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Granny’s Pound Cake – Tender and never dry, with a buttery taste and incredible texture. This Pound Cake is delicious toasted or served with juicy fresh fruit, ice cream or as a layer in a trifle. This cake also freezes beautifully.
Do you have one of those recipes? You know the one that’s perfect every time you make it? This pound cake is one of those amazing recipes. It’s so simple, always delicious and a consistent crowd favorite. There are two recipes my mother-in-law gave me and I’ve made them for the last 32 years (as of 2018). One is this Sweet & Sour Meatloaf (or Dutch meatloaf) I posted recently, and the other is this pound cake. Everybody loves this cake. It’s perfect, every. single. time. You can make this in two loaf pans or one large Bundt pan. It freezes beautifully and my husband even likes it sliced and warmed in the toaster. I’ve served it plain, with strawberries, whipped cream and/or ice cream. It’s a great cake layer in our Mixed Berry Trifle because the cake is like a sponge! Let me know if you make it and how you serve it. I hope you enjoy this one – it’s a keeper!
All you need is cake flour, sugar, 6 jumbo eggs, cream cheese, butter and margarine. This recipe doesn’t call for vanilla but I’ve been adding it the last few years. I’m posting the recipe as it was passed on to me but adding some suggestions in the notes. I don’t cook or bake with margarine anymore, so I’ve been making this cake with all butter. I never have jumbo eggs, so I make it with 7 large eggs instead.
I’ve found that it bakes much faster when making an all butter cake. It also gets just a little darker brown on the crust.
Serve thick slices with fruit, ice cream, whipped cream or anything you have on hand.
Don’t forget to share with someone you love, or several someones – it serves a bunch!
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PRINT THE RECIPE!
Granny's Pound Cake
Prep Time
15 mins
Cook Time
1 hr 45 mins
Total Time
1 hr 50 mins
Perfect every time - great toasted or served with fruit. Also freezes beautifully
Course: Cake, Dessert
Servings: 12
Ingredients
- 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter (room temperature)
- 1 cup Parkay margarine, room temperature
- 3 cups granulated sugar
- 3 cups cake flour sifted after measuring
- 6 Jumbo eggs
Instructions
- In a large mixing bowl, cream the butter, margarine, and cream cheese until smooth.
Add the sugar and beat until very light and fluffy.
Alternate adding eggs and flour. Beat only until the yolks disappear and all flour is incorporated. Do not over-beat.
- Grease and flour (or use Baking Pam) a large (12 cup) Bundt pan or two loaf pans.
- Bake at 300 degrees for 1 hour 45 minutes.
- Allow the cake to cool 30 minutes before removing from the pan.
Recipe Notes
This recipe has also been tested multiple times using all butter (unsalted only) instead of the margarine and butter combo. The cake bakes more quickly when made with just butter and is a little darker around the edges. IMPORTANT: If using all butter instead of margarine, reduce the baking time to 90 minutes.
If you don't have jumbo eggs, I use 7 large eggs.
My mother-in-law never added salt or flavorings but I've been adding 1 tablespoon vanilla to the recipe as well as 1/2 teaspoon salt.
Here are a few more Pound Cake Recipes you might enjoy:
- Perfect Every Time – Almond Pound Cake
- Blueberry Lemon Pound Cake
- Chocolate Pound Cake
- Blueberry-Lemon Icebox Cake
- Easy Lemon Ricotta Pound Cake
- Mini Coconut Pound Cakes
This is my favorite Bundt pan for making delicious pound cakes! (Click the photo for more information)
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Enjoy!
Thanks so much for stopping by!
Tricia
Eva says
February 24, 2019 at 12:13 pmHi! Have you ever used a flour blend? IE., almond flour combined with a cake flour? I chose almond flour for texture and moisture it provides. Also, my cakes (pound cake) are not brown (I use a bunt /tube pan) after taking from oven and turning right side up…please advise.
Tricia Buice says
February 24, 2019 at 12:20 pmHi Eva. No I have not used a flour blend. I love almond flour and have used it successfully in many baked goods. Are you saying that you made this recipe and it did not turn brown like mine, or that other recipes you have tried in the past don’t brown well? I am happy to help if I can!
Bianca says
October 23, 2018 at 3:08 pmI assume when you say you use “all butter” you’re referring to replacing only the margarine…not the cream cheese also. Is this correct, or are you truly using one pound of butter.
Your photo looks so similar to mine, but I’ve been having problems getting it to rise like I used to, and I’m thinking it’s the eggs. I don’t see jumbo eggs as much as I used to. And thanks the the tip about the top crust separating and the cake falling slightly. I’m going to try bearing the eggs and then asking them to the mixture to keep from over mixing.
Tricia Buice says
October 23, 2018 at 3:31 pmHi Bianca – You are correct about substituting butter for the margarine – not the cream cheese. I recently picked up a different brand of eggs from another grocery store I don’t usually visit. I made a cake that completely flopped because the egg white were so runny – I couldn’t believe what a difference it made. I picked up my normal eggs and the cake was a success. If you can’t find jumbo eggs, I would use 7 large eggs. Good luck and thanks for the feedback – I’ll check the recipe to make sure it is easy to understand.
Tony says
October 10, 2018 at 8:18 pmCan I use coconut oil instead of butter and margarine? If yes, would it be total of 1.5 cup? Does the bake time and temperature vary?
Tricia Buice says
October 11, 2018 at 8:30 amHi Tony. I really don’t know if this will work. I’ve never tried substituting coconut oil for all the fat in a recipe. Not sure it the whole cake would be more crisp on the exterior. I would be interested to hear how it turns out if you try it. Good luck.
Tameka says
August 18, 2018 at 1:45 amHello, what happens to the cake if you dont sift the flour?
Tricia Buice says
August 18, 2018 at 8:53 amHi Tameka – great question. Nothing bad will happen if you don’t sift the flour in this recipe. If the recipe calls for you to measure already sifted flour, that would make a big difference. However, sifting flour adds air and lightness to cakes and baked goods. It’s not the end of the world if you don’t, but it may be more dense. Click HERE to read a good article about when and why we sift 🙂
Joy Boddie says
June 12, 2018 at 6:28 pmDoes your husband like it better with your revisions or his mom’s original recipe?????????
Tricia Buice says
June 12, 2018 at 6:49 pmGreat question Joy – he said he likes them both. I guess that’s him being politically correct 😉 Personally, I’m very fond of the margarine version. It’s bakes up lighter, even though it takes longer in the oven. I never have margarine on hand, only butter. So in a perfect world I would say make the one with the combination of margarine and butter, use jumbo eggs and add plenty of vanilla 🙂 Hope that helps.
barb says
June 10, 2018 at 7:25 pmlove your site !!!!!!I like pound cakes && I collect pound cake recipes–
keed posted them
Tricia Buice says
June 11, 2018 at 6:52 amAbsolutely Barb – me too! Hope you get the chance to try a few 🙂
Shoshi says
June 19, 2018 at 5:54 pmMy cake over flowed in bundt?
Tricia Buice says
June 19, 2018 at 6:06 pmI’m sorry – you have to use the biggest, 12-cup bundt pan. Double check the recipe I believe I noted that in the instructions. Hope you were able to salvage part of it. If you only have a smaller bundt pan, bake part of the batter in a loaf pan next time. Or try to cut the recipe in half. Sorry you had trouble.
Jennifer says
February 6, 2018 at 12:20 pmHi Tricia, if I cut down on the amount of sugar, will the recipe still work and have the same texture? How much sugar can I reduce it by? Thanks so much!
Tricia Buice says
February 6, 2018 at 4:42 pmHi Jennifer. I think it’s fine to cut down on the sugar, but I have not tested it and can’t be sure the texture will be the same. Remember that sugar becomes liquid so the cake may end up dry. I would think up to 1/2 cup may work, but again I cannot be sure without testing. If you decide to reduce the sugar by say 1/2 cup, I would also reduce the flour by 1/4 cup. Just a thought. Good luck!
Tonia A says
November 21, 2016 at 8:13 amHi Tricia, I absolutely love this recipe. I have made this cake several times this year with great success. Lately, I’ve been having a problem with the cake sticking to the pan. That’s never happened before. I’m using the same pan and same ingredients. I even bought a new pan and I’m getting the same results. PLEASE HELP!
Tricia Buice says
November 21, 2016 at 10:59 amHi Tonia. I have been thinking about your question and am not really sure why this is happening. Are you greasing and flouring the pan yourself or using a baking spray? If using the spray canned stuff, I would make sure to spray the pan just before adding the batter. If greasing yourself, make sure each of the crevasses are well floured. Could it be a change in humidity or something off with your oven? As stated in the post, I’ve been making this for 30 years or more. I seem to remember having a problem like that once, but not with any consistency. I purchased a really Nordic bundt pan and have never had problems with it. It’s a non stick pan but I still grease and flour it anyway. Here’s a link to the pan I use – NORDIC WARE PRO CAKE PAN -12 CUP. I am very sorry you’re having problems. I would keep trying and make sure it is cooled a little longer before removing from the pan. I recently posted another version of this cake – PERFECT EVERY TIME ALMOND POUND CAKE. I also did a blueberry lemon version HERE. Thanks again for your comment and feedback. I hope the issue resolves itself soon. Southern living has a great article about how to make the perfect pound cake. It addresses mixing, etc. I’ve always found it helpful. You can find that article HERE. Thanks again and good luck – hope you have a wonderful Thanksgiving.
Gemma says
August 24, 2016 at 10:05 pmI have also made this pound cake for my nephew many times. I sometimes get a line through the batter, don’t know what causes this. I use all butter and extra large or jumbo eggs. The texture varies, I wonder if I am not beating the eggs long enough, I add them 1 at a time as per my recipe.
Tricia Buice says
August 25, 2016 at 3:34 amHi Gemma. I always make sure to beat the butter and sugar very well, but only mix the eggs until the yolk disappears. So I don’t think it is under-beating the eggs. This recipe makes a lot of batter so be sure you are scraping the bowl very well, digging up from the bottom to make sure all ingredients are incorporated … top to bottom. When you over-beat the eggs, it may cause the cake to have a crust that separates and the batter to sink. Hope that makes sense and hope it helps. Take care and thanks for reading SRFD!
Staci says
March 25, 2016 at 8:43 amDoes the baking time vary if using 2 loaf pans instead of the large Bundt pan? If yes, then what the baking time?
Tricia Buice says
March 25, 2016 at 11:31 amHi Staci – I do not vary the cooking time if divided into loaf pans. It has worked for me but if you want to check about 15 minutes early, that may be the safe route to take. Good question – thanks for reading and for trying the recipe!
Marguerite says
January 10, 2016 at 2:49 pmThis is almost my pound cake recipe that everyone LOVES!! I had not heard of alternating 1egg and some flour, just add the eggs one at a time beating after each. I do sift my cake flour, and I add 1 Tbsp of vanilla and 1 1/2 -2 tsps of butter nut flavoring and 3 sticks of butter. My recipe calls for starting in a cold oven 325 for 90 mins. I shared one with my Aunt Ethel one time that ended up with a sad spot and when my cousin Barry had a piece he said look she uses Grandma’s recipe! Sweet memory of family. Happy baking!
Tricia Buice says
January 10, 2016 at 6:41 pmI’ve always made it the way my mother-in-law did and everybody loves it too. These must be old recipes! Thanks so much for stopping by and for commenting!
donna says
December 5, 2015 at 12:24 pmIf I like I can add flavoring
Tricia Buice says
December 5, 2015 at 7:05 pmSure Donna – almond or vanilla – even orange would be great! Thanks so much for stopping by!
Dee says
September 17, 2015 at 4:57 pmI will try your recipe.
markell says
June 12, 2015 at 9:29 amIs the butter salted or unsalted? Or does it matter?
Tricia Buice says
June 12, 2015 at 11:52 amI don’t think it matters – I have used both. Over the last 6 years or so I went to just unsalted butter. For years prior to that time I used salted. No worries!
Markell cash says
June 12, 2015 at 6:33 pmOne last question. Is the oven to be preheated, or not preheated?
Tricia Buice says
June 12, 2015 at 8:55 pmPreheated. I’ll check my recipe 🙂
Markell cash says
July 4, 2015 at 4:10 pmI’m sorry yo bother you on the 4th of july. But I was trying to make the cake and while getting the ingredients I got crisco margarine, not knowing what parkay was. Is that fine or no?
Tricia Buice says
July 5, 2015 at 8:06 amI’ve not heard of Crisco Margarine – but if it’s margarine then I think it will be fine. If it is butter flavored Crisco – probably not. I think this cake will also work well with all butter. Sorry to be late in getting back with you – I haven’t been near my computer during the last day or so. Hope it turned out well for you and that you had a lovely July 4th!
Anonymous says
January 22, 2014 at 11:14 pmHi can you please tell me what 1 stick equals in grams for us Assie cooks
Tricia Buice says
January 24, 2014 at 12:59 amYes I can! One stick of butter equals – 8 tablespoons, or 1/2 cup or 113.5 grams!
Anonymous says
January 16, 2014 at 9:55 pmThis cake has no kind of flavoring or extract??
Tricia Buice says
January 19, 2014 at 11:45 pmThat is correct – the original recipe never called for vanilla or anything so this is how I always make it. We never missed the extracts but feel free to add your favorite – I don't think you would mess it up – maybe just make it better. Enjoy!
Anonymous says
June 1, 2013 at 2:12 amHas anyone tried this delicious looking pound cake with all butter and no margarine?<br />Please reply with your results. I love pound cake, too, and this fine-textured one looks like the gold standard of pound cakes. My current favorite is "Elvis Presley's Favorite Pound Cake", but this looks like a contender!
Tricia Buice says
January 19, 2014 at 11:46 pmNot that I know of – I always do the mixture of butter and margarine. Hope it turned out well!
Paris Chic says
June 18, 2014 at 8:54 amI was going to ask the same thing. I won't eat margarine. I'll try it with just butter and see what happens 🙂
Rose Ware says
April 24, 2018 at 11:53 pmHi, I have used three sticks of butter, no margarine, perfect every time.
Angie says
April 16, 2011 at 1:19 amI stumbled upon your blog through Tasty Kitchen. I am in love with this pound cake. I am going after the ingredients tomorrow.
Lisa says
February 5, 2011 at 6:35 amThat pound cake looks delicious, so golden and dense. This would be perfect with a dollop of whipped cream on it. I have a sweet treat linky party going on at my blog called "Sweets for a Saturday" and I'd like to invite you to stop by and link your cake up. http://sweet-as-sugar-cookies.blogspot.com
Brenda says
February 2, 2011 at 8:09 pmOk – I made the pound cake! It wasn't very hard and it is delicious!! the pan I used was evidently kinda small so it overflowed… 🙁 but it still tastes good. I will make it again with a different pan. Thanks! Look on my FB site to see my photos.
KH says
May 24, 2015 at 2:53 pmCan large eggs be used instead of jumbo? If yes, how many large eggs in the place of 6 jumbo eggs? Will using large eggs change the taste of the cake?
Tricia Buice says
May 25, 2015 at 9:18 amI am not sure how large eggs will change the cake because I have not tested it. However, if using “large” (not “extra-large”) I would add one more egg to the recipe. If using extra-large I would just leave it the same. Eggs vary in size anyway – I don’t think it will turn out bad at all. Good luck – hope you love it as much as we do 🙂
Dorothy says
October 29, 2016 at 5:59 pmhello I was reading the recipe this cake doesn’t require any flavor?
Tricia Buice says
October 29, 2016 at 6:29 pmHi Dorothy – no vanilla or anything but you are welcome to add some. This was the way my mother-in-law made it and we love it as is. However, I have tweaked the recipe a bit and republished with my changes HERE – https://www.savingdessert.com/perfect-every-time-almond-pound-cake/ either one is great but I adore almond flavoring so the updated recipe is my favorite. You can use all butter and add 2 teaspoons vanilla if you want and it will be terrific! Thanks so much for asking. Hope you give it a try.
Mary says
February 2, 2011 at 3:49 pmTricia, this is an absolutely gorgeous pound cake. I'm new to your blog but have been browsing through some of your earlier entries. I really like the food and recipes you feature here. I'll definitely be back. I hope you have a great day. Blessings…Mary
Rich says
February 2, 2011 at 2:40 pmThat's a great story about Eliza! It really puts things in perspective when I think about how old I'm getting – she's seen a lot more than I could even imagine!<br /><br />And this pound cake looks fantastic; I can imagine it brightening anyone's day!
Brenda says
February 1, 2011 at 3:09 pmTom loves Pound Cake!! I think this will be the 1st thing I make. Just need to get the cake flour next time I get groceries. Can't wait to make it!
Lori W says
August 8, 2015 at 8:43 pmI made it 2 x with regular u bleached flour. I sifted it 4x. It worked beautifully. Just as beautiful as my grandmothers pound cake!
Tricia Buice says
August 9, 2015 at 9:25 amThank you so much Lori – I have often wondered how it would work with unbleached flour in place of the cake flour. Good to know and thank you for commenting and for being a reader – this is awesome!
Janice says
March 4, 2019 at 8:48 amHello, can 10x sugar be used instead of granulated?
Tricia Buice says
March 4, 2019 at 2:37 pmHi Janice. I would not make this substitution. Granulated sugar melts when heated, as do other sugars. However 10x, powdered or confectioners sugar would not melt the same nor would it equal the same amount of liquid as granulated. I have not tested this and would be afraid to waste all that butter if it didn’t turn out. If you give it a go anyway, let us know how it turns out for you! Thanks
Jennifer says
June 5, 2019 at 2:39 pmMy cake fell in the middle. Any baking powder?
Tricia Buice says
June 6, 2019 at 6:51 amHi Jennifer. I’ve never added baking powder to this recipe but you are welcome to. Pound cakes do not require leavening but I know some people add it anyway. Did you bake this in a loaf pan? Sometimes cakes will fall in the middle if they were over-beaten, adding too much air to the batter. Here’s a link to an article that I’ve always found helpful for Tips for Baking a Perfect Pound Cake from Southern Living. Good luck and sorry you had trouble.