Indulge in a classic dessert with this delicious pound cake recipe. Simple and easy to make, this moist and buttery cake is perfect for any occasion!
Granny’s Pound Cake
Growing up in the 70’s and 80’s, pound cake was a very popular dessert and a staple for most households. I haven’t made one for years, but recently I had a craving for Granny’s poundcake and fortunately I found Granny’s recipe in my files.
Granny’s pound cake is a classic pound cake recipe: rich and dense, with a moist crumb and the contrasting texture of a lovely crunchy crust on top (my favorite part!) It is made with seven simple ingredients that are likely already in your pantry.
Why Is It Called A Pound Cake?
Legend has it, the pound cake earned its name because it called for a pound each of sugar, flour, butter, and eggs. It is known for a dense, yet tender crumb and a delicate flavor.
Even if the actual recipe isn’t exactly one pound of each ingredient, one thing IS for sure – this classic cake was born from convenience. With basic pantry staples like flour, sugar, and butter, it was a dessert that anyone could whip up without a special trip to the store.
Making a traditional pound cake recipe is as simple as it gets. No fancy equipment or preheating the oven necessary! I like to measure out the ingredients before beginning the recipe. Then you just add them in as you go. You don’t even have to preheat the oven!
So gather your ingredients, and follow along as we create this timeless treat!
Ingredients
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- 2 sticks salted butter
- ½ cup of shortening
- 3 cups sugar
- 1 teaspoon butter rum extract
- 5 eggs
- 3 cups all purpose flour
- ½ teaspoon baking powder
Helpful Kitchen Tools
- Stand Mixer or Electric Mixer
- Large Mixing Bowls
- Large Angel Food Cake Pan (or bundt pan)
Instructions
To Prep: Thoroughly grease your pan with shortening. Sprinkle flour on top and shake pan to coat all of the shortening. Do NOT preheat the oven.
- Whisk together flour and baking powder in a large bowl.
- In a separate large mixing bowl, beat together the butter, shortening, and sugar until creamy. Add your flavoring to the butter mixture.
- Alternate adding the flour mixture and eggs into the bowl of wet ingredients. Mix until smooth, taking time to scrape the sides of the bowl.
- Spoon batter into the prepared pan and smooth the top with a spatula. Put into the cold oven and set the temperature to 325°F. Bake for 1 hour, 30 minutes (my cake was done by 1 hour and 20 minutes, so check a little early). When done, the top will be lightly browned and a little cracked.
Prep Tips
- Pan Size – Granny always used what is called an angel food cake pan for her pound cake, so that is what I bought to make this. You’ll want to use a large pan (10-inch or so). Many people use a Bundt cake pan for pound cake. The taste will be the same but for me, I went with our family tradition.
- Flavorings – Granny made her pound cake with butter rum extract, however, you can substitute your favorite flavoring. Vanilla extract and almond extract are both good options. We used one teaspoon of the flavoring, but you could use up to 2 Tablespoons for more intense flavor.
- Serve With – Pound cake is perfectly delicious on its own—it really does not need anything to make it taste better. That being said, it is also tasty with a scoop vanilla ice cream or whipped cream and fresh berries on the side. I don’t usually add frostings, but a simple vanilla glaze would be a lovely touch.
- Storage – A great thing about pound cake is that it keeps well, up to 3-5 days at room temperature. You can freeze pieces of it for later. When freezing, I usually slice into individual servings, wrap them in plastic wrap, and place them into a gallon freezer bag.
More Old Fashioned Cake Recipes To Try
Old Fashioned Pound Cake Recipe (Printable Recipe Card)
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Old Fashioned Pound Cake
Equipment
- Large Angel Food Cake Pan or bundt pan
- 2 Large Mixing Bowls
- Electric Mixer
Ingredients
- 1 cup salted butter (2 typical sticks)
- ½ cup shortening
- 3 cups sugar
- 1 teaspoon butter rum flavoring (You can use up to 2 Tablespoons for more intense flavor)
- 5 eggs
- 3 cups all purpose flour
- ½ teaspoon baking powder
Instructions
- To Prep: Thoroughly grease your pan with shortening. Sprinkle flour on top and shake pan to coat all of the shortening. Do NOT preheat the oven.
- Whisk together flour and baking powder in a large bowl.
- In a separate large bowl, beat the butter, shortening, and sugar until creamy. Mix in any flavorings.
- Alternate adding the flour and eggs into the butter mixture. Mix until smooth.
- Spoon batter into the prepared pan and smooth the top. Put into the cold oven and set the temperature to 325°F. Bake for 1 hour, 30 minutes (my cake was done by 1 hour and 20 minutes, so check a little early). When done, the top will be lightly browned and a little cracked.
Notes
Nutrition
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