Pound cake is a classic dessert with a dense, velvety texture and a buttery flavor that melts in your mouth. Traditionally made with a pound each of butter, sugar, eggs, and flour, modern versions add subtle enhancements for a perfect balance of sweetness and texture. Whether enjoyed plain, with a glaze, or topped with fruit, this recipe is a surefire crowd-pleaser for any occasion.
Ingredients
- 2 cups (4 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour, sifted
- ½ tsp salt
- 1 cup heavy cream or whole milk
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- 10-inch bundt or loaf pan
- Spatula
- Cooling rack
Instructions
- Preheat the oven:
Preheat your oven to 325°F (160°C). Grease a 10-inch bundt or loaf pan generously with butter or cooking spray, then dust lightly with flour. - Cream the butter and sugar:
In a large mixing bowl, use a stand mixer or hand mixer to cream the butter and sugar together on medium speed until light and fluffy, about 3–5 minutes. - Add the eggs:
Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. - Mix in vanilla:
Stir in the vanilla extract for a rich, aromatic flavor. - Combine the dry ingredients:
In a separate bowl, whisk together the flour and salt. - Alternate adding dry ingredients and cream:
With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the heavy cream or milk. Start and end with the dry ingredients. Mix until just combined—do not overmix. - Pour the batter into the pan:
Pour the batter evenly into the prepared pan, smoothing the top with a spatula. - Bake:
Bake in the preheated oven for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness around the 70-minute mark to avoid overbaking. - Cool and serve:
Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a cooling rack to cool completely. Slice and serve as is, or with your favorite toppings.
Tips
- Room temperature ingredients: Ensure butter, eggs, and cream are at room temperature for a smooth batter.
- Flavor variations: Add lemon or almond extract for a twist, or swirl in a bit of cocoa powder for a marble effect.
- Storage: Wrap the pound cake tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 3 months.
- Serving suggestions: Serve with fresh berries, whipped cream, or a dusting of powdered sugar for an elegant touch.
This classic pound cake recipe delivers a rich, buttery flavor and a soft, dense crumb that’s perfect for any occasion. With its simplicity and versatility, it’s a dessert staple you’ll come back to time and time again. Whether served plain or with a garnish, this pound cake is a timeless treat that will always impress!
Pound Cake Recipe
Rich, buttery, and perfectly moist, this classic pound cake recipe is a timeless dessert that's easy to make and utterly delicious. Perfect on its own or paired with fruit and whipped cream!
Equipment
- Stand mixer or hand mixer
- Large mixing bowls
- 10-inch bundt or loaf pan
- Spatula
- Cooling rack
Ingredients
- 2 cups 4 sticks unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour sifted
- ½ tsp salt
- 1 cup heavy cream or whole milk
Instructions
- Preheat the oven:
- Preheat your oven to 325°F (160°C). Grease a 10-inch bundt or loaf pan generously with butter or cooking spray, then dust lightly with flour.
- Cream the butter and sugar:
- In a large mixing bowl, use a stand mixer or hand mixer to cream the butter and sugar together on medium speed until light and fluffy, about 3–5 minutes.
- Add the eggs:
- Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated.
- Mix in vanilla:
- Stir in the vanilla extract for a rich, aromatic flavor.
- Combine the dry ingredients:
- In a separate bowl, whisk together the flour and salt.
- Alternate adding dry ingredients and cream:
- With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the heavy cream or milk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
- Pour the batter into the pan:
- Pour the batter evenly into the prepared pan, smoothing the top with a spatula.
- Bake:
- Bake in the preheated oven for 75–85 minutes, or until a toothpick inserted into the center comes out clean. Check for doneness around the 70-minute mark to avoid overbaking.
- Cool and serve:
- Allow the cake to cool in the pan for 15 minutes, then carefully turn it out onto a cooling rack to cool completely. Slice and serve as is, or with your favorite toppings.
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