Grandma’s Pound Cake Recipe: A Buttery Slice of Southern Comfort

There’s something incredibly nostalgic about Grandma’s pound cake recipe — rich, buttery, dense in the best way, and kissed with just the right amount of sweetness. It’s the kind of cake that needs no frosting, no frills, and absolutely no excuse to enjoy.

Passed down through generations, this classic pound cake is everything you want in a traditional dessert.

With a golden crust and a moist, tender crumb, it’s perfect served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream.

Whether you’re baking it for a family gathering, Sunday supper, or just a slow afternoon with coffee, this cake delivers old-fashioned comfort in every bite.

Why It’s Called “Pound Cake”

The name comes from the original proportions used in traditional recipes: a pound each of flour, butter, sugar, and eggs. While modern versions have evolved with added flavorings and slight adjustments for texture, the heart of the recipe remains the same — simple ingredients, perfectly balanced.

Ingredients

This recipe keeps it classic and simple — just like Grandma used to make.

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour, sifted
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk, room temperature
• 1 tablespoon pure vanilla extract
• Optional: ½ teaspoon almond extract or lemon zest for extra flavor

Tip: Room temperature ingredients blend more easily and help create a smoother batter.

Equipment You’ll Need

• Stand mixer or hand mixer
• 10-inch tube pan or bundt pan
• Rubber spatula
• Wire cooling rack
• Sifter or fine-mesh strainer (for flour)

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube or bundt pan, making sure to get into all the crevices if using a decorative pan.

2. Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter on medium speed until creamy and pale — about 2–3 minutes. Gradually add sugar and continue beating for 5–7 minutes until light and fluffy.

This step is key — thorough creaming gives the cake structure and a fine crumb.

3. Add the Eggs

Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly mixed.

4. Sift the Dry Ingredients

In a separate bowl, sift together flour, baking powder, and salt. Sifting helps prevent lumps and ensures even mixing.

5. Alternate Mixing the Dry and Wet Ingredients

With the mixer on low, alternate adding the dry ingredients and milk — starting and ending with the flour. Add about ⅓ of the flour, followed by half the milk, and repeat. Mix just until incorporated after each addition.

6. Add Vanilla (and Optional Flavorings)

Stir in the vanilla extract. You can also add a touch of almond extract or lemon zest for a unique flavor twist — both are classic Southern additions.

7. Bake

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Baking Tip: Check at the 60-minute mark and loosely tent with foil if the top is browning too quickly.

8. Cool and Remove from Pan

Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely. Don’t rush — letting it rest helps prevent the cake from sticking or crumbling.

Serving Suggestions

While Grandma’s pound cake is perfectly delicious all on its own, here are a few serving ideas to take it over the top:

• Dust with powdered sugar for a simple, elegant finish
• Top with fresh strawberries and whipped cream for a strawberry shortcake-style dessert
• Serve warm with a scoop of vanilla ice cream
• Drizzle with lemon glaze or chocolate sauce
• Pair with coffee or sweet tea for the ultimate Southern experience

Storage Tips

• Room Temperature: Store in an airtight container for up to 4 days.
• Fridge: Wrap tightly and refrigerate for up to 1 week.
• Freezer: Pound cake freezes beautifully! Wrap in plastic wrap, then foil, and store for up to 3 months. Thaw overnight in the fridge.

Recipe Variations

While this is Grandma’s tried-and-true base, you can play with flavors to make it your own:

• Lemon Pound Cake: Add 1 tablespoon lemon zest + 2 tablespoons lemon juice to the batter
• Chocolate Swirl: Reserve 1 cup of batter, mix with cocoa powder, and swirl into the rest
• Marble Pound Cake: Use both vanilla and chocolate batter and create swirls for a pretty marbled effect
• Buttermilk Pound Cake: Replace whole milk with buttermilk for a slightly tangy, ultra-moist crumb

Why This Recipe Works

• Balanced proportions give you a dense but tender crumb
• Slow baking at a lower temperature ensures even rise without cracks
• No shortcuts — creaming butter and sugar properly makes all the difference
• Time-tested ingredients — no unnecessary extras, just good old-fashioned flavor

Final Thoughts

This Grandma’s pound cake recipe isn’t just dessert — it’s a memory. It’s a slice of a Sunday afternoon, a sweet smell wafting from the kitchen, and the warmth of something made from scratch, with love.

It’s proof that the simplest ingredients, when handled with care, can become something timeless. So preheat the oven, pull out that heavy bundt pan, and enjoy a piece of cake the way Grandma would’ve wanted — fresh from the oven, shared with the people you love.