Pound Cake Perfection

It is well-established that I like cake and have made it my life’s mission to eat more of it.

So many cakes, so little time:  CheeseItalian CreamSheetElephant.

Which brings me to this lovely: Pound Cake Perfection

Pound Cake Perfection

I was rooting through my old recipes, trying to decide what to bake, and I ran across this handwritten beauty.  I hadn’t tried it yet, so why not?

Pound Cake Perfection

To the kitchen!

Let me tell y’all that it worried me that there was no liquid to add to the buttery goodness, but I proceeded in blind faith.  I mixed everything together, placed in pans, put it in the oven and crossed my fingers that wherever this recipe came from, whoever gave this recipe to me, it was complete and not missing a key ingredient.

Ticktock.  The hour it baked passed slowly, as I hovered and worried around the oven.  I looked through the window at least every 10-15 minutes.  Does it look right?  Is it rising?  Is this working?

I shouldn’t have wasted my time on needless anxiety; turns out, I made pound cake perfection.

Pound Cake Perfection

Since I couldn’t source, nor give credit to the original recipe, and it’s vague in the printed form, here’s what I did.

Pound Cake Perfection


  • 1 cup of butter
  • 2 cups of sugar
  • 2 cups of flour, sifted or whisked
  • 6 large eggs
  • 1/2 tsp salt
  • 1 generous tsp vanilla


  1. Cream butter, sugar and vanilla.
  2. Add eggs one at a time. Beat well after each addition.
  3. Add sifted or whisked flour and salt.
  4. Pour into a greased bundt pan or two loaf pans.
  5. Bake @ 350° for 1 hour or until toothpick comes out clean from the tallest point of cake.
  6. Tent cake if browning too quickly.


The original recipe calls for 5-6 eggs, of which I used all 6 with perfect results. Baker's discretion.

Whisking flour can take the place of sifting. Simply place flour in bowl and whisk. The process of both is to incorporate air, thereby producing a lighter crumb in the cake.

When a recipe calls for an hour of baking, I typically start checking after about 50 minutes, #1 to make sure the cake isn't browning too quickly. If it is I can remedy by placing a "tent" of foil over the top in order to slow the browning process. #2 to make sure I'm not over-baking my cake. 60 minutes in one oven may be 50 in another or 70 in another. Each oven is different. Consider the time given as a guide rather than a hard and fast requirement.


As you can see, this recipe is incredibly easy, with only six ingredients, most of which I bet you have on hand…right this very minute (you see where I’m going, right?).

Make this now.  Seriously.  Stop reading.  Stop drooling.  Stop everything and go make Pound Cake Perfection.

You won’t be sorry.

Happy Baking, Y’all!



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  1. Yum! I love pound cake!

  2. Patti,
    You are doing great things! Love your recipes. Would also love to know how to take the perfect food photograph. I am a rookie photographer and I am starting to dip my toes into recipes. Having fun doing it, but my food photographs need some work. Do you have a blog post out there with any tips? Keep on rocking!

    • Wow, Michelle, what a nice comment! I laughed when I read it cause I beat myself up when I took these pics on Saturday. I was all: GURL! You need to learn some technique. I really talk to myself that way. #truth Here’s my truth: I love a close-up, but I know it may not be everyone’s cup o’tea. Plus, if I can, I’ll use natural light over anything else. That being said, this was taken in my lightbox (http://ohmrstucker.com/how-to-make-a-simple-and-inexpensive-collapsible-photography-lightbox/) because it was after 7pm when the cake was done.

      Basically, I’m learning too. But, as I learn more, I’ll be happy to pass it along.

  3. Yum, yum! I love pound cake! My boys love to help me bake so this would be fun to do together!

  4. Oh I like the sound of this I have copied the recipe to give it a try

  5. This looks great. I love pound cake with lemon curd and berries so will have to try this. Pinned!

  6. I never met a pound cake that I didn’t like and they are my favorite cake to bake. Looking forward to trying this one!

  7. Pinned!! Thanks for the recipe, Mrs. Tucker!!

  8. This is pound cake perfection. Great job making this. I definitely will print this recipe and add it to my recipe file. Many thanks for sharing.

  9. is this self-rising or all purpose flour? thanks

  10. This looks delicious! I love the simplicity of a great pound cake and this one looks to be just that. Pinning to remind myself to try this one.


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