My Pound Cake Recipe -
My Pound Cake Recipe
  • READY IN hrs

My Pound Cake

Recipe by  

"This cake is absolutely delicious. Don't over-mix. I even use cold ingredients. Batter looks like smooth whipped butter. This recipe was given to me by a co-worker. If you like it just call it your 'My Pound Cake'."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and butternut extract. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2003

I really cant cook. There I said it. I was skeptical making this because everything else I make will sit there until I eventually throw it away or my toddler decides he'd rather eat SOME. This cake was GONE within two days. TWO days. I couldn't believe it came out of my kitchen. If you really want to show off, add a tablespoon of lemon extract, rum extract, butter extract, vanilla extract and coconut extract. I still can't believe this cake tasted that dayum good. And I can't cook (which my husband reminds me of in subtle ways)

Most Helpful Critical Review
Jun 23, 2008

PLEASE TELL ME WHAT I DID WRONG. All the reviews for this pound cake say its "great", well mine did not come out too great both times I tried it..I know I had to have done something wrong. I followed the directions and ingredients but BOTH time my cake out looking like it was not cooked in the middle, it was kinda "gelled" or "solid". The first time it happened I thought it was because I took it out of the over a few minutes before the 80 minute instruction. The second time, I left it in about 10 minutes longer than what was instructed. If anyone has any idea..please let me know. I also had a temperture thing in my oven to make sure it was at 350 degrees. This was cooked in a bundt pan both time.


23 Ratings

Mar 05, 2008

I didn't use cake flour (simply because I didn't have it.) and I used powwdered sugar instead. I also increased the baking powder to 2 tsp and added 1 tsp of salt. It was really moist and just perfect.

Mar 22, 2005

I enjoy vintage recipes and whether or not you are aware of it - this is as close as you to get to the old "one pound of all ingredients" found in old recipe books. Thank you, Arvilla, for reminding me to make this cake once again! Wonderful flavor.

Feb 20, 2003

the best pound cake i have ever made!! the key is don't over mix! delicious

Feb 20, 2003

This is the best pound cake I have ever made! I have searched and searched for the right recipe and this is it. Will not search any more! Perfect texture and lots of flavor!

Jan 05, 2006

Wonderful, it is the recipe I have been looking for, my husband does not like cakes at all ,I made him taste this cake, and since then he asks me every week to bake him a pound cake. He even takes some to work with his lunch. My twist to this cake is that I used 1 cup of mild and 1/4 cup of fresh orange juice plus the zest on one orange. I sent the recipe to my friends, they all loved it, Thank you

Nov 18, 2007

This was one of the best pound cakes i have ever made! It was very moist and absolutely delicious. The only modification I made to it was instead of the 1 1/2 teaspoons vanilla extract and 1/2 teaspoon butternut flavored extract, I added 1 tablespoon of lemon extract. I will be making this cake again soon.


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  • Calories
  • 528 kcal
  • 26%
  • Carbohydrates
  • 59.4 g
  • 19%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 30.9 g
  • 47%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 255 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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