If you’re searching for the ultimate classic treat that’s equal parts simple and soul-satisfying, this Pound Cake absolutely delivers. With its buttery crumb, subtly sweet flavor, and golden, dreamy crust, this is the kind of dessert that makes you want to linger over every bite. Whether you dress it up with berries or enjoy it fresh from the oven, pound cake feels like a celebration of the little things—no layers, no frostings, just pure, timeless goodness. There’s a reason this beloved recipe has stood the test of time, and after one taste, you’ll know exactly why it deserves its place in your dessert rotation.
Ingredients You’ll Need
This pound cake uses a handful of pantry staples, each playing a starring role in creating that signature rich texture and flavor. Don’t be tempted to swap or skip—every ingredient helps unlock the magic that makes this classic so craveable!
- Unsalted butter (1 cup, softened): The start of every great pound cake is rich, creamy butter for tenderness and deep flavor.
- Granulated sugar (2 cups): Adds sweetness and helps create a delicate crumb; be sure to cream it well with the butter for a lighter texture.
- Large eggs (4): Essential for binding everything together and lending moisture and richness.
- Vanilla extract (1 tablespoon): Gives classic vanilla aroma—use pure extract for best results.
- All-purpose flour (3 cups): The backbone of the cake; measure carefully for a soft, not dense, texture.
- Baking powder (½ teaspoon): Provides just a touch of lift, keeping the pound cake from being too heavy.
- Salt (½ teaspoon): Balances the sweetness and heightens all the flavors.
- Whole milk (1 cup): Brings richness and moisture, ensuring your loaf stays soft and luscious.
How to Make Pound Cake
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or a classic bundt pan—this important step keeps your pound cake from sticking and guarantees those crisp, defined edges everyone loves.
Step 2: Cream Butter and Sugar
Using a large bowl and a mixer, cream together the softened butter and granulated sugar for a good 3 to 5 minutes. Don’t rush it! This step is key for a light and airy pound cake, as it incorporates air into the batter, resulting in a finer crumb and gentle rise.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. This ensures the batter stays smooth and emulsified. Once the eggs are fully incorporated, blend in the vanilla extract—the aroma will let you know you’re on the right track!
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This quick step ensures even distribution so the pound cake bakes evenly, with just enough lift from the baking powder without becoming fluffy or cakey.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in three parts, alternating with the milk (start and finish with the flour). Gently mix until just combined; overmixing can lead to a dense cake, so stop as soon as everything comes together. You should see a lush, thick batter.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, smoothing out the top with a spatula. Slide it into the oven and bake for 65 to 75 minutes—your kitchen will fill with the most irresistible buttery aroma! The pound cake is ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Step 7: Cool and Release
Let the cake cool in its pan for about 10 minutes; this helps it set and makes unmolding a breeze. After that, transfer it to a wire rack to cool completely. Trust me, the hardest part is waiting!
How to Serve Pound Cake
Garnishes
The beauty of pound cake is how well it pairs with simple toppings: think clouds of whipped cream, a tumble of fresh berries, or even a citrusy glaze. For an added burst of flavor, try a dusting of powdered sugar or a drizzle of melted chocolate—each transforms a simple slice into an elegant dessert.
Side Dishes
Pound cake is right at home beside a scoop of vanilla ice cream or a spoonful of fruit preserves. For an afternoon pick-me-up, serve it alongside hot coffee or fragrant tea, letting the rich crumb soak up your drink for an ultra-indulgent treat.
Creative Ways to Present
Why not cut your pound cake into cubes and use it as a base for trifles or parfaits? Or, grill a slice for a few seconds and serve it warm with a dollop of mascarpone cheese. You can even make pound cake “croutons” for a fun twist in fruit salads!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover pound cake tightly in plastic wrap or store in an airtight container at room temperature. It’ll stay wonderfully moist and flavorful for up to 4 days—although it usually disappears much faster in my house!
Freezing
Pound cake freezes beautifully! Slice it up or keep it whole, wrap securely in plastic and then foil, and pop into the freezer for up to three months. Thaw on the counter when cravings strike, and it’ll taste freshly baked.
Reheating
If you’d like to serve your stored or thawed pound cake warm, just give slices a quick zap in the microwave (about 10 seconds) or toast lightly in a skillet. The gentle heat brings back that tender, buttery texture we all love.
FAQs
What makes a pound cake different from other cakes?
Pound cake is known for its rich, dense texture and pure, buttery flavor, historically made with a pound each of butter, sugar, eggs, and flour. Unlike other cakes, it doesn’t rely on lots of leaveners or fancy tricks—it’s all about ingredient quality and technique.
Can I add flavors or mix-ins to this classic recipe?
Absolutely! Lemon or almond extract, chocolate chips, or even swirls of jam can be folded into the batter for a delicious twist. Just be careful not to add too many extras so the texture stays true to a pound cake.
Why is my pound cake dry or dense?
Dryness usually means too much flour or overbaking, while excessive density can happen if you overmix after adding flour. Always measure carefully, mix just until combined, and keep a close eye on your bake time.
Can I use a bundt pan instead of a loaf pan?
Yes, this recipe works beautifully in a standard bundt pan! Just make sure to grease and flour the pan thoroughly, as the detailed edges of bundt pans can sometimes cause sticking if not prepped well.
Is pound cake suitable for special diets?
This classic pound cake recipe is vegetarian, and you can make small adjustments for certain dietary needs (like using a dairy-free margarine and plant milk), though the flavor will change somewhat. For gluten-free adaptations, use a 1:1 gluten-free flour blend for best results.
Final Thoughts
I can’t encourage you enough to give this pound cake a try—it’s comfort baking at its finest, with a reward that’s as beautiful as it is delicious. Whether for a celebration or a cozy afternoon, this recipe is always the right choice. Happy baking, and enjoy every buttery crumb!
Print
Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the classic goodness of a homemade Pound Cake. This buttery delight is perfect for any occasion, whether enjoyed on its own or dressed up with your favorite toppings.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
Instructions
- Preheat Oven: Preheat oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Cream Butter and Sugar: In a large bowl, cream softened butter and sugar until light and fluffy, about 3–5 minutes. Add eggs one at a time, beating well. Mix in vanilla extract.
- Combine Dry Ingredients: In another bowl, whisk flour, baking powder, and salt. Add to butter mixture in three parts, alternating with milk. Mix until just combined.
- Bake: Pour batter into pan. Bake for 65–75 minutes until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool.
Notes
- This classic pound cake is delicious on its own or with whipped cream and berries.
- For variations, add lemon or almond extract, or drizzle with a glaze once cooled.
- Store tightly wrapped at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
