The best Pound Cake recipe! Rich and flavorful with a light and buttery texture that simply melts in your mouth! This Pound Cake is delicious on its own, and is also a perfect base for an almost endless array of toppings! Love cake? Make sure to try this Lemon Bundt Cake and Coconut Pound Cake!
This post was created in partnership with Challenge Dairy.
The Best Pound Cake Recipe
This humble cake is rich and flavorful and the texture is simply perfect… dense enough to slice perfectly, with a beautifully delicate crumb.
This simple classic cake really delivers! Pound cake is a versatile cake that’s subtle, rich flavor can be enjoyed on its own and also works in dishes like Strawberry Shortcake and Lemon Raspberry Trifle.
Old Fashioned Pound Cake Recipe
When it comes to pound cake, I’ve never met anyone who doesn’t like it. Pound cake is such a classic recipe. Actually, this easy pound cake recipe is one of the most traditional, old-fashioned, best-tasting cakes.
It’s simple but versatile enough that it can stand on its own or elevate other desserts to a whole new level of wow.
This pound cake is delicious on its own (with a nice cup of tea or coffee), and is also a perfect base for an almost endless array of toppings! Try adding some fresh strawberries and homemade whipped cream to this pound cake recipe for the best strawberry shortcake of your life.
To make whipped cream:
1 cup heavy cream, 1/4 cup powdered sugar, 1/2 teaspoon vanilla.
Whip cream in a cold mixing bowl until it begins to thicken. Slowly added powdered sugar, then vanilla and beat until stiff. Enjoy immediately, or refrigerate up to 3 hours before serving.
Butter Pound Cake
It’s rich and flavorful with a light and buttery texture that simply melts in your mouth – without any need to adorn it with icing or frosting.
I love when simple ingredients can be used to create amazing results! This perfect pound cake recipe is a treat you can likely make without a special trip to the store! Yay!
As long as you keep good quality butter on hand, you’ll be good to go! I use Challenge Butter in all of my baking because I know I can depend on Challenge for fresh flavor and consistent results.
Why Is It Called Pound Cake?
Oh, the theories abound, including that if you eat a slice you’ll gain a pound or because it’s so heavy and dense that it weighs a pound. Actually, the name comes from the fact that the original recipe for pound cake included a pound each of 4 simple ingredients: flour, butter, sugar, and eggs.
But for this recipe, I made a few very simple adjustments to lighten up the cake without sacrificing an ounce of flavor.
Ingredients For Pound Cake
This easy pound cake recipe is a treat you can likely make without a special trip to the store! Yay! You can find the full, printable recipe in the recipe card at the bottom of this post. Let’s take a look at what you’ll need:
- Flour: This is a substantial cake and all purpose flour works well in this recipe. If you only have cake flour, you can use it in this recipe and you likely won’t notice much of a difference.
- Baking Powder: While the original pound cake recipe doesn’t include baking powder, it helps to add a little lift to the cake to prevent it from being overly dense.
- Salt: Balances the sweetness and adds balance to the cake.
- Butter: I prefer to use unsalted butter in my baking recipes so that I can control the flavor of the cake more effectively!
- Sugar: Simple granulated sugar is all you need for this recipe.
- Eggs: I recommend using high-quality eggs since they are doing the heavy lifting in this recipe.
- Vanilla Extract: Use the good stuff! This is the main flavor and makes a huge difference in the cake!
- Milk: I have found that adding milk to pound cake, although unusual, keeps it ultra moist and helps make it seem less dense.
How To Make a Pound Cake From Scratch
This cake is easy to make, but there is a bit of technique involved to get it just right. You can find the full, printable recipe at the end of this post.
This easy pound cake recipe needs to be cooked low and slow. Just be patient, and make sure the loaf is fully baked before removing it from the oven. Baking time will vary based on your loaf pan and oven.
- Preheat the oven to 325°F.
- Take a 9″x 5″ loaf pan and lightly coat it with butter, then sprinkle with flour. Tap out any excess.
- In a medium sized bowl, combine the flour, baking powder, and salt. Set this aside for a moment.
- Use an electric mixer to beat the butter until it’s smooth.
- Next, add the sugar and beat again for 2-3 minutes until it’s very light and fluffy. Don’t shortchange this step.
- Add eggs, one at a time and blend for at least 10-15 seconds after adding each egg.
- Add vanilla and blend.
- Next, add the flour mixture, a little at a time, while mixing. Blend just until combined.
- Once all the flour has been added, pour in the milk and blend just until all the ingredients are well incorporated.
- Scoop the batter into your prepared pan, and smooth the top as needed.
- Bake for 60-75 minutes, or until the loaf is deep golden brown and a toothpick inserted in the center comes out clean.
- Cool loaf in the pan for 20 minutes, then gently remove it from the pan and allow it to cool fully.
- Serve immediately or wrap up and keep well wrapped (or in a airtight container) at room temperature for up to 5 days.
Get Creative With Toppings
Feel free to play around with various toppings throughout the seasons… spiced apples and caramel sauce would be amazing, strawberries and chocolate sauce would be gorgeous, and tropical fruit with coconut would be delicious!
Pound Cake Recipe FAQs
Yes! This recipe works really well with all-purpose flour, so you don’t need to use cake flour. However, if you prefer to use cake flour, simply use it in a 1:1 substitution. It will make your cake just slightly less dense and a tad softer.
The most challenging part of this recipe is baking it. Many people tend to underbake it and pull it out of the oven too fast. Equally as problematic, however, is overbaking it by turning the heat up. Low and slow is the way to cook pound cake.
The best way to test it to see if it’s finished is to insert a toothpick or knife into the cake. If it comes out completely clean, the cake is done and possibly overcooked. If it comes out covered in wet batter, put that cake back in the oven for just a few more minutes.
This cake will continue cooking as it cools on the counter, so you want to pull it out of the oven when you check it and see a few moist crumbs.
Absolutely! This pound cake recipe freezes really well. After the cake has completely cooled, wrap it in plastic wrap, followed by a layer of foil, and finally place in a freezer safe bag. Freeze for up to 6 months.
When you’re ready to enjoy, let it thaw on your counter for a few hours.
I topped this cake with fresh whipped cream and fruit (strawberries, blueberries and peaches) for a beautiful dessert that’s perfect for summer entertaining.
Feel free to play around with various toppings throughout the seasons – the sky’s the limit when it comes to possibilities! You may want to try these ideas:
- Sugar: try using light brown sugar in place of granulated sugar for a caramel flavor.
- Flavored extracts: replace the vanilla extract with lemon, orange, coconut, or almond extract.
- Add zest: if you’re going for a citrus version, try adding lemon or orange zest along with your flavored extract of choice.
- Baking chips: you can totally add your favorite baking chips: chocolate, white chocolate, or butterscotch.
- Nuts: If you love nuts, add some chopped walnuts or pecans to the batter.
- Toppings: This is where you can really go crazy. Top with any fruit, spiced apples, caramel sauce, chocolate sauce, buttercream frosting, or sprinkles!
It truly is the best pound cake recipe I’ve ever tried! I know I’ll be using it again and again… and I hope you will too!
More Cake Recipes To Try
- Banana Cake with Cream Cheese Frosting
- Lemon Blueberry Bundt Cake
- Red Velvet Cake with Cream Cheese Frosting
- Caramel Apple Cake
- Perfect Cheesecake
How to Make Pound Cake
The Best Pound Cake
- Preheat oven to 325°F
- Prepare a 9″x 5″ loaf pan by lightly coating with butter, then sprinkle with flour, and tap out any excess.
- In a medium sized bowl combine the flour, baking powder and salt and set aside.
- In the bowl of an electric mixer, beat butter until smooth.
- Add sugar and beat for a good 2-3 minutes until very light and fluffy. Do not skimp on this step.
- Add eggs, one at a time, blending for at least 10-15 seconds between each egg.
- Add vanilla and blend.
- While slowly mixing, add the flour mixture. Blend just until combined.
- Once all the flour has been added, pour in the milk and blend just until all the ingredients are well incorporated. The batter should be thick and smooth.
- Pour/scoop the batter into the prepared pan, and smooth the top as needed.
- Bake for 60-75 minutes, or until the loaf is deep golden brown and a toothpick inserted in the center comes out clean. Be patient, and make sure the loaf is fully baked. Baking time will vary based on your loaf pan and oven.
- Cool loaf in the pan for 20 minutes, then gently remove from pan and allow to cool fully.
- Serve immediately or wrap up and keep well wrapped (or in a tupperware type container) at room temperature for up to 5 days.
Disclosure – I created this recipe as part of an ongoing partnership with Challenge Dairy. Partnering with brands I love allows me to provide you high quality content at no cost to you. I only work with brands I use and love. All images, text and opinions are my own.
Originally published August 5, 2018.