Are you searching for that perfect, nostalgic, and truly “from-scratch” dessert? The kind of soulful, comforting cake that tastes like a cherished family memory? This incredible, “Grandma’s” Old-Fashioned Pound Cake is that perfect recipe. We’re talking a magnificent, classic cake with a rich, golden-brown crust, an impossibly buttery, dense, and velvety crumb, and that pure, sweet flavor that only comes from the simplest, high-quality ingredients.
This isn’t just another cake recipe; it’s a guide to mastering a legendary, multi-generational secret. Forget the boxed mixes forever. We’ll show you the simple but crucial, “old-world” secrets to a flawless, foolproof, and unbelievably moist pound cake that never fails. This is a satisfying and deeply impressive dessert that is the perfect canvas for fresh berries, a simple glaze, or just enjoyed on its own with a cup of coffee.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “From-Scratch” Classic Cake
What makes this “Grandma’s” Pound Cake so spectacularly delicious is its incredible, rich flavor and its wonderfully dense, yet tender, texture. This recipe is a masterpiece of classic, old-fashioned baking. It’s a true, traditional pound cake, getting its magnificent, velvety crumb not from baking soda, but from the “magic” of the classic creaming method. The star of the show is the simple, perfect ratio of butter, sugar, and eggs, which creates an unbelievably rich, moist, and tender cake that is simply unforgettable.
| Metric | Time / Level |
| Total Time | 2 hours 30 minutes (includes cooling) |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 3 loaves (approx. 24-30 slices) |
The Baker’s Pantry: The Essential Ingredients
This iconic dish uses a handful of high-quality, simple ingredients to create its signature rich and comforting flavor.
- The “Pound Cake” Foundation (The Secret to Richness!):
- Butter (2 whole cups!): This is the heart and soul of the cake! It is absolutely essential to use softened, room temperature butter. This is the non-negotiable secret to a batter that can hold air and create a light, tender crumb.
- Eggs & Sugar: A generous amount of sugar and 6 large eggs are the keys to the cake’s rich, custardy flavor and its beautiful, stable structure.
- The “Tender Crumb” Ingredients:
- All-Purpose Flour & Milk: A simple combination that, when added correctly, creates the perfect, tender, fine-grained crumb. It is crucial that your milk and eggs are also at room temperature to prevent the batter from breaking.
The Baker’s Masterclass: The Secrets to a Perfect Pound Cake
This recipe is all about a few simple but brilliant techniques that guarantee a flawless, impressive result.
- “Creaming” is Your Leavening: The number one, non-negotiable secret to a perfect, traditional pound cake is the creaming method. This recipe has no baking powder or soda! All of the “lift” and “lightness” comes from beating your room temperature butter and sugar together on a medium-high speed for several minutes, until the mixture is very light, pale, and fluffy. This is the crucial step that incorporates the air needed for a beautiful texture.
- Room Temperature Everything: The secret to a smooth, stable batter that won’t curdle or break is to use room temperature ingredients. Your butter, eggs, and milk must all be at room temperature. This is the key that allows them to emulsify into a smooth, uniform batter.
- The “Alternate” Flour/Milk Method: This is a classic, professional baker’s trick for a tender, fine crumb.1 By adding your dry ingredients (flour) in three additions, alternating with your wet ingredient (milk), you are gently hydrating the flour without overdeveloping the gluten. Always begin and end with the flour.
- Do Not Overmix!: As the recipe directs, you must mix the flour and milk in just until they are combined. Overmixing is the number one enemy of a tender cake and will result in a final product that is tough, dry, and bready instead of tender and velvety.
Step-by-Step to the Best “Grandma’s” Pound Cake
This elegant, festive dessert is a joy to prepare.
Part 1: The Art of the “Creamed” Batter
Step 1: First, preheat your oven to 350°F ($175^{\circ}C$). Generously grease three 8×4-inch loaf pans, then line the bottoms with parchment paper.
Step 2 (The Most Important Step!): In a large bowl with an electric mixer, cream together your 2 cups of softened butter and 3 cups of white sugar on a medium speed until the mixture is very light, pale, and fluffy.
Step 3: Add your 6 large, room temperature eggs, one at a time, making sure to mix well after each addition.
Step 4: In a separate bowl, whisk together your 4 cups of all-purpose flour.
Step 5: With your mixer on a low speed, add the flour mixture in three additions, alternating with your 2/3 cup of milk in two additions (Flour, Milk, Flour, Milk, Flour). Mix only until the ingredients are just combined. Do not overmix.
Part 2: The Perfect Bake and Classic Finish
Step 1: Divide your batter evenly among your three prepared loaf pans.
Step 2: Bake for about 70 minutes. You will know the cakes are perfectly done when they are a beautiful, deep golden brown and a toothpick inserted into the center of the cakes comes out clean.
Step 3: Run a small knife around the edges of each pan. Let the cakes cool in the pans for 10 minutes.
Step 4: Invert the cakes onto wire racks, peel off the parchment paper, and let them cool completely.
“Grandma’s” Old-Fashioned Pound Cake (A Foolproof Classic!)
A classic, old-fashioned recipe for a simple and rich pound cake. This traditional recipe uses only five core ingredients: sugar, butter, eggs, flour, and milk. The batter is made by creaming the butter and sugar, then alternating the flour and milk. The recipe yields three 8×4-inch loaves.
Ingredients
- 3 cups white sugar
- 2 cups butter, softened
- 6 large eggs
- 4 cups all-purpose flour
- ⅔ cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 8×4-inch loaf pans, then line them with parchment paper.
- In a large bowl, cream together the sugar and softened butter with an electric mixer on medium speed until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- Beat in the flour alternately with the milk, beginning and ending with the flour. Mix until just combined. Do not overmix.
- Divide the batter evenly among the three prepared loaf pans.
- Bake in the preheated oven for about 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Run a small knife around the edges of each pan to loosen the cakes.
- Allow the cakes to cool in the pans for 10 minutes, then invert them onto wire racks, peel off the parchment paper, and let them cool completely.
Notes
- This is a classic, simple pound cake recipe with only five core ingredients.
- It is important to beat the butter and sugar until light and fluffy to incorporate air into the batter.
- When adding the dry ingredients and milk, mix just until combined. Do not overmix, as this can lead to a tough cake.
- This recipe yields three full-sized loaves of pound cake.
What to Serve With Your Pound Cake
This beautiful and nostalgic cake is a fantastic and incredibly versatile dessert. It is a true masterpiece on its own.
- The Classic Pairings: It is absolutely perfect served as is, with a simple dusting of powdered sugar.
- A La Mode: Serve a warm slice with a generous scoop of vanilla bean ice cream and a drizzle of caramel sauce.
- With Berries: This cake is the perfect, buttery base for a classic strawberry shortcake. Serve it with a pile of fresh, macerated berries and a large dollop of freshly whipped cream.
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Storage and Make-Ahead Tips
Pound cake is the ultimate make-ahead dessert!
- Make-Ahead: This is a perfect make-ahead dish! In fact, the flavor and texture of a pound cake are even better on the second or third day. You can bake these loaves up to 3 days in advance.
- Storage: Store the finished, completely cooled cakes, wrapped very well in plastic wrap, at room temperature for up to 5 days.
- Freezing: This cake freezes beautifully! You can freeze the whole, cooled loaves, wrapped in a double layer of plastic wrap and then a layer of foil, for up to 3 months.
Frequently Asked questions (FAQs)
Q1: Why did my pound cake crack on top?
It’s supposed to! A beautiful, dramatic crack down the center of a pound cake is the classic, signature sign of a perfect, well-made cake. It’s a sign that the outside of the cake set in the oven while the inside continued to rise, and it’s the mark of a rich, moist, and flavorful loaf.
Q2: Why is my pound cake greasy or dense?
The most common culprit is that your ingredients were too cold. If your butter, eggs, or milk are cold, they will not emulsify properly, and the butter can separate from the batter, resulting in a dense or greasy texture.
Q3: Can I make this with a different kind of flour?
Yes, for an even more tender and fine-grained crumb, you can substitute the 4 cups of all-purpose flour with 4 cups of a soft, “Southern-style” all-purpose flour (like White Lily) or 4 1/2 cups of cake flour.
Q4: Can I add other flavors to my pound cake?
Of course! This recipe is a wonderful base. You can add the zest of 2-3 lemons or 2 oranges to the sugar before you cream it, or you can add about 1 to 2 teaspoons of almond extract along with the vanilla.
Q5: Can I make this in a Bundt pan?
Yes, absolutely! This recipe will fit perfectly in a large, 12- to 15-cup Bundt pan. You will need to increase the baking time to about 80-90 minutes.