Old Fashion Butter Pound Cake

Makes one large 10–12 cup Bundt or two loaf cakes

🧈 INGREDIENTS

Core Traditional Ingredients

These reflect the classic ratio:

1 pound (2 cups) unsalted butter, softened
1 pound (about 2 cups) granulated sugar
9 large eggs, room temperature
3 cups all-purpose flour, sifted
½ tsp salt

Flavorings (classic Southern)

1 tbsp pure vanilla extract
Optional: ½ tsp almond extract
Optional: zest of 1 lemon or 1 orange (common in vintage Southern cookbooks)

Optional “Old-School” Additions

½ cup heavy cream or evaporated milk
¼ tsp nutmeg (for a nostalgic warm flavor)
1 tsp butter extract (boosts butter richness)

These aren’t mandatory but bring bakery-level depth.

⭐ EQUIPMENT

A heavy Bundt pan or tube pan
Stand mixer or hand mixer
Fine-mesh sieve for sifting
Rubber spatula
Cooling rack

Old-fashioned pound cakes depend heavily on proper aeration and slow baking — your tools matter!

🍞 DETAILED STEP-BY-STEP INSTRUCTIONS

1. Prepare the pan

Preheat the oven to 300°F (150°C) — YES, the low temp is intentional.
Grease your pan generously with butter or shortening.
Dust lightly with flour, tapping out excess.

Tip: For a Bundt pan with lots of grooves, use a pastry brush to get every corner.

2. Sift the flour

Measure 3 cups of flour, then sift it twice.

Old-fashioned versions insist on double sifting because:

It aerates the flour
Prevents dense patches
Helps create a silky crumb

Whisk in the salt. Set aside.

3. Cream the butter (5–7 minutes)

In a large mixing bowl, beat:

1 pound (2 cups) butter

Cream it alone for 2 minutes first.

Then add the sugar:

Add sugar gradually (¼ cup at a time)
Beat 5–7 minutes total until very pale, thick, and fluffy

This long creaming creates the signature lofty, melt-in-your-mouth pound cake texture.

4. Add eggs one at a time

Add the 9 eggs, one at a time.

Beat 30–45 seconds after each egg.
Scrape down the bowl frequently.

You are making an emulsion — like mayonnaise.
This is why old-school pound cakes rise without much leavening.

5. Add flavorings

Mix in:

Vanilla
Almond extract (optional)
Citrus zest (if using)

Traditional Southern cooks often used both vanilla + almond for a nostalgic "bakery" taste.

6. Add sifted flour gradually

Add the flour in three additions, mixing on LOW speed.

Do not overmix.
Mix just until no streaks remain.

Old recipes say "stir, don’t beat" — that’s how you maintain tenderness.

7. Add cream or evaporated milk (optional)

If using heavy cream / evaporated milk, stir it in gently.

This adds moisture and richness, especially useful when baking in drier climates.

8. Fill the pan

Pour the thick batter into your prepared pan.
Smooth the top with a spatula.

Tap the pan gently twice to remove large air bubbles.

9. Bake LOW and SLOW

Bake at 300°F (150°C):

Bundt or tube pan: 1 hour 20 minutes – 1 hour 40 minutes
Loaf pans: 65–75 minutes

Do not open the oven door for the first hour.

Cake is done when:

A skewer comes out clean
Top springs back when gently touched
The edges pull slightly from the pan

Vintage pound cakes often crack on top — this is normal and desirable.

10. Cool gently

Allow cake to cool in the pan 15–20 minutes.

Run a knife along edges if needed, then invert onto a cooling rack.

Cool completely before slicing (at least 1–2 hours).
Warm pound cake tends to crumble.

⭐ OPTIONAL OLD-FASHIONED FINISHING TOUCHES

1. Hot Butter Glaze

In a small pan, heat:

3 tbsp butter
¼ cup sugar
2 tbsp water
1 tsp vanilla

Brush over warm cake.
Creates a shining, slightly crisp, sugary crust — very Southern!

2. Classic Powdered Sugar Dusting

A simple, elegant finish for a plain pound cake.

3. Lemon Sugar Rub

Mix:

½ cup sugar
Zest of 1 lemon

Rub together to release oils.
Sprinkle on warm cake for a fragrant, vintage flavor.

⭐ SERVING IDEAS

Thick slices with fresh berries
Toasted slightly and served with butter
With lemon curd or berry compote
Cut into cubes for a trifle
Served with ice cream and caramel sauce

Old-fashioned pound cake is firm enough for grilling or pan-searing, too!

⭐ STORAGE

Room temperature: 5–6 days (stay super moist wrapped tightly)
Refrigerator: 1 week
Freezer: 3–4 months (double-wrap)

A pound cake actually tastes better on day 2, as the butter flavor blooms.

OTHER RECIPES

INGREDIENTS

1⁄2 lb salted butter
1 2⁄3 cups sugar
5 eggs
2 cups all-purpose flour
1⁄2 teaspoon salt
1 1⁄2 teaspoons vanilla extract
1 tablespoon milk

DIRECTIONS

Preheat oven to 325 degrees Fahrenheit.
Grease and flour a 9x5 loaf pan.
With mixer on low speed, cream the butter until soft; slowly add sugar while mixer is running.
Once all the sugar has been added, beat until the mixture is fluffy.
Slowly add eggs, one at a time, mixing each egg well into the creamed mixture.
Add the flour and salt, mix until smooth.
Add vanilla extract and milk; mix until smooth.
Pour into the loaf pan.
Bake for 75 to 90 minutes or until golden brown. Enjoy !

BUTTER POUND CAKE RECIPE

Old Fashion Butter Pound Cake