Grandmother's Pound Cake II

Grandmother's Pound Cake II

252 Reviews 28 Pics
  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 40 m

“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!)”

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Adjust Servings

Original recipe yields 3 - 8x4 inch loaf pans



  1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 8x4 inch loaf pans, then line with parchment paper.
  2. 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.
  3. 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.

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Reviews (252)

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I have made this about 30 times since finding this recipe...I SOOOO should have posted this rating sooner. This was FANTASTIC...I noticed the last two people rated this with ONE star and they must be crazy or not experienced with baking. I bake almost every day...for the past 10 years and this is BY FAR the best pound cake recipe I have found yet. It is moist, tasty fluffy and flavourful....I think I baked it in less time, but I prefer things baked with a lower temp and less time...just a personal preference. I took it out as soon as the center seemed remotely cooked and left it on the counter for about an hour before attempting cutting it. It was soooo good. My hubby and kids ate a whole one that night and my hubby took another to work the next day and got rave reviews from it. This is the only pound cake I have made since finding this recipe and it will of course be the last...we have found a winner!!! SOOO tasty and moist. I have made this recipe as is about 25 times and a few times I made it with berries or apples or just with cinnamon. Its sooo good the way the recipe intended, but also good once in awhile with berries. Thanks soooooo so much for posting this recipe. Its definately a keeper.



This recipe was super easy to put togetherI used a 10 inch bunt cake pan and it turn out great the time has to be changed to 40minutes @350



This is my Grandmother's Recipe too! I have made a few changes over the years though... I sub heavy whipping cream for the milk and add Vanilla, Butter and Almond flavored extracts! It's a beautiful cake! A hit at every party!

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Amount Per Serving (30 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 13.5 g
  • 21%
  • Carbs
  • 33.1 g
  • 11%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 104 mg
  • 4%

Based on a 2,000 calorie diet



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Country Pound Cake


next recipe:

Cold Oven Pound Cake