This traditional pound cake, with classic ingredients like butter and flour, is a family recipe that we enjoy for special occasions. It’s perfectly moist and basically melts in your mouth.
This is a classic pound cake recipe that was passed down from Isaac’s grandma.
His dad grew up enjoying this perfectly moist pound cake and it was shared in a book of family recipes that she passed down. I’ve made it several times as a treat for Isaac and he always loves it!
Needless to say, this recipe is a bit different than the recipes you normally find here on EBF, but we love having it for special occasions and holidays so I figured I would share.
I couldn’t keep this amazing, melt-in-your-mouth cake recipe from you!
True pound cake is a recipe that dates back to the 18th century. The name pound cake came about because the original recipe called for one pound each of flour, sugar, butter, and eggs.
The recipe has been adapted over time and as you’ll notice, Grandma Miller’s recipe doesn’t call for a pound of each ingredient, although it’s pretty close.
I typically put my spin on recipes so they’re an upgraded, healthier version, but some things shouldn’t be tweaked so this is the classic recipe straight from Grandma Miller’s old recipe card! Here’s everything you’ll need to make the pound cake:
Vegetable shortening – The original recipe calls for vegetable shortening but if you don’t have any on hand or don’t want to use it, add 1/2 cup butter (so three sticks in total).
Flour – I used all-purpose flour but you could use cake flour if you’re looking for a cake that isn’t as dense.
Gluten-free – I haven’t tested this with gluten-free flour, but if you want to try it, I would recommend swapping for a 1:1 gluten-free flour mix – it’s meant for substituting all-purpose flour at the same ratio.
Dairy-free – Again, I haven’t tested this with dairy-free milk but you should be able to swap the traditional cows milk for any dairy-free milk of choice.
If you try making this gluten-free or dairy-free, be sure to leave a comment so I know how it turned out. Thanks for being my recipe testers!
Prep pans – Grease and flour a 9-inch tube pan or two 8-inch loaf pans. I usually use loaf pans for this recipe, but it looks really pretty in a bundt or tube pan.
Mix wet ingredients – In a large bowl, cream together the sugar, butter and shortening until smooth. Beat in the eggs one at a time. Stir in the vanilla and lemon extract.
Mix dry ingredients – Combine the flour, baking powder and salt in a separate bowl. Slowly mix into the wet ingredients, alternating with the milk until just blended.
Bake – Pour the batter into the prepared pans and place in a cold oven. Set the temperature to 325ºF and bake for 1 hour and 20 minutes, or until a toothpick inserted into the middle comes out clean.
Cool and enjoy – Let the cake cool in the pan for at least 10 minutes before inverting onto a wire rack to cool completely.
This pound cake is insanely good on its own so feel free to eat it by the slice without any fancy toppings, but here are some additional ways to serve it up:
After letting the cake cool completely, store it in an airtight container at room temperature for up to 5 days. Pound cake also freezes really well! Store in an airtight container in the freezer for up to 3 months. Let it sit on the counter to thaw before enjoying.
Be sure to check out all the dessert recipes on EBF!
Photos by Ashley McLaughlin.