Go Back
+ servings
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 slices
Calories: 419kcal
Author: Becky Hardin
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

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

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.

Video

Notes

  • 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

Serving: 1slice | Calories: 419kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 124mg | Potassium: 70mg | Fiber: 1g | Sugar: 38g | Vitamin A: 454IU | Calcium: 40mg | Iron: 1mg