If you have ever longed for a dessert that is delightfully simple yet irresistibly comforting, this Classic Pound Cake Recipe is the answer. It’s a timeless treat with a perfectly tender crumb and buttery richness that melts in your mouth. From the first bite, you’ll appreciate how this cake strikes such a perfect balance between sweet and moist, making it an ideal companion to your afternoon tea or a celebratory finish to any meal.
Ingredients You’ll Need
The beauty of this Classic Pound Cake Recipe lies in its straightforward ingredients, each chosen for their essential role in building flavor and texture. You’ll find these pantry staples come together to create a cake that’s dense yet tender, rich yet wonderfully light.
- 1 cup butter, softened: Provides the cake’s signature rich, creamy texture and buttery flavor.
- 2 cups sugar: Sweetens the batter and helps create a delicate, crisp crust.
- 4 eggs: Contribute structure, moisture, and a golden hue to the cake.
- 1 teaspoon vanilla extract: Adds a fragrant, warm note that elevates the flavor overall.
- 3 cups all-purpose flour: The framework for your cake, balancing tenderness with a slight crumb.
- 1 teaspoon baking powder: Ensures subtle lift for a soft, airy bite.
- 1/2 teaspoon salt: Enhances all the flavors and prevents the sweetness from becoming cloying.
- 1 cup milk: Moistens the batter and helps create the perfect tender crumb.
How to Make Classic Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or Bundt pan carefully — this step ensures your pound cake releases effortlessly after baking, preserving that beautiful shape and crust.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with sugar until the mixture is light and fluffy. This process, typically 3–5 minutes, creates air pockets that give your pound cake its tender crumb and delightful lightness despite its dense reputation.
Step 3: Add Eggs and Vanilla
Incorporate the eggs one at a time, mixing thoroughly after each addition to maintain an even batter. Stir in the vanilla extract, which infuses your cake with its classic, warm aroma that makes every bite comforting.
Step 4: Combine Dry Ingredients and Milk
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry blend to your creamed mixture, alternating with the milk. Beginning and ending with the flour mixture helps maintain balance, preventing an overly dense or runny batter.
Step 5: Bake to Perfection
Pour your smooth batter into the prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes, testing for doneness by inserting a toothpick in the center — it should come out clean or with a few moist crumbs attached. This slow bake gives your pound cake that golden crust while keeping the inside satisfyingly moist.
Step 6: Cool Before Serving
Allow the cake to cool in the pan for about 10 minutes. Then gently turn it out onto a wire rack to cool completely. Cooling is key—it lets the flavors settle and ensures the cake slices beautifully without crumbling.
How to Serve Classic Pound Cake Recipe
Garnishes
This pound cake is a fantastic canvas for all kinds of garnishes. Fresh berries lightly tossed in sugar, a dusting of powdered sugar, or a drizzle of homemade glaze add a touch of elegance without overpowering the simple, buttery flavor that makes this cake a favorite.
Side Dishes
Classic pound cake pairs wonderfully with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. For a fruity twist, serve it alongside stewed peaches or a tangy berry compote to brighten every bite.
Creative Ways to Present
Want to surprise your guests? Turn slices of this Classic Pound Cake Recipe into trifles layered with custard and fruit, or transform it into bite-sized cubes for cake pops dipped in chocolate. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Leftover pound cake keeps wonderfully and can be stored in an airtight container at room temperature for up to 3 days. This keeps the cake moist and ready to be enjoyed without losing that freshly baked charm.
Freezing
If you want to keep this Classic Pound Cake Recipe longer, wrap it tightly in plastic wrap and aluminum foil before freezing. It will maintain its flavor and texture for up to 3 months, waiting patiently for your next craving.
Reheating
To enjoy your pound cake warm, simply microwave a slice for about 15 to 20 seconds or warm it briefly in a low oven. This revives its freshness and enhances the buttery richness in every mouthful.
FAQs
Can I use a different type of flour for this recipe?
All-purpose flour is ideal for maintaining the tender yet substantial texture of this pound cake, but you can experiment with cake flour for an even lighter crumb. Just reduce the flour slightly to prevent the cake from being too dense.
Is it possible to substitute the butter with oil?
Substituting butter with oil will change the flavor and texture slightly. Butter gives the pound cake its signature richness and slight crisp crust, while oil tends to make it more moist but less flavorful, so it’s best to stick with butter for this classic recipe.
How do I know when the pound cake is perfectly baked?
The best test is the toothpick trick—insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. If batter sticks, it needs more time, so keep checking every 5 minutes after the initial baking period.
Can I add flavors or mix-ins to the Classic Pound Cake Recipe?
Absolutely! Sliced almonds, lemon zest, or even chocolate chips can be stirred in to add variety. Just be mindful of how additional ingredients affect baking time and moisture balance.
What kind of pan works best for this pound cake?
A 10-inch tube pan or Bundt pan is perfect because it allows even heat distribution and helps the cake bake evenly with a beautiful shape. If you don’t have one, a regular loaf pan can work but expect a slightly different baking time and shape.
Final Thoughts
This Classic Pound Cake Recipe is a treasure you’ll want to keep in your baking arsenal. Its simplicity is its charm, delivering a rich, buttery cake that’s endlessly versatile and always satisfying. I encourage you to give it a try, whether for a special occasion or just because you deserve a slice of homemade happiness today.
Print
Classic Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic Pound Cake is a rich, buttery dessert with a moist and tender crumb. Perfectly balanced with vanilla and a hint of sweetness, this timeless recipe yields a soft cake that pairs wonderfully with fresh berries or a dusting of powdered sugar.
Ingredients
Wet Ingredients
- 1 cup butter, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Dry Ingredients
- 2 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or Bundt pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar using a mixer until the mixture is light and fluffy, which should take about 3 to 5 minutes. This step is crucial for a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to incorporate fully. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt to ensure even distribution and a light texture.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and finish with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing.
- Pour Batter into Pan: Transfer the cake batter into the prepared pan, leveling the top with a spatula for even baking.
- Bake the Cake: Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is thoroughly cooked.
- Cool: Let the cake cool in the pan for 10 minutes to set, then carefully remove it and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Ensure butter is softened to room temperature for proper creaming with the sugar.
- Do not overmix the batter once the flour is added to keep the cake tender.
- If the cake edges brown too quickly, tent with foil halfway through baking.
- Use a toothpick or cake tester to confirm doneness to avoid overbaking.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
