Classic, buttery, and irresistibly moist, Pound Cake is an absolute staple in the world of baking. This is the kind of cake that takes you back to childhood kitchens and family gatherings—simple, but so perfect that it stands proudly on its own or dressed up with toppings. Every bite has that rich, dense crumb and just the right touch of sweetness, making it a year-round favorite for any occasion (or for no occasion at all). If there’s a recipe that bridges generations and never fails to draw rave reviews, it’s this Pound Cake.

Ingredients You’ll Need

Let’s celebrate the beauty of simple ingredients, because each one here has a crucial role! Butter brings richness, sugar delivers sweetness and caramelization, eggs offer structure and tenderness, and a splash of vanilla ties it all together with warmth. It’s a short ingredient list, but every component shines in the final bake.

Unsalted butter (1 cup, softened): The base for our luscious Pound Cake texture and signature buttery flavor.
Granulated sugar (2 cups): Sweetens the cake and helps create that golden, caramelized top.
Large eggs (4): Give the cake its classic rise, richness, and structure—don’t skip the room temperature step!
Vanilla extract (1 tablespoon): Deepens the flavor, offering a subtle, inviting aroma and warmth.
All-purpose flour (3 cups): The foundation—measured carefully for dense, tender results.
Baking powder (1/2 teaspoon): Lifts the cake ever so slightly, while keeping its iconic dense crumb.
Salt (1/2 teaspoon): Balances the sweetness and brings out all the other flavors.
Whole milk (1 cup): Keeps the crumb soft and moist; don’t substitute with lower-fat versions if you want peak richness.

How to Make Pound Cake

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 325°F and greasing a 9×5-inch loaf pan or bundt pan. This ensures an even bake and makes unmolding your Pound Cake a breeze—there’s nothing sadder than a beautiful cake that sticks to the pan!

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light in color and fluffy in texture, about 3 to 5 minutes. This step is key for building structure and that desirable, tender crumb.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This allows the eggs to fully emulsify and create a smooth batter. Mix in the vanilla extract for a gorgeous aroma and deeply layered flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Mixing these dry ingredients before adding them to the batter ensures even distribution—no pockets of flour or over-leavened spots in your pound cake.

Step 5: Alternate Dry and Wet Ingredients

Add the dry ingredients to the butter mixture in three additions, alternating with the whole milk. Always begin and end with the flour mixture. Mix gently—just until combined—to keep the crumb delicate and soft.

Step 6: Fill the Pan and Bake

Pour your luscious batter into the prepared pan and smooth the surface. Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely divine as that golden crust forms!

Step 7: Cool and Unmold

Let the cake cool in the pan for about 15 minutes. Then, gently transfer it onto a wire rack to cool completely. This resting time ensures the crumb sets just right, and the cake slices up beautifully.

How to Serve Pound Cake

Garnishes

Pound Cake is a blank canvas for all sorts of delicious toppings! For a classic finish, try a dusting of powdered sugar or a simple vanilla glaze drizzled over the top. For extra indulgence, fresh whipped cream, macerated berries, or a handful of toasted almonds are fantastic choices. You truly can’t go wrong—every garnish brings out a different side of this traditional favorite.

Side Dishes

This cake pairs beautifully with refreshing sides like a bowl of juicy seasonal fruit or a scoop of vanilla ice cream. A dollop of lemon curd can cut through the richness, while coffee or tea on the side makes for an inviting afternoon treat. If you want to go all out, a platter of assorted cheeses and fresh figs is unexpectedly delightful alongside a thick slice.

Creative Ways to Present

Dress up your Pound Cake by cubing it and layering with berries and whipped cream in parfait glasses for an elegant trifle. You can also serve thin slices alongside espresso for a simple European-style dessert. For brunch, try toasting slices and spreading them with mascarpone and honey—absolutely swoon-worthy!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Pound Cake tightly in plastic wrap or aluminum foil and store at room temperature for up to three days. It actually gets a little more flavorful after a day, as the butter and vanilla have a chance to further meld into every crumb.

Freezing

Pound Cake is a champion freezer-friendly bake! Once completely cool, wrap it first in plastic and then in foil. Pop it into a freezer-safe bag and enjoy it within two months. Thaw overnight in the fridge or at room temperature for a few hours before serving.

Reheating

If you like a warm slice, just place the piece you want on a microwave-safe plate and zap it for 10 to 15 seconds. For something extra special, toast a slice in a skillet with a dab of butter until it’s golden and crisp—this elevates each bite to a whole new level!

FAQs

Can I use salted butter instead of unsalted?

Absolutely! If you only have salted butter on hand, reduce the added salt by half to balance the flavors. The taste will be delicious—just a little more robust on the savory side.

Why does my Pound Cake crack on top?

A cracked top is actually a hallmark of classic Pound Cake! As the thick batter bakes and rises, the surface sets before the inside finishes expanding, leading to that beautiful rustic split. It’s a sign of a true homemade cake.

Is it okay to swap in buttermilk or sour cream?

Yes! Substituting some or all of the whole milk with buttermilk or sour cream will add a delightful tang and tender crumb. Both are traditional tweaks that bakers use to play with flavor and texture.

Can I bake this Pound Cake in mini loaf pans?

Of course! Just divide the batter evenly among smaller pans and keep an eye on the bake time, as they’ll finish much faster (typically in 35 to 45 minutes). Mini loaf cakes make for wonderful gifts!

How do I prevent the cake from sticking?

Be generous when greasing your pan, and consider lining the bottom with parchment paper for easy release. Letting the cake cool in the pan for 15 minutes also helps it firm up before unmolding.

Final Thoughts

There’s something truly magical about a homemade Pound Cake—classic, comforting, and endlessly versatile. Whether you keep it simple or dress it up for a special occasion, this cake is an invitation to gather, celebrate, and savor every bite. Give it a try, and you might just discover it becomes your family’s new favorite too!

Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 30 reviews

Author: Emma
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and buttery goodness of this classic Pound Cake recipe. Perfect for any occasion, this moist and flavorful cake is sure to be a hit with family and friends.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat the oven to 325°F and grease a 9×5-inch loaf pan or bundt pan.
Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Add Eggs and Flavor: 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.
Mix Batter: Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Mix just until combined.
Bake: Pour the batter into the prepared pan and bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool in the pan before transferring to a wire rack to cool completely.