Old-Fashioned Pound Cake

READY IN: 1hr 10mins
Recipe by PugMomma Brenda

From ArcaMax Recipes by Zola

Top Review by DeeVaFoodie

So I don't understand the whole "9x3" loaf pan because there was enough batter here to make a bundt and 6 cupcakes! Not that that's a bad thing. This cake is so good!! I'm having mine with pineapples and whipped cream, my DH toasted his slices and put on butter. YUMMMM!! Made for PAC Spring 2010.

Ingredients Nutrition


  1. Preheat your oven to 350 degrees. Grease and flour a loaf pan (9"X3"). With an electric mixer, cream butter, sugar and eggs until fluffy. Add the flour one half cup at a time along with a little cream and keep on mixing until you have incorporated all of the flour. Now add the vanilla. Mix. Pour into your prepared loaf pan. Bake for 50 minutes or until the cake has risen, has a golden crust and when you check it with a toothpick, the pick comes out clean. If you have moist batter stuck to the toothpick you need to bake it a bit longer. Add 5 minutes and check again.
  2. Let the cake cool standing upright in the pan for 15 minutes. Then turn the pan on its side and gently tip it to coax the cake out. Then stand the cake back upright and let it cool completely.

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