A homemade pound cake is an easy dessert that uses just a few pantry staples! 

When looking for a sweet treat that doesn’t need a lot of ingredients, pound cake is perfect. With four main ingredients and a little vanilla and salt for flavor, it’s ready for the oven in no time!

Slice of pound cake on a white plate with strawberries and whipped cream with a bite taken out of the pound cake

What Is Pound Cake?

Traditionally, pound cake is called that because the recipe takes a pound each of flour, butter, eggs, and sugar. This recipe hasn’t strayed far from the classic, I’ve just added vanilla and a pinch of salt.

Most pound cakes are baked in a loaf pan or a pound cake pan (a bundt cake mold) and are served with powdered sugar or a glaze.

a baking sheet with eggs, flour, butter, sugar and vanilla

Ingredients & Variations

BATTER
While this recipe doesn’t measure in pounds, it does keep the traditional pound cake ingredients of flour, butter, sugar, and eggs.

VANILLA EXTRACT
Vanilla is a classic flavor and while simple, it’s so delicious!

To switch up the flavor try a lemon pound cake or cream cheese pound cake instead. Use almond extract and top a simple glaze with slivered almonds. Or try peppermint and topping it with a peppermint glaze and crushed candy canes for winter!

Pound cake mixture in a glass measuring Bowl

How To Make Pound Cake

To make a perfect pound cake from scratch, have all the ingredients prepared and ready and the oven preheated.

  1. Beat butter, vanilla, and sugar with a stand mixer (or hand mixer) until light and fluffy, about 8 minutes.
  2. Add eggs one at a time. Finally mix in flour & salt.
  3. Bake until golden on top.

Cool completely on a wire rack before serving.

Pound cake batter in a cake pan

Tips for Success

Ensure the ingredients are at room temperature before starting.

To make the perfect pound cake, beat the butter until the mixture is very light and fluffy. This takes about 8 minutes with a stand mixer.

Mix in flour just until combined.

Slice of pound cake on a white plate with whipped cream and strawberries on top with strawberries on the side

To Glaze a Pound Cake

Cool completely. Pour warm glaze on top and sprinkle with chopped nuts or coconut if desired.

    • For a bundt cake, pour the glaze slowly on the top of the cake in a circular fashion.
    • For a loaf pan, pour the glaze in a side-to-side fashion from one end to the other.

To store a pound cake, keep it in a covered container at room temperature for up to 5 days. You can freeze it too!

    • To freeze a whole cake, wrap it in plastic wrap, then aluminum foil, and label with the date. Place in the freezer.
    • To freeze pieces of cake, cut them into slices and wrap in plastic wrap, then aluminum foil and place them in the fridge to enjoy another day!

Remove from the freezer and let thaw in the refrigerator.

Delicious Dessert Recipes

Did you enjoy this Easy Recipe? Be sure to leave a rating and a comment below!

Slice of pound cake on a white plate with whipped cream and strawberries on top with strawberries on the side
4.9 from 39 votes↑ Click stars to rate now!
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Classic Pound Cake Recipe

A homemade pound cake is an easy dessert that uses just a few pantry staples! 
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings

Ingredients  

  • 1 cup butter softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 4 eggs room temperature
  • 1 ⅔ cups flour
  • ¼ teaspoon salt

Instructions 

  • Preheat oven to 325°F. Grease an 8x4 loaf pan.
  • Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
  • Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
  • Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
  • Cool completely.
4.9 from 39 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 285 | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 205mg | Potassium: 43mg | Fiber: 1g | Sugar: 17g | Vitamin A: 552IU | Calcium: 15mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Those who have noted the cake didn’t rise- I must agree with the posters of this recipe- you may not have taken the time in the first step to beat the butter, sugar and vanilla until fluffy. I have this in the oven right now and it’s risen beautifully to the top of the loaf pan. It smells heavenly and will be served this evening with fresh strawberries and whipped cream. Love and patience makes the best cakes!5 stars

  2. Holly,
    Upon reviewing your Classic and Cream Cheese Pound Cake recipes, I noticed that the two main differences in the ingredients are cornstarch and cream cheese. I understand the distinction with the cream cheese, but why isn’t cornstarch an ingredient in the Classic recipe?
    Thank you for your timely response. I plan to try one of the recipes today.

    1. Traditionally pound cake was made with a pound each of butter, flour, sugar, and eggs. This classic version uses only those ingredients plus a bit of salt/vanilla for flavor.

  3. Taste great. WHY did you not put baking powder in the recipe? Did not raise at all. If I make this recipe again, I will put 1 tsp. Baking powder.

    1. Hi Sharon, great question! In a classic pound cake, it gets its rise from the air that is incorporated into the butter. So in step 2, you will want to make sure to cream your butter for a good 7-8 minutes before adding the eggs to ensure enough air is incorporated. If not, that may cause your pound cake not to rise. Hope that helps!

  4. Is this recipe enough to fill a bundt pan? It says it is okay in the recipe, but in the comments, it says to only use a small loaf pan.

    1. It will NOT even fill a regular loaf pan. There is no baking powder in the recipe so it does not expand. The recipe needs to be edited.

      1. Hi Sharon, this pound cake gets its rise from the air that is incorporated into the butter. So we don’t add baking powder to this recipe, instead, the butter is mixed for 8+ minutes in step 2. If not that may be what is affecting the rise of your cake.