OLD-FASHIONED POUND CAKE

 

Old-Fashioned Pound Cake - The Southern Lady Cooks

This old-fashioned pound cake is a classic that has been in our family for many many years.  Our grandmother made this cake almost weekly and it was always one of our favorites. The whipping cream is what makes this cake and it forms a crispy crust and we love it so much. I think this pound cake is one of the best out there and I honestly don’t think it needs any type of frosting, although some people like to add one. I love a slice with a cup of coffee.

Old-Fashioned Pound Cake Simple Ingredients:

Butter (softened/room temperature)

White sugar

Eggs

Vanilla

Heavy whipping cream

All-purpose flour

We have gotten a lot of questions on this cake, many that have been answered in the comments. This cake is CORRECT as written, it does not have baking powder or baking soda in this cake. It’s made with 6 eggs, that is the leavening agent. This is an old fashioned pound cake and the way it is made.  You can use salted or unsalted butter in this cake. I use salted since I doesn’t have added salt. Do not over mix this cake, over mixing causes cakes to dry out.

Many great reviews on this cake: 

“I made this cake exactly as written which was very easy. It was wonderful. My guests really enjoyed it and asked to take some home. I have never made a cake without baking powder or soda, but this rose to the top of the pan and came out beautifully. It is nice and moist. Love it. Thank you.” – Madeline

“This cake is so delicious and has become my go to pound cake. I’ve been making it for about 2 months and have made 8 so far, two were given away, but the rest were because my husband loves it. I’ve shared the recipe with my mother and daughter. When my daughter made it she added fresh strawberries to the batter and it was so yummy. Thanks so much for this easy, fun to make, delicious cake!” – Jaquie

“Baked this cake today and made an amaretto glaze to go over it and it was exceptional! Will definitely be using this recipe again!” – Cheryl

“I loved this recipe. The pound cake was wonderful and my family enjoyed every bite.” – Carolyn

Full printable recipe in recipe card below.

Old-Fashioned Pound Cake - The Southern Lady Cooks

Old-Fashioned Pound Cake - The Southern Lady Cooks

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Old Fashioned Pound Cake

This Old Fashioned Pound Cake is a family favorite and a classic. Made with no baking powder or baking soda, it's the real way to make a pound cake.
4.93 from 27 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American, southern
Servings 1 cake

Ingredients
  

  • 1 cup butter softened/room temperature
  • 3 cups sugar
  • 6 eggs
  • 1 tablespoon vanilla
  • 1 pint of heavy whipping cream
  • 3 cups all-purpose flour

Instructions
 

  • Preheat oven to 325 degrees.
  • Grease and flour one 9 or 10 inch tube or bundt pan or spray pan heavily.
  • Cream butter and sugar with mixer until fluffy.
  • Add eggs, one at a time, and mix well. Add the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well. Add the vanilla flavoring and blend well. 
  • Pour batter into prepared pan. Bake at 325 degrees for 1-1/2 hours or until center springs back from small amount of pressure.

Video

Notes

Be sure and grease or spray pan heavily and let cake sit and cool for about 12 minutes before removing from pan.
Keyword Pound Cake
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Recipe Rating




100 Comments

  1. Charlotte Bohannon says:

    I have frozen this pound cake many times. It is just as delicious after it has been frozen. I usually freeze it in individual slices, not the whole cake.5 stars

  2. Charlotte Bohannon says:

    I make this pound cake often. My recipe calls for 1/2 pint of heavy whipping cream. Does the whole pint make this cake better?

    1. I would have no way of knowing the answer to that, as I have never made it with 1/2 a pint of whipping cream.

      1. Charlotte Bohannon says:

        It is delicious the way I make it, but the next time I make it I am going to try the whole pint of whipping cream. I can never find the 1/2 pint any more & always buy the whole pint; then I try to use the other 1/2 pint in some other recipe or coffee. I can’t wait to see if the cake is even better with the whole pint!! Thank you! I love all your recipes!!

  3. Charlotte Bohannon says:

    This is the same pound cake recipe that I have used for years. My family LOVES it & I make it for every get-together, & I make it for every Church luncheon & take it everywhere I need take a dish! It is amazing & sooooo delicious! It is a very old recipe because my recipe calls for oleo!! Like you say, grease & flour the pan heavily . I have had a hard time getting it out of the pan on occasion .5 stars

  4. My Mama made this pound cake all of my life. She gave me the recipe when I got married. I am 66 and still make it and have lost count of how many times I’ve shared the recipe with others. So delicious! I think of my sweet Mama every time I make it! 5 stars

  5. Hi,
    Was just wondering if this cake can be frozen without any negative results. It looks really good and the cream sounds wonderful. Your pictures are mouth watering. Thank You.

    1. The Southern Lady says:

      I have never frozen this cake so I can’t advise. I would assume it would work fine. Thanks!!

    2. Yes u can freeze this cake! I have done this many times. I actually make cupcakes because it’s just the my hubby and me so an entire cake would ruin before it got eaten. I love to slice the cake, cover in butter and broil till golden brown!!!! DIVINE!!

  6. Virginia Nelson says:

    I have made this cake for years only I use cake flour instead of AP flour. It is for sure the best tasting pound cake I have ever made. You can also make a layer cake out of it, increasing the ingredients more. I usually double them, make 3 layers and use whatever batter is left over in a very small bunt pan.5 stars

  7. Tina Rock says:

    Hello! just found this recipe for pound cake. Just wondering if I need to make adjustments for altitude. I live at 6,800ft.
    Thanks!
    Sincerely,
    Tina Rock

    1. The Southern Lady says:

      Hi Tina,

      We live in the South, where the altitude is not an issue. I can’t advise you on how you would need to adjust it for where you live. Thanks!

  8. This is the pound cake my Mama made and it’s my favorite. I have been making this for 45 years and every time I take it somewhere, I am asked for the recipe. It’s so delicious and so moist.

  9. Ms. Riley says:

    Do the heavy cream needed to be room temperature?

  10. I just made this and it turned out perfectly! Thanks so much for this recipe. I have tried several over the years. I think this will be my go to recipe from now on.5 stars

  11. Can a Tube pan be used in place of a Bundt pan? Thank you for sharing this recipe!

    1. The Southern Lady says:

      Yes, I would think a tube pan would work fine! Thanks so much!

  12. Can the sugar be reduced to 2 cups?

    1. The Southern Lady says:

      You’re welcome to try it, but that isnt the way this old fashioned pound cake is made.

  13. Do you have any idea how many grams of flour are in your cups or alternatively, if your measurements err on the dense or light side? There’s such a huge range in flour conversions and it can really affect the turnout… I’ve seen anywhere from 120 grams per cup (King Arthur) to 150 grams per cup (other blogs). Obviously that is a huge difference when repeated over 3 cups.

    Thank you! Can’t wait to make this!

    1. The Southern Lady says:

      No, I have no idea, I don’t weigh my ingredients when I cook. I just scoop out 3 cups of flour and it is probably on the dense side.

      1. Ok thank you!

  14. Hi! This recipe is amazing. I read in another comment that someone added fresh strawberries. Just wanted your opinion if I did this would you suggest mashing them and adding them or just chopping them?5 stars

    1. The Southern Lady says:

      I wouldn’t add them to the batter, I would serve them over the pound cake once it is done.

  15. When you bake the cake, is the rack in the middle of the oven/higher/lower? Also, do you bake it with the fan option? Thank you

    1. The Southern Lady says:

      Middle rack, no fan.

    2. I make your daughters pound cake all the time.5 stars

  16. I can’t wait to try this recipe! Sounds so good! Thanks for all your great recipes!5 stars

  17. The Southern Lady says:

    No, use whichever you prefer.

  18. Made this pound cake yesterday. Wow! It was delicious! I’ll definitely be making it again!5 stars

  19. Just curious why this cake recipe doesn’t use any salt or baking powder like in other pound cake recipes? Make makes it rise if you don’t?

    1. The Southern Lady says:

      Because this is a classic old-fashioned pound cake and how there were always made. The eggs are the leavening agent.

  20. This cake is so delicious and has become my go to pound cake. I’ve been making it for about 2 months and have made 8 so far, two were given away, but the rest were because my husband loves it. I’ve shared the recipe with my mother and daughter. When my daughter made it she added fresh strawberries to the batter and it was so yummy. Thanks so much for this easy, fun to make, delicious cake!5 stars

    1. The Southern Lady says:

      So glad you are enjoying it!

  21. The Southern Lady says:

    Honestly, I can’t advise you on this. In the many, many years that my family has been making this cake we’ve never made it in anything but a bundt pan. However, since you have a loaf pan, you may want to try some of the other loaf pan pound cakes we have on our site. Hope that helps!

  22. Baked this cake today and made an amaretto glaze to go over it and it was exceptional! Will definitely be using this recipe again!5 stars

    1. Kind Words Matter says:

      I am SUPER INTERESTED IN YOUR AMARETTO GLAZE RECIPE TO GO OVER THE POUND CAKE… CAN YOU PLEASE PLEASE SHARE ???5 stars

  23. Melt s in your mouth delicious!5 stars

  24. Carolyn Hardy says:

    I loved this recipe. The pound cake was wonderful and my family enjoyed every bite.5 stars

    1. The Southern Lady says:

      Wonderful! This is one of our favorites too!

  25. The Southern Lady says:

    I’ve never tried making it other than how the recipe is written.

  26. Hello Southern Lady!!
    I just want to verify: 1 pint of whipping cream is 2 US cups. Is this the correct amount of liquid that is put into the pound cake?

    Respectfully,
    Ann

    1. The Southern Lady says:

      That is correct.

  27. Hi! how does your cake come out so light and golden in color ? Great recipe !5 stars

  28. D. Morgan says:

    Great cake! I baked a similar cake using a tablespoon of Vanilla, Butter, & Nut flavoring. The second time I baked this cake, I tried the VBN flavoring. Delicious.5 stars

    1. The Southern Lady says:

      We’re so glad you enjoyed it!

  29. The Southern Lady says:

    I’ve only made it the way the recipe is written.

  30. Sharyn Allen says:

    I just made this pound cake and now the whole house smells like butterscotch! I’m trying very hard to keep my son and granddaughter away from the cake until it cools a bit! It looks amazing. Thank you for this recipe.5 stars

    1. The Southern Lady says:

      You’re very welcome! This cake has been a favorite for many years!

  31. I have made this recipe for 50 or so years, very easy and the best recipe for pd. cake I have found, the only difference is I start mine in a cold oven, 325 for 11/2 hours and after I grease the pan I sprinkle a little sugar in the bottom, gives me a nice browning.

    Thanks for all the good recipes, look forward each day for them, altho I don`t cook so much anymore….5 stars

    1. The Southern Lady says:

      You’re so welcome! This cake is such a good one, we have loved it for many years too.

  32. Will be making this pound cake over the week-end. Family is already getting their plates and forks ready. I think I’m going to garnish it with fresh raspberries from the garden. Thanks for sharing.

    1. The Southern Lady says:

      You’re so welcome. It’s one of our all time favorites. Enjoy!

  33. If I were making this as jumbo muffins in lotus paper cup liners (like they used to have at Costco), do you think I would still bake for 1 1/2 hour or would you suggest a shorter bake time? I really miss those muffins this time of year with all the berries coming in… Thanks for all your great recipes!

    1. The Southern Lady says:

      I would try baking for 1 hour, Stef, and then test the centers and go from there.

  34. do you have to sift the flour?

    1. The Southern Lady says:

      You can if you want but I just whisk the dry ingredients together in this recipe using a wire whisk, Rosa.

  35. Laura Willuams says:

    I have followed this recipe exactly as written. Ingredients, directions, oven temp, etc. Why does my cake always get so crispy on top? This is driving me bananas!

    1. The Southern Lady says:

      Gosh Laura, I don’t know, unless your rack in your oven is higher than mine or your oven maybe gets hotter. I have never had that happen. By top, do you mean the top of the cake, once you take it out of the bunt pan or the actual bottom of the cake?

      1. Madaline Cahill says:

        I made this cake exactly as written which was very easy. It was wonderful. My guests really enjoyed it and asked to take some home. I have never made a cake without baking powder or soda, but this rose to the top of the pan and came out beautifully. It is nice and moist. Love it. Thank you.5 stars

      2. The Southern Lady says:

        Madaline, thank you so much for the nice comment. I am so glad you and your guest enjoyed the cake. My family loves this cake, it’s definitely one of our favorites. So many people think the recipe is written wrong, as you can see it’s correct. Thanks again and have a wonderful weekend.

    2. I made this today and I had issues. I followed exact recipe and I had tunneling I’m the middle of the Bundt. Undercooked and stuck to pan even though I heavily sprayed it. Any suggestions on what I can change?

      1. The Southern Lady says:

        Tunneling in bundt cakes is a direct result of the batter being overmixed. You can not over mix a pound cake batter. If the cake was undercooked, then it wasn’t baked long enough. All oven temps vary and should be taken out of the oven when it test done. Test your cake by sticking a knife in the center and making sure it comes out clean. Hopefully, this helps you!

  36. I noticed that the bundt pan is slightly different than the traditional pan. Can you tell me the manufacturer, item number, or any markings that are on the pan? Thanks so much.

  37. The Southern Lady says:

    No I have never tried using half, I make the recipe the way it’s written.

  38. Do you need to sift the flour?

    1. The Southern Lady says:

      I never sift the flour.

  39. I adore this blog site thanks so much SOUTHERN LADY,this is Buffy from Florida

    1. The Southern Lady says:

      Thank you so much Buffy! We are happy to have you on our site and it just thrills us you like the recipes. Have a great week ahead! Hugs to you and yours.

  40. would like to know if I can use different extract….lemon or almond?? what do you think?

    1. The Southern Lady says:

      I always go by the recipe but I see no reason why you can’t use another one, Bonnie.

  41. My daughter’s pound cake calls for all purpose flour. It doesn’t call for any baking soda or anything so does this mean it is mad with self rising flour?

    1. The Southern Lady says:

      No, Donna, you use all-purpose flour and the recipe is correct as written.

  42. granny nelda says:

    got the new cook book it is great.thanks .

    1. The Southern Lady says:

      So glad you got the cookbook and are enjoying it!!

      1. The Southern Lady says:

        No, I don’t.

  43. krisbigrigsncookies says:

    This sounds so delicious. I wish we were having it for dessert tonight 🙂

  44. Is a pint of cream correct? Two cups of cream sounds like it’s too much liquid. I’ve always seen whipping cream pound cake recipes using one cup of cream. I’m dying to make this but want to make sure the amount of cream is right before I do. Nothing breaks my heart worse than putting all those delicious ingredients and time into a pound cake that falls. Thanks.

    1. The Southern Lady says:

      Yes, it is one pint of cream, that is correct.

  45. Delores Hicks says:

    Heavy cream, can you tell me what is considered heavy cream

    1. The Southern Lady says:

      It is cream that contains a lot of butterfat. It will say heavy cream on the container in the store.

      1. Delores Hicks says:

        I saw a carton that said whipping cream but not heavy cream, is that the same

      2. The Southern Lady says:

        I am sure that would work Delores.

  46. Elsie Simpson says:

    What is a good sauce recipe to pour over at serving time? You had black raspberries? What about a warm strawberry or ????

    1. The Southern Lady says:

      Strawberries would be delicious too! Any sauce would be great, my daughters eat it with nothing on it, they love it plain!

  47. Can you substitute anything in place of the heavy whipping cream?

    1. The Southern Lady says:

      I have not tried this with anything other than the cream.

  48. Fran Truesdale says:

    Got mine in the oven now, hope it taste as good cooked, as it did in the bowl. Delicious

  49. When you say cream, are you talking about whipping cream?

    1. Elizabeth says:

      Do you preheat oven or place in cold oven. Ive noticed a lot of pound cake recipes do start off in a cold oven. This recipe looks fantastic; can’t wait to try it.

      1. The Southern Lady says:

        I preheat the oven for this cake.

  50. runbikeride says:

    We loved you being at our house for Christmas and cooking with us!! This pound cake the Guinness made was GREAT!!!!!!!! It was made with lots of love. 🙂

    Love you Mom!!

    Leigh5 stars

  51. Judy,
    Joe and I were just looking at this blog…we gained a pound just looking. Everything looks so good. Why are we always so hungry in the winter? I have to go and get out the ole George Foreman and make us some grilled ham and cheese sandwiches for lunch and stop looking at these pictures. LOL
    Balisha

  52. Oh, Lord! The pounds keep adding on. It’s a pound cake right? I’ll only gain a pound…right?
    Balisha