The Real Deal, Old-fashioned Pound Cake

This recipe is no modernized, cut-the-sugar-and-butter pound cake. This is full-tilt, all-out, unabashed pound cake.

by Dani Yokhna
The Real Deal, Old-fashioned Pound Cake - Photo by Stephanie Staton (
Photo by Stephanie Staton

This is pound cake the way pound cake was meant to be: with 1 pound of everything, including the eggs. We’re sure there’s a way to add even more butter to this recipe. When we figure it out, we’ll let you know.



  • 1 pound butter (4 sticks), softened
  • 1 pound sugar (3½ cups)
  • 1 pound eggs (10 large)
  • 2 T. vanilla
  • 1 pound all-purpose flour (4 cups)
  • 1 tsp. nutmeg

Chocolate Glaze

  • 4 ounces semi-sweet chocolate
  • 3 T. butter
  • 1½ cups powdered sugar, sifted
  • 3 T. hot water


Preheat oven to 350 degrees F.
Cream butter and sugar; add eggs and vanilla, and mix well. Stir in flour and nutmeg. Grease 10-inch tube or bundt pan and pour in batter. Bake 1 hour, cover with foil and bake additional 30 minutes. Invert and cool.

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Chocolate Glaze
In small saucepan, melt chocolate and butter (because if there’s one thing this cake needs, it’s more butter), stirring to blend. Remove from heat and transfer to medium-sized bowl. Add powdered sugar and hot water; stir well. If necessary, add additional hot water to bring glaze to drizzling consistency.

Drizzle cake with glaze or dust with powdered sugar if skipping glaze.


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