This Classic Pound Cake recipe has been passed down from generations and is the best out there!

Classic Pound Cake Recipe

A Classic Pound Cake Recipe passed down from my Grandmother.
3 from 2 votes
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine American
Servings 2 loaves


  • 1 lb butter, room temp (4 sticks)
  • 3 cups sugar
  • 9 large eggs, room temp
  • 3 1/2 cups cake flour
  • 1 teaspoon mace*
  • 1 teaspoon cream of tartar


  • Preheat oven 325 degrees. Grease and flour two regular loaf pans or 4 small. 
  • In a stand mixer with the whip attachment, cream together the butter and sugar until light and fluffy. Use a medium speed (about 6)
  • Add eggs one at a time. Beat well after each addition and scrape down sides and bottom the bowl with a spatula as needed. Use a low to medium speed (about 4)
  • In a medium bowl mix together cake flour, mace and cream of tartar. If you have a sifter, sift this mixture 3 times.  If not just use a fork or whisk to make sure the mixture is light, without any clumps. 
  • Add sifted flour mixture on low speed (about 1).  Mix just until all the flour disappears. 
  • Pour cake batter into prepared pans (well greased and floured!). Bake for 1 hour to 1 hour and 15 minutes, depending on the size of loaves you're baking. Let cool completely before removing from pan.  Loosen the edges with a knife and invert loaf pan to remove the cake. 
  • Serve with coffee or whipped cream and berries. 


Mace is a spice made from the lacy, red outer coating that covers the shell around the nutmeg kernel. It adds a delicate sweet-spicy flavor.  If you can't find it at the store, you may use nutmeg in half the amount, as nutmeg is more potent. 
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