Old Fashioned Pound Cake 1972

Transport your taste buds back in time with this **Old Fashioned Pound Cake 1972**, a timeless dessert that embodies simplicity and indulgence. Made with pantry staples like creamy unsalted butter, rich whole milk, and a hint of pure vanilla extract, this cake delivers a tender crumb and buttery flavor that’s nostalgically comforting. The recipe uses six large eggs for a luscious texture and bakes to perfection in a 10-inch tube or Bundt pan. With just 15 minutes of prep time and a long, slow bake at 325°F, this classic pound cake boasts a golden crust and velvety interior. It’s perfect served plain or paired with fresh fruit, whipped cream, or a dusting of powdered sugar for any occasion. Whether you’re recreating a cherished family memory or indulging your love for retro recipes, this vintage delight is a must-try! **Keywords: old fashioned pound cake, classic dessert, 1972 recipe, buttery pound cake, vintage baking.**

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 0.5 teaspoons baking powder
• 0.25 teaspoons salt
• 0.5 cups whole milk
• 1 teaspoon vanilla extract

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube pan or bundt pan to prevent sticking.

Step 2

In a large mixing bowl, cream the unsalted butter until smooth using a hand mixer or stand mixer on medium speed, about 1-2 minutes.

Step 3

Gradually add the granulated sugar to the butter while continuing to mix. Beat until the mixture is light and fluffy, about 3-4 minutes.

Step 4

Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.

Step 5

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 6

Slowly add the dry ingredients to the wet mixture in three additions, alternating with whole milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.

Step 7

Stir in the vanilla extract until evenly distributed throughout the batter.

Step 8

Pour the batter evenly into the prepared pan. Tap the pan gently on the counter to release any air bubbles.

Step 9

Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then carefully turn the cake out onto a wire rack to cool completely.

Step 11

Slice and serve plain, or with your favorite toppings such as fresh fruit, whipped cream, or a dusting of powdered sugar.

Nutrition Facts

Serving size	1302 grams (1302.0g)

Amount per serving	% Daily Value*
Calories	4171

Total Fat 131.90g	169%
Saturated Fat 68.20g	341%
Polyunsaturated Fat 0.10g
Cholesterol 1379mg	460%
Sodium 1309mg	57%
Total Carbohydrate 684.10g	249%
Dietary Fiber 9.80g	35%
Total Sugars 408.30g
Protein 79.70g	159%

Vitamin D 300IU	1499%
Calcium 392mg	30%
Iron 22mg	122%
Potassium 1016mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.0%

Protein: 7.5%

Carbs: 64.5%