Old Fashioned Pound Cake Recipe
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You’ll love this delicious old-fashioned pound cake recipe. It tastes just like the one your grandma used to make!
Old Fashioned Pound Cake
I love all things vintage and old-fashioned, and as you might know, I collect old cookbooks that I find in antique stores. This old-fashioned pound cake recipe comes from a 1940s cookbook. It’s very moist and completely delicious!
A few notes about this recipe. First of all, I looked up several other pound cake recipes to compare, and this one wasn’t like any of the others. The more recipes I looked at, the more worried I was that this one would be a colossal failure! However, I followed the recipe and instructions (mostly), and it turned out to be lovely. In fact, it was a huge hit, and the whole family loved it.
Want to print this recipe for Old Fashioned Pound Cake? Grab it below:
Old Fashioned Pound Cake Recipe
You'll love this delicious old fashioned pound cake recipe. It tastes just like the one your grandma used to make!
Ingredients
- 1 cup butter
- 1 cup sugar
- 5 eggs separated
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350 degrees.
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In a small bowl, mix together flour, baking powder, and baking soda. Set aside.
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Whip the egg whites and set them aside.
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In a large mixing bowl, cream the butter. Then add the sugar and beat well.
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Stir in beaten egg yolks and nutmeg.
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Alternately add dry ingredients and fold in egg whites, adding lemon juice with egg whites
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Stir in vanilla extract
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Add to a loaf pan or bundt ban and bake at 350 degrees for 1 hour
Strawberry Glaze Recipe
Typically, pound cake is served without icing because it is so rich. However, I had some strawberries that were calling my name, and I just couldn’t help myself, so I made a strawberry glaze to go with ours. You can find the recipe below if you’d like to add it to yours.
If you want to skip it but still want the pound cake to look pretty, you can just sprinkle some powdered sugar over the top.
This glaze would also be delicious drizzled over some Homemade Muffins! Get the Muffin Mix Recipe.
Want to print this recipe for Strawberry Glaze? Grab it below:
Strawberry Glaze Recipe
This strawberry glaze is a perfect addition to your favorite snacks or desserts.
Ingredients
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
- 3 large strawberries pureed
Instructions
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Cream the butter in a mixing bowl.
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Add 1 cup of powdered sugar, and mix well. Add remaining powdered sugar, alternating with milk until desired consistency is reached.
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Finally, mix in 1 teaspoon of vanilla extract and strawberry puree. If the glaze is too thick, add additional milk 1 teaspoon at a time. If it is too thin, add additional powdered sugar 1 tablespoon at a time.
Enjoy this delicious pound cake with your favorite fruit, strawberry glaze above, or plain with whipped cream!
More Old Fashioned Recipes
- Old Fashioned Sour Cream Cookies Recipe
- Old Fashioned Rhubarb Bars Recipe
- Old Fashioned Cheese Squares Recipe
- Old Fashioned Meatloaf Recipe
- Old Fashioned Bread Pudding Recipe
- Old Fashioned Chocolate Pie
- Old Fashioned Green Beans: Using the Garden Veggies
- Old Fashioned Baked Beans Recipe
- Old Fashioned Potato Salad Recipe
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What is your favorite cake recipe?
Merissa Alink
Merissa has been blogging about and living the simple and frugal life on Little House Living since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.
This Old Fashioned Pound Cake Recipe was originally published on Little House Living in July 2014. It has been updated as of February 2025.
Does the lemon juice serve a chemical purpose, or is it just for flavor? I am allergic to it, but the rest of the recipe looks delicious!
Dana, would you be able to add vinegar instead? That should work the same and you won’t taste it in the bread.
I definitely can use vinegar instead! I was just wondering if it would cause problems.
It should be the perfect substitute for this recipe so as long as you can use it you are good to go! 🙂
Wow, this looks sooo good!! So glad you linked up with the Let’s Be Friends linkup today!! Thanks!!
This looks so good and seems easy enough for me. 😉 thanks for sharing, Crystal!
Thanks, Jillian!
This looks great…and all that butter? Well it HAS to be good! Have a blessed day, JO mwordsandthechristianwoman.com
This recipe looks so yummy….pinned.
My favorite cake is North Douglas Chocolate. This might be a favorite too.
I’m curious if using substitutes would work well. For example, could Splenda be used in place of the sugar and Almond Flour for the wheat flour?
Almond flour works quite a bit differently than wheat flour so it would not be an equal replacement. I have not used splenda or almond flour before so I’m not sure what measurements would work here.
For the pound cake, are the egg whites whipped firrst or just go in ‘raw’?
The egg whites are whipped first. I see that’s a little confusing in the directions so I’ll fix that. 🙂
What happens if you don’t separate the eggs and beat the whites separately but instead just use the whole egg as is?
The egg whites will not whip up to a light and fluffy consistency if you beat them with the yolks which will change the texture of the cake.
Can you add coconut to this pound cake or coconut flavoring?