15 old fashion pound cake recipes

Old-fashioned buttermilk pound cake with butter, shortening, and five eggs for a dense, velvety crumb. Baked in a tube pan with a tender tang from real buttermilk.

Classic old fashioned pound cake with lemon extract, fresh lemon juice, and zest baked in a tube pan. Dense, buttery, and rich with six eggs and evaporated milk.

This is a classic recipe, these chocolate pound cakes are always great!

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Old-fashioned pound cake with shortening, six eggs, and no leavening. Vanilla and almond extract give this dense, tender tube cake its signature flavor.

Classic butter pound cake: rich, tender, golden loaf made the proper old-fashioned way with butter, sugar, eggs, flour and vanilla. Just five ingredients and a long, careful cream.

Chocolate pound cake baked in a tube pan with melted unsweetened chocolate and cream of tartar for a tender, tight crumb. A one-bowl, old-fashioned pound cake dressed up in cocoa.

Old-fashioned walnut pound cake started in a cold oven for a tall, even crumb. Buttery vanilla base studded with finely chopped walnuts, baked in a tube pan.

Buttermilk pound cake with brown sugar, plumped currants, anise extract, and orange marmalade glaze. A dense, deeply flavored tube-pan cake with caramel undertones and old-fashioned charm.

Great cake is an old-fashioned colonial American pound cake loaded with currants, candied citron, and rosewater. A Martha Washington-era recipe that's dense, buttery, and built for special occasions.

Grandma's classic pound cake: just five ingredients (butter, flour, eggs, sugar, vanilla) baked into a tender, golden loaf. Old-fashioned heritage recipe with no leavening.

Old-fashioned currant pound cake with mace, lemon extract, and 9 eggs folded in as stiffly beaten whites. No leavening needed. Dense, buttery, and studded with dried currants.

Sour cream pound cake with a tender, tight crumb and buttery vanilla flavor. Old-fashioned loaf-pan recipe served with fresh berries and a dollop of sour cream.

Lemon pound cake with a fine, buttery crumb and bright citrus zest, baked in a bundt or mini loaves. Old-fashioned five-egg richness with no leavening except properly creamed butter.

Old-fashioned fruitcake packed with dates, candied pineapple, candied cherries, and a full pound of pecans. Baked low and slow for a dense, jewel-toned holiday loaf that's more fruit than cake.