Sometimes the simplest desserts are the most unforgettable, and pound cake is proof of that. With its rich, buttery flavor, velvety crumb, and golden crust, this cake has been a kitchen staple for generations. Whether you serve it plain, dust it with powdered sugar, or crown it with fresh fruit and whipped cream, this timeless treat never goes out of style.

This recipe sticks to tradition but with a few little tips to make it extra moist and flavorful. It’s the kind of cake that makes your kitchen smell heavenly and has everyone asking for a second slice.

Why You’ll Love This Pound Cake

• Rich, buttery flavor — the kind that melts in your mouth.
• Perfect texture — dense yet soft, with a tender crumb.
• Versatile — serve it plain, glazed, or dressed up with toppings.
• Keeps well — stays fresh for days and freezes beautifully.

Chef’s Pro Tips for Perfect Results

• Room temperature ingredients make for a smoother batter.
• Cream the butter and sugar well to incorporate air and ensure a fluffy texture.
• Don’t overmix once you add the flour — it can make the cake tough.
• Use a light-colored loaf or bundt pan to avoid over-browning.

Ingredients

1. 1 cup (2 sticks) unsalted butter, softened

2. 2 cups granulated sugar

3. 4 large eggs, room temperature

4. 3 cups all-purpose flour

5. 1 teaspoon baking powder

6. 1/2 teaspoon salt

7. 1 cup whole milk, room temperature

8. 1 teaspoon pure vanilla extract

Instructions

Step 1 – Prep the Oven and Pan

Preheat oven to 350°F. Grease and flour a 10-inch bundt or loaf pan.

Step 2 – Cream the Butter and Sugar

In a large mixing bowl, beat butter and sugar together on medium speed for 4–5 minutes until light and fluffy.

Step 3 – Add the Eggs

Add eggs one at a time, beating well after each addition.

Step 4 – Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

Step 5 – Combine Wet and Dry

Gradually add dry mixture to the butter mixture, alternating with milk, beginning and ending with the flour. Mix just until combined. Stir in vanilla.

Step 6 – Bake

Pour batter into prepared pan, smoothing the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 7 – Cool and Serve

Let cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Texture & Flavor Secrets

The long creaming time gives the cake its signature lightness, while the whole milk and butter keep it rich and moist. Vanilla ties everything together for that classic bakery taste.

Serving Ideas

• With fresh berries and whipped cream for a light summer dessert.
• Toasted with butter for a cozy breakfast.
• Drizzled with lemon glaze for a tangy twist.

Creative Variations

• Add almond extract for a nutty note.
• Swirl in cinnamon sugar before baking for a warm spice flavor.
• Mix in mini chocolate chips for a sweeter surprise.

Additional Tips

• Pound cake tastes even better the next day.
• Store covered at room temperature for up to 4 days.
• Freeze slices wrapped in plastic and foil for up to 3 months.

FAQ’s

1. Can I make pound cake in a loaf pan? Yes, just adjust baking time as needed.
2. Can I reduce the sugar? You can, but it will slightly change texture and moisture.
3. Why is it called pound cake? Originally, it was made with a pound each of butter, sugar, eggs, and flour.
4. Can I add glaze? Absolutely — lemon, vanilla, or cream cheese glaze all work.
5. Can I use buttermilk? Yes, it adds a subtle tang and extra tenderness.
6. Can I make it gluten-free? Yes, use a 1:1 gluten-free flour blend.
7. Why did my cake sink? It may have been underbaked or overmixed.
8. How do I get a golden crust? Bake in the center of the oven and avoid opening the door too early.
9. Can I use self-rising flour? Yes, just omit the baking powder and reduce salt.
10. What’s the best way to slice pound cake? Use a serrated knife for neat slices.

Conclusion

Pound cake is the dessert equivalent of a warm hug — simple, comforting, and endlessly adaptable. Whether you enjoy it plain or dressed up with toppings, this classic cake will always have a place at your table.

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