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overhead image of pound cake

Classic Pound Cake Recipe

Course: cake, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 16 people
Calories: 426kcal
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!
Print Recipe


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


  • Adjust oven rack to middle positions, heat 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.
  • Cream together butter and shortening with electric mixer set on medium speed for 1 minute.
  • Slowly add granulated sugar while mixer is set at medium-low speed. Set mixer to medium-high and beat the sugar/butter mixture for 3 minutes.
  • Add eggs, one at a time, beating until incorporated after each addition.
  • In a large bowl, whisk together flour, salt and 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.
  • Add vanilla and almond beating just until incorporated.
  • 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 cake to a metal cooling rack for 15 minutes. Invert and flip the cake over to 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.
  • Enjoy!



  • 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 have 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. 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 pre-heated oven so that it cooks through evenly.


Calories: 426kcal | Carbohydrates: 58g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 111mg | Potassium: 80mg | Fiber: 1g | Sugar: 40g | Vitamin A: 454IU | Calcium: 37mg | Iron: 1mg