Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (2024)

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Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (1)

By: Becky Hardin

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Delicious, simple and so easy to make, this homemade pound cake is a classic. This is our family recipe that we have made for years and it never fails to please!

Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (2)

Table of Contents

Homemade Pound Cake

I just know that you are going to love our family pound cake recipe. Simple to make, it’s perfectly light and fluffy and so wonderfully delicious!

Pound cake is a classic for a reason, and this is hands down our go to recipe for an celebration or occasion.

For more cake recipes, be sure to check out my Homemade Carrot Cake and German Chocolate Cake Recipe.

Why you’ll love this Homemade Pound Cake Recipe:

  • Easy: Made with simple ingredients, this pound cake is simple to make before you pop it in the oven to bake.
  • A cooking basic: This cake is perfect for novice bakers and it’s a great recipe for the kids to help out with too!
  • Quick to make: It takes no more than 15 minutes to make this cake before you bake it. Perfect for if you are short on time.
Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (3)

Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (4)

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How to make a pound cake from scratch

You can jump to the recipe card for full ingredients & instructions!

  • Grease a cake pan and sprinkle with sugar.
  • Cream together the butter and shortening.
  • Mix in the sugar.
  • Add the eggs.
  • Whisk together the dry ingredients.
  • Add the buttermilk and flour mixture.
  • Stir in the vanilla and almond.
  • Pour into the prepared pan and bake.
Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (6)
Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (7)

How long does it keep?

Once your homemade pound cake has fully cooled, cover it or place it in an air tight container. It will keep at room temperature for three days.

You can also wrap the cake in plastic wrap and store it in the fridge for up to a week.

Can you freeze pound cake?

Yes, this cake freezes really well. Wrap the cooled cake in plastic wrap or foil and place in a freezer bag. It will keep well for up to 6 months. Thaw the frozen cake, still wrapped, at room temperature before serving.

How to serve

This cake is pretty delicious as it is, but it’s easy to add toppings for special occasions. You can pour a glaze or sauce over it, serve it with whipped cream or add some fresh fruits or berries.

Let the pound cake cool completely before decorating it.

Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (8)
Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (9)

Tips!

  • My Mom started making this recipe in 2008. She sold this deliciousness at her baked goods booth years ago and it brought her many repeat customers. She has tweaked it over the years and it is better than ever. It’s still our favorite pound cake and I love the crunchy top, sugared sides and bottom.
  • Be sure to grease your pan before adding the cake batter so that it’s easy to remove.
  • Bake the cake in a fully pre-heated oven so that it cooks through evenly.
Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (10)

More Cake Recipes

This Pound Cake Recipe is just one of our favorite homemade cakes. Be sure to try them all!

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See All Cakes

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe

Classic Pound Cake Recipe

4.73 from 18 votes

Author: Becky Hardin

Prep: 15 minutes minutes

Cook: 1 hour hour 10 minutes minutes

Total: 1 hour hour 25 minutes minutes

Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (19)

Serves16 slices

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Delicious, simple and so easy to make, this homemade pound cake is a classic. This is our family recipe that we have made for years and it never fails to please!

Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (20)

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Cookie Rookie.

Ingredients

  • Coarse raw sugar for lining the pan
  • 1 cup unsalted butter 226 grams (2 sticks), a little colder than room temperature (65°F)
  • ½ cup vegetable shortening 92 grams
  • 3 cups granulated sugar 600 grams
  • 5 large eggs 250 grams, room temperature
  • 3 cups all-purpose flour 360 grams
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking powder 2 grams
  • 1 cup buttermilk 227 grams, room temperature
  • 2 teaspoons vanilla extract 8 grams (or vanilla bean paste)
  • 1 teaspoon almond extract 4 grams

Recommended Equipment

Instructions

  • Adjust oven rack to middle positions, preheat oven to 350°F, and spray a 10-inch tube or Bundt pan with nonstick cooking spray. Sprinkle the inside of the pan with coarse raw sugar; set aside.

    Coarse raw sugar

  • Cream the butter and shortening together using a hand mixer set on medium speed for 1 minute.

    1 cup unsalted butter, ½ cup vegetable shortening

  • Slowly add the granulated sugar while the mixer is set at medium-low speed. Set the mixer to medium-high and beat the sugar/butter mixture for 3 minutes.

    3 cups granulated sugar

  • Add the eggs, one at a time, beating until incorporated after each addition.

    5 large eggs

  • In a separate large bowl, whisk the flour, salt, and baking powder together

    3 cups all-purpose flour, ½ teaspoon fine sea salt, ½ teaspoon baking powder

  • Alternately add the flour mixture and the buttermilk in 3 additions, starting and ending with the dry ingredients. Beat just until incorporated after each addition.

    1 cup buttermilk

  • Add the vanilla and almond extracts, beating just until incorporated.

    2 teaspoons vanilla extract, 1 teaspoon almond extract

  • Pour into the prepared pan and smooth the top.

  • Bake 70-90 minutes, or until a toothpick inserted in the middle comes out clean. The internal temperature should register 205°F in the middle of the cake on an instant-read thermometer.

  • Transfer the cake to a metal cooling rack for 15 minutes. Invert and flip the cake over to its original position to cool completely on the cooling rack.

  • The cake is delicious as is or serve with your favorite toppings.

  • Once cooled, keep covered. The cake tastes even better the next day.

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

  • My Mom started making this recipe in 2008. She sold this deliciousness at her baked goods booth years ago and it brought her many repeat customers. She has tweaked it over the years and it is better than ever. It’s still our favorite pound cake and I love the crunchy top and sugared sides and bottom. Enjoy!
  • Be sure to grease your pan before adding the cake batter so that it’s easy to remove.
  • Bake the cake in a fully preheated oven so that it cooks through evenly.

Storage: Store classic pound cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 6 months.

Nutrition Information

Serving: 1slice Calories: 419kcal (21%) Carbohydrates: 56g (19%) Protein: 5g (10%) Fat: 20g (31%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 83mg (28%) Sodium: 124mg (5%) Potassium: 70mg (2%) Fiber: 1g (4%) Sugar: 38g (42%) Vitamin A: 454IU (9%) Calcium: 40mg (4%) Iron: 1mg (6%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (21)

Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (22)

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Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (23)

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2 Comments

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Christine

Posted on 12/12/2020

What is a substitute for the shortening?

Reply

Becky Hardin

Posted on 4/9/2021

Reply to Christine

Butter is a common substitute, but taste and texture may change a bit!

Reply

Homemade Pound Cake (Classic) Recipe - The Cookie Rookie® (2024)

FAQs

Is it better to bake pound cake at 325 or 350? ›

A steady 325-350 degrees is ideal when it comes to baking pound cake. Position the pan in the middle of the oven, and rotate it once, halfway through the baking time, as it bakes to account for any hot spots.

What makes a pound cake more dense? ›

The Eggs: Pound cakes require a lot of eggs to create that dense texture. Some folks say that you shouldn't use fresh eggs in pound cakes because they don't mix into the batter as easily and can result in overmixing. I've always used my chicken's fresh eggs for pound cakes and it comes out fantastic, so who knows!

How long will pound cake last in fridge? ›

Pound Cake: To keep: Good at room temperature for 3-4 days, refrigerate if not eating for 4-7 days, freeze if needed beyond these timeframes.

What happens if you bake a cake at 325 instead of 350? ›

What are the benefits of baking at 325 instead of 350 degrees? Baking at 325 degrees instead of 350 allows for a slower and more even cooking process. This can result in a more tender and moist finished product, especially for items like cakes, cookies, and delicate pastries.

How much longer to bake at 325 instead of 350? ›

If you only have a 9-inch pan, lower the temp from 350 degrees F to 325 degrees F and bake for an additional 15 minutes or until done. Easy peasy.

Can I use regular flour instead of cake flour? ›

Can I substitute all-purpose flour for cake flour? Yes, you can. You'll wind up with a similar cake, just with a slight difference in texture and crumb. Both flours perform the same in recipes — they'll mix into identical batters — but the final results will differ to a small degree.

What pan is best for pound cake? ›

Bundt pans are a baking essential. Their unique construction allows an even browning on denser cakes, like pound cake, with the well-defined curves that are the hallmark of the form.

Why is my homemade pound cake dry? ›

If it's dry, the cake may have been over-baked. Pound cake can also be too dry if you added too much flour (or not enough butter or sugar). Solution – You can try lowering the oven temperature. Or remove the cake from the oven a little earlier.

Can you over mix pound cake batter? ›

Always add the dry ingredients alternately with the liquid, beginning and ending with the dry ingredients. This will help to ensure that the dry and wet ingredients are evenly distributed throughout the batter. Mix just until blended after each addition. Overmixing the batter creates a tough, rubbery cake.

Should you sift flour for a pound cake? ›

Sift: Sifting the flour into the batter makes the cake lighter. It also breaks up any large clumps of flour, making it easier to incorporate into the batter.

How long to leave pound cake in pan? ›

How long do you leave pound cake in the pan? When it's done baking, let the cake sit in the pan for 10 minutes: no more, no less. It's enough time for the cake to firm up some after baking so that it doesn't fall apart, but not so much time that the cake gets stuck to the pan.

Can you leave a pound cake out overnight? ›

In most cases, yes, leftover cake is perfectly safe to keep overnight [1]. Here's how long it typically lasts: Frosted cakes: These can stay at room temperature for up to 3-4 days if covered properly [3]. Unfrosted cakes: Unfrosted cakes will last for 1-2 days at room temperature [3].

How many eggs makes a pound? ›

How many eggs are in a pound? Eggs vary in weight since not all eggs are the same. Large eggs tend to weigh just short of 2 ounces each. It takes between 8 and 9 large eggs to equal one pound.

Is it better to bake a cake at 325? ›

Some of Dawn's favorite baking tips:

Bake your cakes at 325° not 350°. This will allow your cake to rise more. Don't grease the sides of your baking pan. Greasing the sides of the pan will not allow your cake to climb the edges of the pan and grow tall.

How long to bake cake on 325? ›

The general rule of thumb when baking is “the bigger the pan, the lower the temperature”. You bake a 9” round chocolate cake for about 30-35 minutes at 350° F (175° C). However, if you were putting the same recipe in a 14” pan, you would need to lower the temperature to 325° F (162° C) for 50-55 minutes.

How long to bake a round cake at 325? ›

The general rule of thumb when baking is "the bigger the pan, the lower the temperature". You bake a chocolate 9" round cake for about 30-35 minutes at 350 F. But, if you were putting the same recipe in a 14" pan you need to lower the temperature to 325 F for 50-55 minutes.

At what temp is a pound cake done? ›

Bake for 1 hour or until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and will spring back when pressed, but the crack around the center will appear moist.

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