Grandma Old Fashioned Pound Cake Recipes

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GRANDMOTHER'S POUND CAKE II

This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)

Provided by WHOLEGRAINWOMAN

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h40m

Yield 30

Number Of Ingredients 5



Grandmother's Pound Cake II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour alternately with the milk, mixing just until incorporated.
  • Pour batter evenly into prepared loaf pans. Bake in the preheated oven for 70 minutes, or until a toothpick inserted into the center of the cakes comes out clean. After removing them from the oven, immediately loosen cake edges with a knife. Allow to cool in pans for 10 minutes, then remove from the pans. Strip off the parchment paper and cool completely on wire racks.

Nutrition Facts : Calories 263.6 calories, Carbohydrate 33.1 g, Cholesterol 70.2 mg, Fat 13.5 g, Fiber 0.5 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 103.7 mg, Sugar 20.4 g

2 cups butter
3 cups white sugar
6 eggs
4 cups all-purpose flour
⅔ cup milk

GRANDMA'S POUND CAKE

After making more of these pound cakes than I can count over the holidays, I've decided to share this fabulous recipe. This is my grandmother's, and it definitely packs on the pounds! Don't leave this lying around your house, because you will eat it all! I also decorate the top with colored sugars depending on the holiday or event.

Provided by Braelyn

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h10m

Yield 12

Number Of Ingredients 9



Grandma's Pound Cake image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  • Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one.
  • Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.

Nutrition Facts : Calories 526 calories, Carbohydrate 76.1 g, Cholesterol 142 mg, Fat 22.1 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13 g, Sodium 74 mg, Sugar 51.5 g

1 cup unsalted butter, softened
3 cups white sugar
6 large eggs, at room temperature
3 cups all-purpose flour
¼ teaspoon baking soda
1 (8 ounce) container sour cream, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons powdered sugar, or to taste

GRANDMA'S POUND CAKE

The PHILADELPHIA Cream Cheese adds flavor and texture to this old fashioned dessert!

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h15m

Yield 12 servings

Number Of Ingredients 7



Grandma's Pound Cake image

Steps:

  • Heat oven to 350ºF.
  • Mix flour and baking powder; set aside. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, beating after each until blended. Gradually beat in flour mixture on low speed until blended.
  • Pour into 12-cup fluted tube or 10-inch tube pan sprayed with cooking spray.
  • Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 160 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

2 cups flour
1 Tbsp. baking powder
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
6 eggs

GRANDMOTHER'S POUND CAKE

The recipe is from Fannie Farmer Cookbook (1972 edition). It is a buttery dense cake. I have been making it for years. My family loves this cake. My daughter is especially fond of the ends. I have made it to serve plain or as an ice cream cake topped with a frozen fruit mixture. You must use an electric mixer to get the batter light and fluffy.

Provided by Chef Hot Pans

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 5



Grandmother's Pound Cake image

Steps:

  • Set oven at 300 degrees.
  • Butter and flour 1 large or 2 small loaf pans.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time.
  • When creamy fold in the flour and salt.
  • Spoon in pan/pans.
  • Bake for 1 1/2 hours.

1 cup butter (no substitutes)
1 2/3 cups sugar
5 eggs
2 cups pastry flour or 2 cups cake flour
1/4 teaspoon salt

GRANDMA'S SOUR CREAM POUND CAKE

This is a recipe the whole family loves. It's always a hit!

Provided by LVJOANNE

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 16

Number Of Ingredients 10



Grandma's Sour Cream Pound Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
  • Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
  • Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
  • Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 56.7 g, Cholesterol 137.1 mg, Fat 28.1 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 17.1 g, Sodium 290.2 mg, Sugar 38.2 g

2 cups butter, softened
3 cups white sugar
6 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1 pinch ground mace
1 cup sour cream
1 tablespoon confectioners' sugar, or as needed

GREAT-GRANDMA ELECTRA'S POUND CAKE

My great-grandma's pound cake is the ultimate comfort food. This is one you don't want to count the calories on! Super delicious and unforgettable! Apply a thin layer of butter on top while hot. Best right of the oven!

Provided by iammykidzmom

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 9



Great-Grandma Electra's Pound Cake image

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray. Place oven rack on the lowest level.
  • Beat sugar, butter, and cream cheese together until creamy. Add eggs one at a time, beating until smooth.
  • Sift flour, baking soda, and salt together in a bowl and stir into the batter. Stir in vanilla extract. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes.

Nutrition Facts : Calories 656.5 calories, Carbohydrate 89.6 g, Cholesterol 185 mg, Fat 29.6 g, Fiber 1 g, Protein 9.5 g, SaturatedFat 17.6 g, Sodium 201.3 mg, Sugar 60.5 g

nonstick cooking spray
3 cups white sugar
1 cup unsalted butter, softened
1 (8 ounce) package cream cheese, at room temperature
6 large eggs
3 cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 tablespoon vanilla extract

OLD FASHIONED POUND CAKE 1972

Make and share this Old Fashioned Pound Cake 1972 recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 1h10m

Yield 1 loaf pan size cake, 10 serving(s)

Number Of Ingredients 7



Old Fashioned Pound Cake 1972 image

Steps:

  • Pre heat oven to 325 degrees.
  • Grease loaf pan. Can line if desired.
  • Cream butter and sugar until all granules are dissolved and you no longer feel them between your fingertips.
  • Sift the flour and measure.
  • Add the salt and mace.
  • Sift all together once more.
  • Add eggs one at a time, alternating with the flour to the creamed mixture.
  • Beat until light and fluffy.
  • Add the vanilla.
  • Pour into prepared greased pan.
  • Bake 325 degrees for 50 to 60 minutes.
  • Using tester to test.

Nutrition Facts : Calories 424.7, Fat 20.9, SaturatedFat 12.4, Cholesterol 141.9, Sodium 278.4, Carbohydrate 55, Fiber 0.5, Sugar 33.6, Protein 5.2

1 2/3 cups white sugar
1 cup soft butter
2 cups cake flour or 1 3/4 cups all-purpose flour, sifted then measured
1/2 teaspoon salt
1/4 teaspoon ground mace
5 whole eggs
1 teaspoon vanilla

BETTER THAN GRANDMA'S POUND CAKE

This has to be the BEST old time pound cake ever. It is so dense and has a crunchy crust. A favorite in our family. This cake is often requested for birthdays. It is great with fruit and whipped cream.

Provided by Jenny White

Categories     Dessert

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 8



Better Than Grandma's Pound Cake image

Steps:

  • Cream together sugar, margarine and Crisco.
  • Beat in eggs, one at a time.
  • In a separate bowl, mix the flours together.
  • Add flours to the cream mixture, alternating with the milk.
  • Add the vanilla.
  • Beat for 10 minutes, scraping down the bowl several times.
  • Pour into greased and floured tube pan.
  • Place in a COLD oven.
  • Bake at 300 degrees Fahrenheit for 1 hour to 1 hour 30 minutes or until tooth pick comes out clean. Note: Sometimes this cake has taken up to 2 hours to bake. It all depends on the oven. You don't want to raise the oven temperature because the crust won't form properly.
  • Allow cake to cool in pan for 30 minutes and then run a butter knife around the edges before removing it from the pan.

Nutrition Facts : Calories 563.1, Fat 26.8, SaturatedFat 6.4, Cholesterol 91, Sodium 415.3, Carbohydrate 74.9, Fiber 0.8, Sugar 50.3, Protein 6.6

3 cups sugar
1 cup margarine
1/2 cup Crisco
5 eggs
1 1/2 cups self-rising flour
1 1/2 cups plain flour
1 cup milk
1 tablespoon vanilla

MY GRANDMA'S POUND CAKE

Make and share this My Grandma's Pound Cake recipe from Food.com.

Provided by Joannanla

Categories     Dessert

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 8



My Grandma's Pound Cake image

Steps:

  • (I use self rising flour and it turns out as well. But my grandmother baked this for her children so its a very old recipe.) Cream butter and sugar.
  • Add eggs one at time.
  • Mix vanilla with milk and add to creamed mixture.
  • Mix real good,then use a wooded spoon and stir real good.
  • Put in tube pan.
  • Bake at 350 for 1 hour and 20 minutes.
  • Remove from over and let cool.

Nutrition Facts : Calories 1021.7, Fat 52.7, SaturatedFat 31.5, Cholesterol 337.8, Sodium 816.8, Carbohydrate 124.7, Fiber 1.7, Sugar 75.7, Protein 14.2

1 1/2 cups butter or 1 1/2 cups Parkay margarine
2 1/4 cups sugar
3/4 cup milk
3 cups flour
6 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt

OLD-FASHIONED POUND CAKE

This will always remind me of my Grandma, she LOVED pound cake. Especially topped with sweetened strawberries and Cool Whip!

Provided by Wildflour

Categories     Dessert

Time 1h35m

Yield 2 loaves

Number Of Ingredients 6



Old-Fashioned Pound Cake image

Steps:

  • Cream butter and sugar until very light and creamy.
  • Beat in eggs, one at a time, beating well after each.
  • Gradually add cake flour, blending thoroughly. (Use a medium speed for this.).
  • Add lemon rind and juice.
  • Bake in 2 greased and parchment paper-lined or waxed paper-lined 9x5" pans at 350º for about 1 hour and 15 minutes.
  • Frost or glaze, or leave plain.
  • *If wanting to make a half a recipe, use 5 eggs.

Nutrition Facts : Calories 3821.9, Fat 207.9, SaturatedFat 124, Cholesterol 1325, Sodium 1948.3, Carbohydrate 443.3, Fiber 5, Sugar 228.5, Protein 52.7

1 lb butter (2 cups)
1 lb sugar (2 1/4 cups)
9 eggs
4 cups sifted cake flour
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice

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