Pound Cake is a timeless classic — rich, buttery, and tender with a fine crumb. It got its name because the original recipe used one pound each of butter, sugar, eggs, and flour. Modern versions are lighter and more balanced but just as delicious. 🍰
Here’s a perfect, foolproof version 👇
🧈 Classic Pound Cake Recipe
Ingredients
- 1 cup (2 sticks / 230 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (120 ml) milk or heavy cream
- 1 tsp pure vanilla extract (or almond extract for variation)
Instructions
- Preheat oven:
Set to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or a bundt pan for a traditional shape). - Cream butter and sugar:
- In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy (about 3–5 minutes).
- This step is key for that tender crumb.
- Add eggs:
- Add eggs one at a time, beating well after each addition.
- Scrape down the sides as needed.
- Combine dry ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding flour and milk:
- Add ⅓ of the flour mixture, then half of the milk, repeating until all is incorporated.
- Mix on low speed just until smooth — don’t overbeat.
- Add flavoring:
- Stir in vanilla extract (or almond extract if you prefer).
- Bake:
- Pour batter into prepared pan and smooth the top.
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- If using a bundt pan, check around 50 minutes.
- Cool:
- Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
🍋 Optional Flavor Variations
- Lemon Pound Cake: Add 1 tbsp lemon zest + 2 tbsp lemon juice.
- Marble Pound Cake: Swirl in ¼ cup melted chocolate before baking.
- Vanilla Bean: Use the seeds from ½ vanilla bean for a rich aroma.
- Glaze: Mix 1 cup powdered sugar with 2–3 tbsp milk or lemon juice and drizzle over cooled cake.
Would you like me to give you a cream cheese pound cake (extra moist and rich) or a lemon glaze version next?
