There’s something deeply comforting about the aroma of a freshly baked pound cake wafting through the house. It’s the kind of scent that stirs memories — of quiet Sunday afternoons, holiday gatherings, and simple moments spent in the kitchen with someone who always seemed to know how to make life a little sweeter.
Grandma’s pound cake wasn’t just a dessert; it was a tradition. A buttery, golden loaf with a tender crumb and a slightly crisp crust, sliced thick and served with love — sometimes with berries and whipped cream, but often just on its own. Because when it’s made right, pound cake doesn’t need dressing up. It speaks for itself.
This is the kind of recipe that gets passed down through generations. It’s simple, reliable, and always delicious.
What Makes a Pound Cake… a Pound Cake?
The name “pound cake” comes from its original formula: a pound each of butter, sugar, eggs, and flour. That’s it. No leaveners, no frills — just four pantry staples working together in perfect harmony.
While modern versions may tweak the proportions or add ingredients like baking powder, sour cream, or milk for extra moisture and tenderness, the essence remains the same. A good pound cake is rich, dense (but not heavy), and subtly sweet with a moist interior and golden edges.
It’s the kind of cake that holds its own on a cake stand or in a lunchbox. It’s humble, unfussy, and deeply satisfying.
Ingredients You’ll Need
This recipe stays close to the traditional roots with just a few small updates for texture and flavor.
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 tablespoon pure vanilla extract
The ingredients are likely already in your kitchen. No complicated techniques or fancy equipment — just a mixing bowl, a hand or stand mixer, and a loaf or bundt pan.
Step-by-Step Instructions
1. Preheat the Oven
Set the oven to 325°F (163°C). Grease and flour your bundt or loaf pan generously, making sure every nook is coated. This helps release the cake cleanly after baking.
2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter until creamy. Slowly add the sugar, and beat the mixture for about 4–5 minutes. This step is key — it incorporates air and gives the cake a beautiful lift and texture.
3. Add Eggs One at a Time
Add the eggs, one by one, mixing well after each addition. This helps the batter emulsify properly. You’ll see the mixture get richer and silkier with each egg.
4. Mix the Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed.
5. Alternate Dry Ingredients and Milk
Add the flour mixture to the butter mixture in three parts, alternating with the milk. Begin and end with the flour. Don’t overmix — just blend until smooth. Overmixing can make the cake dense.
6. Stir in the Vanilla
Once the batter is smooth and thick, stir in the vanilla extract for that warm, classic flavor.
7. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly cracked — a signature look of a good pound cake.
8. Cool and Serve
Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely. Resist the urge to slice it too early — it cuts best when fully cooled.
Serving Suggestions
This cake is stunning on its own — moist, buttery, and lightly sweet. But if you’d like to elevate it just a bit, here are a few ideas:
- With Berries and Whipped Cream: Fresh strawberries, blueberries, or raspberries add brightness.
- Toasted with Butter: A thick slice warmed in a pan with a bit of butter makes for a heavenly breakfast.
- Drizzled with Glaze: Mix powdered sugar with a splash of milk and vanilla or lemon juice for a simple icing.
- With Ice Cream: Vanilla or butter pecan ice cream turns it into a rich dessert.
Why Grandma’s Pound Cake Always Tastes Better
Some recipes feel more like memories than instructions. Maybe it’s the way the kitchen feels warmer when it’s baking, or the familiar sound of the mixer humming in the background. Maybe it’s the waiting — watching the cake rise through the oven window, knowing something good is coming.
That’s why this cake matters. It’s not just a recipe. It’s a reminder of quiet moments, shared slices, and family stories that somehow always begin with “Remember when…”
Tips for the Best Pound Cake
1. Don’t Rush the Butter and Sugar Creaming
This step makes a difference. Creaming for several minutes adds air and helps the cake rise properly.
2. Room Temperature Ingredients
Butter, eggs, and milk should be at room temperature. It helps them blend better and creates a smoother batter.
3. Avoid Overbaking
Start checking the cake around the 70-minute mark. Overbaking will dry it out, and this cake shines when it’s moist and tender.
4. Let It Cool Completely Before Slicing
It may be tempting to slice into it early, but the texture improves as it cools. Letting it rest also helps with clean slices.
Variations to Try
While the classic version is perfect, here are a few small changes you can make if you’re feeling creative:
- Lemon Pound Cake: Add 1 tablespoon of lemon zest and use lemon juice instead of vanilla in the glaze.
- Almond Pound Cake: Replace half of the vanilla with almond extract for a rich, nutty flavor.
- Chocolate Chip: Fold in mini chocolate chips before baking for a fun twist.
- Marble Pound Cake: Swirl in a bit of cocoa batter to create a marbled effect.
Storing Your Pound Cake
Pound cake stores beautifully. Wrap it tightly in plastic wrap or place it in an airtight container:
- Room Temperature: Up to 3–4 days
- Refrigerated: Up to 1 week
- Frozen: Wrap in foil and freeze for up to 3 months. Thaw at room temp when ready to serve.
If you’re freezing individual slices, layer them between parchment paper to prevent sticking.
A Slice of the Past That Still Feels Right Today
Some recipes stand the test of time because they don’t need fixing. Grandma’s pound cake is one of them. It’s the kind of cake that works for birthdays, potlucks, and just-because days. You don’t need a special reason to bake it — but somehow, it makes an ordinary day feel a little more special.
There’s warmth in every bite, not just from the butter and sugar, but from the generations of hands that have made it before.
Recipe Card: Grandma’s Pound Cake
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: ~1 hour 35 minutes
Serves: 10–12 slices
Ingredients:
- 1 cup butter (softened)
- 2 cups sugar
- 5 eggs
- 3 cups flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 tbsp vanilla extract
Instructions:
- Preheat oven to 325°F. Grease and flour pan.
- Cream butter and sugar for 4–5 mins.
- Add eggs one at a time.
- Combine dry ingredients. Alternate adding dry ingredients and milk to batter.
- Stir in vanilla.
- Pour into pan. Bake 70–80 mins.
- Cool, slice, and serve.