Old Fashioned Blue Ribbon Pound Cake. Tall, buttery, moist, dense. This pound cake is classic and very close to an original pound cake recipe.
Old-fashioned desserts seem to be making a resurgence. My Pound Cake series has been very popular as well as other old-fashioned desserts that I’ve shared. My Old-fashioned Butter Roll, Old-fashioned Sugar Pie, and Old-fashioned Rice Pudding are some of the most popular recipes on callmepmc.com.
Old Fashioned Blue Ribbon Pound Cake
I started this series on reviewing Pound Cake recipes because pound cakes are my very most favorite thing in the world to make. I dunno why, but they are. Pound cakes are delectable and unbelievably easy to make with a few basic tips. Overall, I’ve had very good feedback on this series which makes me really happy. I’ve enjoyed baking and testing all the pound cakes and sharing the recipes with you.
I do sometimes get negative comments and it makes me unhappy when a recipe doesn’t work out. I want to stress a few things when attempting not only this Old Fashioned Blue Ribbon Pound Cake and my other pound cake recipes, but any cake recipe in general. Review my post Baking Cakes: Problems and Tips. Some quick tips I have also listed below.
The recipe is correct as written. There are no baking soda or baking powder in it. Traditionally, eggs were the only leavening agent used in pound cakes. Baking soda and baking powder do more than aid in making baked goods rise, they also change the texture of them. To get that traditional pound cake texture that’s crusty on the outside with a dense, moist, soft inside make the recipe as written.
I always use salted real butter in my pounds cakes. It’s a personal preference. You can use either salted or unsalted butter. I do recommend using real butter not margarine.
Pound Cake Tips
- Measure carefully, especially the flour. How do you measure flour? To correctly measure flour, first, sift the flour. Then using a spoon or scoop lightly scoop flour out of its container into a measuring cup. Continue filling the cup until it is overflowing, then using the back of a butter knife level the flour. Scooping the measuring cup directly into the flour to fill can result in up to 25% more flour than lightly spooning the flour into the measuring cup. More flour in a recipe will make it dense and dry.
- Read all about how to Calibrate your oven in this post.
- Use good quality ingredients. Read some of the differences in name-brand and store-bought ingredients here.
- Use real butter. Refer to number 3 above.
- Allow your eggs and butter to come to room temperature.
- I drizzled Lemon Sauce over the cake while the cake was still warm.
- Read all my tips for Baking the Perfect Pound Cake
- *PLEASE NOTE – COOKING TIMES VARY DEPENDING ON IF YOUR OVEN IS CALIBRATED AND IF YOU USE A LIGHT OR DARK PAN. TEST THE CAKE BEFORE THE RECOMMENDED TIME. IF THE CAKE IS TOO DRY, YOU BAKED IT TOO LONG.
- I use this Tube Pan.
- I just want to add again the recipe is correct as written. There is no baking soda or baking powder in it.
- Please refer to this article when changing pan sizes: Baking Times for Different Cake Pans
Recipe for Lemon Sauce {click here}
SHOP THIS POST
How to serve
This Old Fashioned Blue Ribbon Pound Cake makes a tall and impressive cake. It’s ideal for potlucks and parties. Serve it with in-season berries, whipped cream or vanilla ice cream.
The following pound cakes are some of my most popular. You can get all my pound cake recipes here.
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- Limoncello Pound Cake
-
- Butter Beer Pound Cake
-
- Fresh Strawberry Pound Cake with no jello or kool aid
-
- Banana Pudding Pound Cake Recipe
-
- 7 flavor pound cake
- Million Dollar Pound Cake
- Trisha Yearwoods Lemon Pound Cake with Glaze
- Best Triple Lemon Pound Cake Recipe
- Famous Ritz Carlton Hotel Lemon Pound Cake
- Whipping Cream Pound Cake
- Amaretto Pound Cake
- Sour Cream Pound Cake
Old Fashioned Blue Ribbon Pound Cake
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Save To Your Recipe BoxIngredients
- 2 cups butter, no substitutes salted or unsalted, at room temperature, I use this
- 3 and 1/2 cup granulated sugar
- 10 large eggs at room temperature
- 4 cups all-purpose flour sifted (always sift, then measure)
- 2 teaspoons vanilla extract I use this
Instructions
- Allow butter and eggs to come to room temperature.
- Grease and flour a tube (I recommend this one.)or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don't fill the pan closer than 2 inches from the top or it may overflow. You can grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton! You may need to line the sides of the tube pan with waxed paper so that is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.
- Preheat oven to 350 degrees.
- Cream 2 cups butter until soft and there are no lumps.
- Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
- Add one at a time, beating until just mixed in before adding the next egg.
- Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
- Add vanilla and mix in completely.
- Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for batter to double in size.)
- Bake at 350 degrees F for 1 hour and 20 minutes.
- *PLEASE NOTE - COOKING TIMES VARY DEPENDING ON IF YOUR OVEN IS CALIBRATED AND IF YOU USE A LIGHT OR DARK PAN. TEST THE CAKE BEFORE THE RECOMMENDED TIME. IF THE CAKE IS TOO DRY, YOU BAKED IT TOO LONG.
- Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.
- Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
- The recipe is correct as written. There are no baking soda or baking powder in it.
Notes
Nutrition
Greg says
This is such a great recipe, I make it all the time. I love recipes with very few ingredients.
One variation I’ve been experimenting with is substituting 1 cup of barley flour for one cup of the flour. It gives a great nutty flavor!
Paula says
Ah, interesting! I’ll try that! Thanks!
Kelly B. says
Could you substitute cake flour for this recipe?
Paula says
Yes, the ratio is ‘Add an extra 2 tablespoons per cup of cake flour to equal the quantity in 1 cup of all-purpose flour’
Elizabeth Loeser says
This is a classic perfect pound cake!! I have made it several times with perfect results and always met with compliments!! I plan to try making it diabetic friendly with Splenda and will let you know how it turns out. I also usually add almond extract in addition to the vanilla and it gives it a very nice flavor.
Larry Barker says
I have baked this pound cake many times and it always turns out great.
Barbara Burton says
I made a lemon pound cake for Christmas and it was awful!! The recipe was handed down on my husband’s mother’s side. It was eggy and very dense! I used a hand mixer….. That’s all I have…. But I’m wondering if a stand mixer would have made a difference!
Paula says
It could have not been beaten enough especially since you mention it was very dense. I won’t print it or share it if you want to email it to me to look at. I’ll try to figure out what went wrong. callmepmc@gmail.com
Kay says
Mine came out good/tasty, very high and beautiful texture, but too cakey, rather than the dense crumb texture typical with pound cakes. I used self rising flour.. would that be the culprit?
Paula says
Yes, self-rising flour doesn’t work in pound cakes. I surprised it didn’t overflow out of the pan.
Jana says
I make pound cakes for a living. I love trying new recipes and they always come out beautiful. This one, although followed directions exactly…. Came out very brown (350 at only an hour in convection oven) and short…. Like, a few inches. I did what you said and made sure to leave a couple inches from top of pan and even after cooked, there was still a lot of space between top of cake and top of pan. I’ve never had this happen with a pound cake recipe before.
Paula says
I’ve never had success baking pound cakes using convection heat.
Genny D says
Omg!!!! Outstanding just came out of oven smells so sweet and buttery. I love pound cake and I had fresh eggs from the ladies at my daycare they had laid today .now that’s fresh and brown eggs .Thank you so much for a great recipe🌺🌺🌻🌼
Paula says
I’m so happy you like it. Isn’t it a beautiful tall cake? 💖 I really really miss fresh eggs.
Lexie says
Can you freeze the dough?
Paula says
Not the dough, but you can freeze the cake after it’s cooked. Wrapped air-tightly and freeze no longer than 3 months.
Tamara says
Baked exactly according to the recipe Abe it cane out perfect! Thank you!
Michael Gunn says
I always bake the pound cake at 325.
I have tried 350 and it just doesn’t work. I’m using a silver Daddy O tube pan.
Dottie says
I didn’t mean to bake this, I thought I’d pulled up a gluten-free pound cake recipe and had already creamed my room temperature butter by then. I just kept going and replaced regular flour with a gluten-feee blend (Cup 4 Cup). The flavor is very good but if you decide to go gluten/free with this, know you may need to add another 5 or so minutes in baking. My toothpick came out clean (really a bamboo skewer since it’s tall). It came out of the over looking gorgeous but since part of the inside was still a bit gooey, the cake fell a fair amount. The flavor is still top-notch, but I’d adjust the baking time. I also didn’t add the glaze although I could see how that would be good but didn’t feel it needed to be any more sweet than it is
Paula says
Thank you so much for your feedback. I have been wanting to try gluten-free flour, this helps a lot.
carol krawczyk says
Question? Pound cake sound great, but can I half the recipe without affecting the outcome? It’s just me and will take forever to use up. Really don’t want to freeze..
Paula says
I haven’t halved it personally, but have had a lot of readers comment that they have halved it and baked it in a loaf pan with success.
Joyce Kuhn says
I’m confused about the nutrition info. 25 gr carbs with 35 grams of sugar? That can’t be correct. The recipe sounds delicious, but not for a diabetic. 🙁
Paula says
The card calculates those statistics. It’s a huge cake, but diabetics would prob need to alter the sugar.
Kim says
Do you have suggestions for sugar alternatives?
Paula says
I haven’t tested sugar alternatives personally, but have had comments that the 1 for 1 sugar subs work well.
Betty says
Best pound cake recipe ever!!!
This is my favorite pound cake recipe now. I made this cake three times already and it always comes back, moist, buttery and so delicious.
Thanks for sharing.
Back to Baking says
My pound cake doesn’t look like the picture, The inside tastes dry to me & hard on the outside. Someone suggested I should have put oil in the mix for it to taste moist. I followed the instructions, what did I do wrong?
Paula says
It just sounds like it’s cooked too long. Each oven is different and pans affect cooking time as well. I recommend calibrating your oven first https://www.callmepmc.com/how-to-calibrate-your-oven/, then cut back on the cooking time. Start checking it 15 minutes shorter than you cooked it before.
Margie says
I make this cake all the time, my little grandkids love this cake. They will request this cake over any other! Has anyone made cupcakes with this recipe, let me know your results.
Khani says
Can I halve this recipe? I’m trying to find a copycat of a specific cake I’ve had and I was thinking maybe I could try it before I use the full amount of ingredients. Thanks in advance!
Paula says
Yes.
Amara says
Perfection. Absolutely loved the taste and texture. I converted the recipe in grams, made half the original recipe, used loaf pans and followed the rest as is, especially the tips and techniques. Baked at 350 and was done at approx. 50 minutes. I’m so happy to finally find THE butter pound cake I’ve been looking for. I did get some tunneling, just very few and not a big deal but how can I avoid this? On your photo the crumb is perfectly even. Thank you for sharing a wonderful recipe, Paula.
Leila says
Would you be willing to share the grams of each that you used please? Thank you in advance
Denise Renee Reynolds says
We LOVE LOVE LOVE LOVE this recipe. The best part is that it is so simple to make with minimal ingredients and keeping things simple has been my focus since Covid began. I’ve tried a few poundcake recipes and by far, this one is THE ONE. One question, am I able to make the batter today, refrigerate it and then bake tomorrow? Thanks much and I am looking forward to trying some of your other recipes.
Paula says
No, I wouldn’t let the batter sit overnight. It won’t rise correctly, best to make the batter and cook immediately.
Barbara Manning says
This recipe has become my “go to” recipe for it’s taste and texture! I stumbled on this website a few years ago looking for some other recipes. I found this pound cake recipe and forgot about the other recipe that I was searching for! LOL 🙂 I’m from the South and pound cakes are a stable in our traditional family gatherings. I can count on this cake to live up to the family expectations.
Paula says
Thank you so much for your kind words! I agree wholeheartedly. You just cannot beat a pound cake.
Kaythy says
To make this a lemon pound cake, do I substitute the vanilla for lemon? I have never made a pound cake before, my first try.
Paula says
I would add 1 tablespoon of lemon extract and 1 tablespoon lemon zest.
I have these lemon pound cake recipes if you’d rather https://www.callmepmc.com/best-triple-lemon-pound-cake-recipe/
https://www.callmepmc.com/famous-ritz-carlton-hotel-lemon-pound-cake/
https://www.callmepmc.com/trisha-yearwoods-lemon-pound-cake-glaze/
Betsy says
This pound cake is perfection. Recipes easy I have a 12 cup bundt cake pan so that’s what I use and it comes out perfect every time
Betsy Fry says
I made this pancake and then realized it was the exact same recipe as my Granny’s. This cake comes out perfect every time if you follow the recipe. I had a large 12 cup bundt pan and with the leftover pound cake mix I just put in a small loaf pan.
Christina says
Hi there, I use unsalted butter. How much salt should I add?
Paula says
Same as listed
Darlene says
I have made this pound cake several times. It’s always a hit. Also made it for a young ladies wedding cake but added strawberry flavoring and enough red to make look like strawberry.
Now I am going to use fresh blueberries and lemon. We’ll see how it turns out.
Paula says
That’s a great idea! Thanks for sharing!
Adrienne Jones says
Made this delicious cake today! Wonderful! A surprise for a friend of mine. Thank you for sharing!
I am now a follower of your posts!
Paula says
You’re so welcome, thanks for joining me!
Jacqueline says
A real pound cake!! I love it. I have made the original pound cake–one pound each of flour, sugar, butter and eggs. Great old fashioned cake but yours is better. I do weigh all ingredients because it’s not only easiest but most accurate. I also measure for doneness with a thermometer. 190-200 degrees Fahrenheit is usually perfect and keeps the cake from the boiling point and therefore moist.
Chris says
Can you share the recipe with the ingredient weights?
Kim says
Could you please tell me if I can freeze this pound cake?
Paula says
Yes, you can freeze. Wrap tightly in plastic wrap then aluminum foil. Thaw on the counter, then you can toast or heat a few seconds in the microwave to warm.
LaRel Alexander says
Hello. I enjoy trying your recipes. Can you tell me if you have a pound cake recipe that I could bake in a 9×5 loaf pan? Or can I use this one for such a loaf pan?
Paula says
This one will probably take 3 loaf pans. This one Copycat Sara Lee pound cake https://www.callmepmc.com/copycat-sara-lee-pound-cake-recipe/ and this Ricotta Pound cake https://www.callmepmc.com/classic-ricotta-pound-cake/ make one loaf. This Whipping Cream Pound cake will make 2 loaves https://www.callmepmc.com/whipping-cream-pound-cake-recipe/
LaRel says
Thank you so very much for taking the time to respond. I will try the whipping cream pound cake.
Wendy says
I did the recipe right to a T. At one hour and 20 minutes the tooth pick came out with wet batter and crumbs. I baked it another 5 minutes. It is a beautiful looking cake, but it is so dry. With that much butter, I cannot imagine why it is so dry.
Paula says
I recommend calibrating your oven – https://www.callmepmc.com/how-to-calibrate-your-oven/
I’ve made it many times and it’s a moist cake.
Shantrell says
Do I have to use the lemon Glaze? Can I just go without it?
Paula says
You don’t have to use it.
Lisa Collins says
This recipe is spot on, made it twice… The second time I added a tbsp of fresh squeezed lemon juice to the batter, and lemon glaze on top once it came out of the oven…Game changer….Loved it…. My go to for now….
lisa l sholar says
My 90 year old mother said that this is the best pound cake she has ever had! Now, that surpasses my grandmother’s and beyond! Follow the recipe as written. It’s perfect!!!
Felencia says
Is this recipe in error? It doesn’t call for milk!
Paula says
It’s correct as written
Charleyn H La'a says
OMG, I have never attempted a pound cake before. So, for a first timer, I got to say, this was awesome! The batter was SO easy to make, even though I donʻt have a mixer and did it by hand. Also, I donʻt have a conventional oven, I have a counter top toaster oven. I also have a 3yr old allergic to eggs and used meringue powder to substitute for eggs. I also used a pie tin with a foil covered aluminum can I cut down to fit in my toaster oven as the center placer filled with rice, all for a homemade bundt look. The batter was tasty, and during baking, filled my studio with the most lovely smell. I halved the recipe and did not use all the batter because I thought it was going to rise high. It did only slightly, so, next time I know I can use all the batter. And, besides the changes I made mentioned above, I followed the recipe instructions exactly. Then, I melted some store bought frosting to drizzle on top and added some chocolate sprinkles with some candles. It made the PERFECT birthday cake for my husband tonight. My 3yo had a blast making it and DH loved it too. Will definately make it again. Thank you, Paula, for sharing 🙂
Brenda says
If you place a cake pan with water on the rack below the pound cake, the results are amazing!!
Ekinorev says
Hi Paula
Pound cake is one, if not the one, of my fav cake to bake (and to degust). In France, where I come from, we call it Quatre quart (means 4 quarters), and it is even a speciality from the Britany area. As a kid I used to spend my holidays in Britany, so I can say I have been feed with pound cake. I love it so much, it is so adaptable, and there is a orange version I love above all. You add the juice of one orange in the dough, and when you take out your cake from the oven, you pour on it a syrup made with the juice of three oranges and sugar (about 1/3 cup) and let it cool down.
Paula says
Yes, I have 2 Orange Pound Cakes that I just love
https://www.callmepmc.com/scratch-made-orange-zest-pound-cake-with-orange-curd/
https://www.callmepmc.com/old-fashioned-buttermilk-orange-juice-pound-cake/
Anoushka says
Delicious! I made this for my family last night and they loved it! Such amazing texture and crust. Thank you for sharing!
Rob says
This looks like a great recipe. I look forward to trying it. I’m curious, what do you think adding cream cheese (4-8 oz) to this? I LOVE the taste of a cream cheese pound cake but I’m not sure how that’s going to affect things. Any ideas?
Paula says
Try it first without adding the cream cheese. It’s a spectacular pound cake as is. You may also like this pound cake is you like cream cheese>> https://www.callmepmc.com/coconut-cream-cheese-pound-cake/
Gloria says
The old blue ribbon pound cake is the best pound cake I have ever made. It remind me of the cake my grandmother prepared many years ago. Thanks 😊 Paula
Roseann says
Great recipe. I halved the recipe and it was perfect for a loaf pan. My only problem was the middle was gooey. What did I do wrong.
Paula says
I rarely bake pound cakes in loaf pans because I have the same problem. Even my sweet potato bread does that. I don’t know the solution. I’ve tried light pans versus dark pans. I can’t get the center done before the outside gets over-cooked. 😣 I may experiment with the temperature. I’ll let you know if I find a solution.
Rob says
I imagine in might be the shape? It’s SUCH a dense batter and I think the tube/bundt pan allows the hot air to flow through the center for thorough baking. I would think a loaf pan just can’t provide that.
Elois says
I only use a loaf pan and never have any problems. Try baking at 325 degrees for 1:40. Also make sure the cake is on the lowest rack in the oven. I hope this helps. You can pretty much be assured that the cake is good in the middle once all 4 sides pull away from the cake pan — and don’t forget the toothpick test. I use wooden skewers. I hope this helps
Kay A. says
Use a cake heating rod when you bake it.
Rachel says
I would drop the temp and cook longer
Fatima says
Hi, I am South African. I have always loved pound cakes and since I started baking them recently again the whole family goes gaga over them.
The question of the pound cake not cooking in the middle. I have used a pound cake recipe that has abit more flour, so in a 250f butter and half cup oil recipe, the flour is 3 cups and sugar 2 1/2 cups and 5 eggs.
It has always cooked well.
I think the recipe I use is Southern Californian pound cake.
The slownthw baking to allow the Centre to cook through when not using a bundy pan, use broelwn paper to line the cake pan and then baking paper over and then pour in the batter.
Hopefully this helps sort your issue of the Centre not baking well.
I do this for fruit cakes as well.
Thanks ladies.
.
latasha says
Try decreasing the baking temperature from 350 degrees to 325 or 300. I bake all my pound cakes between 300 and 325 and it comes out perfect every time and doesn’t get dark on outside. It just takes almost 2 hour to cook around 1hour and 45min
Elois says
For the load pan, Bring your temperature down From 350 to 325 for 1:30 Minutes. It’ll be perfect.
Elois says
For the loaf pan, Bring your temperature down From 350 to 325 for 1:30 Minutes. It’ll be perfect.
Constance Prewitt says
If I wanted to half this recipe and make this into cupcakes (customer requested pound cake cupcakes) how long would the cook time be for a dozen?
Carol Howard says
The cake is really good, but the nutrition facts are inaccurate. It shows 25g carbs per serving, yet 35 g sugar. So I checked the carb contents for flour and sugar for 20 servings. It is 54 carbs. 216.3 calories from carbs. I haven’t checked protien and fats yet. Just fyi. Might be good to know since it is so tasty. 🙂
Adele Johnson says
I’m going to try this right now. Traditionally we ate a slice of cheddar cheese with our slice 😊
Paula says
Really? Cheese? I have never heard of that before. I’m going to try that!!!
Nancy says
Hin
Mary says
I love cheese with pound cake and apple 🥧
Donna Scarlett says
Hello Paula,
Could I use steva or another sweetener instead of sugar and if I can how much would I use. Also could I put fruit on the top before baking the cake. I would like to know if I could use almond flour.
I can hardly wait to try this receipe.
Donna Scarlett
Paula says
I have never baked using artificial sweeteners. And haven’t had success using almond flour in pound cake. I happy you found my site and like this recipe, I recommend making it as is for a special splurge. I don’t think it’ll be successful changing 2 main ingredients and adding fruit.
Linda says
I just baked this tonight. Cooked 55 min at 325 degrees and burned it slap up. Still tastes good if you scrape the burnt off. Going to try again at lower temp and less time. Not going to our churches mission luncheon 😪
Faith Foster says
I have made this cake many times since I found the recipe last year. This is the closest to my “mawmaw’s ” pound cake I have ever found. Thank you for posting such wonderful recipes. I look forward to more.
Paula says
Thanks for commenting! I’m so happy you like it.
Angela says
Hello,
How long should the cake cool before taking out the pan?
Paula says
20 to 30 minutes.
T. Fred says
Hi there … Anybody know what the 4cups of flour should weigh???
Sim says
May I know how u measure butter using cup ? How many gram for one cup of butter thanks
jen says
flour weigh 125 grams per cup
Sherry says
Can you use swandown cake flour
Paula says
Yes, there’s a slight difference in measuring, I can’t recall it, but a quick Google search will tell you.
Tiwana says
Absolutely delicious, I made it today…exact recipe it was perfect…my new goto Poundcake recipe….Thank you for sharing
Chris says
Oh my Lord! The perfect cake has been found and baked!
Paula says
😍🤣❤😀 Thank you!!!!
KathrynT says
Which of your many pound cake recipes gets the best crust? That is my favorite thing about pound cake but I must admit I love it all. Am I right that cakes cooked in a large bundt pan are more likely to form a nice crust than ones made in a loaf pan with shorter cooking times? Thank you, Kathy
Paula says
I agree. And I like using the tube pan so that the crust top stays on top. The Whipping Cream pound cake and Million Dollar pound cake, if I remember correctly, has the crust(iest) (is that a word 🤣 ) top. Here are the links directly to them.
https://www.callmepmc.com/whipping-cream-pound-cake-recipe/
https://www.callmepmc.com/million-dollar-pound-cake/
Janice says
Can I use confectioners sugar instead of granulated sugar?
Paula says
It is not recommended to substitute confectioners sugar for granulated sugar. Since confectioners sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results.
Neva says
Paula, yes this is the best pound cake I have ever tasted. This recipe is identical, same ingredients, same amount and same directions as the one my grandmother made. It was passed on to my mother who passed it to me. I would guess this recipe to my knowledge is around 70 plus years old. The crust makes it different from any other I have ever tried. I have tried many many pound cakes recipes but always come back to this one. I make wedding, birthday, anniversary cakes but I sell these pound cakes like crazy. Never had a complaint. You have posted a really great recipe…Thanks, Neva
Kathleen says
I substituted lavender sugar and added lemon zest…. it was DELICIOUS!!! Thank you so much for a great recipe!
Cecilia says
This cake is amazing. I bought too many eggs and told my husband I needed to fix a pound cake that took a lot of eggs. I spotted this recipe and saw that it needed 10 eggs. I am so glad I tried it because it is absolutely wonderful!! I gave some to my mom. We all loved it. I plan to make again many times.
Paula says
Yay!! so happy you liked it!
Steve Pivec says
My mom wants me to bake her a cinnamon cake like her mom served her as a kid in the 40s and can’t seem to find a recipe. Any help would be greatly appreciated.
Paula says
ohhhhh, I recommend this Cinnamon cake it fabulous!
Tina Phoumalvanh says
Hi Paula I was wondering if I can cut this recipe in half? I’m only asking because it’s a coworkers birthday and I wanted to surprise him with a few pound cupcakes tonight. Thank you!,,
Paula says
I have never cut it in half, but you should be able to without a problem.
Vita says
Cutting recipe in half
2 sticks butter
2 cups flour
1 3/4 cup sugar
5 eggs
1 tsp vanilla
Teddi says
Can I use two loaf pans instead of a Bundt pan?
Gloria says
This is my favorite pound cake. I have prepared this cake so many times, that I lost count. I have one in my oven now. The recipe is great. I like it just like it is written. Great with mixed berries and whipped cream. And i can’t forget, with ice cream too. Thanks Paula
LaTonia says
I have not yet made this cake. As I browsed the internet trying to find a lemon pound cake, I was not satisfied with the images of the ones that I seen online. They all looked fluffy instead of dense which is how I love my pound cakes. Your poundcake looks exactly what I expect a super moist delicious poundcake to look like. My only question is would I be able to substitute lemon flavoring or lemon extract for the vanilla. Thanks in advance.
Paula says
Yes, absolutely. I would use pure lemon extract. If you have a lemon, you can even put zest in. I’ve made A LOT 😳 (lol) of pound cakes. You may find another you like too. https://www.callmepmc.com/pound-cake-recipes-reviewed/
Margie says
Can I make a regular stacked cake with this recipe as written? I made this cake and it is fantastic.
My two grandkids, 5 and 7 said, they want me to make this cake for their birthdays, just put some animals on it !😄
Katherine says
Paula, If I wanted to make just a single loaf in a 5×9 loaf pan, how would you recommend dividing the recipe? Its just my husband and I so I cant bring myself to use so many ingredients, especially all my eggs! I’d love to give it go but would be afraid to be off!
Nina The Nana says
Hello Paula. Thanks for sharing all the wonderful pound cake recipes. I use Gold Medal pre-sifted all purpose flour. SHould I sift again? This is always a question for me because some of the recipes say to sift and some don’t. Please help!
Paula says
I would sift it again for every recipe. I find that it packs down in shipping etc. Hope this helps. I love your name ‘Nina the Nana’!!!
Ashley Lovelace says
If I half this recipe how long should I bake for? It’s just my husband and I so I don’t think we could eat that big of a cake!
Karen says
Can I use this recipe in a lamb cake mold? Understand the recipe will make way more batter than required to fill the mold.
Paula says
Yes, only fill it 2/3s full
Lisa says
I made this cake tonight for the first time. It turned out great other than being a little too sweet for my husband. I thought it was perfect, but I do like sweet and rich cakes. Would it mess the cake up if I put 3 cups sugar instead of 3 1/2 cups? I
Paula says
I think you’ll be fine with 3 cups of sugar instead of 3.5 cups
Candice says
I have made this pound cake a dozen times as it is my husband’s favorite but I swear the directions used to say to beat each egg for a minute before adding the next. I still make it that way. Am I crazy? Probably.
Glow! says
This is the largest pound cake I have ever prepared. The taste is great! And I’ve made it several times. It is my favorite pound cake. I use a dark tube pan, so I only have to bake it for 1 hour and 10 minutes. Paula, Thanks you for this wonderful recipe. 5 Stars
Paula says
It’s huge, isn’t it? Thank you so much. I’m so happy you like it as much as I do. Thanks for commenting.
Jerrie says
First time finding your great pound cakes! Can’t wait to try them!
Many thanks!
Paula says
Let me know which ones you like best!
Phil Brown says
Paula, in the narrative you stated that if you didn’t have a big enough bundt pan you could make cupcakes with the leftover batter. Do the cupcakes come out tasting the same? The reason I ask is I have a disabled son that only has partial use of one arm. I make him cookies and cupcakes to snack on as those are easy for him to pick up and hold. Sliced cake not so much. I think he would like this recipe.
Paula says
Yes, they’ll taste the same. They’ll cook in less time, prob 26-30 minutes. You’ll find that this cake is dense and the slices will hold together to eat while holding. Embarrassing as it is, that’s how I eat it most of the time. And while I’m being honest, I’m usually eating a slice while I’m taking pictures of the cake. haha.
Dukediesel says
I don’t think I would ever put milk in a pound cake as mentioned above. If you just put a pound of each ingredient with the exception of vanilla, you have your pound cake. Butter, flour, sugar, eggs and a few teaspoons of vanilla. I’ve made this recipe many times and it is wonderful. I like most of Paula’s recipes though. But this one in a million years old so it should be a no fail.
Mae lean says
I am baking this pound cake right at this moment it in the oven be ready at 6:00 I did half of recipe and it going to be a whole pound cake🤗🙌 will let you know how it turn out when done
Jason says
https://m.facebook.com/story.php?story_fbid=10221739489339260&id=1316621436 here is a pic of this cake I made. Delicious…
Jason says
Made this before breakfast and it is devine! Tweaked some times, temps of course.
Jim Ethridge says
I tried your Old Fashion Blue Ribbon Pound Cake last night and I’m afraid I cooked it too long. The crust was too dark and the texture of the cake was a little drier than I wanted, so the next time I try it,I’ll cut back the cooking time and use the toothpick after 1 hour, then cook it a little longer if needed. After saying that, I would like to say that the flavor is exactly what I was looking for and so easy to make. Used the bundt pan and cake release you recommended which both worked to perfection. Thanks so much for your easy instructions and advice in helping me achieve this wonderful Pound Cake.
Big Jim
P.S. Do you know the recipe for that Old timey Pound Cake where you use:
1 pd. flour
1 pd. butter
12 eggs
1 cup milk (I think)
Thanks again
Paula says
Thank you. I do know that recipe, but I haven’t ever made it exactly like that.
Maybel says
Can i add cocoa powder and chocolate chips?whats the amount for this recipe?
Paula says
I would use this recipe for a chocolate pound cake> https://www.callmepmc.com/chocolate-pound-cake/
add 2 cups chocolate chips
Jason says
I have a chocalate pound cake that would blow your mind! I’m 47 and hands on learn to cook from my mother…
Paula says
I would love to try that pound cake!
Maybel says
Can i add cocoa powder?or chocolate chips?for this recipe how much cocoa powder should i add?
Christine Meuser says
Can you cut the ingredients in half for a smaller cake?
Paula says
yes
Tonya says
I just halved the recipe! Let’s see how it goes! M
Evelyne Biduga says
Thanks
Judy says
I’ve been making this cake for years. I got the recipe from my grandmother. I’ve tried other recipes but none held a candle to this one. My favorite way to serve it is with homemade peach ice cream. The lemon sauce sounds delicious. I’m going to have to try it.
Paula says
ohhh, peach ice cream sounds wonderful. I’ll try it! There’s nothing better that warm pound cake and ice cream
Betty says
In the directions: I do not understand nbr. 5 where it says add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
Is it saying cream it together or is it suggesting that you add some type of cream?
My Granddaughter is coming and I wanted to make this one because she love my pound cakes. I have not made this one yet, but it looks so good I wanted to try it, but that one line has me confused.
Thanks for your help in solving this little mytstery.
Paula says
Yes, cream (or mix) it together until the mixture is creamy and smooth.
Tammy K says
This is the best darn cake ever. My granddaughter just loves it. I’ve made it 3-time so far. I had to get a Nordic 18 cup pan which I love. I also had to use a little parchment paper around the top to keep the cake together while it cooked.
Mama Mia says
Hi,
Like to bake this pound cake for a 10 inch cake pan for a Birthday. Will the sides be too brown by the time the centre is cook ? Can I use a lower temperature like 160 deg C?
Paula says
All the batter won’t fit in one 10-inch cake make. You need probably 3 pans.
I’d bake it on 325 degrees F and you’ll just have to watch and text the layers for doneness.
Myra says
This cake is great! Follow the directions exactly and make sure the cake pan is big enough. I may try
Adding lemon zest or substituting one teaspoon of lemon extract next time. Myra
Ola Savage says
Made this recipe as recorded, I think it’s wonderful much better than some I’ve made in the past.
Greenums says
Would 3 cups of flour instead of 4 cups greatly affect the outcome? I like dense not too dense if that makes sense
Paula says
Yes, it will for this recipe. If you don’t want quite so large a cake try Whipping Cream pound cake https://www.callmepmc.com/whipping-cream-pound-cake-recipe/ or the Sour Cream Pound cake https://www.callmepmc.com/sour-cream-pound-cake-recipe/
Carole Hancock says
I see where you don’t recommend solid pans, but I would like smaller, probably loaf pans, for gifting. Any suggestions? How many 4×8 or 5×9 pans & temp/time?
Paula says
You can bake in either size loaf pan, same temperature as listed. You’ll just have to test for doneness.
Cyn K says
Just a correction: It should be: There IS no baking soda or baking powder in it.
Not: There ARE no baking soda or baking powder in it.
Paula says
lol, thank you. Actually, that’s my pet peeve and I can’t believe I didn’t catch it.
Sbakes says
Can K – Seriously, that’s what you’re going to comment on? If measurements are wrong, that’s one thing. But grammar? Really????
OF says
Cyn K, Honey, go get a life! These recipes are awesome. You should just be glad she is sharing them with you. Thanks for sharing Paula!
Paula says
❤ – thank you!!!
Diane DelGaudio says
What size Bundt pan do I need to use? I don’t have one and have to purchase it. Thank you.
Paula says
I prefer this bundt pan: https://amzn.to/2QfyAb7
or this tube pan: https://amzn.to/2rJivk1
Diane says
Do you have a recipe for a white (vanilla) drizzle icing?
Paula says
Yes, this is a good one: https://www.callmepmc.com/easy-honey-bun-cake-call-me-pmc/
cheryl says
Instead of putting them in a loaf or bundt pan, can you put this into 2 9-inch round pans? Would this have the same temperature?
Paula says
Baking in a solid pan is not recommended. Pound cakes are so dense, the edges tend to get over-cooked before the center is cooked enough. With that being said, this is one of my largest pound cakes. It will take at least and maybe 4 9-inch round baking pans for the batter. Don’t fill closer than 1 inch to the top of the pan so it’ll have room to rise. Start checking doneness at 50-55 minutes. Check for doneness by touching the surface lightly with your fingertip or by inserting a toothpick in the center; it should come out clean.
DeeJay says
The mistake that I made with this cake was, I measured the 4 cups of flour first and then I sifted all 4 cups and used it all in the cake batter.
My cake would not have been dry if I had sifted the flour first and then measured 4 cups from the sifted flour, it makes all the difference.
Kate says
Its Friday night, I have this cake in the oven now. Fingers crossed it will work out. I used two large square tins for a kids birthday cake, which I plan to serve on Monday 1pm. Do you think I should freeze it or will it be ok for Monday if I put it in an air tight container at room temperature.
Paula says
It’ll be fine until Monday
Kelly says
Have you ever used it for a wedding cake and iced it? I was looking for a pound cake recipe to use for a simple wedding cake tomorrow.
Paula says
I have not personally. I do know that some bakeries use pound cake because it’s sturdy and will hold up to the heavy frosting and multi layers, but I have not
Carla M. says
I used *wax paper* as specified, but it started to smoke in the oven after only a couple of minutes. I ended up pulling the cake out of the oven, and dividing the batter into a bundt pan and a loaf pan.
Did you actually mean to specify *baking parchment*, instead of wax paper?
Paula says
I use waxed paper. It can’t touch a heating element but I’ve never had it smoke or burn.
Lisa says
I have been making pound cakes for years. I have used so many recipes, but from this day forward I will only use this recipe. My God. This is the BEST.
LISA
Paula says
You have made my day!!! Thank you!
Judy Faison says
Can this receip be divided into loaf pans
Paula says
Yes, it can.
Rosemary Thompson says
Terrific recipe! Came out nice and high and looked beautiful!
Wonderful texture too The only thing i will change is amount of sugar.
It was just a little too sweet for my taste. But will definitely be making this
again!
Selena L Anderson says
Great recipe, i used cake flour so i would be slightly less dense and had lots of compliments.
Barbara says
Can you use a bunt pan for this cake
Paula says
Unless it’s extra deep (most are not) it will overflow. Don’t fill it more than 2 inches to top of pan. Make cupcakes with the extra batter. Start checking doneness at 55 minutes
Cindy says
In the old fashioned blue ribbon pound cake it only calls for plain flour no baking powder or soda is this correct?
Paula says
yes, that’s correct
Marilyn Horner says
Can you use self-rising flour?
Paula says
No. All-purpose flour needs to be used
Mary Lynne says
Thank you for the recipe, I love all the sites where you can get wonderful new choices, and yours is a very good one. My only suggestion to you and really every baker out there sharing their beloved recipes …… please state in the ingredients a weight of the flour. In fact all ingredients. If you list the acual cups PLUS the weight you are helping all of us. Those who weigh all their ingredients and those that don’t. You go into such detail with how the measure, which is great, but please also use the standard of the industry and include the weight. A much better way to bake!
Paula says
I actually tried including weights measurements in my recipes and for the average cook/baker it literally caused more confusion than not. I may try again. Thanks for your suggestion.
JaxJayne says
Absolutely do add weight measurements, please! In order to measure properly, weighing flour and the like is really the best and most accurate option.
Meredith says
Can I halve the recipe?
Paula says
I have not tried to half it, but you can freeze half of it for up to 3 months if that helps
Kelsey says
Are we supposed to use salted or unsalted butter for the recipe?
Paula says
I always use salted butter. You can use either, whichever you prefer.
Paula says
Would it work if I halve the recipe, and bake in a 6 cup bundt pan? How would I adjust the baking time?
This looks like a must try!
Donna says
I’m surprised you don’t have a recipe for 5 Flavor Poundcake!!
Paula says
It’s on the list just haven’t gotten to it
Mary says
Would a 10 cup bunt pan work for this recipe?
Paula says
No, it should be at least a 12-cup. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise.
You could make cupcakes with the remaining if you don’t have another pan.
Brenda says
Do you have a good gluten free pound cake recipe?
Paula says
I don’t. I haven’t had success with one.
Donna wilson says
Can you leave the sauce off completely (just eat it plain)
Paula says
yes, it’s delicious plain!
Jackie says
Hi!
I am just curious have you ever made a chocolate chip pound cake? If so how much do you recommend on using?
Thank you!!
Paula says
I actually have it on my list to make. You commented on the Old FAshioned Blue Ribbon Pound Cake but I wouldn’t use that as a base because it’s so large anyway. I think adding anymore volume would make it overflow even in my large tube pan. So I would use this recipe> https://www.callmepmc.com/oreo-buttermilk-pound-cake/ leave out the Oreos
and I’d add 1 and 1/2 cups of semi-sweet chocolate chips instead of the crushed Oreos.
Cat Picard says
The recipe calls for cream in number 5 of the recipe, but I don’t see cream in the ingredients list???
Please help I’m already creaming the butter!
Paula says
Cream as in the mixing term not the ingredient. “Cream” or “Mix until creamy” 2 cups butter until soft and there are no lumps.
Add 3 and 1/2 cups granulated sugar and cream (or mix) until light and fluffy.
Joan Snyder says
I made this last week and my sister claims it is the best cake she has ever had. Do you think if I cut the recipe in half it would make two 9 inch layers?
Paula says
I think it’ll be too much batter for 2 9-inch layers.
Joan says
So, maybe 3 9inch pans for a half recipe?
Paula says
I think that would work. I hate to give advice when I haven’t tried it 🙁
Sandy says
this is just like my mom used to make! I will replace the vanilla with lemon for my hubby. Thanks! I will be making this one VERY SOON!
Carol says
What size Bundt pan do you use for this cake? I think I may have used the wrong size. The cake rose above the Bundt pan rim and isn’t done after 80 minutes.
Paula says
I use a tube pan, the specific one is included in the post in the red. As well, I recommend lining it with waxed paper as indicated in step 2
June says
Sounds delicious and can’t wait to try. Can you use this recipe in a regular cake pan… I would like to try for a cake for a mother’s day cake
Paula says
I’m so sorry, I’m just seeing this. You can, it’s not recommended because of the density of the batter. Pound cake batter baked in 13×9-inch pans may require more time, so stay in the kitchen while the cake bakes and give it plenty of attention to ensure proper doneness.
Annie says
I bake the sour cream I have bake 4 of them when i seen seen it. I will be backing one of the One of the old fashion blue ribbon.
Susan says
Four sticks of butter!
Paula says
Yep – it’s wonderful!
Glenda Hendrcks says
Can you use cake flour instead of all purpose flour?
Paula says
I have never made it with cake flour so I can’t say 100% it’ll turn out.
Judy Moore says
I can’t find the lemon glaze recipe.
Please help
Thank you
Paula says
https://www.callmepmc.com/easiest-lemon-dessert-sauce/
Niv says
This is delicious! I had to make half a recipe for a bundt pan that was not large enough for the full recipe.
How long will this keep and does it need to be refrigerated? Can it be frozen?
Paula says
Yes, you can refrigerate or freeze. It’s good for up to 3 months on freezer – take it out and allow it to thaw. You can heat it a few seconds in the microwave and it’ll be just like freshly baked. Store in the refrigerator in an airtight container for a couple of weeks. Even it starts to get a little dry, you can take a slice, spread a little butter on it, and grill it in a pan on both sides until it just a little brown – oh, my! It’s so good like this. oh and – make sure to wrap it airtight if you freeze. I usually wrap with plastic wrap then with foil. I’m so happy you like it!
Penny Rogers says
Can I make this with a cream cheese frosting instead of lemon?
Paula says
Yes
McLean says
OMG I just made this cake and took it out the oven about an hour ago. Made the lemon sauce and it is absolutely delicious. Followed the recipe to a T. Very moist and I love the crust on the top. Super bowl is coming up and I am hosting a little gathering and this cake will definitely be on the menu. Thanks for the recipe!!!
Paula says
Thank you so much for your kind words!
Tracey Anderson says
I’ve never made a cake before without milk. Is this recipe correct? No milk?
I’m looking for the perfect poundcake recipe. Lol I don’t wanna mess up. I’m trying to duplicate my husbands grandmas perfect cake
Paula says
Yes, it’s correct as written.
Sandy says
this is just like my mom used to make! I will replace the vanilla with lemon for my hubby. Thanks! I will be making this one VERY SOON!
for those who are young…The Pound Cake was a simple cake with FEW ingredients. Thought up out of necessity ..milk and baking soda/powder were hard to come by—think DEPRESSION.
Tammanika says
Hi Paula,
I have your Old Fadhion Blue Ribbon Pound Cake in the oven now. Tell me when it’s done should I put the butter sauce on top while it’s cooling?
Paula says
Yes, it will soak in better if you put it on while it’s warm
Jenna Kay says
I’ve been looking for a good pound cake recipe. This is fabulous! My mother-in-law makes pound cakes for the family every year, but she’s a bit older now and her memory is fading (along with the recipe), and well, they’re not what they used to be (that is being kind). I went over to “help” her this weekend, and my family was so sad that we had to plop the cake into the trash when I got home. So, I found this recipe and made this as a replacement. It is AMAZING! The texture is great, the flavor is perfect, it’s dense, but moist…..Exactly what we hoped for. Thank you so much!!!
Paula says
Thank you so much for commenting! I am so happy that your family likes this cake, while it’ll never replace your mother-in-law’s I’m happy that it’s was satisfactory to everyone. ❤
Linda Moore says
I have been looking for a recipe like this for a long time. I made it last night, and the flavor and texture of this cake is pure and simple perfection. Love it,love it, love it. This is definitely a keeper.
Paula says
Thank you so much!
marie jordan says
This sounds like the one my Mother used . Going to bake in morning .Hard to find old fashion she always said use butter or Crisco !
Paula says
Yes! real butter or Crisco only for pound cake. In fact, I never bake anything with margarine, real butter is much better for baking. I save calories somewhere else 😉
Joanne Gloria says
Looking for a recipe for butter pound loaf and came across this. Could I half the recipe but do as is? Like 1cup butter, 5 eggs, etc?
Paula says
It should work for 1 9×5 inch loaf pan, but I haven’t tried it.
Janie says
I Love baking and experimenting recipes with stuff I have on hand, I bake a lot and I can’t drive and we only have 1 stick butter so I and going to try with crisco. I have baked cakes with crisco I have made frostings with it too, so I think it is going to work. Although butter is definitely my first choice when I run out crisco is the holy grail. This pound cake looks divine thank you so much for sharing
Paula says
I bet you’ll be fine with the Crisco, some pound cake recipes call for Crisco.
Gary says
To confirm. This is 1 pound butter plus 2 more cups? BRPC recipe?
About to prepare and for some reason it isn’t clicking!
And assistance greatly appreciated.
Thank you,
Gary
Paula says
Hey I’m just seeing this. No, it’s only 2 cups. I just had to make some changes to my site and that didn’t convert correctly. Thank you for the heads up! I have correct the recipe
Frossa says
The best way to measure flour is by weight. Instead of adding fuss, I find it eliminates fuss. I rewrite all of my recipes with gram weight, which makes cooking a breeze and gives consistent results, regardless of ambient conditions that can affect measuring by volume. For home cooks that use this method, it would be helpful if you provided that information. It also allows for reliable substitution. I grind all of my own flour, even pastry flour, using organic soft white wheat, optionally sifting out the bran for certain recipes (and using the bran in other cooking). Weight is the only way to substitute one flour for another, never volume.
Paula says
I provided that for a while and it caused more confusion. My readers prefer cup measurements.
Terry Haussler says
I believe 4 cups of flour should weigh 20 ounces. That’s a little over a pound. Maybe 4 cups was originally a pound of flour, but nowadays they say a cup weighs 5 ounces.
betty - NZ says
Awesome, moist cake! Yum!
Michelle Davis says
Tired this recipe, mm mm goodness. 😊 It came out so moist and delicious..
Molly Gast says
Love this recipe! My family begs for it, literally ! I would like to try it in 2 loaf pans, to share. How long would I bake ?
Paula says
I really never have good luck baking in loaf pans. I can’t get the center down before the outside is too browned. Start with the time in this post https://www.callmepmc.com/classic-ricotta-pound-cake/
Baum Croce says
Could I half this recipe and bake it in a loaf pan? How would it affect the baking time?
Paula says
I haven’t tried halving or baking in a loaf. I typically don’t like the way they turn out in loaf pans.
Coraki says
I made this today. Best pound Cale recipe I have tried in a while. If my tube pan didn’t fail and leak all over the oven would have been a huge cake. Topped it with some orange glaze.
Bola says
No baking powder in your recipe. Why?
Paula says
The eggs are the leavener
Redhed says
Traditional pound cakes are only eggs, butter, flour, and sugar with flavorings.
Tina Davis says
Your baked goods look amazing! You are no doubt a wonderful baker! I only have one question. The pound cake recipe I’ve always used calls for a pound of sugar, approx. 2 cups, and I see yours calls for almost double that amount. So, is that just a sweetness preference? Or does it make a big difference in the results? I’m just curious.
Paula says
Thank you, I don’t know why I’m obsessed with pound cakes, but I truly love making them. This particular cake is very large with 4 cups of sugar. Most pound cakes have 3 cups flour and 3 cups sugar, well, I should say most of my pound cakes have this ratio.
Sarah D says
How many cups of batter does this recipe make? I have a tin that needs 6 cups of batter and am wondering if this recipe will work for it? thanks!
Paula says
It fills my 10-inch tube pan to 1.5 inches from the top. I’m not sure how much batter that is, but I’m thinking the tube pan holds 12+ cups.
judi shea-vaillancourt says
I share your love for pound cakes and scratch baking.
I have switched to weighing ingredients- have you calibrated your recipes for weights?
Paula says
I started that and it caused more confusion and questions from readers than cup measurements.
Cynthia Wilkins says
My husband asked for pound cake for his birthday so I tried this recipe. I had never attempted to make a pound cake before, so I was little hesitant but figured hey what the heck give it a try. I read all of the notes and followed the instructions (sift the flour, spoon it into a measuring cup, beat the eggs in one at a time in 1 minute intervals). It turned out beautifully and the taste was absolutely divine! This recipe is a keeper. Thank you so very much.
Paula says
So so happy you liked it!!
Elizabeth says
I made this pound cake and followed the recipe and directions exactly. I initially set my baking timer on 1 hr 15 min so I could check out how it was baking. Well, when I checked it I found it to already be completely done and even a bit too overlooked. When it came time to put it on a plate all of the outer edges that touched the pan smelled slightly burnt. The inside tastes great though.
Kerbi says
Any suggestions for high altitude adjustments to this recipe?
Paula says
I’ve never cooked high altitude
Jamie says
❤️ Love ❤️ ❤️ Entenmann’s loaf cakes. As does my 2 year old. My guy and I are fatties and #welovetoeat I also love to bake. Cookies, cakes, pies, etc. Can’t wait to try this recipe. Just need to get a few basic baking supplies first.
Sunny says
Just made this cake, it was delicious!!! Thanks for sharing Paula!
Barbara says
What size tube pan are you using that you recommend the waxed paper lining it? I have an 18 cup tube pan. Would I still need to line it using this pan? This cake looks so yummy.
Paula says
It’s a 16 cup so you will probably be fine.
Segrid says
This may be the perfect ‘simple’ pound cake recipe I’ve been looking for. Would you be so kind to share the brand of flour you used in this recipe…I’m a southern gal myself from the FL/AL Gulf Coast, so I tend to ‘assume’ it would be White Lily AP flour, the holy grail of flour in these parts 🙂 If it was not, I need to adjust the measurement to add 2 T per cup of flour (sifted) to compensate for the difference (if Bon Appetit is to be believed, and White Lily WAS their top AP flour choice sans the conversion factor/hassle). With 4 cups of flour per your recipe, the difference could be as much as 1/2 cup, and that’ can be a lot when you are baking.
Paula says
I do use White Lily AP flour but I sift it and don’t add extra 2T
sue says
I am now making this for the 3rd time. Its so delicious and and easy to make. Thank you!
Paula says
So happy you like it!! I love making this cake
Ashley says
Do i use parchment or wax paper??
Paula says
I always use waxed but either will work
Ang Pezzullo says
Made the Sour Cream Pound Cake twice & the top of the cake gets crusty & falls off when sliced. Flavor & texture is wonderful but does not look very nice. Why is this happening?? Thanks for your help.
Yeancah says
Nice cake recipe, am in Nigeria and I can only place my hands in cake pan , can I use that to bake instead of the bundt pan, please reply ASAP making the cake tomorrow Gmt, thanks
Paula says
I suggest reading this >> https://www.thekitchn.com/can-you-bake-a-bundt-pan-recipe-in-a-regular-pan-236652
Norma says
I’ve been looking for a good Pound Cake recipe. I like what I’m reading of your recipe. I have a couple of questions. Do I really need to use 10 eggs? Most of the recipes I’ve reviewed call for 6 or fewer eggs. Also, can I use less sugar? What will be the result of using 6 eggs and less sugar say 1/2 cup less?
Paula says
This cake is one of the larger pound cake recipes on my site with 4 cups of flour. Instead of altering this recipe, you may want to use the Million Dollar Pound Cake which is very similar > https://www.callmepmc.com/million-dollar-pound-cake/
Valerie says
How would you adjust for high altitude?
Paula says
I have never baked at high altitudes, but a quick search resulted in this. Hope it helps. http://dish.allrecipes.com/high-altitude-cake-baking/
Counselor1908 says
Hi I am planning to bake this for Thanksgiving. I have a Nordic Ware Bundt Pan that holds up to 12 cups of batter. Is this pan sufficient for this cake? How many cups of batter does this cake make? Thanks!
Paula says
a 12 cup bundt pan is large enough
Kandy says
I just sat here and looked at all of your beautiful pound cakes. It will be hard to pick just one to start with. Absolutely gorgeous! Thank you for sharing!
Dot Thomas says
Ms. Paula-my baby boy and I made this cake. We split the batter between 2 bundt pans. I had to take it out before the 90 minutes. It had a great flavor but it was a little dry. Still it was DELICIOUS! The cake was gone within 24 hours. The one we donated to the Boys and Girls Club was gone within 1 hour! What can I do to make it more moist? Will an stick of butter help? We love the flavor and it had just the right amount of sweetness.
Paula says
I so happy you liked it and shared! If you’re baking in 2 bundt pans or 2 loaf pans, you’ll need to reduce the cook time. This is probably why it was dry. I’m not sure exactly how long to bake, but start watching at 50 to 60 minutes and test once the top looks ‘set’ and lightly browned.
Suzanne says
I don’t understand what you mean about wax papering the sides of a tube pan. A tube is all I have where I am at
Paula says
Like the second photo in this post> https://www.callmepmc.com/mile-high-pound-cake/
Carole Cole says
I made this pound cake exactly as written. I don’t have an actual stove in my home so I cooked it in a counter top oven. I was a little worried when it said would double in size that the cake would come up and hit the elements so I only filled my bundt pan a little over half or half and put the rest in a loaf pan. I think I may have over cooked very slightly because the top was a little darker than I thought it should be on the bundt pan. I just trimmed that part off when cutting a slice. The loaf pan I watched more carefully. OMG! The flavor of this cake is amazing and addicting. I can barely stay away from it. Everyone that I have let try it is either asking for the recipe or will I make one for them. Even though it was the same batter I think I like the loaf pan one more. There is more cake there. I can’t see how anyone would want to put anything on this amazing flavor. My granddaughter wanted whipped topping (she’s 5) I tried that. Nope. I want mine just like you slice it. It is the best pound cake I have ever had. Very moist. Yum! Thank you for sharing this awesome recipe!
Rachel says
Trying this today. I hope it’s the texture I’m searching for. I am cutting the recipe in half and also using a loaf pan but I have high hopes after reading everyone’s comments and own experiences. I think I’ll drop temp to 325 and use just a tad less sugar. Fingers crossed
Paula says
It’s awesome as written but not sure with all your changes if it’ll be the same
Dassia Salters says
I would like to try to make half of this recipe. How long should I bake it (assuming same size pan and temperature)?
Paula says
You’ll just have to watch it and test it. Sometimes halving a recipe doesn’t work so great. I would make the recipe as is and freeze what you don’t want right now
grace costa says
can you make this recipe using the reverse creaming method?
Paula says
I have never tried it using the reverse creaming method
Raymond Graves says
Paula,
Just made the pound cake and it was great. I had a problem with it sticking to the bottom of the bundt pan. Any tricks to fix this? Thanks.
Paula says
I have started spreading a really thick coat of solid vegetable shortening on my bundt pan, then instead of flour I use sugar and roll that around the pan. It sticks to the shortening and doesn’t leave white areas like the flour sometimes would. Try this trick.
Danni says
Made this cake today and it was delicious! Even after having to half the recipe (I only had two loaf pans!) but still was super moist and delicious! Served it with candied strawberries and was perfect for this summer day! Thanks!
Paula says
Thanks so much!
Linda Lewis says
Can this pound cake be made in loaf pans? What temp. for the oven? And how long to bake?
Paula says
I never have good luck with making pound cakes in tube pans. I can’t get the center of the cake done without the outside being too brown.
Bianca M says
Can you use cake flour?
Paula says
I have never tested it with cake flour. I use all purpose
Mr. Paul says
Yes, you can always use cake flour in any recipe calling for regular all purpose flour. Just measure lightly {never pack in cup}. Level off and your good to go. Cake flour is made with softer wheat. And is sifted 27 time finer than regular flour at the mill. You’ll notice a finer grain with all your cakes. BTW, this is a GREAT pound cake recipe. I love mine dense too.
Daniel says
This was my second attempt at pound cake. I followed the recipe but used cake flour that I already had on hand. Hands down the best pound cake ever! Thank you for sharing.
Paula says
Awesome!! So happy you told me!
Blake says
Do you measure then sift or sift and then measure the flour?
Paula says
The correct way would be to sift then measure the flour
Susan Singleton says
Paula, I followed the recipe to the letter, but within the last 5 minutes of baking, the cake fell, please tell me what did I do wrong. I want to try it again, please help.
Paula says
The only time I’ve had a pound cake fall was when I took it before it was completely done. This is a big cake and takes a really long time to bake, do you think that’s what hwppened?
Savannah says
Can I add cream cheese to this recipe and if so how much, and would I lessen the amount of butter?
Paula says
If you want to use cream cheese you should just use this recipe. You can sub the lemon flavoring for vanilla, almond, any flavor you prefer. https://www.callmepmc.com/lemon-cream-cheese-pound-cake-recipe/
Savannah says
Thank you so much! Will do, I’m going to make it tonight
Savannah says
One last question, Can I bake it with a cold oven start?
Ronald says
This wonderful pound cake has just five ingredients! There is absolutely nothing prissy or fussy about this cake. I used a hand mixer to produce a wonderfully, delectable and very moist pound cake! (The only prissy part was sifting the flour,but after reading why this step is important. ….it’s not exactly “prissy”) This is a truly old fashion cake recipe! Thank you for sharing!
Kiebe says
I made this cake tonight and it is hands down the best pound cake I’ve ever made!!
Robin says
You asked that this recipe not be pinned to pinterest, but you have a link for pinning on this page. May I pin it, please?
Paula says
Yes, it can be pinned, just don’t copy and paste the entire recipe ingredients and instructions in the description if you don’t mind.
Ana says
I am new to baking dessert, if I want to make a smaller cake (say one that serves 6-8 people) how should I modify the proportions of each ingredient?
Kathy l says
I have been searching for the pound cake i remember. This is it, i made it this weekend and it was great, thankyou!!!
Laura says
So I’ve made this cake 4 times now. I’d like to point out that I’m a 7th generation southern girl so I take my poundcakes very seriously. This is, by far, the BEST recipe I’ve ever found!! And (shhhh) it’s better than my grandmothers. I change out the extracts depending on my crowd – never goes wrong. Also, I use really, really good butter and fresh local eggs – makes a huge difference. Thanks for the recipe!!
Paula says
Thanks so much Laura. I, too, change up the flavor. I think almond is my favorite in a pound cake.
Peggy Gossett says
My family loves this pound cake. I’m baking my 3rd cake now, it’s for Christmas Day tomorrow. This pound cake is always wonderful! Thank you.
William says
I don’t see any baking powder or soda in recipe with all purpose flour?
Nene says
Is it ok if I use lemon flavor instead of vanilla?
D Shar says
Hey Paula!!!! Great recipes!!!! I’m with Nieces, can cake flour be replaced for AP flour? I’m interested in trying this recipe. Thanks!!!!
Kathy says
Hello! I made (half of) this recipe yesterday and got very good reviews from my parents, grandmother, and sister. I was afraid the cake would be hard, but it’s very soft and moist without being too dense! I did reduce the sugar though and found that it was still sweet enough. Also, since I only made half the recipe I put it in a loaf pan and it worked (although, the middle was still raw so if anyone does it in a loaf pan, maybe a reduction in temperature or covering the pan with foil would be needed). Great recipe; I’ll definitely make this again!
Tina says
Thank You Kathy ☺making the loaf size now and setting oven to 300°.
Niecey says
Can I use cake flour instead of all purpose flour
DFW says
I would like to bake this in mini loaves. How much should I fill each mini pan (2/3, 3/4, etc.)?
Erica says
This sounds and looks amazing! I’m prepping to make this as a friend’s birthday treat now! You cautioned the cake height; will I be ok using a standard 3″ bundt pan?
Jax says
If you *need* to replace the butter with coconut oil, how much would oil would you recommend using?
Paula says
I used coconut oil in this recipe, but still used half the amount of butter: https://www.callmepmc.com/blueberry-swirl-pound-cake-with-lemon-glaze/ I recommend this for max taste. If you have to use all coconut oil, it will be a 1 to 1 ratio so replace all the fat in the recipe with coconut oil. It can be either in liquid or solid state.
Yolanda says
My cake is still in the oven and I’m looking forward to trying it, but didn’t you mean to use parchment paper instead of waxed paper? It started smoking and set off the smoke alarm.
Sylvia Rolling says
I make a buttermilk pound cake that everyone loves, I love baking cakes from scratch because you will never find a boxed mix that will be as good. I also use fresh eggs from my own chickens.
Joyce says
I have searching for a sour cream pound cake recipe. The lemon sauce recipe didn’t appear when clicked on the link, is there another way to receive the recipe? 5hank you.
Kim says
Can you use unsalted butter?
Kim says
I think you have done an excellent job with your recipes. Keep on posting your goodies and “no” worries about the “this and that” from others because people should know that some adjustments “might” need to made based upon their climate(s) and other factors. I will give you my “WOW FACTOR” for all your efforts.. Congrats to sure a nice web-site and the recipes contained within.
Harriett Brawner says
My widowed grandmother supported her 6 children during the Depression baking this cake and others in a wood stove and selling them. It will always be my favorite “real” pound cake. I never got to know my grandmother, but baking cakes mashes me feel like I did.
Argelia Martinez says
In this recipe I haven’t see baking powder. It don’t need it? Thank’s so much.
Annamaria @ Bakewell Junction says
Paula,
My hubby loves pound cake and I can’t wait to make this for him. Pinned.
Annamaria
ColleenB.~Texas says
Love pound cake especially with a dollop of fresh whipped cream topped off with some fresh fruit.
Was wondering what kind of glaze that you put on this cake
Jane Johnson says
I would like to also know the glaze used on this cake. Thank you
Paula says
I’m not sure if ou get the email when I reply to the other comment or not so I’m replying to you as well, Jane. The lemon sauce is this recipe https://www.callmepmc.com/easiest-lemon-dessert-sauce/
I drizzled it over the cake while it was still a litle warm.
Sonya says
How do you line the pan with waxed paper?
Paula says
See photo in this post https://www.callmepmc.com/mile-high-pound-cake/
Paula says
I am so glad you asked I meant to put that in the post. I drizzled this lemon sauce over the cake while the cake was still a little warm. https://www.callmepmc.com/easiest-lemon-dessert-sauce/
ColleenB.~Texas says
Thank You Paula and yes, did receive your email on the lemon sauce.
Thank you so very much
I know what I will be baking this weekend :}
Have a wonderful and enjoyable week
FiSi says
Hi, so I made this cake today for my father’s birthday and it was the worst cake I’ve ever made. I’ve been baking for years so I’m not an amateur. I followed the recipe exactly how it’s written and the final steps and I’m trying to figure what went wrong. It was dry, the top of cake was cracked, and it tasted very doughy; as if it was under baked but my toothpick came out clean when inserted into cake, therefore I’m confused on the great results of comments everyone has mentioned.
Paula says
It’s hard to figure out what’s wrong without being there. I have made this cake hundreds of times and had it turn out wonderful. I’m sorry it didn’t work for you.
Blue ribbon cake- Cecy says
I think it was the huge amount of sugar. I just did one, and it was super sweet and doughy in the middle too.
Medeja says
Yummy! Such simple cake can be eaten with fresh fruit..