Old fashioned Poundcake

Few desserts feel as timeless and comforting as a classic Old fashioned Poundcake. With its rich buttery flavor, soft golden crumb, and simple homemade charm, this cake is the kind of recipe that has been passed down through generations and never goes out of style. It is perfect for family gatherings, holiday tables, afternoon coffee, or whenever you want a dependable American dessert that always tastes like home.

Ingredients

• 4 cups cake flour
• 1 teaspoon baking powder
• 2 cups granulated sugar
• 4 sticks butter, softened
• 3/4 cup buttermilk
• 6 large eggs, beaten
• 1 teaspoon vanilla extract

Directions

Preheat your oven to 325°F and generously grease a 16-cup tube pan. In the bowl of a stand mixer, add the cake flour, baking powder, granulated sugar, softened butter, buttermilk, beaten eggs, and vanilla extract in that order. Mix on low speed for 2 minutes, then stop and scrape down the sides of the bowl to make sure everything is fully incorporated. Continue mixing on medium speed for 2 more minutes, being careful not to overmix. Pour the batter into the prepared tube pan and spread it evenly. Bake for about 1 hour and 30 minutes, or until the cake is golden and a tester inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 30 minutes before carefully turning it out. Once fully cooled, add a glaze if desired, then slice and serve.

This poundcake is simple, rich, and beautifully classic, making it a recipe you will want to keep close for years to come. Serve it plain, dusted with powdered sugar, or topped with fresh berries for a dessert that proves old-fashioned baking never loses its magic.