Pound Cake

There’s something deeply nostalgic about a perfect slice of pound cake. No frosting, no fillings, no distractions — just a golden crust, a buttery crumb, and that dense, moist texture that makes you close your eyes after the first bite. It’s humble. It’s classic. And when done right, it’s absolute heaven. Whether it’s served plain, dusted with powdered sugar, topped with whipped cream and berries, or toasted and buttered for breakfast, pound cake is one of those desserts that never goes out of style.

The name “pound cake” originally came from the recipe’s simplicity: a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour. No frills, just balance. Over time, that formula has evolved — and thank goodness, because unless you’re feeding a crowd of 30, you don’t need four pounds of ingredients. But the heart of the cake remains the same: rich, buttery, subtly sweet, and endlessly versatile.

This version takes all the charm of the traditional pound cake and gives it a slightly modern twist — tender crumb, golden crust, and deep flavor without being overly sweet or heavy. Whether you’re new to baking or a seasoned kitchen pro, this pound cake recipe is the kind that becomes a go-to, tucked into a recipe box, passed down, and brought out for every birthday, potluck, and rainy Sunday afternoon.

Why You’ll Love This Pound Cake

• Incredibly rich and buttery: This is the kind of cake that makes butter the star. It’s not just an ingredient — it’s the flavor base. The result is decadent, flavorful, and deeply satisfying.

• Perfect crumb texture: A good pound cake should be dense but not dry. Moist but not greasy. This one strikes that ideal balance. The crumb is tight, soft, and melts on your tongue.

• No frosting needed: Pound cake is a minimalist’s dream. You don’t need layers or fillings or fancy toppings. A dusting of powdered sugar or a dollop of whipped cream is all it takes — or nothing at all.

• Keeps beautifully: This cake actually gets better after a day or two. The flavors deepen, the moisture redistributes, and it stays fresh for up to a week (if it lasts that long).

• Freezer-friendly: Slice and wrap individual pieces to freeze for later. Perfect for when you want just one piece with your tea or a quick dessert ready to go.

• Versatile presentation: Pound cake can go formal or casual. Serve it at a dinner party with fresh berries and a glaze, or eat it straight from the pan on a quiet night in. It fits every vibe.

• No complicated ingredients: You likely already have everything you need in your kitchen — butter, sugar, eggs, flour, vanilla. That’s it. No fancy tricks or obscure add-ins.

• Delicious all year round: In summer, top it with peaches or strawberries. In winter, serve it with warm spiced apples. For spring, add lemon zest. This cake wears every season well.

• Easy to flavor: You can make it vanilla, lemon, almond, orange, or even chocolate-chip studded. Once you master the base, you can make it your own.

• Deeply nostalgic: Pound cake reminds people of home. Grandparents. Family gatherings. Bake sales. It’s the kind of cake that feels familiar and comforting in the best possible way.

Preparation Time and Yield

Prep Time: 15 minutes
Cook Time: 60–70 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Yield: 1 standard loaf (about 8–10 slices)

Nutritional Information (Per Slice)

Calories: 360
Carbohydrates: 35g
Protein: 5g
Fat: 22g
Fiber: 0.5g
Sugar: 22g

Ingredients for Pound Cake

For the cake:

• 1 cup (226g) unsalted butter, softened

• 1 1/4 cups (250g) granulated sugar

• 4 large eggs, room temperature

• 1 1/2 teaspoons pure vanilla extract

• 1 3/4 cups (220g) all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 cup (60ml) whole milk or buttermilk, room temperature

Optional glaze or topping ideas:

• Powdered sugar (for dusting)

• Whipped cream and fresh berries

• Lemon glaze (powdered sugar + lemon juice)

• Chocolate ganache

Step-by-Step Instructions for Pound Cake

Step 1: Preheat and prep
Preheat your oven to 325°F (165°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, and line it with parchment paper for easy removal. Set aside.

Step 2: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar together on medium-high speed until light, fluffy, and pale — about 4 to 5 minutes. Don’t skimp on this step; it incorporates air into the batter for a better rise and texture.

Step 3: Add the eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. This ensures a smooth, emulsified mixture. The batter should look creamy and glossy at this point.

Step 4: Add vanilla extract
Stir in the vanilla extract and beat just until combined. If you’re using a different extract (like almond or lemon), add it here instead.

Step 5: Mix dry ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This distributes the leavening and salt evenly throughout the cake.

Step 6: Alternate dry and milk
With the mixer on low speed, add the dry ingredients in three parts, alternating with the milk. Begin and end with the dry mixture. So: flour-milk-flour-milk-flour. Mix just until everything is incorporated. Do not overmix.

Step 7: Fill the pan and smooth
Spoon the batter into your prepared loaf pan. Smooth the top with a spatula. Tap the pan gently on the counter a couple of times to eliminate any big air pockets.

Step 8: Bake
Bake in the preheated oven for 60 to 70 minutes. Begin checking around the 55-minute mark. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and cracked — that’s a good thing.

Step 9: Cool
Let the pound cake cool in the pan for 10–15 minutes. Then lift it out using the parchment paper and transfer to a wire rack to cool completely before slicing. This helps the texture set and prevents crumbling.

Step 10: Slice and serve
Once cooled, dust with powdered sugar if desired, slice thickly, and serve plain or with your favorite toppings.

Ingredient Background

The beauty of pound cake lies in its minimalism. With only a handful of ingredients, every component has a starring role. Let’s break down what each one does — and why quality matters.

Butter is the soul of pound cake. It adds richness, tenderness, and that signature dense crumb. Traditional recipes use unsalted butter, so you can control the salt content. Softening it to room temperature is key for proper creaming — this step incorporates air, giving the cake its subtle lift without needing a lot of leavening agents. European-style butter, with its higher fat content, takes things up a notch with extra creaminess and flavor.

Sugar does more than sweeten. In pound cake, it helps tenderize the crumb and contribute to that golden crust. When beaten with butter, it also plays a role in aeration. Granulated white sugar is the standard, but some bakers experiment with superfine sugar for a silkier texture or swap in part brown sugar for added moisture and a caramel undertone.

Eggs are structure and richness all in one. They emulsify the fat, help set the cake as it bakes, and add protein that firms up the texture. Room temperature eggs blend more easily into the batter and trap air more efficiently during mixing. The result is a cake that rises beautifully and has that smooth, velvety crumb.

Flour, typically all-purpose, provides the structure. The gluten developed during mixing is what allows the cake to hold its shape. Over-mixing can make the crumb tough, so once the flour goes in, stir gently and briefly. Some recipes use cake flour for a finer, lighter texture, but all-purpose gives a classic, hearty crumb that defines a traditional pound cake.

Milk or buttermilk brings moisture and balance. Buttermilk adds a slight tang and tenderness thanks to its acidity, which interacts with the baking powder. Regular whole milk works just fine too, contributing to a softer crumb without altering flavor. It’s a small amount, but it rounds out the richness and helps everything blend smoothly.

Vanilla extract might be the only flavoring in a classic pound cake, so it’s worth using the good stuff. Pure vanilla brings warm, floral notes that elevate the butter and sugar. You can also experiment with almond extract, lemon zest, orange blossom water, or even a splash of brewed coffee for unique twists.

Technique Tips for Pound Cake

Mastering pound cake is about precision — and a little patience. It starts with creaming the butter and sugar properly. This isn’t a “just mix until combined” moment. You want to beat them together until the mixture is noticeably lighter in color and texture. This takes about 4–5 minutes with an electric mixer. You’ll literally see the transformation, and that aeration is crucial for the cake’s structure and crumb.

Next, adding the eggs. One at a time is not just a suggestion. If you dump them in all at once, they won’t emulsify properly and could cause the batter to split. Mixing in each egg fully before adding the next ensures a smooth, stable base. If your batter does look curdled after the eggs, don’t panic — it often comes back together when you start adding flour.

When incorporating the dry ingredients, go low and slow. Overmixing is the quickest way to end up with a chewy, dense cake (and not in the good pound cake way). Once the flour goes in, mix just until there are no streaks left. Scraping the bowl occasionally helps make sure everything blends evenly without overdoing it.

And don’t underestimate your oven behavior. Pound cake likes a steady, moderate bake — usually around 325°F. A hotter oven can cause the outside to brown too quickly while the inside stays underdone. Using an oven thermometer helps you stay honest here. Bake in the center of the oven and resist opening the door until close to the finish time — every peek lets out heat and can sink the cake.

Letting it cool completely before slicing is another non-negotiable. Pound cake continues to set and firm as it cools, and slicing it early can wreck the texture and moisture balance. Plus, flavors deepen as it rests. Give it time. It’s worth the wait.

Alternative Presentation Ideas

Sure, pound cake looks great as a simple loaf with a powdered sugar dusting. But there’s a whole world of stylish, event-worthy ways to serve it that make this humble dessert feel extra special.

One favorite: slice and stack it with whipped cream and fruit, like a shortcake. Cut thick slices of pound cake, layer them with fresh berries, a dollop of sweetened cream or mascarpone, and drizzle with honey or fruit syrup. Suddenly, it’s no longer “just” pound cake — it’s a layered showstopper.

Another idea: cut into cubes and skewer with fresh fruit for sweet kabobs. Think: cubes of pound cake, strawberries, and pineapple chunks drizzled with chocolate or served with a dipping sauce. These are excellent for parties, easy to eat, and add a touch of whimsy to your dessert table.

Or, go bold with a pound cake trifle. Cube the cake and layer it with custard, fruit preserves, and whipped cream in a glass bowl. Not only does it make great use of leftovers, but it also turns pound cake into a dramatic, spoon-worthy centerpiece. You can make individual ones in mason jars for picnics or casual gatherings.

Freezing and Storing Pound Cake

Pound cake is a dream when it comes to storage — and it somehow tastes even better the next day. Once fully cooled, wrap it tightly in plastic wrap or foil. It can sit at room temperature for 3–4 days, ideally in a cool spot away from direct sunlight. A cake dome or airtight container helps prevent it from drying out.

For longer storage, the freezer is your friend. Slice the cooled cake and wrap individual slices in plastic wrap, then store them in a freezer bag or airtight container. This makes it super easy to pull out a slice at a time. They’ll keep beautifully for up to 3 months. To thaw, just leave a slice at room temperature for about an hour — or microwave it in short bursts if you can’t wait.

Reheating? Pound cake warms up beautifully in the toaster oven or microwave. A quick 10–15 seconds in the microwave gives you that just-baked softness, especially if you want to top it with a pat of butter or some jam. Toasting slices in a skillet with a bit of butter is next-level indulgent — like pound cake meets French toast.

Healthier Twist Ideas

Okay, it’s pound cake. It’s not meant to be diet food. But if you want to make it a bit more nourishing without losing the soul of the recipe, there are a few strategic swaps.

Start with substituting some of the flour with almond flour or whole wheat pastry flour. Don’t go all the way — just swap out 1/3 of the all-purpose flour for a heartier option. It adds a bit of nuttiness and fiber without compromising the structure.

For a refined sugar alternative, try replacing the granulated sugar with coconut sugar or a mix of honey and maple syrup. Keep in mind, you’ll need to adjust your wet ingredients slightly since liquid sweeteners add more moisture. You may also need to slightly reduce the milk or add a touch more flour to balance things out.

To lighten the fat, try using Greek yogurt or applesauce for part of the butter. Replacing up to 1/3 of the butter with a thick, full-fat Greek yogurt can add moisture and a slight tang without losing the richness. This is also a great way to add a protein boost. Applesauce is a good dairy-free swap that also adds natural sweetness, but it makes the crumb softer and slightly less buttery — still tasty, just different.

Serving Suggestions for Events

Pound cake fits just about any event — it’s the little black dress of baked goods. For a tea party or bridal shower, serve mini pound cakes or bake them in a bundtlette pan. Drizzle with a delicate citrus glaze and top with edible flowers or lemon zest curls for an elegant finish.

Hosting a family brunch? Toast slices of pound cake and top with whipped ricotta, honey, and fresh figs or strawberries. It’s simple, impressive, and takes less than 5 minutes to prep. Add a dusting of cinnamon sugar for a cozy twist.

For holiday gatherings, use the pound cake as a base for dessert boards. Slice it into cubes and surround it with chocolate fondue, fruit, toasted nuts, marshmallows, and other dippables. It’s like fondue night meets charcuterie — but sweet. Bonus: everyone gets to enjoy pound cake their own way.

Frequently Asked Questions (FAQs)

1. Can I use self-rising flour?
It’s best not to. Self-rising flour includes leavening and salt, which will throw off the balance of this carefully calibrated recipe. Stick to all-purpose.

2. What if I don’t have buttermilk?
No worries. Mix 1/4 cup of milk with 1/2 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes, and you’ve got a quick buttermilk sub.

3. Can I make it dairy-free?
Yes — use plant-based butter and a non-dairy milk like almond or oat. Keep in mind the texture may be slightly different but still delicious.

4. Can I make this gluten-free?
You can use a 1:1 gluten-free flour blend designed for baking. The texture might be a little more crumbly, but the flavor holds up beautifully.

5. Why did my pound cake sink in the middle?
It may have been underbaked, overmixed, or the oven temperature may have fluctuated. Always test with a toothpick and bake at a steady 325°F.

6. Can I bake this in a bundt pan instead of a loaf?
Absolutely. Just watch the baking time — it may vary depending on the size and shape of the pan. A bundt pan also makes for a gorgeous presentation.

7. How do I know when it’s done?
Look for a golden brown crust and use a toothpick or skewer. It should come out clean or with just a few moist crumbs attached.

8. Can I double the recipe?
Yes. You can double and bake it in two loaf pans or one large bundt pan. Make sure to adjust baking times accordingly.

9. Should I use salted or unsalted butter?
Unsalted is best for control over flavor, but if you only have salted, reduce the added salt slightly to balance.

10. Can I add mix-ins like nuts or chocolate chips?
Totally. Fold them in gently at the end. Use about 1/2 cup of mix-ins to keep the structure intact.

Conclusion

Pound cake is a classic for a reason. It’s simple, elegant, and endlessly satisfying. With its rich history and even richer flavor, it’s the kind of recipe that you keep coming back to — not because it’s flashy or trendy, but because it’s just that good. It’s the quiet powerhouse of the baking world.

When you make it from scratch, you gain more than just a dessert. You get a base for celebration, a companion for coffee, and a delicious way to turn ordinary moments into something a little more special. You also get a blank canvas that adapts to whatever life (or your cravings) throws at you — berries in spring, warm spices in fall, lemon in summer, chocolate in winter.

So bake it. Slice it thick. Share it if you’re feeling generous. Freeze it if you must. But mostly, enjoy every buttery, golden, perfect bite.