A dense easy to make cake that does not require frosting.

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
additional:
1 hr
total:
2 hrs 30 mins
Servings:
12
Yield:
1 - 10 inch tube pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.

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  • Whisk together the flour and baking powder in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.

  • Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool completely before removing from the pan.

Nutrition Facts

472 calories; protein 5.6g 11% DV; carbohydrates 75g 24% DV; fat 17.3g 27% DV; cholesterol 88.8mg 30% DV; sodium 176.1mg 7% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/29/2010
Classic pound cake recipe (too bad the title doesn't indicate that). Standard tried and true ingredients as well as their measurements and clear and accurate directions. I made half a recipe in an 8x4" loaf pan with a few minor modifications since I wanted a lemon pound cake: for half recipe I omitted the vanilla. I used 2 T. fresh lemon juice and enough milk to equal the 1/2 cup called for. Rather than split a half egg I just used 2 eggs. I also added about 2 tsp. lemon zest and a pinch of salt. Bake about 50-55 minutes. Perfect lemon pound cake with a dense yet tender crumb that's neither too dry nor too greasy (I've tried one of those on this site!). Good reliable recipe. Read More
(17)

Most helpful critical review

Rating: 3 stars
04/22/2012
I looked online to try and find out if there was a history behind the name of this cake but unfortunately I could not find anything. Yes like some of the other reviews have said this is just a pound cake but a very sweet pound. I only used 2.5 cups of sugar and it was way too sweet. Read More
(3)
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/29/2010
Classic pound cake recipe (too bad the title doesn't indicate that). Standard tried and true ingredients as well as their measurements and clear and accurate directions. I made half a recipe in an 8x4" loaf pan with a few minor modifications since I wanted a lemon pound cake: for half recipe I omitted the vanilla. I used 2 T. fresh lemon juice and enough milk to equal the 1/2 cup called for. Rather than split a half egg I just used 2 eggs. I also added about 2 tsp. lemon zest and a pinch of salt. Bake about 50-55 minutes. Perfect lemon pound cake with a dense yet tender crumb that's neither too dry nor too greasy (I've tried one of those on this site!). Good reliable recipe. Read More
(17)
Rating: 4 stars
05/20/2009
There aren't any reviews so I thought I would try it and it turned out excellent! Not too sweet my korean friends devoured it quickly! It was a little dryer than I expected but it could have been me on any step! I'll make it again!! Read More
(9)
Rating: 5 stars
08/17/2009
very good and easy to make I loved the flavor. I topped this cake with a blueberry sauce from blueberry cheesecake ice cream recipe from this site fabulous combo I will make this again thank you. Read More
(5)
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Rating: 3 stars
04/22/2012
I looked online to try and find out if there was a history behind the name of this cake but unfortunately I could not find anything. Yes like some of the other reviews have said this is just a pound cake but a very sweet pound. I only used 2.5 cups of sugar and it was way too sweet. Read More
(3)
Rating: 5 stars
04/17/2015
I've been using this recipe since 2009 and everyone loves when I make it. I usually do lemon flavoring and vanilla. Add a little more milk and a couple spoons of mayonaise to make it moist. Then after its baked I like to melt butter and milk and add some lemon flavoring and powdered sugar and make a glaze. Delicious! 5 stars! Read More
(2)
Rating: 5 stars
04/08/2011
Wonderful Pound Cake! (it is too bad the tile doesn't call it pound cake) I loved how easy the recipe was and also it's great that I didn't need anything "extra"- this is all stuff I keep in my house all the time. Very flavorful moist dense cake. I made in a 10" tube pan and turned it out while still cool and added my favorite lemon glaze- 1c sugar 1/3 c lemon juice and brushed it on while still warm. Once cooled it makes the outside a nice crispy texture and adds good flavor. I cannot wait to bake this again! I bought it to my ladies bible study and it was the first cake I've brought that was all gone! Very great recipe! Read More
(2)
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Rating: 5 stars
07/26/2012
Delicious! Very moist texture was wonderful! I added about 2 cups of crushed up oreos soooooon good! I will defiently make this again... Read More
(1)