This old fashioned pound cake recipe comes from my dear friend Winnie, who grew up in South Carolina and knows all about Southern baking traditions. She treasures this recipe and was kind enough to share it with me.
There’s nothing quite like the comforting taste of a homemade southern pound cake.
It’s a recipe steeped in tradition, with its rich, buttery flavor, moist texture, and golden brown crispy outer crust. It feels like a warm hug.
I’ll walk you through the simple steps and share tips to help you create this classic dessert with ease. Let’s get started!
Why Make this Classic Dessert
You’ll love this recipe because it’s a blend of simple ingredients you probably already have in your pantry. This cake is tender on the inside with a thick, crumbly top that makes it so beloved.
Pound cake is a versatile dessert perfect for special occasions. It adds a nostalgic touch to family gatherings and shines during holidays with toppings like fresh berries or caramel, and whipped topping (made with fresh heavy whipping cream!).
This cake also elevates tea parties or brunch spreads with its simple elegance, especially when served alongside fresh fruit and clotted cream. Its sturdy texture and lasting freshness make it excellent for potlucks and picnics, where it can be easily transported and enjoyed by all.
For gifting, pound cake is a wonderful choice—wrap slices or mini loaves in decorative packaging to share as a hostess, thank-you gift, or in addition to a care package.
My step-by-step guide will make it easy for you to create a soft golden cake that’s moist and delicious every time. It’s a nostalgic dessert, perfect for serving on many occasions or enjoying all by yourself.
Ingredients
Here’s a quick rundown of the basic ingredients you’ll need for this recipe.
Room Temperature Butter
Butter adds a rich, creamy flavor that’s the base of any good pound cake.
Vegetable Shortening
This helps create a light, tender texture that makes the cake so soft. I recommend Crisco vegetable shortening for its consistency and ability to create a light texture.
White Sugar
Sweetness that brings everything together for the perfect balance of flavor.
All Purpose Flour
The foundation of the cake, giving it structure and body.
Regular or Whole Milk
Whole milk from any trusted brand like Organic Valley works best for a rich, moist cake.
Pure Vanilla Extract
A touch of vanilla for that warm, comforting flavor.
Large Eggs
These give the cake its structure, moisture, and richness.
Aluminum-Free Baking Powder
Provides just the right amount of lift for a fluffy texture.
Salt
A pinch of salt enhances all the flavors and brings everything together.
Baking Tools
Making this cake doesn’t require a lot of fancy tools, but there are a couple of items that really help make the process easier and give the best results.
Best Pans
The best pan for a pound cake is a metal tube pan, as it provides even heat distribution and ensures the cake bakes uniformly with a high rise and golden crust. You can also use a metal bundt pan for a decorative shape or loaf pans if you prefer smaller, easy-to-serve portions. Just be sure to adjust baking times slightly for these alternatives.
Electric Mixers
While you can mix by hand, using an electric mixer like a KitchenAid stand mixer (with a paddle attachment) or a handheld mixer makes the process faster and ensures that the butter and sugar cream together perfectly for a light texture.
Variations
Here are some easy variations you can try to put a twist on your pound cake.
Citrus Twist
Add the zest of a lemon, lime, or orange to the batter for a fresh, citrusy flavor.
Almond Flavor
Swap out the vanilla for almond extract to give the cake a nutty, aromatic flavor.
Healthy Varieties
Healthier pound cake ideas can include swaps like whole wheat flour, almond flour for a keto-friendly pound cake option, Greek yogurt, or unsweetened applesauce to reduce carbs, fat, and sugar.
Chocolate Chips
Stir in a handful of semi-sweet chocolate chips for a yummy chocolatey flavor in every bite.
Coconut
Mix in shredded coconut for a tropical hint and extra moisture, too.
Berry Swirl
Fold in fresh or frozen berries (like blueberries, raspberries, or blackberries) for a fruity taste and lovely color.
Nutty Add-In
Add chopped pecans or walnuts to the batter for a crunchy texture and a rich flavor.
Spices
Experiment with a pinch of cinnamon or nutmeg for a cozy, spiced variation perfect for your autumn season.
Rum or Bourbon
For an adult twist, add a tablespoon of rum or bourbon to the batter for extra depth and flavor.
Sweeten your Pan
Instead of greasing the pan with butter and dusting it with flour, tap around using a light sprinkling of sugar instead of flour for a crispy, sweet crust. Be sure to toss the excess after tapping it around the pan.
Change Shapes
If you’re intimidated by a full-size tube or bundt pound cake recipe, most recipes designed for bundt pans can be halved and baked in a standard loaf pan or muffin pans.
Instructions
Below are the steps to making your old-fashioned pound cake! You’ll find the complete recipe card further down the page.
1 Prepare the Oven and Pan
Set the oven to 350°F. Lightly grease and flour a 10-inch tube pan, bundt pan, or small loaf pans, ensuring even coverage.
2 Prep the Base Ingredients
In a large bowl, cream butter and shortening together until light and airy. Gradually add the sugar, mixing thoroughly after each addition. Incorporate the eggs one at a time, ensuring each is well blended before adding the next.
3 Combine Dry and Wet Ingredients
Sift the flour, baking powder, and salt together. Alternately, add the dry mixture and milk to the cake batter in thirds, beginning and ending with the dry ingredients. Stir in the vanilla extract gently until evenly mixed.
4 Bake and Cool
Pour the thick batter into the prepared pan and bake in a preheated oven until a toothpick inserted into the center comes out clean. For the recommended baking times, check the full recipe below.
Cool cake in the pan on a wire rack for 15 minutes, then loosen the edges with a knife and invert onto the rack to cool completely. Store in an airtight container or plastic wrap.
FAQ
The best pan for a pound cake is a 10-inch Bundt pan for a classic shape and even baking or a 9×5-inch loaf pan for a more traditional rectangular shape. Both options work great—just be sure to grease and flour the pan well.
A pound cake traditionally uses equal parts of butter, sugar, eggs, and flour, giving it a dense, rich texture. Unlike lighter cakes like sponge or angel food, pound cakes are heavier and have a smooth, buttery crumb.
To keep your pound cake moist, make sure not to overmix the batter after the dry ingredients have been added, and bake at the correct temperature to ensure it doesn’t dry out during cooking.
Tips
Here are some expert tips for making a Southern Pound Cake from scratch.
Room Temperature Ingredients
Make sure your butter, eggs, and milk are at room temperature to help the ingredients blend more smoothly (with no butter chunks).
Cream Well
Because this recipe lacks a leavening agent, it’s crucial to cream the butter, shortening, and sugar for 5 to 7 minutes until the mixture is pale and fluffy. This process incorporates air into the batter, which helps the cake rise and creates a smooth, tender texture.
Sift Dry Ingredients
Sifting flour, baking powder, and salt ensures a lighter texture and removes any lumps.
Pan Choice
Metal pans are ideal for baking because they heat more quickly than glass, helping the cake rise higher and develop a golden crust. In contrast, glass pans heat more slowly, which can result in cakes that are heavier and greasier in texture.
Grease and Flour
Preparing the pan well helps prevent the cake from sticking after baking.
More Sweet Treats
Below are more delicious dessert recipes I know you will love.
Ridiculously Good Chocolate Cake
Chantilly Frosting and Cake
Homemade Peanut Brittle
Spritz Butter Cookies
Blueberry Crumble
Brownies in Ramekins
Cream Puffs with Chocolate
Halloween Cake Ideas
Peanut Butter Rice Krispie Treats
Patriotic-themed Desserts
Coffee Cake with Almond Flour
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Old Fashioned Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 14 slices 1x
Description
Discover the charm of an old-fashioned pound cake with this easy-to-follow recipe. Made from scratch with simple ingredients, it delivers a moist, golden cake perfect for any occasion!
Ingredients
2 sticks butter (1 cup), unsalted, room temperature
1/2 cup vegetable shortening (Crisco)
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/3 teaspoon salt
1 cup milk
1 1/2 teaspoon vanilla
Instructions
- Prep Oven and Pan
Preheat oven to 350°F. Grease and flour a tube pan (bundt pan), bread pan, or little loaf pans. - Cream Ingredients
Cream butter and shortening until fluffy. Gradually beat in sugar, then add eggs one at a time, mixing well after each addition. - Mix Batter
Sift flour, baking powder, and salt. Alternate adding dry ingredients and milk in thirds, starting and ending with flour. Fold in vanilla. - Bake
Pour batter into the pan(s) and bake for 60–75 minutes, until a skewer comes out clean.
Do not overcook this cake. It’s gotta be moist! I always begin checking it at 1 hour. AS SOON as the toothpick comes out clean, or fairly clean, pull it out! That’s the secret. - Cool
Allow the cake to cool in the pan on a wire rack for 15 minutes. Carefully run a knife along the edges, then invert the cake onto the rack to cool completely before serving. Keep an eye on the oven to adjust baking times based on your specific pan.
Notes
Check Doneness
A pound cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should also pull away from the edges and be golden brown on top.
Make Ahead
You can make a Pound Cake ahead of time! See storage and freezing tips below.
Storage
Wrap the cooled pound cake in plastic wrap and place it in an airtight container for up to 3 days at room temperature.
Freezing
Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
What to Serve With Pound Cake
Pound Cake is so delicious on its own, but you can easily upgrade it by serving it with fresh fruit such as strawberries, raspberries, or peaches. A dollop of whipped cream or a scoop of vanilla ice cream also pairs perfectly.
Pour some caramel or chocolate sauce on top for an extra tasty touch. It’s also always great alongside a cup of coffee or tea for a comforting treat.
Please comment below on how your classic pound cake recipe turns out! I’d love to hear from you. Be sure to subscribe or follow me on social media for more inspiration!
xo,
Cindy
Cindy, how much butter? The butter I buy comes in 1 pound packages, so. would 2 sticks represent 1 cup or ?
Hi Sandy, Sorry, yes 1 stick is 1/2 cup. So this recipe calls for 1 cup (8 oz.) Happy baking! 🙂
It’s a POUND cake, so… ONE POUND each of butter, flour, eggs and sugar. This woman doesnt know pound cake apparently. This is all that would go into an AUTHENTIC POUND cake. No liquid!! No flavoring!! Otherwise, its not pound cake. 🤷🏼♀️
Thank you for sharing, Heidi. You’re right that the earliest pound cakes were made with a pound each of butter, sugar, eggs, and flour. Over time, many Southern family recipes added small amounts of ingredients like milk or flavorings to enhance texture and taste. This version comes from my friend’s Southern family and has been passed down just the way they’ve always made it. 🙂
What about the butter should it be room temperature?
Hi Mary, Yes, when making pound cake, room-temperature butter is important. It ensures the butter creams properly with the sugar, creating an airy batter that leads to a tender, fluffy cake. Room-temperature butter should be soft enough to press with your finger but not melted or greasy. Enjoy! 🙂
Your recipe for this pound cake, and I will be trying it soon within the next 3 to 4 days. I cannot wait. Adding shortening is definitely different. I love a good pound cake. I might even consider adding the pecans to the mix.
Hi Felicia, Thanks for your note. I love pound cakes too! And pecans! I’m working on a coffee cake recipe with pecans right now.
I hope you enjoy the recipe. 💕
Can the sugar be cut down? It seems excessive.
Hi Melissa! Yes, though I have not tried it with this specific old-fashioned recipe, my experience tells me you should be able to reduce the sugar by 10–25% without major issues. Sugar affects sweetness, moisture, & structure, so going beyond this may result in a denser, less moist cake. You can probably safely reduce it to 2 1/4 to 2 2/3 cups. Start with a smaller reduction (e.g., 2 2/3 cups) and adjust further if the texture & sweetness work for you. Monitor closely during baking as reduced sugar can affect browning and rise.
Can you use buttermilk
Hi Karen, Yes, you can use buttermilk in pound cake! Buttermilk adds a slight tanginess and helps create a tender, moist crumb. I have not tested it yet, so please share your results! 🙂
No. Pound cake does not call for any liquid; since the number of eggs (ONE POUND of eggs) results in enough liquid to for a batter.
Thank you for your comment, Heidi. Yes, the classic pound cake started with a pound each of butter, sugar, eggs, and flour. Over the years, many Southern families added small ingredients like milk or flavorings to enhance texture and flavor. This recipe comes from my sweet friend’s Southern family and is shared just as they’ve always made it. ☺️
This pound cake recipe does not disappoint! I just love the dense but soft texture inside combined with the thick crumb top layer. Yum! 😋