Pound cake is a timeless dessert that has earned its place in kitchens around the world. Known for its simple ingredients and rich, buttery flavor, this Classic Pound Cake is perfect for any occasion, from casual gatherings to elegant dinner parties. Its dense yet tender texture is a result of the traditional method of using equal parts butter, sugar, eggs, and flour, which gives the cake its signature richness and structure. Whether served with fresh fruit, a dusting of powdered sugar, or a drizzle of your favorite glaze, this cake is a crowd-pleaser that never goes out of style.

This recipe for pound cake is as simple as it gets, but the results are nothing short of amazing. The batter is easy to mix, and the baking process is straightforward, making it a perfect dessert for beginners and seasoned bakers alike. Once baked, the cake has a beautifully golden crust and a moist, dense interior that can be enjoyed on its own or paired with other delicious toppings. Pound cake is versatile enough to be served as a standalone dessert or as a base for trifles and layered desserts.

Why You’ll Love This Recipe

There’s something undeniably satisfying about a slice of perfectly baked pound cake. The combination of butter and sugar gives the cake a rich, indulgent flavor, while the eggs create a fluffy, moist texture. It’s a dessert that’s simple yet elegant, and with only a handful of ingredients, it’s easy to whip up for a last-minute treat. The flavor is subtly sweet, and the texture is dense enough to make each slice feel like a substantial treat, yet light enough to enjoy more than one piece. Whether you serve it at a celebration or enjoy it as an everyday treat with coffee, this pound cake will impress everyone with its homemade charm.

Ingredients

For the cake:

Butter (softened)
Sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Salt
Milk

Variations

Citrus Pound Cake: Add lemon or orange zest to the batter for a fresh, zesty flavor. You can also mix in a little citrus juice for a tangy twist.
Almond Pound Cake: Replace the vanilla extract with almond extract for a nutty flavor that pairs beautifully with the buttery richness of the cake.
Chocolate Chip Pound Cake: Fold in a cup of chocolate chips or chunks to the batter for a chocolatey variation that’s always a hit.
Swirled Pound Cake: Add a swirl of fruit preserves or Nutella to the center of the cake before baking for a surprise burst of flavor in each slice.
Pound Cake with Berries: Serve the cake with fresh berries and whipped cream for a light and refreshing take on the traditional pound cake.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease and flour a 10-inch tube pan. You can also line the bottom of the pan with parchment paper to ensure the cake comes out easily after baking.

Step 2: Cream the Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes. The goal is to incorporate air into the mixture, which helps create a light, airy texture in the cake.

Step 3: Add the Eggs and Vanilla

Beat the eggs into the creamed butter and sugar, one at a time, ensuring that each egg is fully incorporated before adding the next. Stir in the vanilla extract, which will enhance the cake’s flavor.

Step 4: Mix the Dry Ingredients

In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start with a small portion of the dry ingredients, then add some milk, continuing until all the flour mixture and milk have been incorporated. Mix until just combined—be careful not to overwork the batter to maintain a tender texture.

Step 5: Pour the Batter Into the Pan

Pour the batter into the prepared 10-inch tube pan. Use a spatula to smooth the top of the batter evenly.

Step 6: Bake the Cake

Bake in the preheated oven for 60 to 70 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean. The cake should have a golden brown color on top and firm up nicely around the edges.

Step 7: Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This will help the cake firm up and make it easier to remove from the pan.

Tips for Making the Recipe

Use Room Temperature Ingredients: Make sure your butter, eggs, and milk are all at room temperature before starting. This ensures that everything combines smoothly and evenly.
Don’t Overmix the Batter: Once you add the dry ingredients, mix until just incorporated. Overmixing can make the cake dense and heavy.
Check the Cake Early: Start checking the cake at the 60-minute mark with a toothpick. If it comes out clean, the cake is done. If not, continue baking for an additional 5-10 minutes.
Avoid Opening the Oven Door: Don’t open the oven door frequently during baking, as this can cause the cake to collapse. Only open the door when you need to check for doneness.
Butter the Pan Well: Grease and flour the pan generously to ensure the cake comes out easily without sticking.

How to Serve

Pound cake is versatile and can be served in a variety of ways. Enjoy it as-is, or top it with a dollop of whipped cream and fresh berries for a simple yet elegant dessert. For a more indulgent treat, serve slices with a scoop of vanilla ice cream or drizzle with a fruit compote or chocolate sauce. If you’re feeling creative, use pound cake as the base for a layered dessert, such as a trifle, or toast the slices and serve them with coffee for an afternoon pick-me-up.

Make Ahead and Storage

Storing Leftovers

Store the cooled pound cake in an airtight container at room temperature for up to 4-5 days. The cake will stay moist and delicious for several days, making it perfect for snacking or serving at a later time.

Freezing

Pound cake freezes beautifully. Once the cake has completely cooled, wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. The cake can be frozen for up to 3 months. When ready to serve, thaw the cake at room temperature for a few hours, or slice and warm it in the microwave for a quick treat.

Reheating

To reheat a slice of pound cake, simply microwave it for 10-15 seconds or warm it in a 300°F (150°C) oven for about 10 minutes. You can also toast the slices for a crispy, slightly caramelized texture.

FAQs

1. Can I use a different type of pan?

Yes, you can use a Bundt pan or a 9×13-inch cake pan instead of a tube pan. Adjust the baking time accordingly. Bundt pans usually require slightly less baking time.

2. Why is my pound cake dense?

A dense pound cake could be the result of overmixing the batter, too much flour, or insufficient creaming of the butter and sugar. Make sure to mix gently and accurately measure the ingredients.

3. Can I use buttermilk instead of regular milk?

Yes, you can substitute buttermilk for regular milk for a slightly tangier flavor and a more tender crumb.

4. Can I add chocolate chips or fruit to the batter?

Absolutely! Chocolate chips, fresh berries, or nuts can be folded into the batter for additional flavor and texture.

5. Can I use margarine instead of butter?

While you can substitute margarine for butter, it may affect the texture and flavor slightly. For the best results, butter is preferred.

6. How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean. If there’s batter on the toothpick, continue baking for a few more minutes.

7. Can I make this recipe without eggs?

Yes, you can use egg replacers or flax eggs in place of regular eggs for an egg-free version of this pound cake.

8. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the texture of the cake may be denser. You might also need to adjust the liquid slightly.

9. How can I make the cake sweeter?

If you prefer a sweeter cake, you can add a bit more sugar to the batter, or drizzle a glaze over the cooled cake.

10. How can I add more flavor to the cake?

For more flavor, consider adding spices like cinnamon, nutmeg, or even a touch of almond extract in place of some of the vanilla.

Conclusion

This Classic Pound Cake is a simple, reliable recipe that yields a moist, flavorful dessert every time. Its buttery, slightly sweet taste makes it a perfect base for many variations, from fruit toppings to chocolate drizzle. Whether you enjoy it plain or dressed up with your favorite toppings, this cake will become a staple in your baking repertoire. With easy-to-follow steps and minimal ingredients, you’ll be enjoying a delicious homemade treat in no time.