This pound cake delivers a rich, buttery flavor with a perfectly moist texture that holds together beautifully. It’s made with simple pantry ingredients and comes together easily, making it ideal for both beginners and experienced bakers. It’s also incredibly versatile—you can serve it plain, dusted with sugar, or paired with fruit and cream for a more indulgent dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
baking powder
salt
unsalted butter, softened
granulated sugar
eggs
milk
vanilla extract
Directions
Preheat your oven to 325°F (165°C) and grease and flour a loaf pan or bundt pan.
In a bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This recipe yields about 10–12 slices. Preparation takes approximately 15 minutes, baking takes 60–75 minutes, and cooling takes about 30–40 minutes, for a total time of around 1 hour 45 minutes to 2 hours.
Variations
You can easily customize this pound cake by adding lemon or orange zest for a citrus twist. For a richer flavor, substitute part of the milk with heavy cream. You can also fold in chocolate chips, nuts, or dried fruit. A simple glaze made with powdered sugar and milk or lemon juice can be drizzled on top for added sweetness.
Storage/Reheating
Store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. For longer storage, wrap it tightly and freeze for up to 2 months. To reheat, warm slices in the microwave for a few seconds or in a low oven until slightly warm.
FAQs
Why is it called pound cake?
Traditionally, it was made with a pound each of butter, sugar, eggs, and flour.
How do I keep my pound cake moist?
Use room temperature ingredients and avoid overbaking.
Can I use a bundt pan?
Yes, a bundt pan works well and gives a decorative shape.
Why did my cake crack on top?
A crack is normal and happens as the cake rises and sets.
Can I make this cake ahead of time?
Yes, it stores well and can be made a day in advance.
Can I use self-rising flour?
It’s better to use all-purpose flour and control the leavening yourself.
How do I know when it’s done baking?
Insert a toothpick in the center—if it comes out clean, it’s ready.
Can I add flavors to this cake?
Yes, extracts, spices, and zests can all be added.
Why is my pound cake dense?
Overmixing or too much flour can make it overly dense.
Can I freeze pound cake?
Yes, wrap it well and freeze for up to 2 months.
Conclusion
Homemade Pound Cake is a classic dessert that never goes out of style. With its rich flavor, simple ingredients, and versatile nature, it’s a recipe you can rely on for any occasion, whether served plain or dressed up with your favorite toppings.
Homemade Pound Cake is a classic, rich, and buttery dessert with a soft, dense crumb. This Homemade Pound Cake recipe is easy to make with simple ingredients and perfect for serving plain or with fruit, glaze, or whipped cream.
Author:Catherine
Prep Time:15 minutes
Cook Time:60–80 minutes
Total Time:1 hour 45 minutes – 2 hours
Yield:10–12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter, softened 1 1/2 cups granulated sugar 4 large eggs 1/2 cup milk 1 teaspoon vanilla extract
Instructions
Preheat oven to 325°F (165°C) and grease and flour a loaf pan or bundt pan.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
Gradually add dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
Pour batter into the prepared pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes.
Transfer to a wire rack and cool completely before slicing.
Notes
Use room temperature ingredients for the best texture.Do not overmix the batter to avoid a dense cake. A crack on top is normal for pound cake.Add citrus zest or extracts for flavor variations.You can drizzle a simple glaze or dust with powdered sugar before serving.Store properly to maintain moisture and freshness.
