Although simple, this formula yields a moist, buttery pound cake, with a golden brown crust. It bakes low and slow, at 300°F for about 1 hour and 40 minutes, until perfectly tender but not dry.

Pound Cake I’ve always called this a pound cake. According to my mother’s recipe notes, though, it was my Aunt Mildred’s “plain cake.” Maybe she used that name because she never glazed or frosted ...

From simple loaves to pretty bundts, it's hard to deny the universal appeal of a buttery, fine-crumbed, not-too-sweet pound cake. Jodie Kautzmann is an editor, baker, and confectioner with more than ...

The secret here is that there is no secret: It’s the classic “pound” cake with equal weights of butter, sugar, eggs and flour. Back in the day of easy grocery runs and well-stocked kitchens, I tested ...

Is there a more refreshing duo than blueberry and lemon? Whether we are talking cakes, bars, ice cream or quick breads, blueberry and lemon deserve a place in the perfect-pairing hall of fame, right ...

No matter how full our recipe box or files seems to be, there is usually room to squeeze in one more pound cake recipe. The pound cake is one of the most versatile cakes because it is usually made ...

Learn the top 20 cake recipes that Southern Living readers believe are the best of all time, from Hummingbird Cake to Million Dollar Pound Cake.

Have you ever wondered what sets pound cake apart from any other? The answer actually lies within the name itself. The original recipe was made using one pound of each of the primary ingredients — ...