Pound cake is one of those timeless recipes that has been passed down for generations, loved for its buttery richness, fine crumb, and comforting simplicity. Its name comes from the original formula—a pound each of flour, butter, sugar, and eggs—but over the years, bakers have adjusted the proportions to create a lighter yet still indulgent cake. This old fashioned pound cake uses cake flour for a delicate texture, buttermilk for moisture, and a hint of vanilla for a fragrant finish.
This is the kind of cake that doesn’t need much adornment—just a light dusting of powdered sugar or a drizzle of glaze will do. It’s equally at home on a holiday dessert table or as a simple afternoon treat with coffee or tea.
Ingredients
4 cups cake flour
1 teaspoon baking powder
2 cups granulated sugar
4 sticks (1 pound) unsalted butter, softened
3/4 cup buttermilk
6 large eggs, beaten
1 teaspoon vanilla extract
Preparing the Batter
Preheat the oven to 325°F (163°C). Grease a 16-cup tube pan thoroughly, making sure all the crevices are coated to prevent sticking. You can use butter or a nonstick baking spray, and for extra assurance, lightly dust the pan with flour after greasing.
Using a stand mixer fitted with the paddle attachment, add the ingredients in the order listed—cake flour, baking powder, sugar, softened butter, buttermilk, beaten eggs, and vanilla extract. This method helps the ingredients blend evenly without overworking the batter.
Mix on low speed for 2 minutes, allowing the ingredients to slowly come together into a thick, creamy batter. Pause to scrape down the sides and bottom of the mixing bowl with a spatula, ensuring there are no pockets of unmixed flour or butter. Increase the speed to medium and mix for 2 more minutes. Avoid mixing longer than 4 minutes total, as overmixing can make the cake dense and tough.
Baking the Pound Cake
Pour the batter into the prepared tube pan, spreading it evenly. Place the pan in the preheated oven and bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden crust and a subtle buttery aroma when done.
Cooling and Removing from the Pan
Once baked, remove the cake from the oven and let it cool in the pan for 30 minutes. This cooling time allows the cake to firm up slightly, making it easier to remove without breaking. Run a thin knife or spatula gently around the edges to loosen it if needed. Invert the cake onto a wire rack to finish cooling completely.
Serving Suggestions
This old fashioned pound cake is delicious served plain, allowing its buttery flavor to shine. If you’d like to dress it up, try one of these ideas:
Powdered sugar: Lightly dust the cooled cake with powdered sugar for a simple, classic finish.
Glaze: Drizzle with a lemon, vanilla, or almond glaze for added sweetness and shine.
Berries and cream: Serve slices with fresh berries and lightly sweetened whipped cream for a summertime dessert.
Toasted: Slice and lightly toast in the oven, then spread with butter or jam for a breakfast treat.
Storage
Keep the pound cake covered at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. To thaw, let it sit at room temperature while still wrapped to retain its moisture.
Tips for Success
Use room temperature ingredients—softened butter, eggs, and buttermilk will blend more smoothly into the batter.
Avoid overmixing once the flour is added to keep the cake tender.
Check the cake about 5 minutes before the baking time is up; ovens vary, and you don’t want to overbake.
Letting the cake cool in the pan before removing prevents it from breaking apart.
Why This Pound Cake Stands Out
The use of cake flour in this recipe creates a soft, fine crumb that’s perfect for a pound cake. The buttermilk adds a subtle tang and moisture, ensuring the cake stays tender for days. Baking at a lower temperature helps the cake cook evenly from edge to center without developing an overly dark crust.
This old fashioned pound cake is a reliable, no-fuss recipe that delivers every time. It’s a cake you can bake for celebrations, family gatherings, or simply when you want a slice of something comforting with your coffee. The rich, buttery flavor and dense yet tender crumb make it a dessert worth savoring slowly.
Once you’ve made it, you’ll see why pound cake has remained a beloved classic for centuries—sometimes the simplest recipes are the best.