimate rich, creamy base. Also, the long creaming period adds air to the batter, so leavening ain’t needed y’all.
  • Eggs and Egg Yolks: Nothing adds more velvety richness and structure than eggs.
  • Kosher Salt: We gotta balance that sweetness and enhance all of the overall flavors.
  • Cake Flour: For the ultimate delicate crumb, this helps tenderize the batter.
  • Milk: I love using whole milk since it adds richness and moisture creating a super smooth base.
  • Vanilla Extract: This is the only flavor enhancer we add. It brings some aromatic warmth to the mix.

How to make a basic pound cake

Butter and granulated sugar in a stand mixer bowl on white countertop
1
In the bowl of a stand mixer, cream butter and sugar on high speed until fluffy and light in color, about 7-8 minutes. Yep that long!
Eggs being added to creamed butter and sugar in a stand mixer bowl on white countertop
2
Lower the speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.
Flour being added to stand mixer bowl to make pound cake batter on white countertop
3
On low speed, slowly add salt and half of flour. Mix until just combined, about 1 minute, scraping down bowl as needed.
Vanilla added to the best pound cake batter in a stand mixer bowl
4
Slowly pour in milk and extract and mix until combined.
More flour being added to finish a Southern pound cake batter in stand mixer bowl
5
Add in second half of flour and mix well until combined, about 90 seconds.
Finished easy pound cake batter in a stand mixer bowl on white countertop
6
The end result should be silky smooth and thick.
Delish pound cake batter in a greased bundt pan before baking
7
Pour batter into prepared pan and spread with a spatula to even out.
Finished baking cake in a bundt pan before flipping out
8
Bake until inserted skewer comes out mostly clean with a few moist crumbs attached, about 1 hour 20-40 minutes.
Flipped out pound cake on a white plate before serving
9
Finally, allow cake to cool in pan for 10- 15 minutes. Remove cake from pan and cool fully, about 30 minutes.

What to Top Your Pound Cake With

Buttermilk fried chicken is the ultimate Southern comfort food. It’s perfect as the main dish for this menu.
A large white pot of turnip greens with smoked turkey after cooking on a white background
Southern turnip greens have so much flavor and are the perfect Southern veggie.
Mac and cheese being lifted from a white casserole dish on white background
Southern baked mac and cheese gives you all of the indulgent flavors of down home cooking.
A close up of jiffy cornbread recipe muffins stacked on top of each other
This Jiffy cornbread copycat is the ultimate side to enjoy with the greens before you slice into that pound cake.

Recipe Substitutions

  • Butter: I use unsalted in this pound cake recipe, but Big Mama used whatever she had on hand, so if you only have salted, use that. Just leave the salt out of the recipe.
  • Granulated Sugar: You can swap in homemade brown sugar and make a fun brown sugar pound cake if you want deeper sweetness.
  • Cake Flour: If you don’t have it on hand, grab some all-purpose flour and cornstarch to make homemade cake flour.
  • Milk: You can easily replace the milk with half-and-half for a richer flavor, buttermilk for a tangy flavor, or even a non-dairy milk like almond or oat milk.
  • Vanilla Extract: Feel free to swap out this extract for any extract you like or go with a heavier vanilla flavor by using vanilla paste.

Recipe Variations and Additions

  • Brown the Butter: Get even more depth of flavor and some nutty rich vibes in the mix by browning the butter and letting it set before creaming it with the sugar.
  • Gluten-Free: Swap out the flour for your fave 1:1 ratio gluten-free baking flour blend. The texture will change, but it will still taste delish boos!
  • Booze It Up: A bit of rum, whiskey, or bourbon added to the batter can kick things up for the grown-up boos.
  • Toss it In: Fold in a cup of everything from berries to chocolate to switch up the flavor and add some texture.
Sliced pound cake recipe on a white plate ready to serve on white countertop with berries and whipped cream

Tips for making the best pound cake from scratch

  1. Room Temp is the Way: Make sure the butter, eggs, and milk are at room temperature before mixing.  This will give you the ultimate smooth pound cake allowing the ingredients to melt into each other while mixing.
  2. Use your patience: During the creaming of the butter and sugar, take your time. This process adds air and lightness to your cake without leavening.
  3. Donโ€™t Overdo the Dry Ingredients: Only mix the dry ingredients into the batter until just combined.  Donโ€™t over mix and risk additional gluten forming which will make the cake less tender.
  4. Grease it Up!: Even non-stick baking pans need a little extra love yโ€™all. This homemade cake release is a Godsend but you can totally use a spray or go old school with shortening then flour in the pan like my big mama did.

How to store pound cake

Make sure your cake has cooled all the way down then either wrap tightly in plastic wrap or add to a cake container. You can store at room temp for 4-5 days.

How long will pound cake last in the fridge?

I don’t recommend storing pound cake in the fridge since it will dry it out boos. Store at room temp so that texture stays on point ya dig?

Can I freeze this pound cake recipe?

Freezing is all good boos. Wrap the leftovers in plastic wrap tightly then pop leftovers into a heavy-duty freezer bag. Label with the date. It should keep for about 4-6 months. When ready to serve again, thaw overnight in the fridge.

A slice of the best pound cake recipe on a white plate with berries to serve

Frequently asked questions

Where is the leavening in this pound cake recipe?

Listen boos, old school pound cakes didn’t have baking soda and baking powder in them. The long creaming period of mixing the butter and sugar adds air to the batter. Don’t rush this step boos.

Can I make pound cake ahead of time?

Absolutely boos! In fact, it will taste even better if you make it the day before you serve it. Those flavors will develop even more, and that moist fine texture will really have time to set in.

How can I make sure my pound cake doesn’t stick?

Make sure you grease the heck out of that pan y’all. I like to use my cake release since it really gets the cake out clean once you flip it.

A slice of pound cake ready to enjoy on a white plate with whipped cream

When you want a serious taste of home, this pound cake is the best to make. It is simply as classic and as perfect as a pound cake recipe gets. Easy, elegant, traditional and filled with so much love, I’m passing down this recipe to you.

More Pound Cake recipes

A slice of the best pound cake recipe on a white plate with berries to serve

Pound Cake

This classic pound cake recipe is a 100-year-old family recipe. Passed down by generations of Southern women. From my grandmother to me, this recipe as authentic as you can get to a classic pound cake.
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
45 minutes
Total Time 2 hours 45 minutes
Course: Dessert
Servings: 24 servings

Ingredients

  • 1 pound unsalted butter room temperature
  • 3 cups granulated sugar
  • 4 large eggs room temperature
  • 2 large yolks
  • 1 ยผ teaspoon kosher salt
  • 3 ยฝ cups cake flour
  • 1 cup milk room temperature
  • 1 tablespoon vanilla extract

Instructions

  • Preheat oven to 300F. Set rack to middle position. Generously spray a 12-cup Bundt pan with nonstick baking spray.
  • In bowl of a stand mixer, cream butter and sugar on high speed until fluffy and light in color, about 7-8 minutes.
  • Lower speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.
  • On low speed, slowly add salt and half of flour. Mix until just combined, about 1 minute, scraping down bowl as needed.
  • Slowly pour in milk and extract and mix until combined.
  • Add in second half of flour and mix well until combined, about 90 seconds.
  • Pour batter into prepared pan and bake until inserted skewer comes out mostly clean with a few moist crumbs attached, about 1 hour 20-40 minutes.
  • Allow cake to cool in pan for 15 minutes. Remove cake from pan and cool fully, about 30 minutes.

Notes

How to store pound cake

Make sure your cake has cooled all the way down then either wrap tightly in plastic wrap or add to a cake container. You can store at room temp for 4-5 days.
I don’t recommend storing pound cake in the fridge since it will dry it out boos. Store at room temp so that texture stays on point ya dig?
Freezing is all good boos. Wrap the leftovers in plastic wrap tightly then pop leftovers into a heavy-duty freezer bag. Label with the date. It should keep for about 4-6 months. When ready to serve again, thaw overnight in the fridge.

Nutrition

Calories: 321kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 139mg | Potassium: 51mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 550IU | Calcium: 26mg | Iron: 0.4mg
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Filed Under:  Oven, Pound Cakes, Southern Classics

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5 from 1 vote

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