Old-Fashioned Pound Cake


In the South, we love a good pound cake. This one is positively heavenly—sweet and rich but still, somehow, light as a cloud. Creaming the butter and sugar is the most important step when making a pound cake. Give it time to whip up light and fluffy, and scrape down the sides often when adding eggs. This pound cake is perfect served as-is, or you can dress it up with sweetened whipped cream and fresh berries.

Old Fashioned Pound Cake
Photo: Jennifer Davick
Active Time:
15 mins
Total Time:
3 hrs 30 mins
12 servings


  • 1 1/2 cups unsalted butter, softened

  • 3 cups sugar

  • 5 large eggs

  • 3 cups all-purpose soft-wheat flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon table salt

  • 1 (5-oz.) can evaporated milk

  • 2/3 cup heavy cream

  • 1 tablespoon vanilla extract

  • Shortening

  • Garnishes: sweetened whipped cream, fresh strawberries


  1. Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.

  2. Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.

  3. Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).

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