Rich, Moist, and Timeless

Last week I made this Pound Cake for my kids because they had been asking for something sweet and buttery. I love baking for them, and when I pulled this cake out of the oven, the whole house smelled amazing.

It turned out exactly how I hoped—golden outside, soft and dense inside—and super flavorful. With just simple ingredients like butter, sugar, eggs, and flour, I created something that felt so special.

Adding a splash of vanilla and using real butter made such a difference, and the result just melted in your mouth! You’ll love it for sure, and for a perfect treat at breakfast, an afternoon tea snack, or a classic dessert after dinner—this pound cake fits every occasion. It’s buttery, slightly sweet, and wonderfully rich.

I like to enjoy it slightly warm with a little whipped cream and fresh berries, and sometimes just with a simple dusting of powdered sugar. Some days, a drizzle of chocolate or a spread of jam makes it feel even more luxurious. This cake is super easy to make but always feels like a big reward when you slice into it.

What is Pound Cake?

Pound cake is a classic, buttery cake that originally got its name because it used a pound each of butter, sugar, eggs, and flour. It’s dense but soft, rich but not overly sweet, and has a tight crumb that makes it perfect for slicing. Modern versions are a little lighter but still keep that iconic, rich flavor and tender texture.

Perfect For:

• Tea Time Treats: A thick slice of pound cake with a cup of tea or coffee is pure joy. It’s simple but feels like such a treat during an afternoon break.
• Family Desserts: This cake makes a perfect ending to a homemade meal. Serve it with fresh berries or ice cream for a simple yet satisfying dessert.
• Celebrations and Parties: Pound cake is sturdy and easy to transport, making it a favorite for potlucks, parties, and holiday gatherings.
• Everyday Snacking: It’s great to have a loaf of pound cake ready for quick snacks. Kids love it, and it’s a nice change from cookies or brownies.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup whole milk

Kitchen Equipment You’ll Need

• Stand mixer or hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber spatula
• Loaf pan or bundt pan
• Cooling rack

How to make a Pound Cake

Step 1:

Set your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.

Step 2:

In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.

Step 3:

Beat in eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4:

In another bowl, whisk together the flour, baking powder, and salt.

Step 5:

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix just until combined.

Step 6:

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

Step 7:

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Helpful Tips

• Use room-temperature ingredients: Butter, eggs, and milk blend better and create a smoother batter.
• Cream butter and sugar well: Beat them until light and fluffy—this helps create a soft, tender cake.
• Don’t overmix the batter: Mix until combined to avoid a tough cake once you add the flour.
• Scrape down the bowl: Make sure everything is evenly mixed, especially at the bottom.
• Grease and flour your pan: It helps the cake release easily and gives it a nice crust.
• Test with a toothpick: Insert it into the center—if it comes out clean, it’s ready.
• Cool before slicing: Let the cake rest to finish setting and avoid crumbling when cutting.

Optional Ingredients (Get Creative!)

• Lemon zest: Adds a fresh, bright flavor to balance the richness. Great for spring and summer versions.
• Almond extract: Swap half the vanilla for almond for a slightly nutty, bakery-style twist.
• Sour cream or yogurt: Replace part of the milk for an extra moist texture and slight tanginess.
• Cocoa powder: Add a few tablespoons for a rich chocolate swirl pound cake that feels decadent.
• Cinnamon or nutmeg: A pinch of warm spices gives the cake a cozy, comforting flavor, perfect for autumn.
• Fresh berries: Fold in blueberries, raspberries, or blackberries for bursts of juicy, fruity sweetness.

What to Pair with Pound Cake?

To make a lovely plate, start with a slice of pound cake and a dollop of whipped cream on the side. The lightness of the cream complements the dense, buttery texture beautifully, making every bite feel luxurious.

Another beautiful pairing is fresh berries like strawberries, raspberries, or blueberries. Their natural sweetness and tartness brighten up every bite and make the presentation colorful and inviting.

For something a little more decadent, drizzle the cake with warm chocolate sauce or caramel. It’s rich, indulgent, and perfect for special moments when you want to treat yourself or impress guests.

Variations and Substitutions

Vanilla bean pound cake: Use real vanilla bean seeds instead of extract for extra fragrance and tiny vanilla flecks throughout the cake. This makes it feel extra luxurious.

Citrus pound cake: Add lemon, orange, or lime zest to the batter and top with a citrus glaze for a refreshing, zingy twist that’s great for warm days.

Marble pound cake: Swirl in a chocolate batter to create a beautiful two-tone effect that’s both stunning and delicious.

Buttermilk pound cake: Swap milk for buttermilk to create an extra tender crumb with a slight tang that pairs wonderfully with berries.

Nutty pound cake: Stir in finely chopped pecans, walnuts, or almonds for crunch, flavor, and a little surprise in every slice.

Spiced pound cake: Add cinnamon, nutmeg, and cloves for a warm, spiced version that feels like a cozy hug during the colder months.

Berry pound cake: Fold fresh or frozen berries gently into the batter for bursts of juicy fruitiness in every bite.

Mini pound cakes: Bake the batter in mini loaf pans or muffin tins for adorable, single-serving cakes perfect for gifting or parties.

How to Store

Let the pound cake cool completely, then wrap it tightly in plastic wrap or foil. Store at room temperature for up to 4 days. It stays moist and delicious if kept well wrapped.

For longer storage, wrap and freeze the cake for up to 3 months. Thaw overnight at room temperature before serving. You can even slice it before freezing for easy grab-and-go portions.

FAQ

How do I know when a pound cake is fully baked?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. The top should also be golden and slightly cracked.

Can I use salted butter instead of unsalted butter?

Yes, but if you do, reduce the added salt in the recipe to balance the flavor.

Why is my pound cake dry?

Dry pound cake often happens from overbaking or using too much flour. Always measure carefully and check for doneness early.

Can I make pound cake ahead of time?

Absolutely! Pound cake actually tastes better the next day as the flavors settle and the texture becomes even more moist.

How can I add flavor variations to a basic pound cake?

You can add citrus zest, almond extract, cocoa powder, fresh berries, or even swirl in chocolate or cinnamon.

What’s the best pan to use for pound cake?

A loaf pan or bundt pan works best. Always grease and flour the pan well to ensure easy release.

Can I freeze a pound cake?

Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to three months. Thaw at room temperature before serving.

Why did my pound cake sink in the middle?

Overmixing the batter or underbaking can cause sinking. Make sure to mix gently after adding flour and check your oven temperature.

Pound Cake Recipe

Recipe by Wasian CookeryCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

Total time

1

hour 

20

minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1¾ cups granulated sugar

• 4 large eggs, room temperature

• 2 cups all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

• ½ cup whole milk

Directions

• Set your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
• In a large bowl, beat butter and sugar together until light and fluffy, about 3–4 minutes.
• Beat in eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In another bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the flour mixture. Mix just until combined.
• Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.