Crusty Pound Cake

Crusty Pound Cake

9 reviews, 4 star(s). 67% would make again

Ready in 1 hour 40 minutes

This is the best pound cake I have ever tasted. I often make it as a gift to others and it is unfailingly met with raves of approval (and requests for the recipe)! The slightly crispy crust is a nice counterpoint to the rich, moist cake and the almond extract gives a wonderful, rich flavor.


1 1/2 cups butter; softened
3 cups sugar
6 Eggs
1 tbsp vanilla extract
almond extract
3 cups all-purpose flour
1/2 tsp salt
1 tbsp Confectioner's sugar; (optional)

Original recipe makes 10



Cream butter well in a large mixing bowl. Add sugar gradually, mixing until texture is fine and mealy. Add eggs, one at a time, beating after each addition. Add flavorings. Combine flour and salt; stir flour mixture into batter, beating until flour is moistened. Do not overbeat. Pour into a greased and floured 10-inch tube pan. Bake at 325 for 1 hour and 25 minutes, or until a toothpick inserted comes out clean and cake shrinks slightly from sides of pan. Cool in pan 15 minutes. Turn out onto a wire rack; turn right side up and complete cooling. Sprinkle with confectioner's sugar for decoration, if desired.

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Crusty Pound Cake


Calories Per Serving: 818 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I've made this cake 4 or 5 times now and everyone loves it. Easy and delicious!
Carolque 3m ago

Added 1/3 cup sour cream to moisten
Djlyono 2y ago

This is not an original recipe for a true pound cake. A real pound cake uses a pound of butter,flour,sugar,ect. The flavor is plain with a slight hint of vanilla. You will not taste the butter in this either. Cooking time will destroy this cake!!! I recommend 45-55 minutes in a bundt pan and no more. This cake is beyond dry and unless you have canned peaches or ice cream to save you from embarrassments, definitely make sure it makes it's way to the trash...I wouldn't even allow the birds to suffer!!!
cookiemonster777 2y ago

Love it. I used lemon extract instead of almond. My kids love it. Will make again.
jojosimmons 3y ago

My family and I love this! But I hate that every time I make this it sticks in the pan. :/
mikmak 3y ago

Very good, but not quite as good as the Elvis Presley Whipping Cream Pound Cake, in my opinion. This cake wasn't quite as moist as I'd like.
Sujen 3y ago

This was my first time ever baking a cake from scratch and it was easy and delicious!!! I added a little lemon extract as well...was eaten up in less than 2 days!!!
JeanelleM 3y ago

This cake turned out wonderful. I love it. The top of the cake is crusty, it is dense like a pound cake should be. I will make this cake again!
JanisG 4y ago

This was a great cake. I used half the salt since I used "I Can't Believe It's Not Butter" Baking blend, but think I could have left it out completely.
1worstwife 6y ago

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