A homemade pound cake is an easy dessert with just a handful of ingredients! 

This recipe is simple to prepare and results in a delicious pound cake with a moist, dense texture.

plated Classic Pound Cake Recipe

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 is close to the original with the addition of vanilla and a pinch of salt for flavor.

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.

Ingredients for pound cake on a baking sheet and in glass bowls

Ingredients For Pound Cake

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

Vanilla – A classic flavor and while simple, it’s so delicious! Opt for real vanilla extract instead of artificial vanilla for the best flavor.

How To Make Pound Cake

To make a perfect pound cake from scratch, have all of the ingredients at room temperature.

  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, then mix in flour & salt.
  3. Bake until golden on top.
  4. Cool completely on a wire rack before glazing or serving.

To Glaze a Pound Cake

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

Tips for Success

  • Ensure the ingredients are at room temperature before starting.
  • Beat the butter until the mixture is very light and fluffy. This takes about 8 minutes with a stand mixer.
  • Measure and mix in flour just until combined.

Storing Pound Cake

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

To freeze a whole cake, wrap it in plastic wrap, then aluminum foil, and label it with the date. Place in the freezer.

To freeze pieces of cake, cut them into slices and wrap them 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.

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
4.96 from 83 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 15 minutes
Total Time 1 hour 35 minutes
Servings 12 servings
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Ingredients  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs room temperature
  • 1 ⅔ cups all-purpose flour
  • ¼ teaspoon salt

Instructions 

  • Preheat the oven to 325°F. Grease an 8×4-inch loaf pan.
  • With a hand or stand mixer, cream butter, sugar, and vanilla until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine after each addition.
  • Combine flour and salt. Add the flour mixture a little bit at a time to the butter mixture, beating just until combined after each addition.
  • Pour batter into prepared pan and bake for 60-70 minutes or until a toothpick comes out clean.
  • Remove the pound cake from the pan and cool completely on a wire rack.

Notes

Additional flavorings can be added such as orange or lemon zest, almond extract, or coconut extract. 
Store leftover pound cake in a covered container at room temperature for up to 5 days. To freeze the whole cake, wrap it in plastic, then foil, and label with the date before tossing it in the freezer.
To freeze slices, cut them, wrap in plastic and foil, and label with the date before tossing in the freezer.
Take cake out of the freezer and let it thaw in the refrigerator before enjoying.
4.96 from 83 votes

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 Cake, Dessert
Cuisine American
Classic Pound Cake Recipe with strawberries and whipped cream and a title
easy Classic Pound Cake Recipe on a plate with writing
sliced Classic Pound Cake Recipe with writing
sliced Classic Pound Cake Recipe and plated slice with strawberries and whipped cream with a title

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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. I just made this today. I followed it to the wire. I am not certain if I am doing something wrong but it seems that the whole thing was beyond over cooked but the center was not done. What on earth am I doing wrong here?4 stars

    1. I am sorry to hear that, Kristi. You will want to make sure you are using a standard metal 8×4 loaf pan for the best results. You can also try tenting your pound cake lightly with foil to trap the heat in and help cook the center.

      1. Hi Sharon, this recipe is correct as listed. We do not add baking soda as the pound cake gets its rise from the air that is incorporated into the butter. The butter is mixed for 8+ minutes in step 2, if not that may affect the rise.

    1. Hi Robin, unless specified, all our recipes use all-purpose flour. For this recipe, we don’t use baking soda.

  2. Super easy recipe and cooked perfectly! Made this for my 75 year old father for his bday because he loves a good pound cake with his coffee. He loved it and said it was sturdy enough to dunk it in his morning coffee (if that’s your thing!). Could easily be paired with berries and whipped cream or a caramel sauce. Make sure to whip the ingredients as the recipe states to get the perfect consistency!5 stars

    1. We haven’t tried it with almond flour before, let us know how it turns out if you try it!

  3. wondering if you could use half white and half brown sugar. i love brown sugar in most everying

    1. I have only made the recipe as written Carolyn. One idea would be to add a brown sugar glaze on top! Let us know if you try the pound cake with brown sugar. We’d love to know how it turns out!

    1. Hi James, for a classic pound cake instead of a leavening agent the cake relies on the air that is mixed into the batter during step 2 for its rise. So it is important to make sure you cream the ingredients until very light and fluffy.

  4. Seems the butter to flour ratio is off here. The cake did not have the velvety texture I expect from pound cake.

    1. Sorry to hear that you didn’t enjoy this pound cake as much as we do Lukman. We do find the texture to be lovely. Were your eggs and butter at room temperature? Did you spoon and level your flour? Did you mix in the flour until just combined?

  5. This recipe is very easy and looks beautiful when it’s baked. I sprinkled vanilla sugar over the top before baking and it made a lovely crispy vanilla glaze.5 stars

  6. I find it difficult when following American recipes as I do not know what is a cup of flour or cup of sugar – what are these in weight please.

    1. A cup is a volume measurement (240ml). You can find online converters that can help you convert to weight measurements. Hope that helps!

  7. Best pound cake ever. Perfect crumb. Just added 1 TBS of vanilla rather than 1 top.
    Not big on icings but mixed up 1/4 c brown sugar & 1 tsp of cinnamon – put 1/3 batter & 1/3 sugar mix … repeated twice then used case knife to swirl.

    This is officially my go to Pound Cake recipe. The swirl is delicious, but the cake can stand on its own without any swirl or icing5 stars

  8. This looks delicious and simple. I’m thinking of it with your blueberry syrup. Have you tried that? Both will be new recipes to me and I think they would pair nicely.