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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!
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.
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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.
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.
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.
More Cake Recipes
This Pound Cake Recipe is just one of our favorite homemade cakes. Be sure to try them all!
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
Serves16 slices
Print Rate
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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!
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
Kitchen Scale (optional)
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!
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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.
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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
