By Becky Hardin
Published Dec 11, 2020
Delicious, simple and so easy to make, this homemade pound cake is a classic. This is our family recipe that we have made for years and it never fails to please!
Homemade Pound Cake
I just know that you are going to love our family pound cake recipe. Simple to make, it’s perfectly light and fluffy and so wonderfully delicious!
Pound cake is a classic for a reason, and this is hands down our go to recipe for an celebration or occasion.
For more cake recipes, be sure to check out my Homemade Carrot Cake and German Chocolate Cake Recipe .
Why you’ll love this Homemade Pound Cake Recipe:
- Easy: Made with simple ingredients, this pound cake is simple to make before you pop it in the oven to bake.
- A cooking basic: This cake is perfect for novice bakers and it’s a great recipe for the kids to help out with too!
- Quick to make: It takes no more than 15 minutes to make this cake before you bake it. Perfect for if you are short on time.
How to make a pound cake from scratch
You can jump to the recipe card for full ingredients & instructions!
- Grease a cake pan and sprinkle with sugar.
- Cream together the butter and shortening.
- Mix in the sugar.
- Add the eggs.
- Whisk together the dry ingredients.
- Add the buttermilk and flour mixture.
- Stir in the vanilla and almond.
- Pour into the prepared pan and bake.
How long does it keep?
Once your homemade pound cake has fully cooled, cover it or place it in an air tight container. It will keep at room temperature for three days.
You can also wrap the cake in plastic wrap and store it in the fridge for up to a week.
Can you freeze pound cake?
Yes, this cake freezes really well. Wrap the cooled cake in plastic wrap or foil and place in a freezer bag. It will keep well for up to 6 months. Thaw the frozen cake, still wrapped, at room temperature before serving.
How to serve
This cake is pretty delicious as it is, but it’s easy to add toppings for special occasions. You can pour a glaze or sauce over it, serve it with whipped cream or add some fresh fruits or berries.
Let the pound cake cool completely before decorating it.
Tips!
- My Mom started making this recipe in 2008. She sold this deliciousness at her baked goods booth years ago and it brought her many repeat customers. She has tweaked it over the years and it is better than ever. It’s still our favorite pound cake and I love the crunchy top, sugared sides and bottom.
- Be sure to grease your pan before adding the cake batter so that it’s easy to remove.
- Bake the cake in a fully pre-heated oven so that it cooks through evenly.
More Cake Recipes
This Pound Cake Recipe is just one of our favorite homemade cakes. Be sure to try them all!
Black Magic Cake
Chocolate Chip Banana Bars Recipe
Homemade Carrot Cake
Banana Cake with Kahlua Whipped Cream
Kentucky Butter Cake with Strawberries and Cream
Hummingbird Cake Recipe with Dried Pineapple Flowers
Angel Food Cake
Fresh Strawberry Cake with Strawberry Cream Cheese Icing
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ Coarse raw sugar for lining the pan
- ▢ 1 cup unsalted butter 226 grams (2 sticks), a little colder than room temperature (65°F)
- ▢ ½ cup vegetable shortening 92 grams
- ▢ 3 cups granulated sugar 600 grams
- ▢ 5 large eggs 250 grams, room temperature
- ▢ 3 cups all-purpose flour 360 grams
- ▢ ½ teaspoon fine sea salt
- ▢ ½ teaspoon baking powder 2 grams
- ▢ 1 cup buttermilk 227 grams, room temperature
- ▢ 2 teaspoons vanilla extract 8 grams (or vanilla bean paste)
- ▢ 1 teaspoon almond extract 4 grams
Video
Instructions
- Adjust oven rack to middle positions, preheat oven to 350°F, and spray a 10-inch tube or Bundt pan with nonstick cooking spray. Sprinkle the inside of the pan with coarse raw sugar; set aside. Coarse raw sugar
- Cream the butter and shortening together using a hand mixer set on medium speed for 1 minute. 1 cup unsalted butter, ½ cup vegetable shortening
- Slowly add the granulated sugar while the mixer is set at medium-low speed. Set the mixer to medium-high and beat the sugar/butter mixture for 3 minutes. 3 cups granulated sugar
- Add the eggs, one at a time, beating until incorporated after each addition. 5 large eggs
- In a separate large bowl, whisk the flour, salt, and baking powder together 3 cups all-purpose flour, ½ teaspoon fine sea salt, ½ teaspoon baking powder
- Alternately add the flour mixture and the buttermilk in 3 additions, starting and ending with the dry ingredients. Beat just until incorporated after each addition. 1 cup buttermilk
- Add the vanilla and almond extracts, beating just until incorporated. 2 teaspoons vanilla extract, 1 teaspoon almond extract
- Pour into the prepared pan and smooth the top.
- Bake 70-90 minutes, or until a toothpick inserted in the middle comes out clean. The internal temperature should register 205°F in the middle of the cake on an instant-read thermometer.
- Transfer the cake to a metal cooling rack for 15 minutes. Invert and flip the cake over to its original position to cool completely on the cooling rack.
- The cake is delicious as is or serve with your favorite toppings.
- Once cooled, keep covered. The cake tastes even better the next day.
Equipment
- Kitchen Scale (optional)
- 10-Cup Bundt Pan OR
- Tube Pan
- Hand Mixer
Becky’s Tips
- My Mom started making this recipe in 2008. She sold this deliciousness at her baked goods booth years ago and it brought her many repeat customers. She has tweaked it over the years and it is better than ever. It’s still our favorite pound cake and I love the crunchy top and sugared sides and bottom. Enjoy!
- Be sure to grease your pan before adding the cake batter so that it’s easy to remove.
- Bake the cake in a fully preheated oven so that it cooks through evenly.
Nutrition information is automatically calculated, so should only be used as an approximation.
Classic Pound Cake Recipe
Equipment
- Kitchen Scale (optional)
- 10-Cup Bundt Pan OR
- Tube Pan
- Hand Mixer
Ingredients
- Coarse raw sugar for lining the pan
- 1 cup unsalted butter 226 grams (2 sticks), a little colder than room temperature (65°F)
- ½ cup vegetable shortening 92 grams
- 3 cups granulated sugar 600 grams
- 5 large eggs 250 grams, room temperature
- 3 cups all-purpose flour 360 grams
- ½ teaspoon fine sea salt
- ½ teaspoon baking powder 2 grams
- 1 cup buttermilk 227 grams, room temperature
- 2 teaspoons vanilla extract 8 grams (or vanilla bean paste)
- 1 teaspoon almond extract 4 grams
Instructions
- Adjust oven rack to middle positions, preheat oven to 350°F, and spray a 10-inch tube or Bundt pan with nonstick cooking spray. Sprinkle the inside of the pan with coarse raw sugar; set aside. Coarse raw sugar
- Cream the butter and shortening together using a hand mixer set on medium speed for 1 minute. 1 cup unsalted butter, ½ cup vegetable shortening
- Slowly add the granulated sugar while the mixer is set at medium-low speed. Set the mixer to medium-high and beat the sugar/butter mixture for 3 minutes. 3 cups granulated sugar
- Add the eggs, one at a time, beating until incorporated after each addition. 5 large eggs
- In a separate large bowl, whisk the flour, salt, and baking powder together 3 cups all-purpose flour, ½ teaspoon fine sea salt, ½ teaspoon baking powder
- Alternately add the flour mixture and the buttermilk in 3 additions, starting and ending with the dry ingredients. Beat just until incorporated after each addition. 1 cup buttermilk
- Add the vanilla and almond extracts, beating just until incorporated. 2 teaspoons vanilla extract, 1 teaspoon almond extract
- Pour into the prepared pan and smooth the top.
- Bake 70-90 minutes, or until a toothpick inserted in the middle comes out clean. The internal temperature should register 205°F in the middle of the cake on an instant-read thermometer.
- Transfer the cake to a metal cooling rack for 15 minutes. Invert and flip the cake over to its original position to cool completely on the cooling rack.
- The cake is delicious as is or serve with your favorite toppings.
- Once cooled, keep covered. The cake tastes even better the next day.
Video
Notes
- My Mom started making this recipe in 2008. She sold this deliciousness at her baked goods booth years ago and it brought her many repeat customers. She has tweaked it over the years and it is better than ever. It’s still our favorite pound cake and I love the crunchy top and sugared sides and bottom. Enjoy!
- Be sure to grease your pan before adding the cake batter so that it’s easy to remove.
- Bake the cake in a fully preheated oven so that it cooks through evenly.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
