Old Fashion Pound Cake Recipe: The Timeless Classic Perfected

Is there anything quite as comforting as a slice of warm, buttery pound cake? This old fashioned pound cake recipe delivers that classic flavor and texture we all crave: a dense, moist crumb, a golden-brown crust, and that unmistakable rich, buttery taste. Forget the fancy ingredients and complicated techniques – this recipe is all about simplicity and achieving pound cake perfection.

This isn’t just any pound cake recipe; it’s the kind your grandmother might have made, a recipe passed down through generations. It’s a blank canvas for your favorite toppings, from fresh berries and whipped cream to a simple dusting of powdered sugar. Whether you’re serving it for a special occasion or enjoying a quiet moment with a cup of coffee, this pound cake is guaranteed to please.

Why This Recipe Works

This recipe succeeds because it adheres to the fundamental principles of pound cake, while incorporating a few key techniques to ensure a perfect result every time:

• Equal Parts: The heart of any true pound cake is the equal ratio of butter, sugar, eggs, and flour. This balance creates the signature dense and rich texture.
• Creaming is Key: Thoroughly creaming the butter and sugar is crucial for incorporating air into the batter. This creates a lighter, more tender crumb.
• Room Temperature Ingredients: Using room temperature ingredients, especially the butter and eggs, allows them to emulsify properly, resulting in a smooth and homogenous batter.
• Gentle Mixing: Overmixing develops gluten in the flour, which can lead to a tough cake. We’ll use a gentle hand when incorporating the dry ingredients to avoid this.
• Low and Slow Baking: A lower baking temperature and longer baking time ensures the cake cooks evenly and develops a beautiful golden-brown crust without burning.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup milk, at room temperature (optional, for extra moisture)

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. Alternatively, you can use baking spray with flour.
2. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. This should take about 5-7 minutes. Don’t rush this step; it’s essential for a tender cake.
3. Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. If the batter looks curdled at any point, add a tablespoon of flour to help it come back together.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour and salt.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk (if using), beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix. A few streaks of flour are okay.
6. Add Vanilla Extract: Stir in the vanilla extract.
7. Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.
8. Bake: Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached.
9. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Tips for Success

• Use a Kitchen Scale: For the most accurate measurements, especially with flour, use a kitchen scale. This can significantly improve the consistency of your baked goods.
• Don’t Overmix: Overmixing develops gluten, which can result in a tough cake. Mix only until the ingredients are just combined.
• Check for Doneness: Use a wooden skewer or toothpick to check for doneness. Insert it into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep an eye on the cake and adjust the baking time as needed. If the top is browning too quickly, tent it loosely with aluminum foil.
• Room Temperature is Key: Ensure all ingredients, especially butter and eggs, are at room temperature for optimal emulsification and a smooth batter.
• Don’t Open the Oven Door Too Often: Opening the oven door frequently can cause the oven temperature to fluctuate and affect the cake’s rise and texture.

Storage Instructions

To keep your pound cake fresh, store it properly:

• Room Temperature: Wrap the cooled pound cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3-4 days.
• Freezer: For longer storage, wrap the pound cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving.

FAQ

Q: Can I use salted butter instead of unsalted butter?

A: Yes, you can use salted butter. Omit the salt from the recipe. Keep in mind that the saltiness of butter can vary, so the flavor might be slightly different.

Q: Can I substitute the milk with another liquid?

A: Yes, you can substitute the milk with buttermilk, sour cream, or even lemon juice for a slightly tangier flavor. Just use the same amount.

Q: My pound cake is dry. What did I do wrong?

A: Several factors can contribute to a dry pound cake. Overbaking is the most common culprit. Make sure to check for doneness using a skewer. Also, using too much flour or not creaming the butter and sugar properly can result in a dry cake.

Q: My pound cake sank in the middle. What happened?

A: A sunken pound cake can be caused by several things, including opening the oven door too frequently, underbaking, or using too much sugar. Make sure your oven temperature is accurate and avoid opening the door unnecessarily.

Q: Can I add chocolate chips or nuts to this recipe?

A: Absolutely! Feel free to add up to 1 cup of chocolate chips, chopped nuts, or dried fruit to the batter before baking. Toss them in a little flour first to prevent them from sinking to the bottom of the cake.

Conclusion

This old fashioned pound cake recipe is a testament to the fact that simple ingredients and classic techniques can create something truly extraordinary. The rich, buttery flavor and moist, dense texture are simply irresistible. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and guaranteed to impress. So, preheat your oven, gather your ingredients, and get ready to enjoy a slice of homemade heaven. Happy baking!