Old-Fashioned Pound Cake

Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

This will always remind me of my Grandma, she LOVED pound cake. Especially topped with sweetened strawberries and Cool Whip!

Ingredients Nutrition

Directions

  1. Cream butter and sugar until very light and creamy.
  2. Beat in eggs, one at a time, beating well after each.
  3. Gradually add cake flour, blending thoroughly. (Use a medium speed for this.).
  4. Add lemon rind and juice.
  5. Bake in 2 greased and parchment paper-lined or waxed paper-lined 9x5" pans at 350º for about 1 hour and 15 minutes.
  6. Frost or glaze, or leave plain.
  7. *If wanting to make a half a recipe, use 5 eggs.
Most Helpful

5 5

This is the one and only true recipe for the original pound cake, but I do things just a bit differently. This recipe, as written, tends to yield an unpleasantly dry texture, so on a friend's advice, I now add a cup of whole milk to the batter alternately with the cake flour and bake at 375 for an hour or until it tests done. I also add all the juice and zest from two large lemons. This gives me a cake with a very light, but dense texture and incredibly rich flavor that just begs for a homemade blueberry compote or masserated strawberries and whipped cream. Awesome!

5 5

I was looking for a good recipe for pound cake because my mom always made this type of cake when I was a kid. My hubby and I really enjoyed this recipe. The cake was like light and very flavorful.I followed directions as they were written.

4 5

I was searching for an old recipe I used when my son was a little boy. We used to babysit my friend's chickens... boy, there were lots of eggs! I sent two loaves to him in Iraq and the other Marines offered money for more tastes! It must ship well! Thank you, so much!