Easy Old Fashioned Pound Cake

This classic old fashioned pound cake is made with simple pantry ingredients, and baked to perfection with a crisp golden crust, rich buttery flavour, a hint of vanilla and a tender crumb, just like my Nana used to make. Enjoy a slice with a cup of tea, or dress it up with some berries and whipped cream for a delicious dessert.

I find myself drawn to old fashioned recipes these days. A classic pound cake isn’t a flashy dessert, and that’s exactly what makes it so special. It’s the kind of recipe I remember my Nana and my mom making, filling the kitchen with the familiar aroma of butter and vanilla. I’m grateful to be carrying on that tradition for my own family.

Why You’ll Love this Classic Pound Cake Recipe

• simple pantry ingredients
• perfect for a quick breakfast, dessert or to serve with afternoon tea
• delicious plain, glazed or topped with berries and whipped cream
• freezes well
• a reliable and easy to make recipe you’ll want in your recipe box

While this pound cake is delicious on its own, it’s equally wonderful served with fresh berries and whipped cream. Try using it to make  Grilled Fruit and Cake Kabobs for an easy dessert option when you are making dinner on the grill.

How to Prepare this Recipe

Starting the baking at a lower temperature and then finishing it at 325 degrees Fahrenheit helps to ensure moist, evenly baked cake.

1. Preheat oven to 275 degrees Fahrenheit.
2. Beat butter and sugar until light and fluffy; add the eggs one at a time, then beat in vanilla.
3. Wish together dry ingredients, add to butter mixture and beat until combined.
4. Transfer to a parchment lined loaf pan and bake at 275 degrees Fahrenheit for 20 minutes, then increase temp to 325 degrees Fahrenheit for 50 to 60 minutes, until tester comes out clean.
5. Cool in pan for 20 minutes then turn out onto cooling rack to finish cooling.

Tips for the Best Pound Cake

• use room temperature ingredients – butter, eggs and milk blend together better when at room temp
• cream the butter and sugar well – beat it until it is light and fluffy (2 to 3 minutes)
• spoon flour into measuring cups – flour becomes compacted when in bags or canisters and sponging. flour into the measuring cups ensures an accurate measure.
• don’t over mix the batter – once the flour is added to the butter mixture only beat on medium/low just until blended and no streaks of flour remain
• don’t open the oven door until the end of the baking time
• let the pound cake cool completely before slicing – this will help the crumb set and slicing easier

Serving Ideas

Just like my Nana did, I often enjoy a slice of this pound cake with nothing more than a cup of tea. When company comes, it’s easy to turn into a beautiful dessert by serving it with fresh berries and whipped cream, homemade strawberry sauce or a scoop of raspberry ripple ice cream. In the summer, one of my favourite ways to serve it is in a strawberry shortcake parfait, where the cake takes on a delicious flavour strawberry sauce that’s hard to resist.

Storage

Pound cake should be store, wrapped tightly at room temperature for up to 2 days. It freezes well for up to a month for best flavour. Defrost at room temperature.

Why Classic Pound Cake Never Goes Out of Style

There’s a reason classic pound cake has been baked for generations. It doesn’t rely on fancy ingredients or elaborate techniques, just butter, sugar, eggs, flour, which makes it perfect for bakers of all skill levels. Whether served as an afternoon treat with a cup of tea, shared at family gatherings, or dressed up with fresh summer fruit, it’s a simple recipe that’s meant to be shared.