Best 6 Old Fashioned Pound Cake Recipes

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**Old-Fashioned Pound Cake: A Timeless Classic with Modern Variations**

Indulge in the timeless flavors of a classic Old-Fashioned Pound Cake, a delectable treat that has stood the test of time. This dense and moist cake, with its rich buttery flavor and a hint of sweetness, is a staple in many households and a staple dessert at celebrations. With its simple yet elegant appearance, it's a versatile dessert that can be enjoyed on its own or dressed up with glazes, frostings, or fresh fruits. In this article, we'll delve into the secrets of creating the perfect Old-Fashioned Pound Cake, sharing both the traditional recipe and a collection of creative variations that add a modern twist to this classic. From a decadent chocolate pound cake to a zesty lemon pound cake and a nutty almond pound cake, there's a recipe here to satisfy every craving.

Let's cook with our recipes!

OLD-FASHIONED LEMON POUND CAKE



Old-Fashioned Lemon Pound Cake image

This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.

Provided by Cookin Mama

Categories     Desserts     Cakes     Pound Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 8

2 cups white sugar
2 cups all-purpose flour
5 eggs
1 cup shortening (such as Crisco®)
5 tablespoons whole milk
1 tablespoon vanilla extract
2 teaspoons lemon extract
¼ teaspoon baking powder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
  • Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 49.6 g, Cholesterol 77.5 mg, Fat 19.4 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 39.9 mg, Sugar 33.7 g

OLD FASHIONED POUND CAKE II



Old Fashioned Pound Cake II image

This is my mom's recipe from about 1930. It rises high in the tube pan, is moist, and smells heavenly baking.

Provided by Sylvia Zumpano

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 8

1 ½ cups shortening
3 cups white sugar
6 eggs
1 cup milk
3 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons lemon extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and salt. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Beat in the vanilla and lemon extract. Pour batter into prepared pan.
  • Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 454 calories, Carbohydrate 59.3 g, Cholesterol 71 mg, Fat 21.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 5.6 g, Sodium 178.5 mg, Sugar 38.4 g

OLD FASHIONED POUND CAKE & RASPBERRY TRIFLE



Old Fashioned Pound Cake & Raspberry Trifle image

Elegant, rich, and BEYOND description--don't let the long list of ingredients or directions put you off--this is WELL worth the effort!!!--my family looks forward to our annual FIRST raspberry picking of the year--because THIS is the first thing I make, and we gobble it up! The authentic old-time kind of pound cake--makes three loaf-pans. Use one for this recipe, freeze the other two for future use (you'll want to make this more than once!). Trifle makes enough for ONE large serving bowl. Cooking time is "chilling time"

Provided by Debber

Categories     Dessert

Time 3h45m

Yield 1 big bowl, 12-15 serving(s)

Number Of Ingredients 19

4 1/2 cups flour
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
2 cups butter
2 1/4 cups sugar
1 1/2 teaspoons vanilla (or brandy extract)
9 eggs, slightly beaten
1 1/2 cups whipping cream
1/4 cup sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 lemon, zest of, chopped
1/2 cup sugar
1 1/2 teaspoons vanilla extract (or lemon)
4 -8 cups fresh raspberries
3/4 cup sugar
1 cup water (optional)
4 teaspoons baking cocoa
fresh berries

Steps:

  • Line bottoms & sides of three 8x4 loaf pans with parchment paper--do NOT grease; preheat oven to 325; place oven rack in lower position.
  • In a large bowl, mix pound cake dry ingredients; set aside.
  • In a large mixing bowl, beat butter and sugar until creamy & fluffy, scraping bowl several times; add flavorings, then eggs three at a time--continue beating (a curdled appearance will be "beaten" out with thorough mixing).
  • Now begin adding the flour in about half-cup portions, mixing well after each.
  • Turn batter into prepped pans, quickly pushing it higher around edges than in center (this will keep the top level).
  • Bake for 20 minutes, then increase oven temp to 350, bake 40 minutes longer (crack on top will be slightly browned--showing no moistness).
  • Cool for 5 minutes on cooling rack, then remove from pans to finish cooling--DO NOT REMOVE PAPER!
  • When cooled, wrap waxed paper around two of the loaves, and then plastic wrap & freeze. Slice the remaining loaf into 12-15 slices, then cubes; set aside.
  • WHIPPED CREAM LAYER: In a mixing bowl, beat cream with sugar until stiff peaks form; set aside.
  • CREAM CHEESE LAYER: In another bowl, beat cream cheese, lemon juice, vanilla and sugar. Add about 2 cups of the whipped cream and the lemon zest--fold in; set aside.
  • BERRY LAYER: Set aside one cup of berries for garnish. Sprinkle remaining berries with sugar, then lightly mash/crush them. Let them sit for about 30 minutes to get juicy---if you're short of time, add the water and this makes a nice juice too.
  • JUST IN CASE: Check berries for bugs and inch-worms! They will float to the top of the juices. (Sorry to gross you out! But so much better you pick them out ahead than have them "appear" in the dessert!).
  • ASSEMBLE THE TRIFLE: Sprinkle a layer of pound cake cubes in the bottom of a 3-quart glass serving bowl.
  • Drizzle 3-4 tablespoons of berry juice over the cubes.
  • Spread one fourth of cream cheese mixture over the cake cubes.
  • Sprinkle one teaspoon of cocoa over this, then some crushed berries.
  • REPEAT this twice. Add about half of the reserved berries to the last layer.
  • Top with remaining cream cheese, whipped cream and sifted cocoa; remaining berries added as a garnish before serving.
  • Cover & refrigerate for about 3 hours, altho' this is ready-to-eat now (taste really does improve!).

Nutrition Facts : Calories 999.6, Fat 59.4, SaturatedFat 35.9, Cholesterol 322.3, Sodium 685.9, Carbohydrate 105.9, Fiber 4.2, Sugar 65, Protein 14

OLD-FASHIONED MARBLE POUND CAKE & CHOCOLATE GLAZE



Old-Fashioned Marble Pound Cake & Chocolate Glaze image

This is an older recipe and it makes a very rich and moist pound cake. If you like a darker chocolate cake, you can adjust the amount of cocoa up to 4 tablespoons. If you like a lighter chocolate, just add the smaller amount. Either way, this cake is delicious, enjoy!

Provided by Elaine Bovender

Categories     Cakes

Time 1h10m

Number Of Ingredients 15

1 1/2 c softened butter, salted
2 c sugar
7 large eggs, room temperature
2 tsp vanilla extract
1/4 tsp salt
3 c all purpose flour, sifted
1/4 c buttermilk or whole milk
2 to 4 Tbsp cocoa, unsweetened
CHOCOLATE GLAZE
2 Tbsp butter, salted
2 to 4 Tbsp cocoa, unsweetened
3 to 4 drops vanilla extract
1 pinch salt
3 to 4 Tbsp whole milk or half and half
1 1/2 c confectioners' sugar

Steps:

  • 1. Preheat oven to 325 degrees. Grease and flour a tube or bundt cake pan, set aside.
  • 2. Cream softened butter and gradually add sugar. Cream until light and fluffy. Mix in vanilla and salt. Add eggs one at a time, beating after each addition.
  • 3. Sift flour, then measure for accuracy and then sift again. Add flour alternately with buttermilk, mixing after each addition (DO NOT OVER MIX)
  • 4. Remove about 1/3 of batter and put in a small mixing bowl. Add cocoa and mix with spoon or spatula. DO NOT USE MIXER. Note: If you like a darker chocolate, use 4 tablespoons, but if you prefer more of a milk chocolate, use only 2 tablespoons.
  • 5. Add half of the yellow cake batter into the tube pan, no need to smooth out yet. Spoon all of the chocolate mixture on top of the yellow. Spoon on the remaining yellow batter on top of the chocolate batter. Lightly swirl with a knife and then gently smooth out the top.
  • 6. Bake for 45 to 55 minutes (my oven took 55) or until cake tests done. Remove from oven and cool in pan for about 10 minutes. Remove from pan and wrap in plastic wrap and cool completely. Transfer to serving plate.
  • 7. CHOCOLATE GLAZE: Melt butter on medium heat in a heavy saucepan. When butter is melted, whisk in cocoa, vanilla and salt. Add confectioner's sugar and milk, mixing well. You may add more milk, if necessary. Pour glaze over cooled cake and allow to set for a few minutes. Enjoy!

OLD FASHIONED POUND CAKE 1972



Old Fashioned Pound Cake 1972 image

Make and share this Old Fashioned Pound Cake 1972 recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 1h10m

Yield 1 loaf pan size cake, 10 serving(s)

Number Of Ingredients 7

1 2/3 cups white sugar
1 cup soft butter
2 cups cake flour or 1 3/4 cups all-purpose flour, sifted then measured
1/2 teaspoon salt
1/4 teaspoon ground mace
5 whole eggs
1 teaspoon vanilla

Steps:

  • Pre heat oven to 325 degrees.
  • Grease loaf pan. Can line if desired.
  • Cream butter and sugar until all granules are dissolved and you no longer feel them between your fingertips.
  • Sift the flour and measure.
  • Add the salt and mace.
  • Sift all together once more.
  • Add eggs one at a time, alternating with the flour to the creamed mixture.
  • Beat until light and fluffy.
  • Add the vanilla.
  • Pour into prepared greased pan.
  • Bake 325 degrees for 50 to 60 minutes.
  • Using tester to test.

Nutrition Facts : Calories 424.7, Fat 20.9, SaturatedFat 12.4, Cholesterol 141.9, Sodium 278.4, Carbohydrate 55, Fiber 0.5, Sugar 33.6, Protein 5.2

OLD FASHIONED SOUR CREAM POUND CAKE



Old Fashioned Sour Cream Pound Cake image

It isn't as heavy as a regular pound cake... and not too sweet, it's just right with a hint of almond and egg. Tasty all by itself, or enhanced with ice cream or whipped cream and berries. So comforting!! This cake is made from all high fat sugary goodness. This 40 year old recipe was written when men were men, and cake was cake....

Provided by Karen Basso

Categories     Cakes

Time 1h45m

Number Of Ingredients 7

2 stick butter, softened
3 c sugar
1/2 tsp almond extract
5 eggs
1 c sour cream
3 c flour
1/4 tsp baking soda

Steps:

  • 1. In mixer cream butter and sugar until pale. Beat in eggs one at a time. Add extract and sour cream, combine. Beat in flour one cup at a time adding baking soda with last cup. DO NOT OVER MIX. Scrape into prepared pan. Bake approximately 1½ hours. Test for doneness with toothpick. Cool in pan 10 to 15 minutes then turn out onto rack to continue cooling.

Tips:

  • Use room temperature ingredients: This helps the ingredients blend together more easily and creates a smoother batter.
  • Cream the butter and sugar together until light and fluffy: This incorporates air into the mixture, which makes the cake lighter and more tender.
  • Gradually add the eggs one at a time, beating well after each addition: This helps prevent the eggs from curdling.
  • Sift the flour before measuring it: This helps aerate the flour and prevents it from becoming compacted, which can result in a dry cake.
  • Do not overmix the batter: Overmixing can develop the gluten in the flour, which can make the cake tough.
  • Bake the cake in a preheated oven: This helps ensure that the cake bakes evenly.
  • Let the cake cool completely before frosting it: This helps prevent the frosting from melting.

Conclusion:

Old-fashioned pound cake is a simple yet delicious cake that can be enjoyed by people of all ages. With its moist, tender crumb and rich flavor, it's a perfect dessert for any occasion. By following the tips above, you can make a pound cake that is sure to impress your friends and family.

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