Aunt Sue’s Easy Pound Cake Recipe

Made famous by my Aunt Sue, here’s an easy pound cake recipe that’s guaranteed to deliver a deliciously moist and sweet vanilla pound cake.

Fork breaking off piece of pound cake.

I’ve lost count of how many folks have asked for this easy pound cake recipe after I posted a photo of it with Mama’s custard sauce last week. Made famous by my dear Aunt Sue, this one appeared in my first cookbook and is truly the best pound cake recipe I have ever tasted. It is an absolute must-have at our family Thanksgiving and Christmas and we serve it in thick slices with Mama’s custard sauce poured over it – sublime!

Now, when I say this is an easy pound cake recipe, I mean it. All you need are six ingredients and I bet you have most of them in your kitchen right now: eggs, butter, sugar, all-purpose flour, whipping cream, and vanilla extract. It takes about 20 minutes to prep this recipe and then you just need to pop it in the oven. The addition of whipping cream in this pound cake recipe ensures every slice is deliciously moist and tender. 

Traditionally, old-fashioned pound cakes were baked in a loaf pan. However, if you don’t have a tube pan, no worries! I make mine in a bundt cake pan instead, anyway. It will turn out just as delicious but you will have the delicious crunchy crust on the bottom instead of the top.

Now, let’s get baking Aunt Sue’s famous pound cake and do her proud! Keep scrolling for lots of fun recipe variations too, so you can make this butter pound cake recipe your own.

Labeled ingredients for easy pound cake recipe.

Recipe Ingredients

  • Eggs
  • Unsalted butter
  • Sugar
  • All-purpose flour
  • Whipping cream
  • Vanilla extract

Grease bundt pan with cooking spray.

Grease and flour a tube or bundt pan and set out the eggs and butter to allow them to come to room temperature. 

Cream butter and sugar in large bowl.

In a large bowl, cream the butter and sugar until smooth.

Add eggs to mixing bowl one at a time.

Add the eggs, one egg at a time, beating for one minute after each addition.

Sift flour into bowl.

Sift the flour and add it to the creamed mixture alternately with the whipping cream.

Alternate between whipping cream and flour.

Mix until fully incorporated.

Stir in the vanilla extract.

Stir in the vanilla extract.

Pour into bundt pan and bake.

Pour vanilla cake batter into the prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean.

Bundt pound cake.

Cool completely before removing from pan and turning the bundt cake out onto a wire rack.

Pouring custard sauce over slice of pound cake.

Serve your butter pound cake with Mama’s custard sauce and some fresh berries.

2 slices of pound cake with custard sauce.

Enjoy the best pound cake recipe ever!

Storage

Store your pound cake in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week. You can also freeze the entire cake or individual slices for up to 3 months. I recommend double wrapping in plastic wrap and then aluminum foil.

Recipe Notes

  • Here are some fun recipe variations:
    • Top your pound cake with a simple vanilla glaze. You’ll need 1 1/2 cups of powdered sugar, a teaspoon of vanilla extract, and a few tablespoons of milk. Mix together until it has a school glue-like consistency and sticks to the back of the spoon and then pour over the cooled cake.
    • Swap the vanilla for lemon extract and lemon zest and top your pound cake with a lemon glaze. Use the glaze recipe above and swap the vanilla for lemon juice.
    • Swap for almond extract and top your cake with a vanilla glaze, decorated with slivered almonds.
    • Opt for peppermint extract and top your cake with a vanilla glaze, decorated with crushed peppermint candy cane pieces for a festive holiday dessert.
    • For extra flavor and texture, add up to a cup of shredded coconut, mini chocolate chips, fresh berries, chopped nuts (pecans or walnuts are my picks), or dried fruit.
    • Instead of a glaze, spread some creamy chocolate frosting on your sweet vanilla pound cake.
    • Serve with whipped cream and fresh berries or a scoop of vanilla ice cream.
  • You can also use this recipe to make muffins instead. Follow the same instructions but pour the ingredients into a muffin tin and bake for 20 to 25 minutes. This post uses this exact recipe to make mini bundt cakes instead as well.

Recipe FAQs

Why is it called a pound cake?

Traditionally, a classic pound cake was made with a pound of each of the four main ingredients in this recipe: butter, eggs, sugar, and flour. 

Here are more fantastic cake recipes:

Cheesecake Toppings & An Easy Cheesecake Recipe

Ole Fashioned Southern Sugar Plum Cake

Old Fashioned Hummingbird Cake Recipe

Peach Dump Cake Recipe (3 Ingredients Only)

Pumpkin Praline Cake With Cream Cheese Icing

Vegan Sweet Potato Cake With Maple Cashew Icing

Slice of pound cake with custard sauce.

Easy Pound Cake Recipe

Made famous by my Aunt Sue, here's an easy pound cake recipe that's guaranteed to deliver a deliciously moist and sweet vanilla sponge cake.
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: cake, pound
Servings: 4
Calories: 465kcal

Ingredients

  • 6 eggs
  • 1 cup butter 2 sticks
  • 3 cups sugar
  • 3 cups all-purpose flour
  • 1 cup whipping cream also known as heavy cream
  • 1 teaspoon vanilla extract

Instructions

  • Grease and flour a tube or bundt pan and set out the eggs and butter to allow them to come to room temperature.
    6 eggs, 1 cup butter
  • In a large bowl, cream the butter and sugar until smooth. Add the eggs, one egg at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
    6 eggs, 1 cup butter, 3 cups sugar, 3 cups all-purpose flour, 1 cup whipping cream
  • Stir in the vanilla.
    1 teaspoon vanilla extract
  • Pour the vanilla cake batter into the prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80 to 90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.

Notes

Note: I make this recipe, every time, exactly as written using the ingredients exactly as written. I don't recommend any substitutions or additions.

Nutrition

Calories: 465kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

“How many slams in an old screen door? Depends on how loud you shut it. How many slices are in bread? Depends on how thin you cut it. How much good inside a day? Depends on how good you live ‘em. How much love is inside a friend? Depends on how much you give ‘em.”

~Shel Silverstein. Submitted by Jenny. Click here to read more or submit your own.

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544 Comments

  1. This turned out great! I baked it much less time (in my particular oven), and the one thing I would change is the amount of SUGAR. Next time I will use maybe 1/3 or 1/2 this much sugar, although with the full amount it does come out almost like a sugar cookie in moist pound cake form.

  2. I made this cake today, exactly as written. It’s been in the oven at 300 for two hours now and the knife still comes out with batter. Crossing my fingers it will be fine. Also made the custard sauce. It’s delicious.

    1. Well, it came out beautifully. Total cooking time for me was 135 minutes. I need to get the oven calibrated.

  3. This is the first pound cake I have ever made and it was delicious! I wanted to bring a pound cake with fresh strawberries and whipped cream to a work celebration on Tuesday . Not knowing how my first attempt would turn out, I made one as a test. It’s half gone from my family lol. So I’ll be making another one tomorrow night. Thank you for the recipe and easy to follow directions

      1. I took it work and it was a huge hit. The best compliment came from a lady who said her mom makes THE best pound cakes and she said this cake was just as good as her mom’s. Thank you Christy for this recipe- it’s a keeper!

  4. I was raised on some of the best pound cake ever and this has become my go-to recipe. It is absolutely perfect. Thanks for sharing it.

    1. Cheri that is going to have to be something you experiment with unless another reader has tried it. I have never used any gluten free flours so I am not much help there. I would love for you to let me know if you give it a try!

  5. Well, I made this pound cake last night…..I followed the instructions exactly…..I do have to say when I cut into the pound cake it still wasn’t completely cool-it was just barley warm….the texture seemed very fine and it tasted dry☹️…..So naturally I just ate the top crust part all off and wrapped it up with Saran Wrap…well let me tell you—-this morning I broke a small piece off and ate it….it was soooo good and moist….I seem to Remember this happening with a different pound cake recipe -where it seemed dry right after I baked it but after it set awhile it was moist?????I just have to say this is one of the best pound cakes I have tasted! Thank you for the recipe❤️

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