Classic Homemade Pound Cake

This old-fashioned pound cake recipe brings back the nostalgic flavor of grandma's kitchen with its perfect balance of buttery richness and delicate texture. The traditional method of separating eggs creates that signature velvety crumb that modern shortcuts just can't replicate.

I discovered this recipe in my grandmother's handwritten cookbook after she passed away. The first time I made it, the familiar aroma filled my kitchen and brought tears to my eyes. Now it's become our family's celebration cake, appearing at every birthday and holiday gathering.

Ingredients

• 1 cup butter: at room temperature creates that signature richness and helps incorporate air for proper rising
• 1 cup sugar: provides just enough sweetness without overpowering the buttery flavor
• 5 eggs, separated: this traditional technique creates incredible texture impossible to achieve otherwise
• 1/4 teaspoon nutmeg: adds subtle warmth that enhances the vanilla notes
• 1 tablespoon lemon juice: brightens flavors and helps stabilize egg whites
• 2 cups flour: use cake flour for lighter texture or all purpose for more structure
• 1 teaspoon baking powder: ensures proper rise without modern artificial leaveners
• 1/2 teaspoon baking soda: balances acidity and helps achieve that golden color
• 1 teaspoon vanilla extract: use pure extract for best flavor

Step-by-Step Instructions

Prepare Your Oven:

Preheat oven to 350 degrees. Position rack in center of oven for even baking. Take time to fully preheat for at least 20 minutes to ensure proper temperature.

Mix Dry Ingredients:

In a small bowl, mix together flour, baking powder, and baking soda. Whisk thoroughly to distribute leavening agents evenly throughout flour. This prevents uneven rising and ensures consistent texture.

Prepare Egg Whites:

Whip the egg whites in a clean, dry bowl until soft peaks form. Start slowly then increase speed gradually. The whites should look glossy and hold their shape when the beater is lifted. This incorporates air that gives the cake its lift.

Cream Butter and Sugar:

In a large mixing bowl, cream the butter until light and fluffy, about 3 minutes. Then add the sugar and beat well for another 2-3 minutes. This step is crucial for creating tiny air pockets that expand during baking.

Add Egg Yolks:

Stir in beaten egg yolks and nutmeg. Mix until fully incorporated but do not overmix. The mixture should look smooth and have a pale yellow color.

Combine Wet and Dry Ingredients:

Alternately add dry ingredients and fold in egg whites, adding lemon juice with egg whites. Start and end with dry ingredients. Use a gentle folding motion to maintain as much air as possible in the batter.

Add Vanilla:

Stir in vanilla extract gently until just combined. Scrape the sides and bottom of bowl to ensure everything is mixed evenly.

Bake to Perfection:

Add to a loaf pan or bundt pan and bake at 350 degrees for 1 hour. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

My grandmother always insisted on using real butter at room temperature, never margarine or cold butter. She would set it out the night before baking day. The one time I tried to rush this step with microwaved butter, the texture was noticeably different. Some traditions exist for good reason.

The Perfect Crust

The hallmark of a perfect pound cake is its golden, slightly crisp exterior that gives way to a tender interior. For an enhanced crust, sprinkle the greased pan with granulated sugar before adding the batter. This creates a crystallized exterior that adds wonderful texture contrast. Allow the cake to cool in the pan for exactly 10 minutes before removing for the ideal crust development.

Storage and Freshness

Pound cake actually improves with age over the first 24 hours as flavors meld. Store at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 5 days. For longer storage, slice the cake and place parchment paper between pieces before freezing in an airtight container. Thaw slices at room temperature for 30 minutes before serving for the best texture.

Serving Suggestions

While delicious on its own, this pound cake becomes extraordinary with simple accompaniments. Try topping with fresh seasonal berries and a dollop of lightly sweetened whipped cream. For a more decadent dessert, toast slices lightly and serve with vanilla ice cream and warm caramel sauce. It also makes exceptional French toast the next morning if you have leftovers.

The History Behind Pound Cake

The name "pound cake" comes from the traditional recipe that called for a pound each of butter, sugar, eggs, and flour. This simplified ratio made it easy for home bakers to remember in an era before standardized recipes. Over generations, the recipe evolved to create a lighter texture while maintaining the rich flavor. This version stays true to those proportions while incorporating modern leavening agents for reliability.

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Recipe FAQs

→ Why do you separate the eggs in this pound cake?

Separating the eggs allows you to whip the whites separately, which creates air pockets when folded into the batter. This technique gives the pound cake a lighter texture while maintaining its classic dense quality—the perfect balance for an authentic old fashioned result.

→ Can I substitute the nutmeg with another spice?

Yes, you can substitute the nutmeg with cinnamon, cardamom, or even a pumpkin pie spice blend. Each will give the pound cake a different character while maintaining its homestyle charm. For a more neutral flavor, you can simply omit the nutmeg entirely.

→ Why does this pound cake use both baking powder and baking soda?

The combination of baking powder and baking soda creates the perfect rise and texture. The baking soda reacts with the acidic lemon juice, while the baking powder provides additional leavening. Together, they ensure the cake rises properly while maintaining the traditional dense crumb pound cake is known for.

→ Can I freeze this pound cake?

Absolutely! This pound cake freezes beautifully for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap followed by aluminum foil or place in an airtight container. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.

→ What's the best way to serve this pound cake?

This versatile cake is delicious on its own, but also pairs wonderfully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream. For a more decadent treat, try drizzling it with a simple glaze made from powdered sugar and lemon juice, or dust it with powdered sugar just before serving.

→ How do I know when the pound cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and slightly cracked. It's important not to overbake as this can dry out the cake. Start checking about 5 minutes before the recommended baking time.