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Granny’s Pound Cake

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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. #savingroomfordessert #poundcake #margarinepoundcake #creamcheesepoundcake #cake #grannyscake #dessert

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!
buttery cream cheese pound cake with strawberries

This easy pound cake is make with just a few pantry ingredients:

All you need is cake flour, sugar, 6 jumbo eggs, cream cheese, butter and margarine. The original 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. Personally, I don’t cook or bake with margarine anymore so I’ve been making this cake using all butter. I never have jumbo eggs on hand, so I usually make it with 7 large eggs instead.
I’ve found that this cake bakes much faster when using all butter. See my tips in the notes about the baking time. It also gets just a little darker brown on the crust.
sliced pound cake with strawberries

Can you freeze this pound cake?

This cake freezes beautifully! I often make two loaf pan cakes and freeze one to have on hand for company or for gifting to a sick friend, etc. You can also freeze slices of this cake. Just layer between wax or parchment paper and store in a well sealed, airtight container.
sliced pound cake with strawberries

Tips for serving Granny’s pound cake:

Serve thick slices with fruit, ice cream, whipped cream or anything you have on hand. One of our favorite toppings is a big dollop of homemade lemon curd. Sometimes all you need it a little dusting of powdered sugar! Don’t forget to try a slice in the toaster 🙂
a slice of cream cheese pound cake with strawberries
Don’t forget to share with someone you love, or several special someones. This cake serves a bunch!

Thanks for PINNING!

A sliced pound cake topped with powdered sugar

Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!

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5 from 2 votes

Granny's Pound Cake

Prep Time: 15 mins
Cook Time: 1 hr 45 mins
Total Time: 1 hr 50 mins
Yield: 12
Course: Cake, Dessert
Author: Tricia
PRINT RECIPE
Perfect every time - great toasted or served with fruit. Also freezes beautifully

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

  • Preheat oven to 300°F. Grease and flour (or use Baking Pam) a large (12 cup) Bundt pan or two loaf pans. Set aside.
  • 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.
  • Bake at 300°F 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, 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, if using unsalted butter. 

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

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76 Comments

  1. Alyse says

    November 25, 2021 at 10:24 am

    5 stars
    I know this post is old so idk if you will even see this, but I love this recipe! When I was younger and living with my grandparents, I thought pound cakes were so boring. I wanted icing and sprinkles and all the sugar. But now a perfect pound cake is my ultimate dessert (I’m even thinking of mini Bundt cakes for my daughter’s first birthday).

    This time I added a 1/4 tsp of almond and a 1/4 tsp of coconut extracts like I do with my cupcakes. It’s in the oven now and it smells amazing. Thank you so much for sharing!

    reply to this comment >
    • Tricia Buice says

      November 25, 2021 at 10:08 pm

      Hi Alyse! Thanks so much for this lovely comment. It’s funny how our tastes change over the years. A good pound cake is a beautiful thing and I love the addition of coconut extract. Thank you for making this cake. It’s a keeper! Happy baking 🙂

      reply to this comment >
  2. Barbara carstarphen says

    November 2, 2021 at 5:29 pm

    Tricia do you need to put salt and baking power in the cake flour

    reply to this comment >
    • Tricia Buice says

      November 3, 2021 at 11:51 am

      Hi Barbara. We do not put salt and baking powder in this cake but you are free to if desired. This is the way my mother-in-law made it, so that’s what I did too. However I know a little salt would be a nice add-in especially if using unsalted butter, but the baking powder is not necessary. Happy baking and thanks for the great question!

      reply to this comment >
  3. Peggy wallace says

    December 14, 2020 at 2:06 am

    I have a recipe for pound cake. When it calls for instance 3 cups of flour to be sifted after you sift 3 times then measure your 3 cups.

    reply to this comment >
  4. kae says

    August 20, 2020 at 5:35 pm

    I’ve made this many times…delicious. thank you for sharing your recipe. I would like to add peaches to it. Do you think that would work, or would I have to adjust the recipe? Thank you.

    reply to this comment >
    • Tricia Buice says

      August 22, 2020 at 7:37 am

      Hi Kae. I’ve never tried adding a moist fruit like peaches to a pound cake, but I think it would be worth a try. I would bake the recipe in two loaf pans and try the peaches in only one, so you don’t waste a lot of ingredients. Toss the diced peaches in a little flour before folding into the batter. Enjoy – it sounds terrific!

      reply to this comment >
  5. Needia says

    March 22, 2020 at 2:54 pm

    Hi, do you preheat the oven or start with cold oven?

    reply to this comment >
    • Tricia Buice says

      March 22, 2020 at 5:52 pm

      Hi Needia – preheat your oven to 300 degrees F. Enjoy!

      reply to this comment >
  6. Wanda Kwomo says

    February 24, 2020 at 9:38 pm

    My go to pound cake..never fails and always a hit!!

    reply to this comment >
    • Tricia Buice says

      February 25, 2020 at 12:10 pm

      Thanks for the feedback Wanda! So glad you enjoyed it too 😉

      reply to this comment >
  7. Diedre Smith says

    November 3, 2019 at 7:47 pm

    Hi Tricia,
    My husband’s granny passed away one week ago at 99 years old. Her pound cake was legendary, though never documented. From what I remember when I watched her make it, your recipe is the closest. And it’s called Granny’s Pound Cake, so maybe that’s the real secret—it has to come from Granny. It’s in the oven now so I’ll let you know how it turns out. Thanks for posting and giving the credit to Granny.

    reply to this comment >
    • Tricia Buice says

      November 4, 2019 at 7:24 am

      So sorry to hear about your MIL Diedre. What a blessing she was with you for such a long life! I hope this cake was just what you were searching for. Can’t wait to hear how you liked it! Thanks for giving it a try.

      reply to this comment >
  8. Eva says

    February 24, 2019 at 12:13 pm

    Hi! 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.

    reply to this comment >
    • Tricia Buice says

      February 24, 2019 at 12:20 pm

      Hi 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!

      reply to this comment >
    • Gloria says

      August 21, 2019 at 12:04 pm

      Easy cake to make! I added pure vanilla extract and I always add salt when baking with unsalted butter. Baked it for 95minutes because it’s dense and because oven temps vary. To be safe use toothpick test. other than it sticking to the pan around the middle, the cake turned out wonderfully.

      reply to this comment >
      • Tricia Buice says

        August 21, 2019 at 1:20 pm

        Thanks so much for the feedback Gloria. Love your adaptations 🙂 Thanks for giving it a try!

        reply to this comment >
  9. Bianca says

    October 23, 2018 at 3:08 pm

    I 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.

    reply to this comment >
    • Tricia Buice says

      October 23, 2018 at 3:31 pm

      Hi 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.

      reply to this comment >
    • Elaine says

      September 28, 2019 at 1:30 am

      Hi Tricia,
      Thank you for sharing your grandmother’s pound cake recipe. Seeing the texture of the cake, from the picture, drew me to viewing the recipe.

      reply to this comment >
      • Tricia Buice says

        September 28, 2019 at 3:30 pm

        Hope you’ll give it a try Elaine!

        reply to this comment >
  10. Tony says

    October 10, 2018 at 8:18 pm

    Can 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?

    reply to this comment >
    • Tricia Buice says

      October 11, 2018 at 8:30 am

      Hi 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.

      reply to this comment >
  11. Tameka says

    August 18, 2018 at 1:45 am

    Hello, what happens to the cake if you dont sift the flour?

    reply to this comment >
    • Tricia Buice says

      August 18, 2018 at 8:53 am

      Hi 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 🙂

      reply to this comment >
  12. Joy Boddie says

    June 12, 2018 at 6:28 pm

    Does your husband like it better with your revisions or his mom’s original recipe?????????

    reply to this comment >
    • Tricia Buice says

      June 12, 2018 at 6:49 pm

      Great 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.

      reply to this comment >
  13. barb says

    June 10, 2018 at 7:25 pm

    love your site !!!!!!I like pound cakes && I collect pound cake recipes–
    keed posted them

    reply to this comment >
    • Tricia Buice says

      June 11, 2018 at 6:52 am

      Absolutely Barb – me too! Hope you get the chance to try a few 🙂

      reply to this comment >
      • Shoshi says

        June 19, 2018 at 5:54 pm

        My cake over flowed in bundt?

        reply to this comment >
        • Tricia Buice says

          June 19, 2018 at 6:06 pm

          I’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.

          reply to this comment >
  14. Jennifer says

    February 6, 2018 at 12:20 pm

    Hi 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!

    reply to this comment >
    • Tricia Buice says

      February 6, 2018 at 4:42 pm

      Hi 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!

      reply to this comment >
  15. Tonia A says

    November 21, 2016 at 8:13 am

    Hi 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!

    reply to this comment >
    • Tricia Buice says

      November 21, 2016 at 10:59 am

      Hi 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.

      reply to this comment >
  16. Gemma says

    August 24, 2016 at 10:05 pm

    I 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.

    reply to this comment >
    • Tricia Buice says

      August 25, 2016 at 3:34 am

      Hi 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!

      reply to this comment >
  17. Staci says

    March 25, 2016 at 8:43 am

    Does the baking time vary if using 2 loaf pans instead of the large Bundt pan? If yes, then what the baking time?

    reply to this comment >
    • Tricia Buice says

      March 25, 2016 at 11:31 am

      Hi 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!

      reply to this comment >
  18. Marguerite says

    January 10, 2016 at 2:49 pm

    This 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!

    reply to this comment >
    • Tricia Buice says

      January 10, 2016 at 6:41 pm

      I’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!

      reply to this comment >
  19. donna says

    December 5, 2015 at 12:24 pm

    If I like I can add flavoring

    reply to this comment >
    • Tricia Buice says

      December 5, 2015 at 7:05 pm

      Sure Donna – almond or vanilla – even orange would be great! Thanks so much for stopping by!

      reply to this comment >
  20. Dee says

    September 17, 2015 at 4:57 pm

    I will try your recipe.

    reply to this comment >
  21. markell says

    June 12, 2015 at 9:29 am

    Is the butter salted or unsalted? Or does it matter?

    reply to this comment >
    • Tricia Buice says

      June 12, 2015 at 11:52 am

      I 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!

      reply to this comment >
      • Markell cash says

        June 12, 2015 at 6:33 pm

        One last question. Is the oven to be preheated, or not preheated?

        reply to this comment >
        • Tricia Buice says

          June 12, 2015 at 8:55 pm

          Preheated. I’ll check my recipe 🙂

          reply to this comment >
          • Markell cash says

            July 4, 2015 at 4:10 pm

            I’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 am

            I’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!

      • Jennie says

        September 13, 2020 at 7:46 pm

        Thank you for your awesome recipes. I search your site weekly. So many great recipes. I have given this recipe for “Granny’s pound cake “ to my daughter. She only has handheld mixer. Will this work for a pound cake?

        reply to this comment >
        • Tricia Buice says

          September 15, 2020 at 9:47 am

          Hi Jennie. Absolutely yes it will work with a hand mixer. Just make sure you don’t over-mix when adding the eggs and dry ingredients. Thank you for being one of our regular readers! Let me know if you have any questions or are looking for something special. Enjoy 🙂

          reply to this comment >
  22. Anonymous says

    January 22, 2014 at 11:14 pm

    Hi can you please tell me what 1 stick equals in grams for us Assie cooks

    reply to this comment >
    • Tricia Buice says

      January 24, 2014 at 12:59 am

      Yes I can! One stick of butter equals – 8 tablespoons, or 1/2 cup or 113.5 grams!

      reply to this comment >
  23. Anonymous says

    January 16, 2014 at 9:55 pm

    This cake has no kind of flavoring or extract??

    reply to this comment >
    • Tricia Buice says

      January 19, 2014 at 11:45 pm

      That 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!

      reply to this comment >
  24. Anonymous says

    June 1, 2013 at 2:12 am

    Has 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!

    reply to this comment >
    • Tricia Buice says

      January 19, 2014 at 11:46 pm

      Not that I know of – I always do the mixture of butter and margarine. Hope it turned out well!

      reply to this comment >
    • Paris Chic says

      June 18, 2014 at 8:54 am

      I was going to ask the same thing. I won't eat margarine. I'll try it with just butter and see what happens 🙂

      reply to this comment >
    • Rose Ware says

      April 24, 2018 at 11:53 pm

      Hi, I have used three sticks of butter, no margarine, perfect every time.

      reply to this comment >
  25. Angie says

    April 16, 2011 at 1:19 am

    I stumbled upon your blog through Tasty Kitchen. I am in love with this pound cake. I am going after the ingredients tomorrow.

    reply to this comment >
  26. Lisa says

    February 5, 2011 at 6:35 am

    That 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

    reply to this comment >
  27. Brenda says

    February 2, 2011 at 8:09 pm

    Ok – 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.

    reply to this comment >
    • KH says

      May 24, 2015 at 2:53 pm

      Can 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?

      reply to this comment >
      • Tricia Buice says

        May 25, 2015 at 9:18 am

        I 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 🙂

        reply to this comment >
        • Dorothy says

          October 29, 2016 at 5:59 pm

          hello I was reading the recipe this cake doesn’t require any flavor?

          reply to this comment >
          • Tricia Buice says

            October 29, 2016 at 6:29 pm

            Hi 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.

  28. Mary says

    February 2, 2011 at 3:49 pm

    Tricia, 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

    reply to this comment >
  29. Rich says

    February 2, 2011 at 2:40 pm

    That'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!

    reply to this comment >
  30. Brenda says

    February 1, 2011 at 3:09 pm

    Tom 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!

    reply to this comment >
    • Lori W says

      August 8, 2015 at 8:43 pm

      I made it 2 x with regular u bleached flour. I sifted it 4x. It worked beautifully. Just as beautiful as my grandmothers pound cake!

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      • Tricia Buice says

        August 9, 2015 at 9:25 am

        Thank 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!

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      • Janice says

        March 4, 2019 at 8:48 am

        Hello, can 10x sugar be used instead of granulated?

        reply to this comment >
        • Tricia Buice says

          March 4, 2019 at 2:37 pm

          Hi 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

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        • Jennifer says

          June 5, 2019 at 2:39 pm

          My cake fell in the middle. Any baking powder?

          reply to this comment >
          • Tricia Buice says

            June 6, 2019 at 6:51 am

            Hi 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.

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