2 Pound Cake Recipe: Classic Southern-Style Perfection Made Simple
Why You’ll Love This 2 Pound Cake Recipe
Nothing beats the satisfaction of slicing into a perfectly golden, buttery pound cake that you made from scratch. This traditional 2 pound cake recipe delivers that dense, moist texture and rich vanilla flavor that makes pound cake a timeless favorite. Whether you’re hosting a dinner party, bringing dessert to a potluck, or simply treating your family to something special, this recipe is your ticket to homemade perfection.
The beauty of this classic pound cake lies in its simplicity—no fancy techniques or exotic ingredients required. Just quality basics that create something truly spectacular. Plus, it keeps beautifully for days, making it perfect for meal prep or unexpected guests.
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 60-70 mins | 85 mins | 12-16 | Easy |
What You’ll Need
For the Cake:
- 1 pound (4 sticks) unsalted butter, room temperature
- 1 pound (about 2¼ cups) granulated sugar
- 8 large eggs, room temperature
- 1 pound (about 4 cups) all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ cup whole milk (optional, for extra moisture)
Equipment:
- Large mixing bowl
- Electric mixer (stand or hand mixer)
- 10-inch tube pan or bundt pan
- Wire cooling rack
Substitution Notes:
- Butter: Can substitute up to ¼ with cream cheese for tangier flavor
- Sugar: Can use ½ cup brown sugar + remaining white sugar for deeper flavor
- Vanilla: Try almond extract (use only 1 teaspoon) for variation
- Milk: Buttermilk adds extra tenderness
Step-by-Step Directions
- Prepare your oven and pan. Preheat oven to 325°F (163°C). Generously grease a 10-inch tube pan or bundt pan with butter, then dust with flour, tapping out excess. This prevents sticking—trust me on this step!
- Cream butter and sugar. In a large bowl, beat butter with an electric mixer until light and fluffy, about 3-4 minutes. Gradually add sugar, beating continuously until the mixture is pale and increased in volume, about 5-7 minutes total.
Pro Tip: Don’t rush this step! Properly creamed butter and sugar creates the cake’s tender crumb.
- Add eggs one at a time. Beat in eggs one by one, allowing each to fully incorporate before adding the next. The mixture should look smooth and cohesive after each addition.
- Combine dry ingredients. In a separate bowl, whisk together flour and salt. This ensures even distribution and prevents lumps.
- Alternate wet and dry ingredients. Add flour mixture to butter mixture in three additions, beginning and ending with flour. Mix just until combined—overmixing leads to tough cake. If using milk, add it with the final flour addition.
- Add vanilla and final mix. Stir in vanilla extract with a few gentle folds. The batter should be thick and smooth.
- Transfer to pan. Spoon batter into prepared pan, spreading evenly. Gently tap the pan on the counter to release air bubbles.
- Bake low and slow. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown.
Temperature Tip: Pound cake bakes best at a lower temperature to prevent the outside from browning before the center cooks through.
- Cool properly. Let cake cool in pan for 15 minutes, then turn out onto a wire rack. Cool completely before slicing—this prevents crumbling.
How to Serve
This 2 pound cake recipe is delicious on its own, but here are some crowd-pleasing serving ideas:
Classic Pairings:
- Fresh berries and lightly sweetened whipped cream
- Vanilla ice cream with a drizzle of chocolate sauce
- Simple dusting of powdered sugar
Elegant Presentations:
- Slice and toast lightly, then top with mascarpone and honey
- Layer with lemon curd and fresh strawberries
- Serve with coffee or tea for an afternoon treat
Make-Ahead Options:
- Slice and freeze individual portions for quick desserts
- Wrap whole cake in plastic wrap—it actually improves after a day
Expert Tips for Success
Storage Secrets: Store covered at room temperature for up to 5 days, or wrap tightly and freeze for up to 3 months. The cake actually tastes better the day after baking as flavors meld together.
Ingredient Temperature Matters: Room temperature ingredients blend more easily and create better texture. Take eggs and butter out 2-3 hours before baking, or quick-warm eggs in a bowl of warm water for 5 minutes.
Flavor Variations:
- Lemon Pound Cake: Add 2 tablespoons lemon zest and 2 tablespoons fresh lemon juice
- Almond Pound Cake: Replace vanilla with 1 teaspoon almond extract
- Cream Cheese Pound Cake: Replace ½ stick butter with 4 oz cream cheese
Texture Tricks: For extra-moist cake, brush the warm cake with simple syrup made from equal parts sugar and water. This professional baker’s secret keeps pound cake tender for days.
Common Questions
Can I make this in a different pan size?
Yes, but adjust baking time accordingly. Two 8×4-inch loaf pans work well—bake for 45-55 minutes. A 12-cup bundt pan also works with similar timing to the tube pan.
Why is my pound cake dense or dry?
Usually from overmixing the batter or overbaking. Mix just until ingredients combine, and check for doneness at 60 minutes. The cake should spring back lightly when touched.
Can I reduce the sugar or butter?
This is a traditional recipe where proportions matter for proper texture. Reducing either significantly will change the cake’s character. For a lighter option, try making mini pound cakes in a muffin tin instead.
How do I know when it’s perfectly done?
A toothpick should come out clean or with just a few moist crumbs. The cake should also start pulling slightly from the pan sides and spring back when lightly touched in the center.
Can I add mix-ins like chocolate chips?
Absolutely! Toss ½ to ¾ cup of mix-ins (chocolate chips, dried fruit, nuts) in a little flour before folding into the batter. This prevents them from sinking to the bottom.
Final Thoughts
This 2 pound cake recipe proves that sometimes the simplest things are the most satisfying. With just a handful of quality ingredients and a little patience, you’ll have a cake that rivals any bakery—and the amazing aroma filling your kitchen is just a bonus.
The beauty of homemade pound cake is its versatility. Serve it plain with morning coffee, dress it up for special occasions, or use it as the base for trifles and other desserts. Once you master this basic recipe, you’ll find yourself making it again and again.
So preheat that oven, gather your ingredients, and get ready to create something truly special. Your family and friends will be asking for this recipe after the first bite!
