Rich, Buttery, and Timeless
Prep Time: 15 minutes
Bake Time: 55–65 minutes
Total Time: 1 hour 15 minutes
Servings: 10–12 slices
Difficulty: Easy
Category: Dessert, Cake
Cuisine: American, Traditional
Why You’ll Love This Recipe
This classic pound cake is pure simplicity: rich, dense, buttery, and melt-in-your-mouth tender. The name comes from the traditional ratio—a pound each of butter, sugar, eggs, and flour—but this slightly updated version gives you all the texture and flavor you love in a more manageable quantity.
Whether you serve it plain, with berries, a dusting of powdered sugar, or a drizzle of glaze, this cake never goes out of style.
“Simple ingredients. Timeless flavor. This is your forever pound cake.”
Ingredients
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1 cup (225g) unsalted butter, softened
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1 cup (200g) granulated sugar
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5 large eggs, room temperature
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2 cups (240g) all-purpose flour
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1 tsp baking powder
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1/4 tsp salt
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1/4 cup (60ml) milk
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1 tsp vanilla extract
Step-by-Step Instructions
Step 1: Preheat & Prepare
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Preheat oven to 350°F (175°C).
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Grease and flour a 9×5 inch loaf pan or line with parchment paper.
Step 2: Cream the Butter & Sugar
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In a large mixing bowl, beat butter and sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 3–4 minutes).
Step 3: Add Eggs
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Add eggs one at a time, beating well after each addition.
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Scrape down the sides of the bowl as needed.
Step 4: Mix Dry Ingredients
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In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Combine Wet & Dry
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Add half of the dry mixture to the butter mixture. Mix until just combined.
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Add the milk and vanilla, mix briefly.
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Add remaining dry ingredients and mix until just combined. Do not overmix.
Step 6: Bake
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Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
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Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 7: Cool & Serve
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Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Slice and enjoy plain or with your favorite toppings!
Optional Toppings & Serving Ideas
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Dust with powdered sugar
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Top with fresh berries and whipped cream
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Add a lemon or vanilla glaze
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Serve with ice cream and caramel sauce
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Toast a slice for breakfast and serve with butter or jam
Baker’s Tips
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Use room-temperature butter and eggs for the best texture.
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Don’t overmix after adding the flour—this keeps your pound cake tender.
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Use a metal loaf pan for even browning and a crisp crust.
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For extra lemon flavor, add 1 tsp lemon zest to the batter.
Storage & Freezing
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Room Temp: Store tightly wrapped for up to 4 days.
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Fridge: Store in an airtight container for up to 1 week.
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Freezer: Wrap cooled slices or whole loaf in plastic wrap + foil. Freeze up to 3 months. Thaw at room temp.
❓ FAQ
Can I make this in a bundt pan?
Yes! Double the recipe and bake for 60–75 minutes in a well-greased 10- or 12-cup bundt pan.
Can I add flavors like lemon or almond?
Absolutely! Swap vanilla for almond extract or add zest of 1 lemon or orange to the batter.
Why is my pound cake dense or dry?
Make sure you cream the butter and sugar properly, and don’t overbake. Overmixing after adding flour can also make it tough.
Nutrition (Per Slice — 12 Servings)
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Calories: ~290
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Carbohydrates: 24g
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Fat: 20g
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Protein: 4g
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Sugar: 16g
More Classic Cakes You’ll Love
“The perfect pound cake is all about balance: richness, texture, and that deep buttery aroma that lingers in the air and your memory.”
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