Simple Old-Fashioned Pound Cake
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
10-12 slices
Prep Time
10 minutes
Cook Time
1 hour
This Old-Fashioned Pound Cake is a true classic, made with equal parts sugar, flour, butter, and eggs for a moist, dense crumb and rich, buttery flavor. With only five ingredients and no special techniques, it’s one of the simplest cakes you can make—perfect for beginners or anyone craving a nostalgic dessert. Baked low and slow starting in a cold oven, it develops a beautifully golden crust while staying tender inside. Serve it plain, dusted with powdered sugar, or topped with berries and whipped cream.
Ingredients
-
2 cups sugar
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2 cups flour
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2 sticks butter
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6 eggs
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1 tsp vanilla
Directions
In a large mixing bowl, combine the sugar, flour, butter, eggs, and vanilla.
Beat the mixture on medium speed for 12 minutes, or until light and well blended.
Pour the batter into a greased and floured Bundt pan.
Place the pan in a cold oven (do not preheat).
Set the oven to 325°F and bake for 1 hour, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Recipe Note
- Starting in a cold oven allows the cake to rise slowly and develop its classic crust.
- You can substitute the Bundt pan with two 9x5-inch loaf pans—reduce baking time slightly and check for doneness around 50–55 minutes.
- Store the cake tightly wrapped at room temperature for up to 3 days, or freeze slices for longer storage.