If you’re looking to bake the best pound cake ever, you’ve come to the right place. Pound cake is a beloved dessert that has stood the test of time, known for its dense yet tender crumb, buttery aroma, and melt-in-your-mouth richness. Whether you’re a first-time baker or an experienced home cook, this foolproof recipe will walk you through every step of creating a perfect pound cake from scratch.
This cake is versatile and elegant enough for celebrations but simple enough for everyday indulgence. You can serve it as-is with a dusting of powdered sugar or dress it up with fruit, whipped cream, or glazes. No matter how you enjoy it, this classic pound cake is sure to impress.
Ingredients
Before you begin, make sure all your ingredients are at room temperature. This ensures a smooth batter, better blending, and even baking.
What You’ll Need
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- Powdered sugar for dusting (optional)
Step-by-Step Instructions
Preparing the Oven and Pan
- Preheat your oven to 325°F (165°C).
- Generously grease a 10-inch bundt pan with butter or baking spray, ensuring every curve is coated to avoid sticking.
Creaming the Butter and Sugar
- In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until the mixture is pale and fluffy (about 4–5 minutes). This process incorporates air for a lighter texture.
Adding the Eggs
- Add the eggs one at a time, mixing well after each addition. This helps the batter emulsify properly and prevents curdling.
Combining Dry Ingredients
- In a separate bowl, sift together the flour, baking powder, and salt. This ensures an even distribution and removes lumps.
Mixing Wet and Dry Ingredients
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined—do not overmix.
Finishing Touches
- Stir in the vanilla extract gently by hand. This adds the perfect subtle aroma.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Baking
- Bake for 60 to 70 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Optional Pound Cake Variations
Want to personalize your pound cake? Here are a few delightful options:
Lemon Pound Cake
- Add 1 tablespoon of lemon zest to the batter.
- Drizzle with a simple lemon glaze made from powdered sugar and fresh lemon juice once the cake has cooled.
Almond Pound Cake
- Swap vanilla extract for 1 teaspoon of almond extract.
- Sprinkle slivered almonds on top of the batter before baking.
Chocolate Chip Pound Cake
- Fold in 1 cup of mini chocolate chips before transferring the batter to the pan.
- Lightly coat the chips in flour beforehand to prevent them from sinking.
Serving Suggestions
- Serve slices with fresh berries and whipped cream.
- Top with a simple glaze or icing sugar for a more elegant presentation.
- Use leftovers for pound cake French toast or trifles.
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 7 days, but allow to come to room temperature before serving for best texture.
- Freezer: Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge.
Expert Tips for the Perfect Pound Cake
- Do not overmix once you add the flour. Overworking the batter develops gluten, which can make the cake tough.
- Use real butter and whole milk for the best flavor and texture.
- Measure your flour correctly by spooning it into the measuring cup and leveling it with a knife. Too much flour can make the cake dry.
- Test your oven temperature with an oven thermometer. An inaccurate oven can lead to uneven baking or dry cake.
- Let the cake cool fully before slicing—it firms up as it cools and becomes easier to cut cleanly.
Conclusion
This classic pound cake recipe brings together timeless flavors, a simple method, and impressive results. With its buttery richness and tender crumb, it’s a dessert you can count on to satisfy a crowd—or just your own sweet tooth. The recipe is highly adaptable, making it easy to create new flavor profiles with just a few tweaks.
Whether you enjoy it with your morning coffee, at a potluck, or as the foundation for a more elaborate dessert, this pound cake is destined to become a staple in your recipe box. Once you try it, you’ll understand why this cake has stood the test of time.
FAQs
Can I freeze pound cake?
Yes, pound cake freezes very well. Wrap it tightly in plastic wrap and then foil. It can be frozen whole or sliced. Thaw overnight in the refrigerator before serving.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to about ¼ teaspoon to compensate.
Can I use cake flour instead of all-purpose flour?
Yes. Using cake flour will result in a slightly lighter texture. For every cup of all-purpose flour, substitute with 1 cup plus 2 tablespoons of cake flour.
Why did my pound cake crack on top?
This is completely normal. Pound cakes are dense and bake for a long time, so the top often cracks as the batter rises and sets. It’s part of its rustic charm!
Can I add fruits or nuts to the batter?
Absolutely! Fold in dried fruits (like cranberries or raisins), chopped nuts, or even fresh berries (coated in flour) for extra texture and flavor.
Why is my pound cake dry?
Overbaking or using too much flour can cause dryness. Always check for doneness early and measure ingredients carefully.