18th Century Pound Cake Recipe
A rich, old-fashioned pound cake made the historic way — simple ingredients, timeless flavor.
Ingredients
- 3 cups granulated sugar
- 3 sticks unsalted butter, softened
- 6 large eggs
- 3 cups cake flour (or all-purpose), sifted
- 1 tsp salt
- 1 cup evaporated milk
- 1 tsp pure vanilla extract (or almond/coconut)
- For pan: butter or spray + flour (Bundt pan)
Equipment
- Bundt pan, large bowl, mixer or whisk, sifter, spatula
Instructions
- Prep: Heat oven to 275°F (135°C). Grease and flour a Bundt pan.
- Cream: Beat softened butter until smooth; gradually add sugar and cream until pale and fluffy.
- Eggs: Add eggs one at a time, mixing just to incorporate.
- Dry Mix: Sift flour and salt.
- Combine: Add flour mixture in stages, alternating with evaporated milk (start/end with flour). Mix on low; do not overmix.
- Flavor: Stir in vanilla (or preferred extract).
- Pan: Scrape batter into pan; tap gently to level and release bubbles.
- Bake: 275°F for ~1 hr 30 min, until a toothpick comes out clean.
- Cool & Serve: Cool 10–15 min in pan; turn out and cool fully. Slice and enjoy.
Notes: Swap vanilla for almond or coconut extract for classic variations. Best results when all ingredients are room temperature.
Video Chapters (Timestamps)
- 0:00 Slice reveal & intro
- 0:19 Ingredients overview
- 0:56 Prep Bundt pan (grease/spray)
- 1:00 Cream butter
- 1:26 Gradually add sugar
- 1:48 Eggs added one at a time
- 2:12 Sift flour + salt
- 2:26 Begin adding dry ingredients
- 2:59 Alternate flour with evaporated milk
- 3:39 Add vanilla / flavor options
- 4:15 Pour batter into pan
- 4:37 Bake at 275°F (~1h30m), toothpick test
- 5:11 Slice the pound cake
- 5:29 Show slice / crumb
- 6:03 Like • Share • Subscribe
- 6:13 Outro
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