Pound Cake Recipe: The Classic Buttery Perfection That Goes with Everything
Why You’ll Love This Pound Cake Recipe
Looking for a dessert that’s elegant enough for company but simple enough for Tuesday night? This classic pound cake recipe delivers rich, buttery perfection with a tender crumb that melts in your mouth. Unlike fussy layer cakes, pound cake is beautifully straightforward—no frosting required, though it welcomes any topping you can dream up.
What makes this pound cake special? It’s incredibly versatile and practically foolproof. Serve it plain with coffee, dress it up with fresh berries and whipped cream, or toast slices for an indulgent breakfast treat. The dense, moist texture holds up beautifully to sauces, glazes, and fruit compotes, making it your secret weapon for effortless entertaining.
This recipe uses the traditional creaming method that creates that signature fine, tight crumb pound cake is famous for. With just six basic ingredients and simple techniques, you’ll have a bakery-quality cake that keeps fresh for days and actually improves with time.
Quick Info Table
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 20 mins | 60 mins | 1 hr 20 mins | 12 | Easy |
What You’ll Need
For the Pound Cake:
- Butter – 1 cup (225g), room temperature
- Granulated sugar – 1 cup (200g)
- Large eggs – 4, room temperature
- All-purpose flour – 1½ cups (190g)
- Salt – ½ teaspoon
- Vanilla extract – 1 teaspoon
For Simple Glaze (optional):
- Powdered sugar – 1½ cups (180g)
- Milk or cream – 3-4 tablespoons
- Vanilla extract – ½ teaspoon
Flavor Variations:
- Lemon pound cake: Add 2 tablespoons lemon zest + 2 tablespoons lemon juice
- Almond pound cake: Replace vanilla with 1 teaspoon almond extract
- Cream cheese pound cake: Replace 4 tablespoons butter with softened cream cheese
Substitution Notes:
- Cake flour option: Use 1¾ cups cake flour for extra tender texture
- Sour cream version: Replace 2 tablespoons butter with sour cream for tang
- Brown butter: Brown the butter and cool before using for nutty flavor
Step-by-Step Directions
- Prepare your setup. Preheat oven to 325°F (165°C). Generously grease a 9×5-inch loaf pan or 10-inch bundt pan with butter, then dust with flour, tapping out excess.
Pro Tip: Lower oven temperature is key for pound cake. High heat causes the outside to cook too quickly, leading to a domed top and dense texture.
- Cream butter and sugar perfectly. In a large bowl, beat butter with an electric mixer until light and fluffy, about 3-4 minutes. Gradually add sugar and continue beating for 5-7 minutes until the mixture is pale and very fluffy.
- Add eggs one at a time. Beat in each egg completely before adding the next. The mixture should be smooth and well combined after each addition—don’t rush this step.
- Incorporate dry ingredients. In a separate bowl, whisk flour and salt. Add flour mixture to butter mixture in three additions, mixing on low speed just until combined after each addition. Don’t overmix.
- Add vanilla and final mix. Stir in vanilla extract, then give the batter a few gentle folds with a spatula to ensure everything is evenly distributed.
- Transfer and smooth. Pour batter into prepared pan and gently smooth the top with an offset spatula. The batter will be thick—this is normal.
- Bake low and slow. Bake for 55-65 minutes (loaf pan) or 45-55 minutes (bundt pan), until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool properly. Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool completely. This prevents soggy bottoms and helps maintain the structure.
For the Glaze (if making):
- Whisk glaze ingredients until smooth. Drizzle over completely cooled cake, allowing it to drip down the sides naturally.
How to Serve
Pound cake’s versatility makes it perfect for any occasion:
Classic simplicity: Serve plain slices with hot coffee or tea—the buttery richness needs nothing else to shine. This is how pound cake was originally enjoyed.
Fresh fruit paradise: Top with macerated strawberries, mixed berries, or sliced peaches. Add a dollop of whipped cream for an elegant dessert that looks restaurant-quality.
Toasted perfection: Slice and toast lightly in a skillet with butter for a decadent breakfast or dessert base. Top with maple syrup, fruit, or ice cream.
Trifle foundation: Cube the cake for layered desserts with pudding, fruit, and cream. The dense texture holds up beautifully in these showstopper presentations.
Ice cream companion: Serve warm slices alongside vanilla ice cream and hot fudge for an indulgent sundae base that won’t get soggy.
Expert Tips for Success
Storage & Make-Ahead:
- Room temperature: Wrap tightly and store for up to 5 days—actually improves after day two
- Freezer friendly: Wrap in plastic, then foil, and freeze for up to 3 months
- Make-ahead magic: Bake up to 3 days before serving for peak flavor and texture
- Individual slices: Pre-slice and wrap portions for easy grab-and-go treats
Achieving Perfect Texture:
- Room temperature ingredients: Take butter and eggs out 2-3 hours before baking
- Proper creaming: Don’t skip the 5-7 minutes of beating—this creates the fine crumb
- Gentle mixing: Once flour is added, mix just until combined to prevent toughness
- Even baking: Rotate pan halfway through if your oven has hot spots
Flavor Enhancements:
- Citrus zest: Add any citrus zest for bright, fresh flavor
- Spice blend: Try ½ teaspoon cinnamon or nutmeg for warmth
- Extract variations: Experiment with rum, coconut, or orange extract
- Mix-ins: Fold in ½ cup mini chocolate chips, dried fruit, or chopped nuts
Troubleshooting:
- Dense, heavy cake: Usually from overmixing or cold ingredients
- Cracked top: Oven temperature too high or rack positioned too high
- Tunnel holes: Overmixing after adding flour creates these air pockets
- Uneven rising: Make sure baking powder is fresh if you choose to add it
Baker’s Secret: The original pound cake contained a pound each of butter, sugar, eggs, and flour—no leavening needed. This modern version is lighter but maintains that signature dense, buttery texture.
Common Questions
Why doesn’t this recipe include baking powder?
Traditional pound cake relies on properly creamed butter and eggs for lift, not chemical leaveners. The long creaming process incorporates enough air for a tender, fine-crumbed cake.
Can I add baking powder for a lighter cake?
You can add ½ teaspoon baking powder if you prefer a slightly lighter texture, but traditional pound cake is meant to be dense and rich. That’s what makes it so perfect with fruits and sauces.
My cake has a dome on top. What happened?
This usually means the oven temperature was too high. Pound cake needs gentle, even heat to rise slowly and evenly. Try lowering the temperature by 25°F next time.
How do I know when it’s done?
Look for a golden brown top and use the toothpick test. The cake should also start pulling slightly from the sides of the pan. Don’t overbake—it will continue cooking slightly as it cools.
Can I make this in a different pan?
Yes! Use mini loaf pans (bake 35-40 minutes), a bundt pan (45-55 minutes), or even muffin tins (18-22 minutes). Adjust timing accordingly and always test for doneness.
Why is my pound cake dry?
Usually from overbaking or not enough fat. Make sure to measure ingredients accurately and don’t bake past the golden brown stage. The cake should feel springy, not firm.
Final Thoughts
This pound cake recipe represents baking at its most elemental and satisfying. With just six simple ingredients, you’ll create a dessert that’s been beloved for centuries—and for good reason. The rich, buttery flavor and tender crumb make it endlessly versatile, whether you’re serving it to guests or enjoying a quiet slice with your morning coffee.
The beauty of pound cake lies in its reliability and adaptability. Master this basic recipe, and you’ll have a foundation for countless variations and presentations. It’s the kind of recipe that gets passed down through generations because it never goes out of style and always delivers comfort in every bite.
Unlike trendy desserts that come and go, pound cake is timeless. It doesn’t need fancy decorations or complicated techniques—just quality ingredients, proper technique, and a little patience. The result is a cake that’s impressive enough for special occasions but simple enough to become part of your regular baking rotation.
Ready to create your own slice of buttery perfection? This pound cake is waiting to become your new go-to recipe for any time you want something truly special without all the fuss!
