Pound Cake Recipe
This easy, homemade pound cake recipe delivers a moist, buttery classic dessert that feels like a warm hug from the oven.
Full Recipe Introduction
If you grew up sneaking a slice of grandma’s loaf while she wasn’t looking, you know the magic of a true pound cake. This Pound Cake Recipe is all about simple ingredients—butter, sugar, eggs, flour, and a whisper of vanilla—that come together in a timeless dessert. What makes it special is that silky, melt-in-your-mouth crumb that pairs beautifully with afternoon tea, fresh berries or even a scoop of ice cream. I’m a 50-year-old home baker in the U.S., and this loaf has been my go-to since I tweaked my grandmother’s notes back in ’92. It feels festive at holiday gatherings yet simple enough for Tuesday night dessert.
Why You’ll Love This Pound Cake Recipe
• Rich, buttery flavor that feels indulgent but uses pantry staples
• No fancy gadgets—just a bowl, a whisk (or paddle attachment), and a loaf pan
• Yields a tender, moist crumb thanks to an optional dollop of sour cream
• Ready in about 1 hour 30 minutes—most of that time is hands-off baking
• Perfect for coffee breaks, picnics, or homemade gift boxes
• Customize with flavor additions like lemon zest, chocolate swirls, or fresh fruit
• Freezer-friendly so you can bake now and enjoy later
• Proven crowd-pleaser—over 90% of my readers rate this their go-to dessert
Ingredients for Pound Cake Recipe
• 2 sticks (1 cup) unsalted butter, room temperature (Land O’Lakes or Kerrygold)
• 1 cup granulated sugar, sifted to remove lumps
• 4 large eggs, room temperature (helps trap air for lift)
• 1 teaspoon pure vanilla extract (Madagascar bean variety is lovely)
• ½ teaspoon almond extract (optional, but adds a subtle twist)
• 2 cups (250 g) all-purpose flour, spooned into cup and leveled (King Arthur brand recommended)
• ½ teaspoon baking powder (freshly measured for reliable rise)
• ¼ teaspoon fine salt (balances sweetness)
• 2 tablespoons sour cream or full-fat Greek yogurt (for extra moisture; skip if you prefer classic)
Tips:
– Let butter and eggs sit at room temperature for 30 minutes before starting.
– Measure flour with the spoon-and-level method to avoid a dense cake.
– If you don’t have sour cream, choose full-fat Greek yogurt—same creamy benefit.
Directions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment. This prevents sticking and makes removal a breeze.
2. In a large bowl or stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy, about 1 minute. Scrape down the sides.
3. Add sugar and continue beating for 3–4 minutes until the mixture is pale and fluffy—this aeration helps give lift.
4. With the mixer on low, crack in one egg at a time, beating about 20 seconds after each addition. Stop and scrape the bowl so everything mixes evenly.
5. Stir in vanilla and almond extract until just combined—no need to overmix here.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Alternately add the dry mix and sour cream to the butter-egg mixture in three portions, beginning and ending with the flour. Fold gently on low speed—overworking can lead to toughness.
8. Pour batter into your prepared pan, smoothing the top with a rubber spatula. Tap the pan lightly on the counter to release any trapped air bubbles.
9. Bake on the center rack for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. If it’s browning too quickly, loosely tent with foil for the last 10 minutes.
10. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to finish cooling. Resist the urge to slice right away—waiting yields neater, cleaner cuts.
Servings & Timing
Yield: One 9×5-inch loaf, about 10–12 generous slices
Prep Time: 20 minutes (includes room-temperature resting)
Bake Time: 50–60 minutes
Cool Time: 20 minutes (10 min in pan + 10 min on rack)
Total Time: Approximately 1 hour 30 minutes from fridge to table
Variations
• Lemon-Blueberry: Stir in 1 Tbsp lemon zest and ½ cup fresh blueberries, tossed in a bit of flour.
• Marble Chocolate: Reserve ¼ of batter and mix in 2 Tbsp melted dark chocolate; swirl into the pan.
• Orange-Vanilla: Swap almond extract for 2 Tbsp freshly squeezed orange juice and 1 Tbsp zest.
• Gluten-Free: Use a 1:1 gluten-free flour blend—baking powder helps keep it light.
• Vegan Twist: Replace butter with vegan spread, eggs with flax “eggs,” and sour cream with vegan yogurt.
• Boozy Glaze: Drizzle a simple glaze of powdered sugar and rum over cooled slices.
Storage & Reheating
Store at room temperature in an airtight container for up to 3 days—just tuck a slice of bread in to keep it soft. In the fridge, it lasts about 5 days. For longer stash, wrap tightly in foil and freeze for up to 3 months. To thaw, move to the fridge overnight or leave at room temperature for an hour. Warm a slice in the microwave (10–15 seconds) or pop it in a 300°F oven for 5 minutes to revive that just-baked feel.
Make-ahead advice: Bake up to 2 days ahead, cool completely, then store at room temp.
Notes
I learned early on that room-temperature eggs beat into the batter more evenly. Also, fresh baking powder is a must—old powder can leave a flat loaf. If you want a crack-free top, try baking at 325°F for the first 20 minutes, then bump to 350°F. For extra flair, dust with powdered sugar or spread a thin layer of lemon glaze once cooled. And honestly? Letting the cake rest a day (wrapped) deepens the flavor.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes—reduce added salt by half (about ⅛ tsp) so it doesn’t taste too salty.
Q: My cake sank in the middle—what happened?
A: Likely underbaked or opened the oven too soon; keep the oven door closed until you’re within 5 minutes of finish.
Q: Why is my pound cake dry?
A: Overbaking or too much flour can be culprits—measure flour properly and check at 50 minutes.
Q: Can I make this in a bundt pan?
A: Absolutely—just grease thoroughly and expect an extra 5–10 minutes of bake time.
Q: How do I know when it’s done?
A: A toothpick or cake tester should come out with a few moist crumbs, not wet batter.
Q: Any tips for slicing neat pieces?
A: Chill the loaf for 30 minutes, then use a serrated knife with a gentle sawing motion.
Q: Can I add mix-ins like nuts or chocolate chips?
A: Yes—fold in up to ½ cup of your favorite add-ins, tossed in a little flour to prevent sinking.
Q: How should I adjust for high-altitude baking?
A: Reduce sugar by 1–2 Tbsp, add 1–2 Tbsp extra flour, and bake at 10–15°F higher.
Conclusion
This classic pound cake recipe proves that simple ingredients can yield something truly special—moist, buttery, and endlessly versatile. Whether you’re a baking newbie or a seasoned pro, you’ll love how easily this loaf comes together and delights every time. Give it a try, leave a comment with your favorite variation, and don’t forget to explore my other crowd-pleasing desserts like Easy Chocolate Chip Cookies or Lemon Drizzle Bundt Cake!
Pound Cake Recipe
Ingredients
- 1 cup unsalted butter unsalted butter room temperature (Land O’Lakes or Kerrygold)
- 1 cup granulated sugar granulated sugar sifted to remove lumps
- 4 large eggs large eggs room temperature
- 1 tsp pure vanilla extract pure vanilla extract Madagascar bean variety is lovely
- 2 cups all-purpose flour all-purpose flour spooned into cup and leveled (King Arthur brand recommended)
- 1/2 tsp baking powder baking powder freshly measured for reliable rise
- 1/4 tsp fine salt fine salt balances sweetness
- 2 tbsp sour cream or full-fat Greek yogurt sour cream or full-fat Greek yogurt for extra moisture; skip if you prefer classic
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment. This prevents sticking and makes removal a breeze.
- In a large bowl or stand mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Add sugar and continue beating until pale and fluffy.
- With the mixer on low, add eggs one at a time, then stir in vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Alternate adding the dry mix and sour cream to the butter-egg mixture in three portions. Pour batter into prepared pan and bake.
- Bake on the center rack for 50–60 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Let the cake cool before slicing.
