Pound cake got its name from its original recipe, dating back to 1796, which called for a pound each of butter, eggs, sugar, and flour. A successful pound cake should be moist, buttery, dense yet light and full of flavor. Here’s the recipe I have used for years and the one that gets the most requests, both for dessert and the recipe. It’s wonderful served alone or topped with sliced fruit, preserves and whipped cream—don’t forget the shaved chocolate…Mmmm 🙂
Ingredients:
6 eggs
1 cup butter (2 sticks)
3 cups sugar
3 cups all purpose flour
1 cup whipping cream (also known as Heavy Cream)
1 teaspoon vanilla
Directions:
Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.
In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
Stir in vanilla. Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.
Here’s the First-known recipe from Amelia Simmons’ American Cookery (Hartford: Simeon Butler), 1796
1 pound sugar
1 pound butter, softened
1 pound flour, unbleached and unenriched
10 eggs
2 to 4 ounces consumable rose water
3 tsp nutmeg
2 tsp allspice
1 tsp ground cloves
Cream together softened butter with sugar. Stir in eggs one at a time. Stir in 2-4 ounces of rose water, to taste. Separately, combine flour and spices. Gradually stir flour mixture into egg mixture until well combined. Pour batter into a large greased dutch oven, casserole, set of cake pans, or a large bundt. Bake 300 degrees until toothpick inserted in center comes out clean – depending on the pan, between 40-60 minutes. Let cool before de-panning. Serves 10.
Once Upon a Spice 
It looks like a recipe worth trying! I love basic recipes, which are in the family for a long time and stay like they are without a “modern” or “healthy” twist to them! Sometimes they are just the best!
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Thank you!! I totally agree! If they’re not broke don’t fix them, right? 🙂
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I absolutely love pound cake! It’s such a simple but yet full of flavor cake and you can do so much with the leftovers like grill it and serve with fresh fruit, make french toasts, or parfaits the possibilities are endless. Great post Lana! 🙂
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Thanks so much, Cheyenne! You’re so right about it’s simplicity and diverse uses! I love your French toast idea!
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Sounds like a classic winner! 😉
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It truly is, Sadie! Thanks a bunch!
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This sounds very good – I love pound cake. Thanks for sharing! 🙂
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Thank YOU, Spearfruit! It’s basic, but the butter speaks volumes! Anything that’s been around for 220 yrs and still going can’t be all bad, right lol!
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I agree. My grandmother use to make pound cake and it was wonderful – just thinking about her pound cake brings back some great memories. 🙂
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Aww! Food leaves us with such wonderful memories. Thanks again 🙂
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I love basic as everyone probably knows and this sounds so good! yumm
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Yes & you always incorporate the perfect amount of spices in your dishes, my friend 🙂
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xxx your so sweet!
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♥ 🙂
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🙂
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Looks so soft and delicious! Makes me want to jump in the screen and eat it 😜
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Thanks so much! This recipe is so consistently perfect time & again! We need smell a vision at least right lol!
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Hahaa 😘😜
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Just perfect Lana!!
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Aww! Thanks, Marisa! It’s been a favorite for a long time!
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Looks amazing Lana!
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Thanks so much, Freda!
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How amazing that pound cake recipe has been around for so long! I love you added the actual clip of the original recipe! I am not a huge cake eater, but I love pound cake.
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Thanks so much, Kathryn! I’ve adapted SO many pound recipes & this oldie is a goodie 🙂
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Lana, this looks so good. 🙂
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Thanks, Lynne! It’s truly wonderful 🙂
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You rock, Lana! Kudos for a great choice! 🍓
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Hi Gail! Thanks so much! Happy New Year Blessings!
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Blessings to you in 2016 and beyond! 🍓
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