Classic Buttery Pound Cake

Classic Buttery Pound Cake

This post may contain affiliate links which cost you nothing, but may earn me a small commission.

In my quest to bring you vintage recipes for modern lives, I find that I often have to do a lot of tweaking of seasonings and flavorings to oomph up recipes from the 1940s (or earlier) and 1950s. This is not one of those recipes. It is absolutely perfect just the way it is, despite it’s not-at-all exciting name.

This recipe is from the Rumford Complete Cookbook (reprint available here), which was first published in 1908. My copy is from 1948. The title in the book is Plain Loaf Cake, but it’s anything but plain. It’s just sweet enough, without being too sweet. It has a fine crumb, and a delicate flavor that lets its simple ingredients shine. You’ll be seeing some flavor variations soon, but trust me–try the original version first.

What You’ll Need:

This is the recipe in the book, and I followed it as written, but I want to give you a few notes. 1. Sift the flour first, then measure. 2. I did not use Rumford baking powder–use whatever brand you like. 3. I used a 9 inch Pyrex loaf pan, and the batter fit perfectly. 4. I found that it needed to bake closer to 55 minutes or an hour, but set your timer at 45 minutes, and see how much longer you need, since ovens vary.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Pound Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Retrogirl
  • Total Time: 55-65 minutes
  • Yield: 8 Servings 1x

Description

This is a simple but delicious version of a classic pound cake


Ingredients

Scale

1/2 cup butter

1 cup sugar

2 eggs, beaten

1/2 cup whole milk

1 teaspoon vanilla extract

2 cups sifted flour

1/4 teaspoon salt

2 teaspoons baking powder


Instructions

Preheat your oven to 350 degrees.

Using an electric mixer, cream the butter and sugar until fluffy.

Beat in eggs until combined.

Add the flour, salt, and baking powder (sifted together) alternately with the milk and vanilla.

Beat well and pour into a greased and floured loaf pan.

Bake 45-55 minutes or until a toothpick inserted into the center comes out clean.

Notes

Sift the flour before measuring

  • Prep Time: 10 Minutes
  • Cook Time: 45-55 minutes
  • Category: Dessert
  • Method: Baking
Recipe Card powered byTasty Recipes


Leave a Reply

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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star