Lulu’s Classic Pound Cake

Wednesday, October 21, 2020

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Lulu’s Classic Pound Cake – tried and true family recipe that has been passed down for generations. Only a few simple ingredients to make the most delicious homemade pound cake! Butter, sugar, eggs, flour, baking powder, sour cream, vanilla, and lemon extract. You can make the cake in advance and refrigerate or freeze for later. Great for parties, potlucks, and a delicious homemade gift. #cake #fromscratch #homemade #poundcake #bundtcake

slice pound cake on a plate with strawberries

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Classic Pound Cake Recipe

I love a good pound cake and this recipe for Lulu’s Pound Cake is one of the best! This is a tried and true family recipe. I got this recipe from a Plain Chicken reader. She got the recipe from her former boss who would bring in the cake to work. The recipe has been in their family for years. I can see why. This cake is to-die-for delicious. It is so soft and has great flavor. And that crunchy topping – SO good! This really is the perfect pound cake.

pound cake on a platter

How to Make Pound Cake from Scratch

This cake is very easy to make. Start with mixing together butter and sugar. Add some eggs and beat the mixture until fluffy. Add flour, baking powder, and sour cream. Stir in some vanilla and lemon extract. Pour the batter into a tube cake pan and bake.

Tips for Making Homemade Cakes

  • You are going to beat the butter, sugar, and eggs for 15 minutes. YES, 15 minutes. Just set a timer and let your KitchenAid Mixer do the work.
  • You can substitute buttermilk for the sour cream.
  • This doesn’t have a strong lemon flavor. Feel free to omit the lemon extract if you prefer. You can substitute any flavor you like such as almond, or orange extract.
  • To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup. One cup of flour weighs 4.25-ounces.
  • I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
  • Check the cake around the 1-hour mark. If the cake is starting to get too brown, cover it with foil until it is done.
  • Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
  • Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
slice of pound cake with strawberries

How to Serve Old Fashioned Pound Cake

This cake is AH-MAZ-ING. I’ve made this several times and everyone loves it. This is great for potlucks, parties, and a nice homemade gift. We like to serve this cake with fresh whipped cream or ice cream. Try a slice toasted with a scoop of Vanilla Pudding Fruit Salad. Oh, yeah!

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Recipe Print Recipe
slice pound cake on a plate with strawberries

Lulu’s Classic Pound Cake

Author: Plain Chicken
Yield: 12 people
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Lulu's Classic Pound Cake – tried and true family recipe that has been passed down for generations. Only a few simple ingredients to make the most delicious homemade pound cake! Butter, sugar, eggs, flour, baking powder, sour cream, vanilla, and lemon extract. You can make the cake in advance and refrigerate or freeze for later. Great for parties, potlucks, and a delicious homemade gift. #cake #fromscratch #homemade #poundcake #bundtcake

Equipment:

Ingredients:

Instructions:

  • Preheat oven to 350ºF. Grease and flour a Tube Pan and set aside.
  • In the bowl of an electric mixer, mix together butter and sugar. Add eggs. Beat for 15 minutes on medium high.
  • Stir flour and baking powder together. Add flour mixture alternately with sour cream to butter mixture.
  • Stir in vanilla and lemon extract. Pour batter into prepared pan.
  • Bake for 1 hour to 1 hour 15 minutes.
  • Let cake cool in the pan for 10 minutes. Remove cake from pan and place on a wire rack to cool completely.

Notes:

  • You are going to beat the butter, sugar, and eggs for 15 minutes. YES, 15 minutes. Just set a timer and let your KitchenAid Mixer do the work.
  • You can substitute buttermilk for the sour cream.
  • This doesn’t have a strong lemon flavor. Feel free to omit the lemon extract if you prefer. You can substitute any flavor you like such as almond, or orange extract.
  • To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup. One cup of flour weighs 4.25-ounces.
  • I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
  • Check the cake around the 1-hour mark. If the cake is starting to get too brown, cover it with foil until it is done.
  • You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
  • You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
https://www.plainchicken.com/lulus-classic-pound-cake/

All images and text © Plain Chicken, Inc.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph

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pound cake on a platter

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Comments

  1. If using fresh Meyer lemons in lieu of lemon extract, how much juice/zest should I use, and would other alterations be needed?

    Reply

  2. any suggestions as to replacing the flour with either almond flour or gluten free flour and the ratios to go with it

    Reply

  6. When you alternate flour mixture and sour cream are you mixing with electric mixer or mixing with something like a wooden spoon?

    Reply

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