Pound cake is one of those timeless desserts that instantly brings back memories of family gatherings, cozy weekends, and the sweet smell of something baking in Grandma’s kitchen. This dense, rich cake got its name because the original recipe called for a pound each of flour, butter, sugar, and eggs. Simple, right? But don’t be fooled by its simplicity—when made right, it’s heavenly. It’s the kind of cake that doesn’t need frosting or filling. Just a slice, maybe a cup of coffee, and you’re good. This pound cake recipe is reliable, delicious, and foolproof—even if you’re new to baking!
Quick Facts
A quick look at what you’re getting into:
| Course | Dessert |
|---|---|
| Cuisine | American, European |
| Difficulty | Easy |
| Servings | 8–10 slices |
| Prep Time | 15 minutes |
| Cooking Time | 60 minutes |
| Calories | Approx. 380 per slice |
Equipment Needed
Before we dive into the batter, make sure your kitchen is ready. Here’s what you’ll need:
- Measuring cups & spoons – Accuracy matters in baking!
- Mixing bowls – Medium and large ones are ideal.
- Hand mixer or stand mixer – Makes creaming butter and sugar effortless.
- Rubber spatula – For scraping down the sides and folding batter.
- 9×5-inch loaf pan – Classic size for pound cake.
- Whisk – Useful for mixing dry ingredients.
- Cooling rack – Letting the cake cool properly keeps the texture perfect.
- Oven thermometer (optional but helpful) – Ensures accurate baking temp.
Tip: Always grease and flour your loaf pan or line it with parchment paper to prevent sticking.
Ingredients
Here’s everything you need to make this golden beauty:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp vanilla extract
- ¼ cup whole milk (or heavy cream for a richer texture)
Instructions
Follow these simple steps to create a moist and buttery pound cake:
- Preheat oven to 350°F (175°C). Grease and flour your loaf pan.
- Cream butter and sugar until light and fluffy—about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix dry ingredients (flour, baking powder, salt) in a separate bowl.
- Gradually add dry mixture to the wet mix, alternating with milk. Start and end with flour.
- Stir in vanilla extract and mix until just combined. Do not overmix.
- Pour batter into the loaf pan, smooth the top with a spatula.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Essential Note:
Use room-temperature butter and eggs for a smoother batter. Cold ingredients won’t blend properly and can lead to a dense cake. Also, avoid opening the oven too soon—this can cause the cake to sink. A golden top and firm middle are signs it’s done. If it browns too fast, tent it with foil halfway through baking.
