16 Vintage Pound Cake and Bundt Cake Recipes Straight From the Church Cookbook

Flip through any old church cookbook and you will find the same sticky, butter stained pages: the pound cake and the bundt cake recipes. These were the cakes that showed up at every potluck, funeral lunch and Sunday dinner, wrapped in foil with a name taped on the plate. They are simple, buttery and keep for days. For more nostalgia, see our old fashioned desserts grandma made. Grease that pan and let us bake like it is 1965..

Glazed Vanilla Pound Cake Baked in a Bundt Pan

This is the cake that made the bundt pan famous. A dense, buttery vanilla pound cake bakes into those pretty ridges, then gets a thick white glaze that drips down every curve. The crumb is tight and tender, and the edges get a little crisp. It slices beautifully and tastes even better on day two. Tip: grease every ridge well and let it cool 10 minutes before you flip it. Have you ever had a cake stick in the pan?

You will need: 1 cup butter softened, 1/2 cup shortening, 3 cups sugar, 5 eggs, 3 cups flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 cup milk, 2 teaspoons vanilla; glaze: 1 1/2 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon vanilla.

How to make it: 1. Heat oven to 325 F and grease and flour a 10 inch bundt pan. 2. Beat butter, shortening and sugar 5 minutes until fluffy. 3. Add eggs one at a time. 4. Add flour mix and milk in turns, then vanilla. 5. Bake 70 to 80 minutes, cool 10 minutes, flip and glaze.

The Classic Pound Cake: A Pound of Everything

Why is it called pound cake? The very first recipes, from the 1700s, used a pound each of butter, sugar, eggs and flour. That was easy to remember when many people could not read a recipe. Today we use a little less sugar and add vanilla, but the idea is the same: rich, golden and simple. A slice with coffee is pure comfort. Did your grandma have a pound cake recipe she never wrote down?

You will need: 1 cup butter softened, 1 3/4 cups sugar, 5 eggs, 2 cups flour, 1/2 teaspoon salt, 2 teaspoons vanilla, 1/4 cup milk.

How to make it: 1. Heat oven to 325 F and grease a 9×5 loaf pan. 2. Beat butter and sugar until light, about 5 minutes. 3. Beat in eggs one at a time. 4. Fold in flour and salt, then vanilla and milk. 5. Bake 65 to 75 minutes until a toothpick comes out clean.

Cream Cheese Pound Cake, the Potluck Legend

Ask a southern cook for her best pound cake and there is a good chance it is this one. Cream cheese makes the crumb extra moist and velvety, with a gentle tang. It needs no frosting at all. People will ask for the recipe every time, so maybe write a few copies ahead. Poll: A) plain, B) with berries, C) toasted with butter, or D) with ice cream?

You will need: 1 1/2 cups butter softened, 8 oz cream cheese softened, 3 cups sugar, 6 eggs, 3 cups flour, 1/4 teaspoon salt, 2 teaspoons vanilla.

How to make it: 1. Heat oven to 325 F and grease a tube or bundt pan. 2. Beat butter, cream cheese and sugar until fluffy. 3. Add eggs one at a time. 4. Mix in flour, salt and vanilla on low. 5. Bake 75 to 90 minutes and cool 15 minutes before unmolding.

Lemon Pound Cake With a Sweet Tart Glaze

Bright lemon zest and juice wake up the buttery crumb, and a lemon syrup soaks in while the cake is still warm. Then a simple glaze goes on top for a sweet crackly finish. It is the cake people bring to baby showers and spring lunches, but it is lovely in fall with hot tea too. Are you a lemon dessert lover, or do you always pick chocolate?

You will need: 1 cup butter, 2 cups sugar, 4 eggs, 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, zest of 2 lemons, 3 tablespoons lemon juice; glaze: 1 cup powdered sugar and 2 tablespoons lemon juice.

How to make it: 1. Heat oven to 325 F and grease a loaf or bundt pan. 2. Cream butter and sugar, add eggs and zest. 3. Add dry ingredients and buttermilk in turns, then juice. 4. Bake 60 to 70 minutes. 5. Cool slightly and pour glaze over the top.

Coconut Pound Cake for Coconut Lovers

This one is for anyone who picks the coconut cake at every bakery. Shredded coconut and coconut extract go into the batter, and more toasted coconut goes on top. The result is moist, chewy and a little tropical. A quick coconut milk glaze makes it shine. It is a classic in many old southern cookbooks. Would you add a splash of rum, or keep it family friendly?

You will need: 1 cup butter, 2 1/2 cups sugar, 5 eggs, 3 cups flour, 1/2 teaspoon baking powder, 1 cup coconut milk, 1 1/2 cups sweetened shredded coconut, 1 teaspoon coconut extract, 1 teaspoon vanilla.

How to make it: 1. Heat oven to 325 F and grease a loaf or tube pan. 2. Cream butter and sugar, then add eggs one by one. 3. Add flour, baking powder and coconut milk in turns. 4. Fold in coconut and extracts. 5. Bake 70 to 80 minutes and top with toasted coconut.

Pound Cake With Strawberries and Cream

Here is the easiest summer style dessert you can serve all year. Thick slices of pound cake, sweet juicy strawberries and a cloud of whipped cream. Toast the slices in a skillet with a little butter for crisp golden edges. It is like strawberry shortcake but richer. It is also the best way to use up day old cake. Toasted or not toasted: which do you prefer?

You will need: 4 thick slices pound cake, 2 cups sliced strawberries, 2 tablespoons sugar, 1 cup heavy cream, 1 tablespoon powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon butter.

How to make it: 1. Toss strawberries with sugar and let sit 15 minutes. 2. Whip cream with powdered sugar and vanilla. 3. Melt butter in a skillet. 4. Toast cake slices 1 to 2 minutes per side. 5. Top with berries, juices and whipped cream.

Lemon Buttermilk Bundt With Lemon Drizzle

Buttermilk gives this bundt a soft, tender crumb and a slight tang that pairs perfectly with lemon. The pan does all the decorating for you, so all you need is a simple drizzle. Set it on a pretty plate with fresh flowers and it looks like a magazine photo. It is a favorite for spring brunch, Mother’s Day and bake sales. Who would you bake this cake for?

You will need: 1 cup butter, 2 cups sugar, 4 eggs, 3 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup buttermilk, zest of 2 lemons; drizzle: 1 1/4 cups powdered sugar, 3 tablespoons lemon juice.

How to make it: 1. Heat oven to 350 F and grease a bundt pan. 2. Cream butter and sugar, add eggs and zest. 3. Mix dry ingredients and add in turns with buttermilk. 4. Bake 50 to 55 minutes. 5. Cool and drizzle with the lemon glaze.

Orange Juice Bundt Cake From the 1970s

Many vintage recipe cards call for a box of yellow cake mix and a box of instant pudding, plus fresh orange juice. It sounds like a shortcut because it is, and it works beautifully. The cake comes out tall, moist and full of sunny orange flavor, with a glossy orange glaze on top. It was a potluck star for decades. Do you think cake mix recipes count as homemade?

You will need: 1 box yellow cake mix, 1 box (3.4 oz) instant vanilla pudding, 4 eggs, 3/4 cup orange juice, 1/2 cup oil, zest of 1 orange; glaze: 1 cup powdered sugar, 2 tablespoons orange juice.

How to make it: 1. Heat oven to 350 F and grease a bundt pan. 2. Beat cake mix, pudding, eggs, juice, oil and zest for 2 minutes. 3. Pour into the pan. 4. Bake 45 to 50 minutes. 5. Cool 15 minutes, unmold and glaze.

Chocolate Sour Cream Bundt Cake

The famous Tunnel of Fudge cake made bundt pans a hit after a 1966 baking contest, and chocolate bundts have been loved ever since. This version uses sour cream for a moist, fudgy crumb and a shiny chocolate glaze. Fresh strawberries on the side make it look special. It is a great birthday cake for people who do not like frosting. Poll: A) dark chocolate, B) milk chocolate, or C) chocolate with a hint of coffee?

You will need: 2 cups flour, 2 cups sugar, 3/4 cup cocoa, 2 teaspoons baking soda, 1 teaspoon salt, 2 eggs, 1 cup sour cream, 1/2 cup oil, 1 cup hot coffee or water, 2 teaspoons vanilla; glaze: 4 oz chocolate melted with 1/2 cup cream.

How to make it: 1. Heat oven to 350 F and grease a bundt pan well. 2. Whisk dry ingredients. 3. Add eggs, sour cream, oil and vanilla, then the hot coffee. 4. Bake 45 to 50 minutes. 5. Cool, unmold and pour on the glaze.

Strawberry Bundt With Pink Glaze

Pretty in pink and full of real berry flavor. Chopped fresh strawberries go into the batter and mashed strawberries tint the glaze a natural pink. It is a sweet choice for a girls brunch, a birthday or Valentine’s Day. Pat the berries dry and toss them in flour so they do not sink. Would you serve this for a birthday instead of a layer cake?

You will need: 1 cup butter, 2 cups sugar, 4 eggs, 3 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 3/4 cup milk, 1 teaspoon vanilla, 1 1/2 cups chopped strawberries tossed in 1 tablespoon flour; glaze: 1 1/2 cups powdered sugar, 2 tablespoons mashed strawberries.

How to make it: 1. Heat oven to 350 F and grease a bundt pan. 2. Cream butter and sugar, then beat in eggs. 3. Add dry ingredients and milk in turns, then vanilla. 4. Fold in strawberries and bake 55 to 60 minutes. 5. Cool and spoon over the pink glaze.

Holiday Eggnog Bundt Cake

When eggnog shows up in stores, it is time for this festive bundt. Eggnog replaces the milk, and a pinch of nutmeg makes the whole house smell like the holidays. An eggnog glaze drips down the sides. It is perfect for Christmas morning, office parties and cookie swaps. Set it on a platter surrounded by little treats for a pretty holiday table. Do you love eggnog or skip it every year?

You will need: 1 cup butter, 2 cups sugar, 4 eggs, 3 cups flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon nutmeg, 1 cup eggnog, 1 teaspoon vanilla; glaze: 1 1/2 cups powdered sugar, 3 tablespoons eggnog.

How to make it: 1. Heat oven to 350 F and grease a bundt pan. 2. Cream butter and sugar and beat in eggs. 3. Add dry ingredients and eggnog in turns. 4. Bake 50 to 55 minutes. 5. Cool and drizzle with eggnog glaze and a little nutmeg.

Pumpkin Spice Bundt With Cream Cheese Glaze

This is the fall cake that makes everyone happy. Pumpkin puree keeps it super moist, and warm spices fill every bite. A tangy cream cheese glaze drips over the ridges. It is easy enough for a weeknight and pretty enough for Thanksgiving dessert. It also freezes well, so you can bake ahead. Which fall flavor wins at your house: pumpkin, apple or pecan?

You will need: 3 cups flour, 2 teaspoons baking soda, 1/2 teaspoon salt, 1 tablespoon pumpkin pie spice, 2 cups sugar, 1 cup oil, 4 eggs, 1 can (15 oz) pumpkin puree; glaze: 4 oz cream cheese, 1 cup powdered sugar, 2 tablespoons milk.

How to make it: 1. Heat oven to 350 F and grease a bundt pan. 2. Whisk flour, soda, salt and spice. 3. Beat sugar, oil, eggs and pumpkin, then add the dry mix. 4. Bake 55 to 60 minutes. 5. Cool and drizzle with the cream cheese glaze.

Golden Rum Cake, the 1970s Party Classic

Golden rum cake was the star of many 1970s holiday parties. A buttery cake with chopped pecans in the bottom of the pan is soaked with a warm butter and rum syrup while it is still hot. It stays moist for days. Most of the alcohol cooks off in the syrup, but you can use rum extract and water for a kid friendly version. Would you try the classic or the alcohol free version?

You will need: 1 cup chopped pecans, 1 box yellow cake mix, 1 box (3.4 oz) instant vanilla pudding, 4 eggs, 1/2 cup water, 1/2 cup oil, 1/2 cup dark rum; syrup: 1/2 cup butter, 1/4 cup water, 1 cup sugar, 1/2 cup rum.

How to make it: 1. Heat oven to 325 F and grease a bundt pan, then sprinkle pecans in the bottom. 2. Beat cake ingredients for 2 minutes and pour in. 3. Bake 55 to 60 minutes. 4. Boil syrup ingredients for 5 minutes. 5. Poke the warm cake and pour the syrup over slowly.

Sour Cream Coffee Cake Bundt

A ribbon of cinnamon sugar runs through the middle of this tender sour cream cake. Bake it in a bundt pan and you get a tall, pretty cake that only needs a dusting of powdered sugar. It is the perfect make ahead treat for houseguests, holiday mornings and church coffee hour. Who else eats the cinnamon swirl part first?

You will need: 1 cup butter, 2 cups sugar, 2 eggs, 1 cup sour cream, 1 teaspoon vanilla, 2 cups flour, 1 teaspoon baking powder, 1/4 teaspoon salt; swirl: 1/2 cup brown sugar, 2 teaspoons cinnamon, 1/2 cup chopped pecans; powdered sugar.

How to make it: 1. Heat oven to 350 F and grease a bundt pan. 2. Cream butter and sugar, add eggs, sour cream and vanilla. 3. Mix in dry ingredients. 4. Layer half the batter, the swirl, then the rest of the batter. 5. Bake 55 to 60 minutes, cool and dust with sugar.

7UP Pound Cake, a Soda Pop Classic

Yes, there is soda in it, and it really works. Lemon lime soda adds a light citrus flavor and helps give this pound cake its fine, tender crumb. The recipe has been passed around on index cards and church cookbooks for generations. A simple lemon lime glaze finishes it off. Have you ever baked with soda before, or does it sound too strange?

You will need: 1 1/2 cups butter softened, 3 cups sugar, 5 eggs, 3 cups flour, 2 tablespoons lemon juice, 1 teaspoon vanilla, 3/4 cup lemon lime soda; glaze: 1 cup powdered sugar, 2 tablespoons lemon lime soda.

How to make it: 1. Heat oven to 325 F and grease a bundt pan. 2. Cream butter and sugar for 5 minutes. 3. Beat in eggs one at a time. 4. Add flour in parts, then lemon juice, vanilla and soda. 5. Bake 65 to 75 minutes, cool and glaze.

Mini Bundt Cakes for Gifting

Mini bundts are adorable, and they bake in about 20 minutes. Use any batter from this list in a mini bundt pan, then glaze them and wrap each one in a cellophane bag with a ribbon. They make lovely gifts for teachers, neighbors and coworkers during the holidays. Little hands love decorating them, too. Which pound cake or bundt cake from this list will you bake first? Tell us in the comments!

You will need: Half batch of any batter above (about 4 cups), butter and flour for the pan, 1 cup powdered sugar, 2 tablespoons milk, sprinkles or chopped nuts.

How to make it: 1. Heat oven to 350 F and grease a mini bundt pan well. 2. Fill each cup two thirds full. 3. Bake 18 to 22 minutes until a toothpick comes out clean. 4. Cool 10 minutes and turn out. 5. Glaze and decorate.