Old Fashioned Pound Cake

4.65 from 54 votes

7 simple ingredients make up this classic, old fashioned pound cake. It's thick and rich with a golden interior. Top with a sweet vanilla glaze for a simple dessert.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: easy bundt cake, pound cake, vintage recipe

Servings: servings

Calories: 476kcal

Author: Julie Clark

Ingredients

1 1/2 cups salted butter room temperature, 340 grams
2 cups granulated sugar 400 grams
1 teaspoon vanilla extract 3 grams
8 large eggs 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 salted butter melted, 2 ounces
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.

Notes

It's important to use room temperature ingredients so that they blend in well.
Switch out the vanilla for fresh lemon juice and zests such as lemon zest or orange or lime zests.
Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition