How to make Pound Cake from scratch

Old Fashioned Pound Cake: A Timeless Classic with a Delightful Glaze

There’s something incredibly nostalgic about an old-fashioned pound cake. The simple, yet rich, combination of butter, sugar, and eggs creates a tender, moist cake that’s perfect for any occasion. Whether you’re baking for a family gathering or just craving a slice of homemade goodness, this classic pound cake will never disappoint. Let’s dive into the details of how to make this delicious treat from scratch!

Why This Old Fashioned Pound Cake is a Must-Bake

This old-fashioned pound cake recipe is the definition of comfort. With its perfect crumb and rich flavor, it’s a cake that’s both elegant and easy to make. The addition of lemon extract and vanilla gives it just the right hint of brightness, balancing the sweetness of the cake. The optional glaze adds an extra layer of indulgence, making it a true showstopper. Whether served plain or with a scoop of ice cream, this pound cake is guaranteed to be a crowd-pleaser!

Ingredients You’ll Need

For the Pound Cake:

• 2 sticks unsalted butter (softened)
• 1/2 stick Crisco (vegetable shortening)
• 3 cups sugar
• 3/4 cup evaporated milk
• 5 large eggs (room temperature)
• 3 cups all-purpose flour
• 2 tsp vanilla extract
• 1 tsp lemon extract

For the Optional Glaze:

• 1 ½ cups powdered sugar
• 2 tsp milk
• 1/8 tsp salt
• ½ tsp vanilla extract
• 1 tsp unsalted butter (softened)

Step-by-Step Instructions

1. Prepare the Cake Batter

• Begin by preheating your oven to 325°F (163°C). Grease and flour your Bundt pan to ensure the cake releases easily after baking.
• Using an electric mixer, cream the softened butter and Crisco with the sugar until the mixture becomes light and fluffy. This step should take about 3-4 minutes.
• Scrape down the sides of the bowl to ensure even mixing. Then, add the eggs one at a time, mixing well after each addition.
• Pour in the evaporated milk, vanilla extract, and lemon extract. Continue mixing until the ingredients are fully combined.
• Gradually add the all-purpose flour in increments, mixing after each addition. Make sure the batter is smooth and well-combined.

2. Bake the Pound Cake

• Pour the cake batter into the well-greased Bundt pan. Use a spatula to spread it evenly.
• Place the pan in the preheated oven and bake for approximately 90 minutes. The baking time may vary depending on your oven, so it’s essential to check for doneness by inserting a knife or toothpick into the center of the cake. When it comes out clean, the cake is done.
• Let the cake cool in the pan on a wire rack for 15 minutes. After that, carefully remove it from the pan and allow it to cool completely on the wire rack (at least one hour).

3. Make the Optional Glaze

• While the cake is cooling, you can prepare the glaze (optional but highly recommended for an extra touch of sweetness).
• In a mixing bowl, combine the powdered sugar, milk, salt, vanilla extract, and softened butter. Mix on low speed until everything is well combined. If the glaze is too thick, add more milk in small increments (½ tsp at a time) until it reaches the desired consistency.
• Once the cake has fully cooled, drizzle the glaze over the top using a spoon or pour it gently for a more uniform coating.
• Let the glaze sit for at least 20 minutes to set before serving.

Serving Suggestions

This Old Fashioned Pound Cake is perfect on its own, but it also pairs beautifully with fresh berries, whipped cream, or a scoop of vanilla ice cream for an extra indulgence. It’s a great addition to any celebration, from birthday parties to afternoon teas, and is sure to be a hit with guests of all ages!

Frequently Asked Questions

Q: Can I make this cake ahead of time?
A: Yes, this cake actually tastes even better the next day once the flavors have had time to meld. You can bake it a day or two in advance and store it in an airtight container at room temperature. Just be sure to glaze it right before serving.

Q: Can I use a different type of pan for this recipe?
A: If you don’t have a Bundt pan, you can use a regular loaf pan or even two 9-inch round cake pans. Adjust the baking time accordingly. For a loaf pan, the cake may take a little longer to bake—about 1 hour and 15 minutes.

Q: Can I substitute the Crisco with just butter?
A: While Crisco adds a slight tenderness to the cake, you can substitute it with an additional stick of butter if preferred. The texture may be slightly different, but it will still be delicious.

Q: Is the glaze necessary?
A: The glaze is optional, but it adds a nice glossy finish and a touch of sweetness to the cake. If you prefer a simpler presentation, you can skip the glaze or dust the cake with powdered sugar instead.

Q: How long will this pound cake stay fresh?
A: The cake can stay fresh for up to 3-4 days when stored in an airtight container at room temperature. If you’d like to store it for longer, you can freeze the cake (before glazing) for up to 3 months. Simply thaw it at room temperature before glazing and serving.

This Old Fashioned Pound Cake recipe brings back the charm of traditional baking with its simple yet flavorful ingredients. Whether you choose to serve it plain or drizzle it with the optional glaze, this cake is perfect for any occasion. Its tender crumb and rich, buttery flavor are sure to impress everyone at your table. Give it a try, and you’ll see why this timeless cake remains a favorite for generations.

---

Want More Classic Recipes Like This?
Subscribe to our newsletter for more delicious recipes, baking tips, and sweet inspiration delivered right to your inbox!

Pin for Later