Traditional Poundcake


Prep School

Published by Agate Surrey

Traditional Poundcake
Traditional Poundcake
This image courtesy of Bill Hogan / Chicago Tribune

Editor's Note: This Traditional Poundcake is just like the one grandma used to make! It takes a while to bake, but with only five ingredients you won't find any pound cake recipes simpler than this one. The taste is buttery and lightly sweet, and the dense cake means that you're satisfied with just one slice! Dust the top with powdered sugar for a little extra sweetness. This is one easy pound cake recipe that your family is sure to love! This traditional poundcake recipe can be served at almost any occasion. Top each slice with fresh in-season fruit, and it's ready to eat. This understated old-fashioned recipe will quickly become one of your favorite desserts.

Originally, poundcakes had 1 pound each of the four major ingredients. Because many home cooks don't have kitchen scales, we've converted everything to more usable amounts. (You should really get a kitchen scale, though; they're very handy.)

Serves3 cakes, 36 servings

Preparation Time20 min

Cooking Time1 hr 15 min

Cooking MethodBaking



Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe CourseDessert

EquipmentElectric Mixer

Five Ingredients or LessYes

MealBreakfast, Brunch, Tea

Taste and TextureButtery, Sweet

Type of DishCake, Dessert, Pound Cake


  • 1 pound butter
  • 2 1/4 cups sugar
  • 9 eggs
  • 2 tablespoons vanilla
  • 4 cups cake flour


  1. Heat oven to 350 degrees F. Cream butter in a stand mixer with paddle attachment until light and airy, about 5 minutes. Add sugar; cream, 6 to 8 minutes.

  2. With mixer running, add eggs one at a time until incorporated. Scrape down sides occasionally while adding eggs to ensure complete incorporation. Beat in the vanilla.

  3. Add flour; mix until just combined. Divide batter among three greased loaf pans; bake until done, about 1 hour 15 minutes.


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