Grandma’s Old-Fashioned Pound Cake

Rich,  buttery, and wonderfully timeless, this Grandma’s Old-Fashioned Pound Cake is a classic dessert that’s been cherished for generations. Made with simple pantry ingredients, it bakes into a beautifully golden cake with a tender, dense crumb and a delicate hint of vanilla and almond. Whether served plain, topped with fresh berries, or paired with whipped cream, this homemade pound cake is always a comforting favorite.

 Ingredients

 Instructions

Step 1: Prepare the Pan

Preheat your oven to 325°F (160°C). Thoroughly grease and flour a large Bundt or tube  pan, making sure every surface is coated to help the cake release easily after baking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together with an electric mixer for about 5 minutes, or until the mixture becomes pale, light, and fluffy.

Tip: Taking the time to cream the butter and sugar well helps create a lighter texture, since this traditional recipe doesn’t rely on baking powder or baking soda for lift.

Step 3: Add the Eggs

Beat in the eggs one at a time, mixing well after each addition before adding the next. This helps create a smooth, well-combined batter.

Step 4: Add the Remaining Ingredients

Gradually add the flour and heavy cream, alternating between the two and beginning and ending with the flour. Mix on low speed just until incorporated. Stir in the vanilla and almond extracts until evenly combined.

Step 5: Bake

Transfer the batter to the prepared pan and smooth the top.

Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Allow the cake to cool in the pan for about 15 minutes before carefully turning it out onto a wire rack to cool completely.

Slice and serve on its own, or enjoy with fresh fruit, whipped cream, or your favorite glaze.