Traditional Pound Cake

Traditional Pound Cake
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 364.4
  • Total Fat: 20.8 g
  • Cholesterol: 117.7 mg
  • Sodium: 24.9 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.4 g

View full nutritional breakdown of Traditional Pound Cake calories by ingredient
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Super simple recipe where it is more important to weigh the ingredients than to measure them. Super simple recipe where it is more important to weigh the ingredients than to measure them.
Number of Servings: 18


    1 Lb Butter
    1 Lb Granulated Sugar (about 2 cups)
    1 Lb Eggs (about 8 medium or 7 large)
    1 Lb All Purpose Flour (about 3 1/4 cups)
    1 tsp Vanilla Flavoring (optional)


Fabulous dusted with confectioner's sugar or served with sliced fresh fruit. Nutritional information does not include these additions.


Let the butter and the eggs come to room temperature.

1) Butter 2 9" X 5" loaf pans.

2) In a large bowl beat butter with a hand mixer at medium speed for one minute until it starts to look lighter.

3) Weigh sugar and pour slowly into butter with the mixer running. Beat butter and sugar at medium speed for 6 minutes scraping bowl occasionally.

4) Whisk eggs lightly in a small bowl.

5) Weigh flour into a medium bowl

6) Add eggs and flour alternately in 3 additions, beating well at medium speed after each addition scraping bowl occasionally.

7) If using vanilla flavoring, add with last addition of eggs.

8) Divide batter between prepared pans smoothing with rubber scraper to fill pans

9) Place pans on middle rack of a cold oven and set to 275 degrees. Bake for 30 minutes. Rotate pans and increase temperature to 350 degrees. Bake an additional 15 25 minutes until a toothpick inserted in the center comes out clean.

10) Cool cakes on a wire rack in pans for 15 minutes. Remove cakes from pans to rack to finish cooling.

Serving Size: Makes 18 slices (5' X 2"X 1" each slice)

Number of Servings: 18

Recipe submitted by SparkPeople user BOOTY1199.

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