This is my Mississippi big mama’s 100+ years old classic pound cake recipe. It’s buttery, rich and has the tightest dense crumb ever. As the official queen of pound cakes, I’ve shared all the faves like cream cheese pound cake and sour cream pound cake but this one is the OG, and trust I tested it until it was absolutely perfect.
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Before I started Grandbaby Cakes, I sold 100s of pound cakes. Over the years, I figured out what it takes to really master making them.
- Patience: Old school pound cakes didn’t have baking soda and baking powder in them. I rely on a longer creaming (or mixing) of butter and sugar together to add air to the batter without them. To test that you did it right, put some of the creamed butter between your fingers. If it feels gritty, the sugar hasn’t absorbed yet and you should keep on creaming.
- My folding technique: When I add my dry ingredients, I like to stop the mixer and fold it into the batter using a spatula. I only mix until it just comes together, not overdoing it. If you mix too much, it will develop too much gluten and make a tough cake.
- No Sticking: I pride myself on the fact that my pound cakes rarely stick. I use my homemade cake release which is a Godsend. You can also go with non-stick baking spray or go old school with shortening then flour in the pan like my big mama did.
How to make pound cake
Mix the Batter
Step 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!
Step 2: Lower the speed to medium, and add eggs and yolks, one at a time, scraping down the bowl as needed.
Step 3: On low speed or turning off your mixer and using a spatula, slowly add salt and half of the flour. Mix until just combined, about 1 minute, scraping down bowl as needed.
Step 4: Slowly pour in milk and extract and mix until combined.
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Step 5: Add in second half of flour and mix well until combined, about 90 seconds.
Step 6: The end result should be silky smooth and thick.
Bake it Up
Step 7: Pour batter into prepared pan and spread with a spatula to even out.
Step 8: Bake until inserted skewer comes out mostly clean with a few moist crumbs attached, about 1 hour 20-30 minutes. Allow cake to cool in pan for 10-15 minutes. Remove cake from pan and cool fully, about 30 minutes.
Pound Cake Recipe
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Equipment
Ingredients
- 1 pound unsalted butter room temperature
- 3 cups granulated sugar
- 4 large eggs room temperature
- 2 large yolks
- 1 ¼ teaspoon kosher salt
- 3 ½ 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
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. Recipe Variations-
- 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 back up in the fridge before creaming it with the sugar.
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- 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!
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- Toss it In: Fold in a cup of everything from berries to chocolate to switch up the flavor and add some texture.
Serving Suggestions
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- Powder it Up: Sprinkle with a nice dusting of homemade powdered sugar. It just adds a nice aesthetic touch without altering the flavor.
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- Dollop It Up: Serve each slice with fresh whipped cream dollops and sprinkle on some fresh fruit.
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- Sauce it Up: Drizzle on a chocolate ganache, lemon curd, a caramel sauce or even a strawberry sauce to brighten up the flavor.
Nutrition
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This was so darn delicious!!! Thank you
Yay! You’re so welcome!
Would the recipe still turn out the same if I cut it in half?
Absolutely you can bake in a loaf pan. You will need to cut the bake time in half at least but keep an eye on it so it doesn’t overbake.
Hello!
In your notes you mention to sift the cake flour. Should I measure the 3.5 cups then sift or sift and then measure? Thanks!
Hi Shannon, you want to measure, then shift. Hope you enjoy!