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Call Me PMc

Cooking. Creating. Sharing

OLD FASHIONED BLUE RIBBON POUND CAKE

Jan.posted by Paula 366 Comments

Jump to Recipe

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 Blue Ribbon Pound Cake recipe is tall, buttery, moist, & dense. This pound cake is classic & very close to an original pound cake recipe. #cake #poundcake #blueribbon #oldfasioned #butter #crustytop #recipe #poundcakepaula

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 recipe is creamy and soft on the inside with a crispy crust that everyone loves! #cake #poundcake #blueribbon #oldfasioned #butter #crustytop #recipe #poundcakepaula

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.

Old Fashioned Blue Ribbon Pound Cake recipe One of the easiest and best pounds cakes I've ever made! #cake #poundcake #blueribbon #oldfasioned #butter #crustytop #recipe #poundcakepaula

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.

Old Fashioned Blue Ribbon Pound Cake recipe is fine textured and buttery. Perfect with fresh berries and whipped cream or ice cream. #cake #poundcake #blueribbon #oldfasioned #butter #crustytop #recipe #poundcakepaula

Pound Cake Tips

  1. 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.
  2. Read all about how to Calibrate your oven in this post.
  3. Use good quality ingredients. Read some of the differences in name-brand and store-bought ingredients here.
  4. Use real butter. Refer to number 3 above.
  5. Allow your eggs and butter to come to room temperature.
  6. I drizzled Lemon Sauce over the cake while the cake was still warm.
  7. Read all my tips for Baking the Perfect Pound Cake
  8. *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.
  9. I use this Tube Pan.
  10. I just want to add again the recipe is correct as written. There is no baking soda or baking powder in it. 
  11. Please refer to this article when changing pan sizes: Baking Times for Different Cake Pans

Recipe for Lemon Sauce {click here}

Easiest Lemon Dessert Sauce

SHOP THIS POST

  1. Tube Pan
  2. Wilton Cake Release
  3. Non-stick spray
  4. bundt pan
  5.  wire rack

Old Fashioned Blue Ribbon Pound Cake recipe has a moist and tender crumb. It's buttery, soft and delectable. #cake #poundcake #blueribbon #oldfasioned #butter #crustytop #recipe #poundcakepaula

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.

Limoncello Pound Cake
Limoncello Pound Cake
Butter Beer Pound Cake
Butter Beer Pound Cake
Real Fruit Strawberry Buttermilk Pound Cake (No Jello or Kool-Aid) recipe is a delightful strawberry pound cake made with condensed fresh strawberries. Fresh Strawberry Pound Cake. Strawberry Pound cake #strawberry #strawberrypoundcake #poundcake #cake #dessert #Southern #traditional #classic #moist #easy
Fresh Strawberry Pound Cake with no jello or kool aid
Best Banana Pudding Pound Cake with Amaretto Liqueur is from scratch and has banana pudding, amaretto (almond) liqueur, cream cheese, and Nilla wafers. All the classic banana pudding ingredients in a totally homemade pound cake recipe.
Banana Pudding Pound Cake Recipe
https://www.callmepmc.com/7-flavor-pound-cake-with-macadamia-nut-liqueur/
7 flavor pound cake

  1. Million Dollar Pound Cake
  2. Trisha Yearwoods Lemon Pound Cake with Glaze
  3. Best Triple Lemon Pound Cake Recipe 
  4. Famous Ritz Carlton Hotel Lemon Pound Cake 
  5. Whipping Cream Pound Cake
  6. Amaretto Pound Cake
  7. Sour Cream Pound Cake
Old Fashioned Blue Ribbon Pound Cake

Old Fashioned Blue Ribbon Pound Cake

Old-fashioned Blue Ribbon Pound Cake is dense, moist, buttery, and sweet. It has that outer crusty edge with a smooth, creamy, small crumb inside that makes pound cake distinctive. One taste and this will be your new favorite cake recipe!
Author: Paula
4.73 from 208 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 20 slices

Ingredients

  • 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

Recipe from Paula @CallMePMc.com All images and content are copyright protected. 

Nutrition

Calories: 431kcal | Carbohydrates: 25g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 20mg | Potassium: 71mg | Fiber: 1g | Sugar: 35g | Vitamin A: 720IU | Calcium: 25mg | Iron: 2mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about the saving recipes to your Recipe Box?Visit Recipe Box FAQ!

Paula
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Comments

  1. Larry Barker says

    01.07.23 at 3:22 pm

    5 stars
    I have baked this pound cake many times and it always turns out great.

    Reply
  2. Barbara Burton says

    01.04.23 at 1:33 am

    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!

    Reply
    • Paula says

      01.05.23 at 8:06 pm

      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

      Reply
  3. Kay says

    12.29.22 at 2:44 pm

    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?

    Reply
    • Paula says

      12.30.22 at 6:42 pm

      Yes, self-rising flour doesn’t work in pound cakes. I surprised it didn’t overflow out of the pan.

      Reply
  4. Jana says

    11.23.22 at 3:24 pm

    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.

    Reply
    • Paula says

      11.24.22 at 5:32 pm

      I’ve never had success baking pound cakes using convection heat.

      Reply
  5. Genny D says

    09.30.22 at 6:49 pm

    5 stars
    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🌺🌺🌻🌼

    Reply
    • Paula says

      10.01.22 at 9:04 am

      I’m so happy you like it. Isn’t it a beautiful tall cake? 💖 I really really miss fresh eggs.

      Reply
  6. Lexie says

    09.30.22 at 5:02 pm

    Can you freeze the dough?

    Reply
    • Paula says

      10.01.22 at 9:04 am

      Not the dough, but you can freeze the cake after it’s cooked. Wrapped air-tightly and freeze no longer than 3 months.

      Reply
  7. Tamara says

    07.17.22 at 4:50 pm

    5 stars
    Baked exactly according to the recipe Abe it cane out perfect! Thank you!

    Reply
  8. Michael Gunn says

    06.10.22 at 6:46 pm

    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.

    Reply
  9. Dottie says

    06.05.22 at 11:20 pm

    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

    Reply
    • Paula says

      06.06.22 at 8:20 am

      Thank you so much for your feedback. I have been wanting to try gluten-free flour, this helps a lot.

      Reply
  10. carol krawczyk says

    06.05.22 at 4:53 pm

    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..

    Reply
    • Paula says

      06.06.22 at 8:21 am

      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.

      Reply
  11. Joyce Kuhn says

    04.01.22 at 1:41 am

    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. 🙁

    Reply
    • Paula says

      04.05.22 at 9:05 am

      The card calculates those statistics. It’s a huge cake, but diabetics would prob need to alter the sugar.

      Reply
      • Kim says

        06.14.22 at 4:56 pm

        Do you have suggestions for sugar alternatives?

        Reply
        • Paula says

          06.16.22 at 12:30 pm

          I haven’t tested sugar alternatives personally, but have had comments that the 1 for 1 sugar subs work well.

          Reply
  12. Betty says

    03.29.22 at 10:29 pm

    5 stars
    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.

    Reply
  13. Back to Baking says

    03.05.22 at 8:49 am

    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?

    Reply
    • Paula says

      03.05.22 at 11:26 am

      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.

      Reply
  14. Margie says

    02.18.22 at 3:43 pm

    5 stars
    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.

    Reply
  15. Khani says

    01.30.22 at 6:30 pm

    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!

    Reply
    • Paula says

      02.03.22 at 9:57 am

      Yes.

      Reply
  16. Amara says

    01.30.22 at 12:46 pm

    5 stars
    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.

    Reply
    • Leila says

      04.24.22 at 2:33 am

      Would you be willing to share the grams of each that you used please? Thank you in advance

      Reply
  17. Denise Renee Reynolds says

    01.25.22 at 9:51 am

    5 stars
    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.

    Reply
    • Paula says

      01.25.22 at 5:43 pm

      No, I wouldn’t let the batter sit overnight. It won’t rise correctly, best to make the batter and cook immediately.

      Reply
  18. Barbara Manning says

    11.22.21 at 2:57 pm

    5 stars
    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.

    Reply
    • Paula says

      11.22.21 at 3:47 pm

      Thank you so much for your kind words! I agree wholeheartedly. You just cannot beat a pound cake.

      Reply
  19. Kaythy says

    11.14.21 at 8:45 pm

    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.

    Reply
    • Paula says

      11.15.21 at 7:37 am

      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/

      Reply
  20. Betsy says

    10.12.21 at 2:16 am

    5 stars
    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

    Reply
  21. Betsy Fry says

    09.08.21 at 11:27 pm

    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.

    Reply
  22. Christina says

    08.08.21 at 7:43 pm

    Hi there, I use unsalted butter. How much salt should I add?

    Reply
    • Paula says

      08.13.21 at 6:32 am

      Same as listed

      Reply
  23. Darlene says

    07.16.21 at 2:39 pm

    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.

    Reply
    • Paula says

      07.17.21 at 6:30 am

      That’s a great idea! Thanks for sharing!

      Reply
  24. Adrienne Jones says

    07.02.21 at 5:24 am

    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!

    Reply
    • Paula says

      07.02.21 at 3:35 pm

      You’re so welcome, thanks for joining me!

      Reply
  25. Jacqueline says

    06.03.21 at 5:03 pm

    5 stars
    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.

    Reply
    • Chris says

      09.06.22 at 12:33 pm

      Can you share the recipe with the ingredient weights?

      Reply
  26. Kim says

    05.10.21 at 9:59 pm

    Could you please tell me if I can freeze this pound cake?

    Reply
    • Paula says

      05.14.21 at 1:17 pm

      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.

      Reply
  27. LaRel Alexander says

    03.20.21 at 7:46 pm

    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?

    Reply
    • Paula says

      03.21.21 at 2:17 pm

      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/

      Reply
      • LaRel says

        03.28.21 at 9:07 pm

        Thank you so very much for taking the time to respond. I will try the whipping cream pound cake.

        Reply
  28. Wendy says

    03.13.21 at 5:14 pm

    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.

    Reply
    • Paula says

      03.16.21 at 2:59 pm

      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.

      Reply
  29. Shantrell says

    02.04.21 at 7:10 pm

    Do I have to use the lemon Glaze? Can I just go without it?

    Reply
    • Paula says

      02.06.21 at 7:50 am

      You don’t have to use it.

      Reply
  30. Lisa Collins says

    01.24.21 at 5:49 pm

    5 stars
    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….

    Reply
  31. lisa l sholar says

    01.20.21 at 7:07 pm

    5 stars
    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!!!

    Reply
  32. Felencia says

    01.03.21 at 3:08 pm

    Is this recipe in error? It doesn’t call for milk!

    Reply
    • Paula says

      01.04.21 at 10:33 am

      It’s correct as written

      Reply
  33. Charleyn H La'a says

    12.22.20 at 3:57 pm

    5 stars
    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 🙂

    Reply
  34. Brenda says

    11.20.20 at 11:55 am

    If you place a cake pan with water on the rack below the pound cake, the results are amazing!!

    Reply
  35. Ekinorev says

    10.19.20 at 2:45 am

    5 stars
    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.

    Reply
    • Paula says

      10.19.20 at 6:44 am

      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/

      Reply
  36. Anoushka says

    10.18.20 at 4:13 pm

    5 stars
    Delicious! I made this for my family last night and they loved it! Such amazing texture and crust. Thank you for sharing!

    Reply
  37. Rob says

    10.17.20 at 1:42 am

    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?

    Reply
    • Paula says

      10.17.20 at 2:20 pm

      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/

      Reply
  38. Gloria says

    10.07.20 at 4:25 pm

    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

    Reply
  39. Roseann says

    10.04.20 at 7:51 pm

    5 stars
    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.

    Reply
    • Paula says

      10.05.20 at 5:47 pm

      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.

      Reply
      • Rob says

        10.16.20 at 4:54 pm

        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.

        Reply
      • Elois says

        12.24.20 at 5:41 pm

        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

        Reply
      • Kay A. says

        12.29.20 at 7:45 pm

        Use a cake heating rod when you bake it.

        Reply
      • Rachel says

        01.22.21 at 7:59 am

        I would drop the temp and cook longer

        Reply
      • Fatima says

        11.14.21 at 4:10 am

        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.

        .

        Reply
    • latasha says

      11.02.20 at 3:26 pm

      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

      Reply
    • Elois says

      11.18.20 at 2:23 pm

      For the load pan, Bring your temperature down From 350 to 325 for 1:30 Minutes. It’ll be perfect.

      Reply
    • Elois says

      11.18.20 at 2:26 pm

      For the loaf pan, Bring your temperature down From 350 to 325 for 1:30 Minutes. It’ll be perfect.

      Reply
  40. Constance Prewitt says

    09.26.20 at 6:03 pm

    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?

    Reply
  41. Carol Howard says

    09.23.20 at 8:28 am

    5 stars
    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. 🙂

    Reply
  42. Adele Johnson says

    09.09.20 at 6:54 pm

    I’m going to try this right now. Traditionally we ate a slice of cheddar cheese with our slice 😊

    Reply
    • Paula says

      09.12.20 at 9:26 pm

      Really? Cheese? I have never heard of that before. I’m going to try that!!!

      Reply
      • Nancy says

        10.15.20 at 1:55 pm

        Hin

        Reply
      • Mary says

        10.24.20 at 4:42 pm

        I love cheese with pound cake and apple 🥧

        Reply
  43. Donna Scarlett says

    09.06.20 at 1:40 pm

    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

    Reply
    • Paula says

      09.18.20 at 7:01 am

      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.

      Reply
  44. Linda says

    09.05.20 at 8:38 pm

    5 stars
    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 😪

    Reply
  45. Faith Foster says

    08.23.20 at 9:18 am

    5 stars
    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.

    Reply
    • Paula says

      08.23.20 at 4:33 pm

      Thanks for commenting! I’m so happy you like it.

      Reply
    • Angela says

      09.07.20 at 1:02 pm

      Hello,
      How long should the cake cool before taking out the pan?

      Reply
      • Paula says

        09.08.20 at 6:20 pm

        20 to 30 minutes.

        Reply
  46. T. Fred says

    08.22.20 at 3:49 pm

    Hi there … Anybody know what the 4cups of flour should weigh???

    Reply
    • Sim says

      11.14.20 at 1:42 am

      May I know how u measure butter using cup ? How many gram for one cup of butter thanks

      Reply
    • jen says

      01.30.21 at 10:31 pm

      flour weigh 125 grams per cup

      Reply
  47. Sherry says

    08.14.20 at 1:14 pm

    Can you use swandown cake flour

    Reply
    • Paula says

      08.15.20 at 3:11 pm

      Yes, there’s a slight difference in measuring, I can’t recall it, but a quick Google search will tell you.

      Reply
  48. Tiwana says

    07.15.20 at 3:05 pm

    Absolutely delicious, I made it today…exact recipe it was perfect…my new goto Poundcake recipe….Thank you for sharing

    Reply
  49. Chris says

    07.13.20 at 7:07 am

    Oh my Lord! The perfect cake has been found and baked!

    Reply
    • Paula says

      07.13.20 at 6:57 pm

      😍🤣❤😀 Thank you!!!!

      Reply
  50. KathrynT says

    07.12.20 at 6:51 pm

    5 stars
    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

    Reply
    • Paula says

      07.13.20 at 7:05 pm

      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/

      Reply
  51. Janice says

    06.27.20 at 2:49 am

    Can I use confectioners sugar instead of granulated sugar?

    Reply
    • Paula says

      06.28.20 at 3:34 pm

      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.

      Reply
  52. Neva says

    06.09.20 at 1:23 am

    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

    Reply
  53. Kathleen says

    06.06.20 at 11:40 am

    5 stars
    I substituted lavender sugar and added lemon zest…. it was DELICIOUS!!! Thank you so much for a great recipe!

    Reply
  54. Cecilia says

    05.26.20 at 5:09 pm

    5 stars
    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.

    Reply
    • Paula says

      05.27.20 at 6:44 am

      Yay!! so happy you liked it!

      Reply
      • Steve Pivec says

        06.17.20 at 6:47 pm

        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.

        Reply
        • Paula says

          10.16.20 at 11:43 am

          ohhhhh, I recommend this Cinnamon cake it fabulous!

          Reply
  55. Tina Phoumalvanh says

    05.16.20 at 12:26 pm

    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!,,

    Reply
    • Paula says

      05.16.20 at 2:44 pm

      I have never cut it in half, but you should be able to without a problem.

      Reply
      • Vita says

        07.04.20 at 2:57 pm

        Cutting recipe in half

        2 sticks butter
        2 cups flour
        1 3/4 cup sugar
        5 eggs
        1 tsp vanilla

        Reply
        • Teddi says

          07.09.20 at 1:34 pm

          Can I use two loaf pans instead of a Bundt pan?

          Reply
          • Gloria says

            10.07.20 at 4:12 pm

            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

            Reply
      • LaTonia says

        01.13.21 at 10:39 am

        5 stars
        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.

        Reply
        • Paula says

          01.14.21 at 4:23 pm

          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/

          Reply
  56. Margie says

    05.04.20 at 12:11 am

    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 !😄

    Reply
  57. Katherine says

    04.29.20 at 8:52 am

    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!

    Reply
  58. Nina The Nana says

    04.25.20 at 8:10 am

    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!

    Reply
    • Paula says

      04.26.20 at 7:24 am

      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’!!!

      Reply
  59. Ashley Lovelace says

    04.14.20 at 10:35 am

    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!

    Reply
  60. Karen says

    04.13.20 at 1:11 pm

    Can I use this recipe in a lamb cake mold? Understand the recipe will make way more batter than required to fill the mold.

    Reply
    • Paula says

      05.20.20 at 2:22 pm

      Yes, only fill it 2/3s full

      Reply
  61. Lisa says

    04.12.20 at 9:17 pm

    5 stars
    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

    Reply
    • Paula says

      04.26.20 at 7:31 am

      I think you’ll be fine with 3 cups of sugar instead of 3.5 cups

      Reply
  62. Candice says

    04.09.20 at 5:14 pm

    5 stars
    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.

    Reply
  63. Glow! says

    03.22.20 at 7:30 pm

    5 stars
    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

    Reply
    • Paula says

      03.24.20 at 7:16 pm

      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.

      Reply
  64. Jerrie says

    03.21.20 at 9:03 pm

    First time finding your great pound cakes! Can’t wait to try them!
    Many thanks!

    Reply
    • Paula says

      03.22.20 at 5:54 pm

      Let me know which ones you like best!

      Reply
  65. Phil Brown says

    03.18.20 at 3:09 pm

    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.

    Reply
    • Paula says

      03.20.20 at 6:48 pm

      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.

      Reply
  66. Dukediesel says

    03.10.20 at 5:39 pm

    5 stars
    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.

    Reply
    • Mae lean says

      10.31.20 at 5:16 pm

      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

      Reply
  67. Jason says

    03.10.20 at 2:07 pm

    5 stars
    https://m.facebook.com/story.php?story_fbid=10221739489339260&id=1316621436 here is a pic of this cake I made. Delicious…

    Reply
  68. Jason says

    03.10.20 at 2:00 pm

    5 stars
    Made this before breakfast and it is devine! Tweaked some times, temps of course.

    Reply
  69. Jim Ethridge says

    03.09.20 at 9:11 am

    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

    Reply
    • Paula says

      03.09.20 at 5:44 pm

      Thank you. I do know that recipe, but I haven’t ever made it exactly like that.

      Reply
  70. Maybel says

    02.19.20 at 7:52 pm

    Can i add cocoa powder and chocolate chips?whats the amount for this recipe?

    Reply
    • Paula says

      02.21.20 at 12:45 pm

      I would use this recipe for a chocolate pound cake> https://www.callmepmc.com/chocolate-pound-cake/
      add 2 cups chocolate chips

      Reply
    • Jason says

      03.10.20 at 12:25 am

      I have a chocalate pound cake that would blow your mind! I’m 47 and hands on learn to cook from my mother…

      Reply
      • Paula says

        03.14.20 at 7:50 pm

        I would love to try that pound cake!

        Reply
  71. Maybel says

    02.19.20 at 7:44 pm

    Can i add cocoa powder?or chocolate chips?for this recipe how much cocoa powder should i add?

    Reply
  72. Christine Meuser says

    02.14.20 at 11:03 am

    Can you cut the ingredients in half for a smaller cake?

    Reply
    • Paula says

      02.15.20 at 11:15 am

      yes

      Reply
      • Tonya says

        04.09.20 at 7:40 pm

        I just halved the recipe! Let’s see how it goes! M

        Reply
  73. Evelyne Biduga says

    02.13.20 at 6:37 am

    Thanks

    Reply
  74. Judy says

    02.12.20 at 4:23 pm

    5 stars
    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.

    Reply
    • Paula says

      02.14.20 at 6:13 am

      ohhh, peach ice cream sounds wonderful. I’ll try it! There’s nothing better that warm pound cake and ice cream

      Reply
  75. Betty says

    02.11.20 at 10:57 am

    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.

    Reply
    • Paula says

      02.14.20 at 6:23 am

      Yes, cream (or mix) it together until the mixture is creamy and smooth.

      Reply
  76. Tammy K says

    02.02.20 at 3:29 pm

    5 stars
    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.

    Reply
  77. Mama Mia says

    01.30.20 at 11:43 pm

    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?

    Reply
    • Paula says

      02.01.20 at 4:07 pm

      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.

      Reply
  78. Myra says

    01.23.20 at 4:17 pm

    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

    Reply
  79. Ola Savage says

    01.07.20 at 8:19 am

    4 stars
    Made this recipe as recorded, I think it’s wonderful much better than some I’ve made in the past.

    Reply
  80. Greenums says

    12.29.19 at 1:43 pm

    4 stars
    Would 3 cups of flour instead of 4 cups greatly affect the outcome? I like dense not too dense if that makes sense

    Reply
    • Paula says

      12.30.19 at 11:00 am

      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/

      Reply
  81. Carole Hancock says

    12.20.19 at 10:10 am

    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?

    Reply
    • Paula says

      12.21.19 at 11:28 am

      You can bake in either size loaf pan, same temperature as listed. You’ll just have to test for doneness.

      Reply
  82. Cyn K says

    12.08.19 at 3:07 pm

    5 stars
    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.

    Reply
    • Paula says

      12.08.19 at 6:18 pm

      lol, thank you. Actually, that’s my pet peeve and I can’t believe I didn’t catch it.

      Reply
    • Sbakes says

      12.16.19 at 8:24 am

      Can K – Seriously, that’s what you’re going to comment on? If measurements are wrong, that’s one thing. But grammar? Really????

      Reply
    • OF says

      12.31.19 at 12:19 pm

      5 stars
      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!

      Reply
      • Paula says

        01.01.20 at 12:31 pm

        ❤ – thank you!!!

        Reply
  83. Diane DelGaudio says

    11.13.19 at 7:44 am

    What size Bundt pan do I need to use? I don’t have one and have to purchase it. Thank you.

    Reply
    • Paula says

      11.13.19 at 12:20 pm

      I prefer this bundt pan: https://amzn.to/2QfyAb7
      or this tube pan: https://amzn.to/2rJivk1

      Reply
      • Diane says

        11.16.19 at 5:27 am

        Do you have a recipe for a white (vanilla) drizzle icing?

        Reply
        • Paula says

          11.16.19 at 2:06 pm

          Yes, this is a good one: https://www.callmepmc.com/easy-honey-bun-cake-call-me-pmc/

          Reply
  84. cheryl says

    11.07.19 at 9:33 am

    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?

    Reply
    • Paula says

      11.07.19 at 2:29 pm

      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.

      Reply
  85. DeeJay says

    10.30.19 at 12:10 pm

    5 stars
    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.

    Reply
  86. Kate says

    10.11.19 at 5:28 pm

    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.

    Reply
    • Paula says

      10.14.19 at 1:48 pm

      It’ll be fine until Monday

      Reply
  87. Kelly says

    09.27.19 at 9:42 am

    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.

    Reply
    • Paula says

      09.27.19 at 10:56 am

      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

      Reply
  88. Carla M. says

    09.24.19 at 5:53 pm

    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?

    Reply
    • Paula says

      09.25.19 at 3:47 pm

      I use waxed paper. It can’t touch a heating element but I’ve never had it smoke or burn.

      Reply
  89. Lisa says

    09.21.19 at 11:04 pm

    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

    Reply
    • Paula says

      09.22.19 at 5:35 pm

      You have made my day!!! Thank you!

      Reply
  90. Judy Faison says

    09.21.19 at 1:52 pm

    Can this receip be divided into loaf pans

    Reply
    • Paula says

      09.23.19 at 2:37 pm

      Yes, it can.

      Reply
  91. Rosemary Thompson says

    09.13.19 at 10:09 am

    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!

    Reply
  92. Selena L Anderson says

    08.28.19 at 3:53 pm

    Great recipe, i used cake flour so i would be slightly less dense and had lots of compliments.

    Reply
  93. Barbara says

    08.28.19 at 6:54 am

    Can you use a bunt pan for this cake

    Reply
    • Paula says

      08.28.19 at 12:51 pm

      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

      Reply
  94. Cindy says

    08.25.19 at 8:13 pm

    In the old fashioned blue ribbon pound cake it only calls for plain flour no baking powder or soda is this correct?

    Reply
    • Paula says

      08.26.19 at 3:37 pm

      yes, that’s correct

      Reply
      • Marilyn Horner says

        08.30.19 at 7:09 pm

        Can you use self-rising flour?

        Reply
        • Paula says

          09.05.19 at 2:35 pm

          No. All-purpose flour needs to be used

          Reply
  95. Mary Lynne says

    08.23.19 at 6:47 pm

    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!

    Reply
    • Paula says

      08.25.19 at 5:38 pm

      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.

      Reply
      • JaxJayne says

        08.27.19 at 3:30 pm

        Absolutely do add weight measurements, please! In order to measure properly, weighing flour and the like is really the best and most accurate option.

        Reply
  96. Meredith says

    07.30.19 at 11:00 pm

    Can I halve the recipe?

    Reply
    • Paula says

      07.31.19 at 10:12 am

      I have not tried to half it, but you can freeze half of it for up to 3 months if that helps

      Reply
  97. Kelsey says

    07.30.19 at 3:14 am

    Are we supposed to use salted or unsalted butter for the recipe?

    Reply
    • Paula says

      07.31.19 at 10:21 am

      I always use salted butter. You can use either, whichever you prefer.

      Reply
  98. Paula says

    07.11.19 at 1:24 pm

    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!

    Reply
  99. Donna says

    07.10.19 at 5:35 pm

    I’m surprised you don’t have a recipe for 5 Flavor Poundcake!!

    Reply
    • Paula says

      07.10.19 at 8:01 pm

      It’s on the list just haven’t gotten to it

      Reply
  100. Mary says

    07.03.19 at 8:55 pm

    Would a 10 cup bunt pan work for this recipe?

    Reply
    • Paula says

      07.05.19 at 11:22 am

      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.

      Reply
  101. Brenda says

    07.03.19 at 6:30 am

    Do you have a good gluten free pound cake recipe?

    Reply
    • Paula says

      07.03.19 at 2:29 pm

      I don’t. I haven’t had success with one.

      Reply
  102. Donna wilson says

    07.02.19 at 5:21 am

    Can you leave the sauce off completely (just eat it plain)

    Reply
    • Paula says

      07.02.19 at 2:24 pm

      yes, it’s delicious plain!

      Reply
  103. Jackie says

    06.13.19 at 2:59 pm

    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!!

    Reply
    • Paula says

      06.13.19 at 6:29 pm

      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.

      Reply
  104. Cat Picard says

    05.25.19 at 4:12 pm

    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!

    Reply
    • Paula says

      05.26.19 at 6:59 pm

      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.

      Reply
  105. Joan Snyder says

    05.14.19 at 11:20 pm

    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?

    Reply
    • Paula says

      05.15.19 at 9:44 am

      I think it’ll be too much batter for 2 9-inch layers.

      Reply
      • Joan says

        05.15.19 at 6:12 pm

        So, maybe 3 9inch pans for a half recipe?

        Reply
        • Paula says

          05.16.19 at 7:04 pm

          I think that would work. I hate to give advice when I haven’t tried it 🙁

          Reply
  106. Sandy says

    05.12.19 at 1:38 pm

    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!

    Reply
  107. Carol says

    05.11.19 at 1:43 pm

    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.

    Reply
    • Paula says

      05.12.19 at 12:36 pm

      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

      Reply
  108. June says

    05.06.19 at 1:59 pm

    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

    Reply
    • Paula says

      05.13.19 at 7:05 am

      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.

      Reply
  109. Annie says

    05.03.19 at 7:29 pm

    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.

    Reply
  110. Susan says

    04.21.19 at 8:31 am

    Four sticks of butter!

    Reply
    • Paula says

      04.21.19 at 11:02 am

      Yep – it’s wonderful!

      Reply
  111. Glenda Hendrcks says

    04.20.19 at 12:38 am

    Can you use cake flour instead of all purpose flour?

    Reply
    • Paula says

      04.20.19 at 12:48 pm

      I have never made it with cake flour so I can’t say 100% it’ll turn out.

      Reply
  112. Judy Moore says

    04.09.19 at 6:45 pm

    I can’t find the lemon glaze recipe.

    Please help
    Thank you

    Reply
    • Paula says

      04.10.19 at 3:36 pm

      https://www.callmepmc.com/easiest-lemon-dessert-sauce/

      Reply
  113. Niv says

    03.30.19 at 8:40 pm

    5 stars
    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?

    Reply
    • Paula says

      03.31.19 at 8:06 am

      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!

      Reply
  114. Penny Rogers says

    01.25.19 at 5:19 pm

    Can I make this with a cream cheese frosting instead of lemon?

    Reply
    • Paula says

      01.27.19 at 10:55 am

      Yes

      Reply
  115. McLean says

    01.24.19 at 8:29 pm

    5 stars
    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!!!

    Reply
    • Paula says

      01.25.19 at 6:07 am

      Thank you so much for your kind words!

      Reply
  116. Tracey Anderson says

    01.14.19 at 8:47 pm

    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

    Reply
    • Paula says

      01.16.19 at 1:49 pm

      Yes, it’s correct as written.

      Reply
    • Sandy says

      05.12.19 at 1:41 pm

      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.

      Reply
  117. Tammanika says

    01.02.19 at 2:53 pm

    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?

    Reply
    • Paula says

      01.02.19 at 3:21 pm

      Yes, it will soak in better if you put it on while it’s warm

      Reply
  118. Jenna Kay says

    12.17.18 at 7:40 pm

    5 stars
    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!!!

    Reply
    • Paula says

      12.18.18 at 6:50 pm

      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. ❤

      Reply
  119. Linda Moore says

    12.02.18 at 9:21 am

    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.

    Reply
    • Paula says

      12.02.18 at 4:55 pm

      Thank you so much!

      Reply
  120. marie jordan says

    11.12.18 at 5:13 pm

    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 !

    Reply
    • Paula says

      11.12.18 at 5:46 pm

      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 😉

      Reply
  121. Joanne Gloria says

    10.29.18 at 6:32 am

    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?

    Reply
    • Paula says

      10.29.18 at 1:46 pm

      It should work for 1 9×5 inch loaf pan, but I haven’t tried it.

      Reply
  122. Janie says

    08.30.18 at 1:52 pm

    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

    Reply
    • Paula says

      08.31.18 at 7:34 pm

      I bet you’ll be fine with the Crisco, some pound cake recipes call for Crisco.

      Reply
  123. Gary says

    08.15.18 at 7:35 pm

    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

    Reply
    • Paula says

      08.16.18 at 6:11 pm

      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

      Reply
  124. Frossa says

    07.25.18 at 3:54 pm

    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.

    Reply
    • Paula says

      11.09.18 at 12:03 pm

      I provided that for a while and it caused more confusion. My readers prefer cup measurements.

      Reply
    • Terry Haussler says

      01.15.19 at 1:28 pm

      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.

      Reply
  125. betty - NZ says

    07.20.18 at 9:20 pm

    5 stars
    Awesome, moist cake! Yum!

    Reply
  126. Michelle Davis says

    07.02.18 at 11:23 am

    Tired this recipe, mm mm goodness. 😊 It came out so moist and delicious..

    Reply
  127. Molly Gast says

    06.26.18 at 2:35 pm

    5 stars
    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 ?

    Reply
    • Paula says

      06.29.18 at 7:12 am

      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/

      Reply
  128. Baum Croce says

    06.23.18 at 4:03 pm

    Could I half this recipe and bake it in a loaf pan? How would it affect the baking time?

    Reply
    • Paula says

      06.29.18 at 7:18 am

      I haven’t tried halving or baking in a loaf. I typically don’t like the way they turn out in loaf pans.

      Reply
  129. Coraki says

    06.20.18 at 12:27 pm

    5 stars
    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.

    Reply
  130. Bola says

    06.19.18 at 5:53 am

    No baking powder in your recipe. Why?

    Reply
    • Paula says

      06.19.18 at 5:51 pm

      The eggs are the leavener

      Reply
    • Redhed says

      07.23.18 at 2:53 pm

      Traditional pound cakes are only eggs, butter, flour, and sugar with flavorings.

      Reply
  131. Tina Davis says

    06.02.18 at 11:57 am

    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.

    Reply
    • Paula says

      06.03.18 at 9:45 pm

      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.

      Reply
  132. Sarah D says

    05.29.18 at 8:27 pm

    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!

    Reply
    • Paula says

      05.30.18 at 3:30 pm

      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.

      Reply
  133. judi shea-vaillancourt says

    05.27.18 at 4:54 pm

    I share your love for pound cakes and scratch baking.
    I have switched to weighing ingredients- have you calibrated your recipes for weights?

    Reply
    • Paula says

      05.28.18 at 4:14 pm

      I started that and it caused more confusion and questions from readers than cup measurements.

      Reply
  134. Cynthia Wilkins says

    05.26.18 at 9:36 am

    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.

    Reply
    • Paula says

      05.28.18 at 4:18 pm

      So so happy you liked it!!

      Reply
  135. Elizabeth says

    05.20.18 at 11:58 pm

    3 stars
    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.

    Reply
  136. Kerbi says

    04.22.18 at 3:20 pm

    Any suggestions for high altitude adjustments to this recipe?

    Reply
    • Paula says

      05.02.18 at 7:22 pm

      I’ve never cooked high altitude

      Reply
  137. Jamie says

    04.02.18 at 7:03 am

    ❤️ 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.

    Reply
  138. Sunny says

    03.30.18 at 1:26 pm

    5 stars
    Just made this cake, it was delicious!!! Thanks for sharing Paula!

    Reply
  139. Barbara says

    03.27.18 at 1:47 pm

    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.

    Reply
    • Paula says

      03.29.18 at 5:02 pm

      It’s a 16 cup so you will probably be fine.

      Reply
  140. Segrid says

    03.25.18 at 10:52 pm

    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.

    Reply
    • Paula says

      03.29.18 at 5:04 pm

      I do use White Lily AP flour but I sift it and don’t add extra 2T

      Reply
  141. sue says

    03.16.18 at 8:02 am

    I am now making this for the 3rd time. Its so delicious and and easy to make. Thank you!

    Reply
    • Paula says

      03.16.18 at 2:41 pm

      So happy you like it!! I love making this cake

      Reply
  142. Ashley says

    03.11.18 at 3:08 pm

    Do i use parchment or wax paper??

    Reply
    • Paula says

      03.11.18 at 6:20 pm

      I always use waxed but either will work

      Reply
  143. Ang Pezzullo says

    02.28.18 at 7:19 pm

    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.

    Reply
  144. Yeancah says

    01.03.18 at 2:34 pm

    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

    Reply
    • Paula says

      01.03.18 at 5:56 pm

      I suggest reading this >> https://www.thekitchn.com/can-you-bake-a-bundt-pan-recipe-in-a-regular-pan-236652

      Reply
  145. Norma says

    12.03.17 at 10:56 pm

    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?

    Reply
    • Paula says

      12.11.17 at 7:13 pm

      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/

      Reply
  146. Valerie says

    11.28.17 at 1:56 pm

    How would you adjust for high altitude?

    Reply
    • Paula says

      01.05.18 at 1:06 pm

      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/

      Reply
  147. Counselor1908 says

    11.22.17 at 11:38 pm

    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!

    Reply
    • Paula says

      07.05.18 at 8:44 am

      a 12 cup bundt pan is large enough

      Reply
  148. Kandy says

    10.09.17 at 12:56 pm

    5 stars
    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!

    Reply
  149. Dot Thomas says

    09.01.17 at 9:29 pm

    5 stars
    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.

    Reply
    • Paula says

      09.03.17 at 2:45 pm

      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.

      Reply
  150. Suzanne says

    08.18.17 at 10:35 am

    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

    Reply
    • Paula says

      09.03.17 at 6:36 pm

      Like the second photo in this post> https://www.callmepmc.com/mile-high-pound-cake/

      Reply
  151. Carole Cole says

    07.27.17 at 9:04 am

    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!

    Reply
  152. Rachel says

    07.22.17 at 4:43 pm

    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

    Reply
    • Paula says

      07.23.17 at 9:20 am

      It’s awesome as written but not sure with all your changes if it’ll be the same

      Reply
  153. Dassia Salters says

    07.01.17 at 7:03 pm

    I would like to try to make half of this recipe. How long should I bake it (assuming same size pan and temperature)?

    Reply
    • Paula says

      07.06.17 at 8:36 am

      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

      Reply
  154. grace costa says

    06.23.17 at 11:41 am

    can you make this recipe using the reverse creaming method?

    Reply
    • Paula says

      07.01.17 at 11:13 am

      I have never tried it using the reverse creaming method

      Reply
  155. Raymond Graves says

    06.18.17 at 9:15 pm

    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.

    Reply
    • Paula says

      06.22.17 at 5:18 pm

      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.

      Reply
  156. Danni says

    06.11.17 at 5:03 pm

    5 stars
    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!

    Reply
    • Paula says

      06.12.17 at 7:22 pm

      Thanks so much!

      Reply
  157. Linda Lewis says

    05.14.17 at 4:42 pm

    Can this pound cake be made in loaf pans? What temp. for the oven? And how long to bake?

    Reply
    • Paula says

      05.14.17 at 8:21 pm

      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.

      Reply
  158. Bianca M says

    05.02.17 at 11:40 am

    Can you use cake flour?

    Reply
    • Paula says

      05.02.17 at 1:26 pm

      I have never tested it with cake flour. I use all purpose

      Reply
    • Mr. Paul says

      08.27.17 at 11:44 am

      5 stars
      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.

      Reply
  159. Daniel says

    04.30.17 at 6:51 pm

    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.

    Reply
    • Paula says

      05.02.17 at 1:30 pm

      Awesome!! So happy you told me!

      Reply
  160. Blake says

    04.07.17 at 10:23 pm

    Do you measure then sift or sift and then measure the flour?

    Reply
    • Paula says

      04.13.17 at 11:51 am

      The correct way would be to sift then measure the flour

      Reply
      • Susan Singleton says

        07.22.17 at 10:04 am

        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.

        Reply
        • Paula says

          07.23.17 at 9:22 am

          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?

          Reply
  161. Savannah says

    04.06.17 at 3:09 am

    Can I add cream cheese to this recipe and if so how much, and would I lessen the amount of butter?

    Reply
    • Paula says

      04.07.17 at 2:43 pm

      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/

      Reply
      • Savannah says

        04.07.17 at 10:31 pm

        Thank you so much! Will do, I’m going to make it tonight

        Reply
      • Savannah says

        04.08.17 at 12:39 am

        One last question, Can I bake it with a cold oven start?

        Reply
  162. Ronald says

    03.26.17 at 8:26 pm

    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!

    Reply
  163. Kiebe says

    03.25.17 at 11:26 pm

    I made this cake tonight and it is hands down the best pound cake I’ve ever made!!

    Reply
  164. Robin says

    03.19.17 at 9:46 am

    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?

    Reply
    • Paula says

      03.23.17 at 8:23 pm

      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.

      Reply
  165. Ana says

    02.07.17 at 9:55 am

    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?

    Reply
  166. Kathy l says

    01.30.17 at 9:43 am

    I have been searching for the pound cake i remember. This is it, i made it this weekend and it was great, thankyou!!!

    Reply
  167. Laura says

    01.24.17 at 3:54 pm

    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!!

    Reply
    • Paula says

      01.29.17 at 6:24 pm

      Thanks so much Laura. I, too, change up the flavor. I think almond is my favorite in a pound cake.

      Reply
  168. Peggy Gossett says

    12.24.16 at 6:54 pm

    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.

    Reply
  169. William says

    11.02.16 at 9:37 am

    I don’t see any baking powder or soda in recipe with all purpose flour?

    Reply
  170. Nene says

    10.05.16 at 2:26 pm

    Is it ok if I use lemon flavor instead of vanilla?

    Reply
  171. D Shar says

    08.19.16 at 12:20 am

    Hey Paula!!!! Great recipes!!!! I’m with Nieces, can cake flour be replaced for AP flour? I’m interested in trying this recipe. Thanks!!!!

    Reply
  172. Kathy says

    07.24.16 at 7:39 pm

    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!

    Reply
    • Tina says

      09.12.16 at 10:24 am

      Thank You Kathy ☺making the loaf size now and setting oven to 300°.

      Reply
  173. Niecey says

    06.25.16 at 4:48 am

    Can I use cake flour instead of all purpose flour

    Reply
  174. DFW says

    06.15.16 at 10:36 am

    I would like to bake this in mini loaves. How much should I fill each mini pan (2/3, 3/4, etc.)?

    Reply
  175. Erica says

    05.23.16 at 8:01 pm

    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?

    Reply
  176. Jax says

    05.18.16 at 5:23 am

    If you *need* to replace the butter with coconut oil, how much would oil would you recommend using?

    Reply
    • Paula says

      05.18.16 at 8:37 am

      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.

      Reply
  177. Yolanda says

    05.07.16 at 5:06 pm

    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.

    Reply
  178. Sylvia Rolling says

    05.05.16 at 11:00 am

    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.

    Reply
  179. Joyce says

    04.10.16 at 11:37 pm

    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.

    Reply
  180. Kim says

    04.07.16 at 3:28 am

    Can you use unsalted butter?

    Reply
  181. Kim says

    04.02.16 at 7:06 pm

    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.

    Reply
  182. Harriett Brawner says

    03.22.16 at 7:25 pm

    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.

    Reply
  183. Argelia Martinez says

    03.17.16 at 9:31 pm

    In this recipe I haven’t see baking powder. It don’t need it? Thank’s so much.

    Reply
  184. Annamaria @ Bakewell Junction says

    02.03.16 at 9:37 pm

    Paula,
    My hubby loves pound cake and I can’t wait to make this for him. Pinned.
    Annamaria

    Reply
  185. ColleenB.~Texas says

    01.25.16 at 2:12 pm

    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

    Reply
    • Jane Johnson says

      01.25.16 at 3:29 pm

      5 stars
      I would like to also know the glaze used on this cake. Thank you

      Reply
      • Paula says

        01.25.16 at 6:42 pm

        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.

        Reply
        • Sonya says

          10.04.17 at 8:00 pm

          How do you line the pan with waxed paper?

          Reply
          • Paula says

            10.07.17 at 8:22 pm

            See photo in this post https://www.callmepmc.com/mile-high-pound-cake/

            Reply
    • Paula says

      01.25.16 at 6:41 pm

      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/

      Reply
      • ColleenB.~Texas says

        01.26.16 at 3:53 am

        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

        Reply
      • FiSi says

        11.06.16 at 5:01 pm

        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.

        Reply
        • Paula says

          04.22.17 at 10:05 am

          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.

          Reply
        • Blue ribbon cake- Cecy says

          06.14.17 at 10:06 pm

          3 stars
          I think it was the huge amount of sugar. I just did one, and it was super sweet and doughy in the middle too.

          Reply
  186. Medeja says

    01.25.16 at 11:07 am

    Yummy! Such simple cake can be eaten with fresh fruit..

    Reply

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