Pound Cake

Classic Pound Cake is a rich, buttery, tender cake with a golden crust and a soft, moist center. Made with simple pantry staples, this traditional cake is perfect with a cup of tea or coffee and can be served plain, dusted with powdered sugar, or topped with fresh berries and whipped cream.

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 2½ cups (500 g) granulated sugar
• 5 large eggs, room temperature
• 3 cups (375 g) all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (240 ml) whole milk, room temperature
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract, optional

Directions

1. Prepare the Oven and Pan

Preheat your oven to 325°F (165°C).

Grease a 10-inch Bundt pan or tube pan generously with butter or shortening. Dust lightly with flour, shaking out any excess.

Make sure you grease all the grooves of the pan so the finished cake releases easily.

2. Cream the Butter and Sugar

Place the softened butter in a large mixing bowl.

Beat with an electric mixer on medium speed for approximately 3–5 minutes, until light and fluffy.

Gradually add the sugar and continue beating for another 3–4 minutes.

Properly creaming the butter and sugar helps create a lighter texture.

3. Add the Eggs

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

Scrape down the sides of the bowl occasionally.

Make sure each egg is incorporated before adding the next.

4. Combine the Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking powder
• Salt

Set aside.

5. Add the Flour and Milk

Add about one-third of the flour mixture to the butter mixture and mix on low speed until just combined.

Add half of the milk and mix gently.

Continue alternating the remaining flour and milk, beginning and ending with the flour.

Do not overmix once the flour has been added.

6. Add the Flavoring

Mix in the vanilla extract and almond extract, if using.

Give the batter a final gentle stir with a spatula to make sure everything is evenly incorporated.

7. Fill the Pan

Pour the batter into the prepared Bundt or tube pan.

Smooth the top with a spatula.

Gently tap the pan on the counter once or twice to remove any large air pockets.

8. Bake

Place the cake in the preheated oven and bake for approximately 75–90 minutes.

The cake is done when:

• The top is golden brown.
• A toothpick inserted into the center comes out clean or with a few moist crumbs.
• The cake springs back lightly when touched.

Avoid opening the oven during the first hour of baking.

9. Cool the Cake

Remove the cake from the oven and place it on a wire rack.

Allow it to cool in the pan for 10–15 minutes.

Carefully loosen the edges with a thin knife if necessary, then invert the cake onto the rack.

Allow it to cool completely before slicing.

Optional Vanilla Glaze

For a sweeter finish, prepare a simple glaze.

Ingredients

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Directions

Whisk everything together until smooth.

If the glaze is too thick, add a few drops of milk. If it’s too thin, add a little more powdered sugar.

Drizzle over the completely cooled pound cake.

Tips for the Best Pound Cake

Use room-temperature ingredients: Room-temperature butter, eggs, and milk combine more evenly and produce a better texture.

Cream the butter properly: Don’t rush this step. Light, fluffy butter is important for the cake’s texture.

Don’t overmix: Once the flour is added, mix only until the ingredients are combined. Overmixing can make the cake dense.

Grease the pan thoroughly: Bundt pans have many grooves where cake can stick.

Bake at a moderate temperature: Pound cake is dense, so a lower oven temperature helps it bake evenly without burning the outside.

Let it cool: Allow the cake to cool before slicing so the crumb has time to set.

Flavor Variations

Lemon Pound Cake

Add 2 tablespoons fresh lemon juice and 1 tablespoon lemon zest to the batter.

For extra flavor, drizzle the cooled cake with lemon glaze.

Chocolate Pound Cake

Replace ½ cup of the flour with ½ cup unsweetened cocoa powder.

Add a handful of chocolate chips if desired.

Orange Pound Cake

Add 1 tablespoon orange zest and replace 2 tablespoons of the milk with fresh orange juice.

Cinnamon Swirl Pound Cake

Mix 2 tablespoons brown sugar with 1 teaspoon cinnamon and swirl it through the batter before baking.

Berry Pound Cake

Serve slices with fresh strawberries, blueberries, raspberries, and whipped cream.

How to Serve Pound Cake

Classic pound cake is delicious on its own, but you can also serve it with:

• Fresh berries
• Whipped cream
• Vanilla ice cream
• Strawberry sauce
• Chocolate sauce
• Caramel sauce
• Powdered sugar
• Lemon glaze
• Fresh fruit compote

Storage

Store the cooled pound cake in an airtight container at room temperature for up to 3–4 days.

For longer storage, refrigerate it for up to 1 week. Allow refrigerated cake to come to room temperature before serving for the best texture.

Freezing Instructions

Wrap the completely cooled cake tightly in plastic wrap, followed by aluminum foil.

Freeze for up to 3 months.

Thaw overnight in the refrigerator or for several hours at room temperature.

For convenience, you can also slice the cake before freezing and thaw individual pieces as needed.

Frequently Asked Questions

Why is my pound cake dense?

Pound cake is naturally denser than a sponge cake, but it can become excessively heavy if the butter isn’t properly creamed, the ingredients aren’t measured accurately, or the batter is overmixed.

Can I use salted butter?

Yes. If using salted butter, reduce or omit the additional salt in the recipe.

Why did my pound cake crack on top?

A crack along the top is completely normal for pound cake. The outside sets while the center continues to rise during baking.

Can I bake this in a loaf pan?

Yes, but the batter may need to be divided between two standard loaf pans. Avoid filling the pans more than about two-thirds full.

Recipe at a Glance

Prep Time: 20 minutes
Bake Time: 75–90 minutes
Total Time: About 1 hour 45 minutes
Servings: 12–16 slices
Category: Dessert
Cuisine: American

This classic Pound Cake delivers a rich buttery flavor, tender crumb, and beautifully golden crust. It’s a timeless homemade dessert that’s delicious enough to serve on its own and versatile enough to pair with almost any topping.