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.

"Grandma's" Old-Fashioned Pound Cake (A Foolproof Classic!)

“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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/grandmas-old-fashioned-pound-cake/