4.7 from 92 votes
Old Fashioned Pound Cake
Old Fashioned Pound Cake is a classic rich butter cake made with room temperature butter, sugar, eggs, and cake flour. It produces a dense yet tender crumb with a lightly sweet, buttery flavor enhanced by vanilla. The batter’s floating test ensures the right texture before baking in a bundt pan. A simple vanilla glaze adds sweetness and moisture, balancing the cake’s richness. This cake works well served plain or with a dusting of powdered sugar for dessert or teatime.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
15
servings
Calories:
476 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 1/2 cups butter room temperature, 340 grams, salted
- 2 cups granulated sugar 400 grams
- 1 teaspoon vanilla extract 3 grams
- 8 large egg room temperature
- 3 cups cake flour 390 grams
- 1/2 teaspoon baking powder 2 grams
- 1/2 teaspoon salt 4 grams
Glaze:
- 1/4 cup butter melted, 2 ounces, salted
- 1 1/2 cups powdered sugar 195 grams
- 1 teaspoon vanilla extract 5 grams
- 2-4 tablespoons heavy cream or half and half, 30-60 grams
Instructions
- Preheat the oven to 350ºF. Grease a bundt cake pan with shortening, then dust with flour. Or use Baker's Joy spray or cake release.
- In a stand mixer using the paddle attachment (or using an electric mixer), cream the butter for 2 minutes in the large bowl on medium speed. 1 1/2 cups salted butter
- Add the sugar and beat until the mixture is light and fluffy. Mix in the vanilla. 2 cups granulated sugar, 1 teaspoon vanilla extract
- Add the eggs, one at a time, beating well after each addition. 8 large eggs
- Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix until well combined (about 2 minutes), scraping the sides of the bowl as needed. 3 cups cake flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Take a small, pea sized piece of batter and drop it into a cup of water. The batter should float in the water. If it does not float, continue to beat a minute at a time until a small drop of batter floats in water.
- Pour the batter into the prepared pan. Bake for 45-50 minutes, or until a toothpick or cake tester comes out clean. (The internal temperature of pound cake should be about 210ºF.)
- Allow the cake to cool for 5 minutes, then invert it to a serving plate.
- To make the glaze, whisk the melted butter, powdered sugar, vanilla and cream together. Add enough cream so that the glaze is a drizzling consistency. 1/4 cup salted butter, 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, 2-4 tablespoons heavy cream
- Drizzle the glaze over the top of the cake. Serve with raspberry sauce, caramelized bananas or fresh fruit.
Cup of Yum
Notes
- The calorie estimate is based on 15 slices and may vary with ingredient brands; consult a nutritionist for precise info.
- Use room temperature ingredients for proper blending and texture.
- Vanilla extract can be substituted with fresh lemon juice and citrus zest for variation.
Nutrition Information
Serving
139g
Calories
476kcal
(24%)
Carbohydrates
57g
(19%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
1g
(50%)
Cholesterol
158mg
(53%)
Sodium
287mg
(12%)
Potassium
85mg
(2%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
836IU
(17%)
Vitamin C
0.01mg
(0%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15 servings
Amount Per Serving
Calories 476
% Daily Value*
| Serving | 139g | |
| Calories | 476kcal | 24% |
| Carbohydrates | 57g | 19% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 158mg | 53% |
| Sodium | 287mg | 12% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 836IU | 17% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.