There’s something downright magical about a classic Pound Cake—the kind that’s deliciously golden on the outside and tender, buttery, and rich on the inside. This simple but oh-so-satisfying dessert has been a treasured favorite in my kitchen for years, perfect for everything from lazy Sunday afternoons with coffee to impressing guests at a celebration. With just a handful of staple ingredients and a sprinkle of baking know-how, you’ll create a show-stopping loaf that brings warmth and joy to any table. Trust me, after just one slice, you’ll understand why this recipe is an all-time crowd-pleaser!

Ingredients You’ll Need

Don’t let the short ingredient list fool you—each one is essential to bringing out the classic flavor, dreamy texture, and golden crumb that makes Pound Cake so irresistible. Let’s break down how each component makes a difference in every bite.

All-purpose flour: The backbone of your cake, this gives structure for that iconic, sliceable shape.
Granulated sugar: For sweetness and a beautifully caramelized crust on your Pound Cake.
Unsalted butter, softened: Delivers creamy richness; room temperature butter ensures a smooth, even batter.
Large eggs: Help provide moisture and lift, making the crumb rich yet light.
Whole milk: Adds just enough moisture and helps create a tender texture that melts in your mouth.
Pure vanilla extract: Rounds out the flavors with a warm, classic aroma—try not to skip it!
Salt: Balances and elevates the sweetness, highlighting the buttery notes.
Baking powder: Gives your Pound Cake a gentle lift, so it’s never heavy.

How to Make Pound Cake

Step 1: Prep Your Pan and Ingredients

Begin by preheating your oven to 350°F (175°C). Take a minute to grease and flour a 9×5-inch loaf pan or Bundt pan—this step is the secret to a cake that releases flawlessly every time. Gather all your ingredients so everything is close at hand, and make sure your butter is softened.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, pale, and fluffy. This vital step is where you’ll add air for that perfect Pound Cake crumb, and trust me, the more patience you have here, the lighter your cake will be.

Step 3: Add the Eggs

Crack in your eggs one at a time, beating well after each addition. This keeps your batter smooth and ensures the eggs are fully incorporated, resulting in a rich, cohesive mixture with no streaks.

Step 4: Add Flavorings

Stir in the pure vanilla extract at this stage, infusing your Pound Cake with classic, comforting notes. If you love a twist, feel free to add a dash of almond extract or a little lemon zest here—totally optional but so worth it!

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This not only distributes the leavening agent evenly but helps sidestep any lumps in the final batter.

Step 6: Bring it All Together

Gradually add the dry mixture to your wet mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined—don’t overmix, or you’ll lose that soft, melt-in-your-mouth magic! Scrape down the bowl to catch any missed bits.

Step 7: Bake

Pour the silky batter into your prepared pan, smoothing the top for even baking. Pop it into the oven and bake for 60 to 70 minutes. When a toothpick inserted into the center comes out clean, your Pound Cake is ready to shine. Allow it to cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.

How to Serve Pound Cake

Garnishes

The beauty of Pound Cake is its versatility—it’s stunning served simply or dressed up to the nines. A dusting of powdered sugar gives a charming, old-fashioned look, or you could drizzle a quick glaze made from powdered sugar and milk for extra sweetness. Fresh berries or a handful of sliced almonds also make fantastic, colorful toppings.

Side Dishes

To make your dessert feel like an event, try pairing slices with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or even a spoonful of lemon curd. If you’ve got guests, offer a platter with contrasting flavors so everyone can build their perfect bite.

Creative Ways to Present

If you feel like channeling your inner dessert artist, cube the Pound Cake and layer it in parfait glasses with berries and cream for a stunning trifle. Or, try grilling individual slices for a toasty treat—just a minute on each side brings out a beautiful caramelized flavor. There are almost endless ways to showcase this classic favorite!

Make Ahead and Storage

Storing Leftovers

One of the best things about Pound Cake is how well it keeps! Wrap any leftover slices tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. It stays moist and flavorful, making it the ultimate make-ahead treat.

Freezing

If you’d like to have Pound Cake on hand for future cravings, let it cool completely, then double-wrap in plastic and foil before freezing. It will keep its delightful texture for up to three months. Just thaw on the counter when ready to serve, and no one will ever guess it was frozen!

Reheating

For that just-baked feel, reheat individual slices in the microwave for about 10-15 seconds. Alternatively, warm in a 300°F (150°C) oven for 10 minutes. This brings out the rich aroma and makes the butteriness even more pronounced.

FAQs

Why is it called Pound Cake?

The name comes from the original recipe, which called for a pound each of flour, sugar, butter, and eggs! Modern recipes tweak those amounts for better texture and flavor, but that classic richness and tradition still shine through.

Can I use a Bundt pan instead of a loaf pan?

Absolutely! A Bundt pan not only makes for a showstopper presentation, but it also often creates an even bake with beautiful, crisp edges. Just be sure to grease every nook and cranny for a flawless release.

How can I add different flavors to this Pound Cake?

This recipe is a wonderful canvas—try swirling in chocolate, folding in lemon zest, or adding a teaspoon of almond extract. Even a handful of chopped nuts or berries works beautifully; just toss them in a little flour first to prevent sinking.

Why did my Pound Cake crack on top?

A cracked top is quite normal, and in fact, it’s a hallmark of a traditional Pound Cake! As the dense batter rises and bakes, the crust sets before the center finishes rising, creating that rustic split top you often see in bakeries.

Can I double this recipe?

Doubling is a breeze, but you’ll want to use two loaf pans rather than one larger pan for the best results. That way, your cakes will bake evenly and you’ll have twice the joy to share (or to hoard for yourself—I won’t tell!).

Final Thoughts

If you’re looking for a dessert that never goes out of style and always delivers simple, buttery bliss, this Pound Cake is it. I hope you give it a try soon and discover just why it’s been a beloved favorite in so many kitchens, mine included. Happy baking and even happier eating!

Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 24 reviews

Author: Emma
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Diet: Vegetarian

Print Recipe

Description

This classic Pound Cake recipe is a buttery and moist dessert that’s perfect for any occasion. With a simple list of ingredients and easy instructions, you’ll have a delicious cake in no time.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Wet Ingredients:

1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1/4 cup whole milk
1 teaspoon pure vanilla extract

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan or Bundt pan.
Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
Add Eggs and Flavorings: Beat in eggs one at a time, then add vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk flour, salt, and baking powder. Gradually add to the wet mixture, alternating with milk.
Bake: Pour batter into the pan, smooth the top, and bake for 60-70 minutes until a toothpick comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.