Pound cake is the epitome of simplicity done right—rich, buttery, and melt-in-your-mouth tender. This classic dessert is perfect for everything from a casual coffee break to a stunning centerpiece at a gathering. It’s a timeless recipe that everyone needs in their baking repertoire!
Why You’ll Love This Recipe?
- Unbelievably Buttery: A decadent treat that feels like a hug for your taste buds.
- Versatile: Enjoy it plain, with a glaze, or topped with fresh fruit and whipped cream.
- Perfect Texture: Dense yet soft with a tender crumb.
- Foolproof: Made with simple ingredients and easy techniques.
Ingredients
This pound cake sticks to the basics for a beautifully classic flavor.
- Unsalted butter, softened
- Granulated sugar
- Eggs
- All-purpose flour
- Vanilla extract
- A pinch of salt
Full list of ingredients and measurements is below in the recipe card.
Directions
- Preheat and Prep: Preheat your oven to 325°F and grease a loaf or bundt pan. Dust with flour to prevent sticking.
- Cream Butter and Sugar: Beat the softened butter and sugar together until light and fluffy—this step is key for a tender cake.
- Add Eggs: Mix in eggs one at a time, ensuring each is fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add this to the wet mixture, mixing just until combined.
- Add Vanilla: Stir in the vanilla extract for a fragrant flavor boost.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Expert Tips and Tricks
- Room Temperature Ingredients: Ensure the butter, eggs, and other ingredients are at room temperature for a smoother batter.
- Don’t Overmix: Overmixing can make the cake dense and tough.
- Even Baking: Rotate the pan halfway through baking to ensure even cooking.
- Test for Doneness: Insert a toothpick into the center; if it comes out clean, your cake is ready.
Recipe Variations and Possible Substitutions
- Lemon Pound Cake: Add lemon zest and a lemon glaze for a citrusy twist.
- Marble Pound Cake: Swirl in melted chocolate or cocoa powder for a beautiful marbled effect.
- Spiced Pound Cake: Mix in cinnamon, nutmeg, or cardamom for a warm flavor profile.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour for a similar texture.
Serving and Pairing Suggestions
Pound cake is wonderfully versatile and pairs well with:
- Fresh berries and a dollop of whipped cream.
- A drizzle of chocolate, caramel, or vanilla glaze.
- A side of vanilla ice cream for an indulgent dessert.
- Coffee, tea, or a glass of dessert wine.
Storage and Reheating Tips
- Room Temperature: Wrap tightly and store at room temperature for up to 3 days.
- Refrigerate: Store in an airtight container in the fridge for up to a week.
- Freeze: Wrap slices individually in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
- Reheat: Warm a slice in the microwave for 10-15 seconds for that fresh-out-of-the-oven feel.
FAQs
1. Why is my pound cake dry?
Overbaking or using too much flour can lead to dryness. Be precise with your measurements and check for doneness early.
2. Can I use salted butter?
Yes, but reduce or omit the additional salt in the recipe to balance the flavors.
3. Can I make this ahead of time?
Definitely! Pound cake stores beautifully, making it a great make-ahead dessert.
4. What pan is best for pound cake?
A loaf pan or bundt pan works best. Just make sure to grease and flour it well to prevent sticking.
Conclusion
This Perfectly Moist and Buttery Pound Cake is a classic that never goes out of style. Whether you enjoy it plain, dressed up with toppings, or paired with your favorite drink, it’s a dessert that’s sure to please.
Bake one today and savor the simple joy of this timeless treat. Don’t forget to share your creations—I’d love to see how you enjoy your pound cake!
Print
Perfectly Moist and Buttery Pound Cake
- Prep Time: minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 15 minutes (including cooling)
- Yield: 8–10 servings 1x
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Classic Pound Cake is a buttery, rich dessert that’s easy to make and perfect for any occasion. Its dense, yet moist texture makes it a comforting treat on its own or as a base for toppings like fresh fruit, whipped cream, or a drizzle of chocolate sauce.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1/2 cup whole milk
- 1/4 tsp salt
- 1 tsp baking powder
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a lighter texture, sift the dry ingredients before adding them to the batter.
- You can add lemon zest or orange zest for a citrusy twist.
- For an extra rich flavor, use heavy cream instead of milk.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg