Old Fashioned Pound Cake

This old fashioned pound cake is just the kind of treat that brings back classic memories of family gatherings and celebrations. With its buttery crumb and gentle hint of nutmeg and lemon, it is the ultimate nostalgic dessert. Simple pantry staples come together for a cake that always satisfies – no fancy tricks needed, just pure, homey goodness.

Every time I bake this cake, the scent fills my house and reminds me of my grandmother letting me lick the mixing spoon. My family asks for it at every holiday and it is always met with smiles.

Ingredients

• Butter: brings that rich full-bodied flavor and keeps the cake moist. Always pick real butter for best results
• Sugar: adds the sweetness and tenderness in the crumb. Use regular granulated sugar
• Eggs: separated to provide both structure and airy lift. Farm fresh eggs will give your cake the best color and flavor
• Nutmeg: gives a subtle warmth and depth. Freshly grated is ideal if you have it
• Lemon juice: brightens up the flavor. Look for a juicy lemon that feels heavy for its size
• Flour: holds it all together. Use all-purpose and spoon it into the cup to avoid packing
• Baking powder and soda: both help the cake rise and create an even crumb. Make sure they are not expired
• Vanilla extract: rounds out all the flavors. Real vanilla makes a noticeable difference

Step-by-Step Instructions

Prep the Pan and Oven:

Make sure your oven is fully preheated to 350 degrees before you start mixing. The pan should be well greased to prevent sticking

Prepare the Dry Ingredients:

Whisk together the flour baking powder and baking soda in a small bowl. Mixing these first means you get even rise and a tender crumb

Whip the Egg Whites:

Separate your eggs carefully then whip the whites until they form stiff peaks. This helps create the classic lightness in pound cake

Cream Butter and Sugar:

Beat the butter until it turns pale yellow and creamy. This can take about 3 to 4 minutes. Add the sugar gradually and continue beating until it is fully incorporated and fluffy

Add Yolks and Nutmeg:

Mix in the egg yolks one at a time with the nutmeg. Beating after each addition ensures a smooth batter

Combine and Fold:

Alternately add the dry ingredients and fold in the whipped egg whites. Gently folding keeps the cake light. Pour the lemon juice in along with the egg whites

Stir in Vanilla:

Mix in the vanilla extract until just combined for that perfect aroma

Bake:

Spread your batter into the pan. Bake for about one hour or until a toothpick comes out clean. Let the cake cool in the pan for a few minutes before turning it out

Save

I cherish nutmeg in this recipe because it adds just enough warmth without overpowering the cake. My family laughs about how my daughter used to ask for second helpings just for that hint of spice. It is the secret everyone guesses at

Storage Tips

This cake keeps beautifully at room temperature for several days, simply cover it tightly. After slicing you can freeze individual pieces wrapped in plastic and pull them out when you need a sweet treat. It does not dry out quickly so it is perfect for making ahead of time

Ingredient Substitutions

If you do not have fresh lemon juice a splash of orange juice works nicely. For a dairy free version try a plant based butter but the cake will lose some classic richness. You can swap nutmeg for a touch of cinnamon for a different twist though I always return to nutmeg for tradition

Serving Suggestions

Serve this cake thickly sliced with whipped cream and berries for a pretty dessert. It is lovely as a base for strawberry shortcake in summer. My kids love a slice for breakfast with a little apricot jam on top

A Bit of History

Pound cakes date to Europe in the early 1700s named for their original recipe a pound each of butter sugar eggs and flour. This simple method became a Southern staple in the United States. The tradition of sharing a pound cake at family gatherings has traveled generations and continues to bring comfort

Recipe FAQs

→ Why separate the eggs when making pound cake?

Separating the eggs and whipping the whites helps incorporate air, resulting in a lighter, fluffier texture in the finished cake.

→ How do I know when the cake is fully baked?

Insert a toothpick into the center—if it comes out clean or with a few crumbs, the cake is ready. The top should also be golden and set.

→ What pan is best for old fashioned pound cake?

A loaf pan or bundt pan both work well. Bundts create a decorative shape, while loaf pans provide even slices.

→ Can I add other flavors or garnishes?

Yes. Try a dusting of powdered sugar, a lemon glaze, fresh berries, or even a dollop of whipped cream for extra flavor.

→ How should I store pound cake for freshness?

Wrap the cooled cake tightly and store at room temperature up to three days, or refrigerate for longer shelf life.