Pound Cake Recipe
There’s something so timeless and welcoming about Pound Cake. It’s rich, buttery, and impossibly tender — the kind of dessert that takes you right back to childhood, or the first time you ever smelled a sweet treat baking in a warm kitchen. Whether you eat it plain, with a dusting of powdered sugar, or loaded with whipped cream and berries, this classic Pound Cake is a true crowd-pleaser. Every bite is a heavenly blend of simple ingredients transformed through a little love and patience into a soft, golden masterpiece!
Ingredients You’ll Need
The magic of Pound Cake lies in its simplicity — every ingredient is there for a reason, each playing a key role in the cake’s flavor and melt-in-your-mouth texture. Grab these basics and you’re well on your way to baking perfection.
- Butter (1 cup, softened): The backbone of this cake, butter delivers that signature rich, moist crumb and irresistible flavor.
- Granulated Sugar (1¾ cups): Sweetens the cake and helps creaming with butter for a light, fluffy texture.
- Eggs (4 large, room temperature): Essential for structure and moisture, eggs make every slice tender and cohesive.
- Vanilla Extract (2 teaspoons): Rounds out the flavors and gives that warm, classic aroma everyone loves in a Pound Cake.
- All-Purpose Flour (3 cups): Provides just the right amount of structure so the cake holds together yet stays soft.
- Baking Powder (½ teaspoon): Adds a gentle lift, ensuring your cake bakes up beautifully instead of dense or heavy.
- Salt (½ teaspoon): Balances out the sweetness and perks up the buttery richness.
- Whole Milk (1 cup, room temperature): Delivers extra moisture and helps the batter mix smoothly for a lush crumb.
How to Make Pound Cake
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 325°F. While the oven’s getting cozy, grease and flour a 9×5-inch loaf pan (or go fancy with a bundt pan, if you prefer). This simple step ensures that your Pound Cake will release easily and come out picture-perfect, every time.
Step 2: Cream the Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar until the mixture is pale, light, and fluffy. This usually takes 3 to 5 minutes — and it’s absolutely worth it! Proper creaming is the secret to that fine, melting crumb that makes a classic Pound Cake irresistible.
Step 3: Add Eggs and Vanilla
Crack in your eggs one at a time, making sure to beat well after each addition. This helps the mixture stay smooth and velvety. Once all your eggs are in, stir in the vanilla extract to infuse your batter with that sweet, comforting aroma.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed, allowing your Pound Cake to rise beautifully and maintain its tender texture throughout.
Step 5: Mix Wet and Dry Ingredients
Now, gradually add your dry ingredients to the butter and egg mixture, alternating with the milk. Start and end with flour. Mix gently and only until just combined — overmixing can lead to a tougher crumb, and this cake is all about tender, dreamy bites.
Step 6: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top for even baking. Pop it in the oven and let it bake for 60 to 75 minutes. You’ll know your Pound Cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before you dive into glorious slices.
How to Serve Pound Cake
Garnishes
Pound Cake is like a blank canvas for your favorite garnishes. Try a generous dusting of powdered sugar, a dollop of fresh whipped cream, or a sprinkle of lemon zest for extra brightness. Berries, sliced peaches, or a drizzle of chocolate sauce add both elegance and flavor.
Side Dishes
Serve a thick slice of Pound Cake with a scoop of vanilla bean ice cream, a ramekin of seasonal fruit compote, or alongside a hot espresso or cup of tea. These simple pairings elevate your dessert and turn an everyday moment into something special.
Creative Ways to Present
If you’re hosting or feeling adventurous, cut your Pound Cake into cubes and layer it in a trifle with whipped cream and berries. You can also grill slices for a little caramelized crunch, or use Pound Cake in bread pudding for a decadent twist on a comfort food favorite.
Make Ahead and Storage
Storing Leftovers
Pound Cake keeps wonderfully at room temperature when stored in an airtight container. Whether you wrap it tightly in plastic wrap or place it under a cake dome, it will stay fresh and moist for 3 to 4 days — perfect for nibbling any time a craving strikes.
Freezing
If you want to save Pound Cake for a later date, slice it (or leave it whole), wrap tightly in plastic wrap, then in foil, and pop it in the freezer. It’ll maintain its lovely flavor and texture for up to three months. When you’re ready to indulge, let it thaw at room temperature, still wrapped, to avoid drying out.
Reheating
To bring back a just-baked feel, gently warm slices in the microwave for 10 to 15 seconds or in a 300°F oven wrapped in foil for about 10 minutes. Warmed Pound Cake is especially dreamy with a scoop of ice cream or a little jam.
FAQs
Can I use a different type Dessert
While all-purpose flour creates the best crumb, you can substitute cake flour for an even lighter texture. Just remember to adjust the amount — use about 3 1/3 cups of cake flour for every 3 cups of all-purpose.
What can I add to flavor my Pound Cake?
Get creative! Lemon zest, almond extract, or even a spoonful of espresso powder will add a new dimension to your classic Pound Cake. Adjust amounts to taste, and try combining vanilla with another extract for a unique twist.
Why does my Pound Cake sometimes come out dense?
The most common culprit is overmixing after adding the flour. Mix just until the batter is combined to keep your cake tender. Also, make sure your baking powder is fresh and that you’ve brought your butter and eggs to room temperature for proper blending.
Can I make this recipe into cupcakes or mini loaves?
Absolutely! Divide the batter into greased cupcake tins or small loaf pans and adjust the baking time. Cupcakes will need about 20–25 minutes, while mini loaves will take around 40–50 minutes. Keep an eye on them so you don’t overbake.
Is this Pound Cake suitable for layering in a celebration cake?
Yes, thanks to its sturdy yet tender crumb, Pound Cake makes a fantastic base for layer cakes. Just be sure to level the tops and use sturdy fillings — it holds up beautifully under thick layers of fruit, ganache, or buttercream.
Final Thoughts
If you haven’t made a homemade Pound Cake yet, this is your sign to give it a try! There’s nothing quite like the aroma that fills your kitchen or the first bite of something so simple and so comforting. Whether you play it classic or add your own twist, I promise this Pound Cake will be a favorite in your home too. Happy baking!
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Pound Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This classic pound cake recipe yields a rich and buttery cake that is perfect for any occasion. With a dense yet tender crumb, this vanilla-infused cake is sure to become a favorite in your baking repertoire.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
Instructions
- Preheat the oven: Preheat the oven to 325°F. Grease and flour a 9×5-inch loaf pan or a bundt pan.
- Cream butter and sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3–5 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour. Mix until just combined—do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For added flavor, try using almond extract or lemon zest in place of or in addition to the vanilla.
- This cake pairs well with whipped cream, berries, or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
