• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Partner
  • About
  • Contact
  • Privacy Policy

Southern Hospitality

Adventures in Decorating, Thrifting, Cooking, Fashion & Gardening

  • My Home
  • Categories
    • My Blog Story
    • Decorating
    • DIY/How-To
    • Family
    • Gardening
    • In the Kitchen
    • My Home Tours
    • Thrifting
    • Travel
  • DIY Gallery
  • Fashion
  • Feature Friday
  • Shop My Home
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Old-Fashioned Pound Cake

April 6, 2011 By Rhoda 113 Comments

14932 shares
  • Share
  • Tweet

My sister had both families over for dinner the Thursday night before the wedding day and it was such a lovely evening. The weather that week was tailor made for a wedding and we are so grateful for the sunny days and warm weather, especially since right after we have been shivering in the chill.

Homemade Southern Pound Cake

Spring, where are you?  I think she might have arrived this week.Old-Fashioned Pound CakeI’ve shared my sister and brother-in-law’s backyard before and it is such a gorgeous oasis to enjoy the outdoors.  A fish pond with goldfish and koi is center stage. Old-Fashioned Pound Cake summerLots of pretties to look at.Old-Fashioned Pound Cake seasonAnd a beautiful porch to sit on a spell to catch a breeze. old fashioned pound cakeMy mom brought her pound cake, which is a delectable treat for sure.  Mom has been baking all my life and definitely has it perfected by now.  pound cakeBaked in an old-fashioned tube pan, it couldn’t be any prettier.  pound cake toppingsTopped with strawberries and whipped cream, there is no better dessert in my book.

Of course, I will share the recipe with you.:)  She got this one from her sister years ago and I can definitely vouch for it’s yumminess!

Pound Cake

1 cup butter (1/2 lb.)

1/2 cup oil

2 1/2 cups sugar

5 eggs

3 cups flour

1 cup milk

1 1/2 tsp. vanilla

1/4 tsp. almond ext.

1/2 tsp. baking powder

1/2 tsp. salt

Cream butter and oil until light.  Add sugar gradually, creaming well, add eggs one at a time.  Beat well after each addition.  Sift together flour, baking powder and salt.  Combine milk and flavorings, add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients, blend thoroughly after each addition.  Turn into tube pan well greased and floured in bottom only.

Bake at 325* for 1 hour 25 min.

I’ve got LOTS of great pics to share from my beach trip last week.  It was a fun time of relaxing with friends and family and a memory that I’ll treasure.  Boat riding, fishing, eating lots of seafood, relaxing in the sand, walking on the beach, shelling.

 

Related


Don't Miss a Post, join my list!

Filed Under: Recipes and Cooking 113 Comments

Reader Interactions

Comments

  1. Pamela Phifer says

    July 31, 2020 at 1:27 pm

    DO YOU SIFT THE FLOUR

    Reply
    • Rhoda says

      July 31, 2020 at 3:51 pm

      HI, Pamela, I guess if it doesn’t say that, then don’t worry about it.

    • Elaine says

      December 20, 2023 at 5:17 pm

      It says in directions to sift together the dry ingredients.

  2. Brebnda says

    August 12, 2020 at 12:19 pm

    WASH YOUR PAN WITH BAKING SOADA

    Reply
    • Annettte says

      January 10, 2023 at 6:18 am

      Why wash pan with baking soda?

  3. Bobbie says

    November 7, 2020 at 7:10 pm

    What does washing pan with with baking soda have to do with it??

    Reply
  4. Cecilia Kent says

    November 17, 2020 at 11:02 pm

    I made 2 cakes the first 1 baked at 350 as instructed, it cooked to fast and to hot. The second one I naked at 325 for 75 minutes and it was perfect.

    Reply
  5. Cindy says

    February 8, 2021 at 2:09 pm

    Let me begin by saying, I suck at making a cake! I read yours and decided I would make this recipe. It turned out fabulous and make me look like a cake rockstar! My husband has always loved a good pound cake, anytime of the year, and he just kept raving over and over about this recipe. Thank you for sharing it! I owe you…😊 Actually, I’m getting ready to make it again.

    Reply
    • Rhoda says

      February 8, 2021 at 9:00 pm

      HI, Cindy, thank you for letting me know, it’s an old tried and true recipe of my mom’s.

  6. Kim says

    February 20, 2021 at 9:47 pm

    Help I have a Nordic Ware tube pound cake pan. Everytime I bake in it usingy original recipe 325°@1 hr20min. It bakes sin like 45 min and it’s burned on outside and not risen on the inside. Please help me with baking in these new pans. I had an old fashioned Aluminum steel pan and my sister took my pan and passed away and no one can find it. I would so appreciate any advice anyone can give thank you!!

    Reply
    • Kim says

      February 20, 2021 at 9:49 pm

      In* correction

    • cynthia says

      May 31, 2022 at 11:32 am

      Hi I bake in nordic ware bundt pans all the time I have no problem with them spray your pan with a good baking spray that contains flour then turn your oven down to 300 degrees sound like your oven cooks on high heat if you know what I mean place your cake in the center of the oven and let bake for 1 hour and15 minutes. Ps is your pan a lighter color pan or is it a dark color like black if it is black turn your tep. down to 275 degrees hope this helps you

  7. Dejon Broadie says

    June 29, 2021 at 8:58 pm

    I’ve made this cake before. I’m making it again. I love it. And so easy to make. I also added lemon flavoring as well only because I like lemon and vanilla. Thank you for sharing this recipe.

    Reply
    • Linda Hewett says

      April 14, 2022 at 2:57 pm

      This is a beautiful cake, both, on a platter and in our mouths ! I used cream cheese flavoring and vanilla. Thank you !

  8. Bobbie Newton says

    May 31, 2022 at 1:05 pm

    I also have tried to use the Nordic cake pans and the cake gets too done on the outside and not done on the inside. I finally went back to my old pan and I don’t have trouble. I bought 2 pans and I wish I had my money back.

    Reply
    • Debbie Roland says

      January 16, 2024 at 3:37 pm

      That Nordicware pan is absolutely horrible! I have 3 of the old aluminum tube pans you’re referring to. just this week I happen to run across one on Amazon for about 20.00. It is aluminum, 10 3/4″ wide and over 5″ high. They are always made out of shiney aluminum. Never bake your pound cake over 325. I don’t bake mine a degree over 305, preheated oven. If you can’t find one, email me and I’ll try to help you find one. [email protected]

  9. Cynthia Paribello says

    June 9, 2022 at 11:11 am

    This cake is so delicious! I made it a month ago for my husband and myself. Was going going to put half in the freezer but he said not to, it wouldn’t las long enough to go stale, and he was right! I am sure the original directions said to bake at 350, but I have a new dark angel food pan, so dropped temp to 325 for 75 minutes.. it was perfect! Am making it again today for my church craft group!

    Reply
  10. Jennifer says

    December 10, 2022 at 12:17 pm

    Does it matter if the oil is vegetable or can I use lard (melted)?

    Reply
    • Rhoda says

      December 11, 2022 at 9:14 am

      Hi, Jennifer I’m not sure but maybe see with a search if those 2 can be substituted for each other.

    • Debbie Roland says

      January 16, 2024 at 3:39 pm

      You can use 1/2 cup lard, don’t have to melt.

  11. Mesh says

    October 29, 2023 at 8:27 am

    I’m not a baker but this recipe was easy to make. In addition, the cake came out perfect. It was moist, not real sweet (which I wondered about with 2 1/2 cups of sugar), just absolutely delicious!!

    Thanks for sharing!!

    Reply
  12. Darren says

    December 18, 2023 at 1:46 pm

    Hi Rhoda, I have been baking this cake since I found it. It has always came out perfect except for one thing, it has never developed thatc crispy crunchy top. Any ideas on why? I’ve tried beating the eggs, creaming longer, lower racks, higher racks, etc etc. nothing seems to work,

    Reply
    • Rhoda says

      December 18, 2023 at 2:15 pm

      HI, Darren, I have no idea. Are you using a similar tube pan as the one pictured? I wonder if that makes any difference.

    • Debbie Roland says

      January 16, 2024 at 3:32 pm

      not enough butter. use 3 sticks of butter and you will get a thick crunchy top.

    • Belinda Brooks says

      March 26, 2024 at 4:46 pm

      If you have not gotten an answer yet: That top is the result of having butter that is warmer than room temp. Room temp. is technically between 68-70F. At that temperature, the fat is able to be creamed until light in texture and color and still able to hold air from the aeration. When the fat is warmer, it is not able to hold air and with separate and be crackly like what you see in the pictures. That has been the reason that has been the reason for the occurrence when it has happened with my pound cakes. Hope this is helpful.

    • Mark A Keever says

      August 2, 2024 at 9:52 pm

      higher fat milk like half and half makes the crumb crunchier

  13. Barbara says

    February 6, 2024 at 6:22 pm

    Can I make this cake using self-rising flour

    Reply
    • Rhoda says

      February 7, 2024 at 9:18 am

      I’m not sure, Barbara, but maybe try it.

  14. Liz says

    February 3, 2025 at 7:01 pm

    Is this can milk or whole milk

    Reply
    • Rhoda says

      February 4, 2025 at 9:01 am

      Whole milk

« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Thanks for stopping by! I'm Rhoda, from Atlanta, GA and I love decorating and DIY projects. Decorating a home doesn't have to cost a fortune and I've spent years thrifting at antiques markets and yard sales, finding those treasures that make a home unique. I'm here to inspire and encourage other women to find their own inner creativity. Won't you join me?

Subscribe

Click Here

Click Here

Subscribe to the Blog
How to Decorate in
Classic Timeless Style
.....without breaking the bank!

House Renovation Journey!

Our Paint Colors

Archives

Categories

Footer Widget Header2

Featured here:

Better Homes and Gardens
Atlanta Magazine
Better Homes and Gardens

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • Contact
  • Partner

Copyright © 2025 · Southern Hospitality · Blog Design by Little Blue Deer
Privacy Policy