Old School Butter Pound Cake

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Simple and easy southern butter pound cake with a heavy hint of lemon.

Simple Old School Butter Pound Cake

Slap Yo’ Mamma Good

I ran into this recipe in my Washington Street United Methodist Church’s (Columbia, SC) Bicentennial Cookbook, one of my favorite southern church cookbooks.

This is such an easy old school butter pound cake recipe. It uses simple and minimal ingredients that I bet you have sitt’n in your kitchen right now.

This dreamy cake has that buttery, classic pound  cake flavor with a heavy hint of lemon.  Plus, because of all that buttah and milk this cake is perfectly moist, rich and dense. Y’all, this jewel is hands down slap yo’ mamma good.

Simple Butter Pound Cake

What To Do With This Easy, Moist Pound Cake

As with all pound cakes, this old school butter pound cake can be served at almost any occasion from a church pot luck to an elegant dinner party.   You an also serve it to yourself when your down and lonely, as it has been known to help comfort in times of need.

Note, wherever you serve this, you will be a Betty Crocking rock star, because this is one of the best, easiest and moist pound cake recipes ever.

As well as being able to serve this old school butter pound cake practically anywhere, this cake can be served and paired with a so many toppings; such as, fruits, berries, sauces, ice cream, whipped cream, etc.

Even though it’s just brilliant naked it would also be delish with different glazes (my cream cheese glaze would work really well). You can’t go wrong with this amazing cake.

Easy Old Fashion Southern Pound Cake Recipe

Easy Butter Pound Cake Recipe Ingredients

Easy Butter Pound Cake

Moist Easy Pound Cake Recipe

  • Cream butter and sugar.
  • Add eggs, vanilla and lemon extracts
  • Add flour, baking powder and milk.
  • At 325 bake for 1 hour and 10 minutes and cool.
Butter Pound Cake

How Long Should You Let A Pound Cake Cool In The Pan.

Southern Living says in its 10 Steps to the Perfect Pound Cake post, that after removing the cake from the oven place it on a wire rack right side up and let it cool 10 minutes. This helps the cake become sturdy enough to release from the pan without breaking. Letting the cake cool to long in the pan can also be tragic, causing the cake to become damp and stick to the pan.

Because I’ve had enough epic tails of “cakes sticking to the pan fails” I set a kitchen timer for 10 minutes after I remove the cake from the oven and place it on my Nordic Ware wire cooling grid. This helps prevent more heart breaking cake fails.

Easy Old School Butter Pound Cake

Does Cake Taste Better The Next Day?

From what I’ve read about cake baking and from my many years of cake baking experience, I say YES!

After a cake sits for a day, the moisture inside the cake is allowed to distribute evenly throughout the cake. This also allows time for the cake flavors to disburse throughout the cake and combine with other flavors.

Final Thoughts On This Simple Butter Pound Cake Recipe

This super easy recipe, with basic every day ingredients, creates a moist, rich, buttery cake with a heavy hint of lemon. Simplicity at its best.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

More Easy Butter Pound Cake Recipes

Easy Old Fashion Southern Pound Cake Recipe
Print Jump to Recipe Pin Recipe


A simple, old fashion easy recipe that produces that classically rich pound cake flavor.
Course Dessert
Cuisine Southern American
Keyword Easy, Old Fashion, Southern, Loaf, Glaze, Moist, Classic, Bundt, Tube,
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Servings 18 people
Calories 368kcal
Author Simply deLIZious Baking
Cost $5


  • Stand or Hand Mixer
  • Bundt or Tube Pan For bundt pan 10 – 15 cup capacity


  • 1.5 cups Butter or 3 sticks softened
  • 3 cups Sugar
  • 6 Eggs Room temperature
  • 1 tsp. Vanilla extract
  • 1 tsp. Lemon extract
  • 3 cups All purpose flour Sifted
  • 1 tsp Baking powder level off powder in spoon
  • 1 cup Milk


  • Preheat oven to 350
  • Sift your flour and baking powder
  • Cream butter and sugar until they are light and fluffy. Should be lighter in color and less gritty.
  • Add eggs one at a time, mixing each well before you add the next
  • Add vanilla and lemon extracts
  • Add flour and baking powder alternating with milk. Start and end with your flour mixture.
  • Bake for 1 hour and 10 minutes. Insert a knife or tooth pick and make sure it comes out clean
  • Cool 10 minutes and remove from pan


This makes a larger medium to large cake, so using a medium to large bundt pan or tube pan is desirable.  I used a Nordic Ware Platinum Collection Anniversary Bundt Pan.
Pound cakes freeze extremely well.  Wrap the cake tightly with aluminum foil or plastic freezer wrap, or place in a heavy duty freezer bag.  Keeps best 4 to 6 months, but can stay in longer.  I personally think they taste better after serving some freezer time.  For more details on freezing pound cake, please see my post on freezing pound cake.


Calories: 368kcal


  1. 5 stars
    Sometimes there’s nothing better than a classic. This recipe looks like a winner!

  2. Kathy James says:

    You don’t specify size bundt pan, and in the recipe you don’t specify do you add the baking power to the flour. And when you alternate are you starting with For and ending with flour? If you can please specify so we’ll know

    1. Thanks so much for pointing these out. I’m going to make these clear in the recipe. 1. Yes, add the baking powder to the flour. 2. Start and end with flour when alternating with milk. 3. I used the Nordic Platinum Collection Anniversary Bundt Pan. It is a 10 to 12 cup capacity bundt pan. I hope this answers your questions. Please let me know how this turns out. Thanks again for pointing these out.

  3. Hi Liz,
    I want to try this recipe. Please tell me the best butter and milk to use. Thanks

    1. My best advice is to use real butter and not margarine. I probably used Kroger real butter or Land O Lakes. For milk, whole is probably best, but if you don’t have whole, you’ll be fine. I would use cow milk though and not a dairy alternative. Please let me know how this turns out. It is super delicious. Thanks for your question. Great question.

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