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close up look at pound cake slice topped with cream and berries.

The Best Pound Cake

Course: Dessert
Cuisine: American
Keyword: pound cake, pound cake recipe
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
cool: 20 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 494kcal
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!
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Ingredients

  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter 2 sticks, room temperature
  • 1 ½ cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • cup milk

Instructions

  • 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.

Video

Notes

This cake will remain fresh and delicious for several days (up to 5) stored wrapped, at room temperature.
The cake also freezes well. Wrap cake well and freeze for up to 3 months. Thaw at room temperature, while still wrapped.
This recipe can be doubled to fill a standard bundt cake pan. You will need to increase the baking time.
For the cake pictured, simply top with fresh whipped cream and summer fruit. I used strawberries, blueberries and peaches.
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.

Nutrition

Calories: 494kcal | Carbohydrates: 62g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 204mg | Potassium: 76mg | Fiber: 1g | Sugar: 38g | Vitamin A: 815IU | Calcium: 47mg | Iron: 2mg