This is The BEST Grandma’s Pound Cake Recipe you’ll ever make—rich, buttery, and perfectly golden. Step-by-step instructions with detailed ingredients!
Some recipes aren’t just food, they’re memories baked into every crumb. And Grandma’s Pound Cake Recipe? Honey, this is one of them. It’s the kind of cake that fills the house with the smell of vanilla and butter on a lazy Sunday, the kind that holds together family reunions and holiday mornings. This isn’t a “light” dessert. It’s rich, dense, golden, and melt-in-your-mouth moist. No shortcuts. No weird substitutions. Just the real, old-fashioned way it’s meant to be made. Whether you’re serving it warm with berries and cream, or sneaking a slice straight from the fridge at midnight (been there), this cake always delivers.
The BEST Grandma’s Pound Cake Recipe
What Makes This So Special?
- Real butter. Lots of it.
- Room-temp eggs and dairy (don’t skip this, it matters).
- A long, low bake that gives it that signature golden crust.
- It’s versatile—dress it up or eat it plain and proud.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup butter-flavored shortening
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional, but Grandma always said it’s the secret)
Instructions
1. Prep the Oven and Pan
- Preheat oven to 325°F (163°C).
- Grease and flour a 10-inch bundt pan or tube pan thoroughly. (You can also use baking spray with flour, but Grandma used shortening and flour, so we’re sticking with tradition.)
2. Cream the Fats and Sugar
- In a large mixing bowl, beat the butter and shortening together on medium speed until light and fluffy—about 3–5 minutes.
- Add the sugar, one cup at a time, and beat another 3–5 minutes until the mixture is almost white in color and incredibly airy.
3. Add Eggs One at a Time
- Crack in the eggs, one at a time, beating well after each one.
- Scrape the sides of the bowl regularly. The texture should be smooth and creamy.
4. Sift and Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. (Yes, sift it. Don’t skip this.)
5. Alternate Dry and Wet
- With mixer on low, add ⅓ of the dry mixture, followed by ½ of the milk, alternating until all flour and milk are incorporated.
- End with the dry ingredients.
- Add vanilla and almond extract, then mix until just combined. Do not overmix at this point or you’ll lose the tenderness.
6. Pour and Tap
Pour batter into prepared pan. Tap pan on the counter a few times to release air bubbles.
7. Bake Low and Slow
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- The top should be golden and slightly cracked.
8. Cool Like Grandma Did
- Let cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Don’t rush it—this cake needs time to settle into its full buttery glory.
Serving Suggestions
- Dust with powdered sugar for a simple touch.
- Serve with fresh berries and whipped cream.
- Drizzle with lemon glaze or chocolate ganache.
- Toast a slice with butter for breakfast (Grandma definitely did this).
Storage Tips
- Counter: Store in airtight container for up to 4 days.
- Freezer: Wrap tightly in plastic and foil. Keeps beautifully for up to 3 months.
This isn’t just a dessert—it’s a whole damn experience. A love letter to Southern kitchens, lazy weekend mornings, and the kind of wisdom only grandmas carry. Whether you’re baking it for a family gathering or just to treat yourself to something truly special, The BEST Grandma’s Pound Cake Recipe is a timeless classic that never disappoints. One bite, and you’ll swear you’re sitting in her cozy kitchen again, listening to the old radio and licking the spoon clean.
Do not miss these cupcakes!
