Pound Cake

  • This is a classic Pound Cake that has had a few minor adjustments from the traditional pound cake to produce the best flavor and texture. This pound cake is perfectly dense, moist, and has a nice vanilla flavor.

    Overhead view of 2 slices of pound cake with whipped cream and fresh berries on the side.

    Pound Cake is a great cake to have in your back pocket. It’s so versatile for dessert (or even brunch!). I like it served with freshly whipped cream and fresh berries but it would also be great with this Strawberry Rhubarb Sauce.

    Why This Is The Perfect Pound Cake Recipe

    • Buttery in flavor with a hint of vanilla
    • Moist and not dry
    • It’s a one bowl recipe with only 6 ingredients
    • Nice tight crumb
    • Dense just like pound cake should be
    Six ingredients is all that is needed to make the perfect pound cake. It makes a nice buttery, dense, and moist cake. #poundcake #classicpoundcake #cakerecipe

    Ingredients

    The ingredients for this cake are pretty straight forward and simple. A traditional pound cake only uses butter, eggs, sugar, and flour but I added in vanilla and salt for flavor.

    BUTTER: Your butter needs to be at room temperature for a good pound cake. Also, if you can splurge buy the best butter you can afford. I like to use Kerry Gold.

    EGGS: This recipe uses whole eggs and they too need to be at room temperature. Again buy the best you can afford. If you want a nice golden cake use pastured eggs because they have the darkest yolks.

    SUGAR: Don’t be alarmed that there is 3 cups of sugar in this cake. I know it seems like a lot but this is a very large cake and will produce many servings.

    FLOUR: I am using standard all purpose flour in this recipe and have not tested it using cake flour.

    Six steps showing how to make this cake.

    How To Make Pound Cake

    It’s a pretty straight forward cake to make. Start by creaming the butter until it’s soft and free of any lumps. Add the sugar and cream until light and fluffy. Now add the eggs one at a time making sure to scrape down the sides of the bowl frequently.

    With the mixer on a low speed slowly add the flour with the salt and last the vanilla. Mix just until combined. Pour into a very well greased and floured bundt pan. For this recipe you will need a pan that can hold 10-12 cups of batter.

    Bake in a 350 degree oven for 1 hour 10 minutes or just until a toothpick comes out with a few crumbs and no longer. Overbaking will result in a dry cake.

    Let the cake cool for at least 30 minutes in the pan before inverting it onto a serving plate to cool completely.

    A slice of cake being cut from the cake.

    FAQs

    WHY IS IT CALLED POUND CAKE?

    Originally they were made with one pound of each: butter, sugar, eggs, and flour. Most cakes today have different ratios and even other ingredients.

    HOW TO MAKE MOIST POUND CAKE?

    It’s simple DON’T OVERBAKE! No need to add sour cream or cream cheese just pull the cake from the oven when you have a few crumbs on the toothpick. The cake will continue to cook in the pan after it has been pulled from the oven so it is important to pull it from the oven before the toothpick or wooden skewer comes out clean.

    HOW TO STORE POUND CAKE?

    Cover leftover cake tightly and store at room temperature for up to 3 days or in the refrigerator for up to 7 days.

    HOW TO FREEZE POUND CAKE?

    Wrap completely cooled cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Allow to thaw at room temperature overnight before unwrapping it.

    Overhead view of pound cake with fresh berries piled high in the middle.

    Serving Ideas:

    • Plain
    • A dusting of powdered sugar
    • With freshly whipped cream
    • Whipped cream and fresh berries or other fruit
    • Whipped cream and this Strawberry Rhubarb Sauce or any fruit sauce or dessert sauce
    • Ice cream
    • Grilled with these Grilled Peaches and vanilla ice cream
    • Use it to make extra indulgent “french toast” and serve with whipped cream and berries
    Close up view of the interior of the cake.

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    Pound Cake
    Prep Time
    15 mins
    Cook Time
    1 hr 20 mins
    Total Time
    1 hr 35 mins
     

    This is a classic Pound Cake that has had a few minor adjustments from the traditional pound cake to produce the best flavor and texture. This pound cake is perfectly dense, moist, and has a nice vanilla flavor.

    Course: Dessert
    Cuisine: American
    Keyword: classic pound cake, the best pound cake, traditional pound cake
    Servings: 12 or more slices
    Calories: 790 kcal
    Author: Malinda Linnebur
    Ingredients
    • 2 cups (452g) unsalted butter, room temperature
    • 3 cups (650g) sugar
    • 8 large eggs, room temperature
    • cups (445g) all purpose flour
    • ½ teaspoon salt
    • 1 tablespoon vanilla
    Instructions
    1. Preheat oven to 350°F. Generously grease and flour a 10+ cup bundt pan; set aside.

    2. Beat the butter until soft and there are no visible chunks. Add the sugar and cream until light and fluffy. Scrape the bowl often.

    3. Add eggs one at a time; beating until just mixed before adding the next egg.

    4. On a low speed slowly add in the flour and salt and mix just until combined. Scrape the bowl often. Mix in the vanilla.

    5. Pour batter into prepared pan and bake for 1 hour 10 minutes to 1 hour 20 minutes. Remove the cake from the oven as soon as a toothpick or wooden skewer comes out with a few crumbs. Let the cake cool in the pan for at least 30 minutes before inverting onto a serving platter.

    Recipe Notes
    1. STORAGE: Wrap tightly and store at room temperature for up to 3 days or in the refrigerator for up to 7 days.
    2. FREEZER FRIENDLY: Wrap completely cooled cake in plastic wrap and then in foil and freeze for up to 2 months. Thaw at room temperature before unwrapping. 
    3. LOAF PAN OPTION: Grease and flour 2 9×5 loaf pans and bake at 350 for 50-60 minutes or until a toothpick or wooden skewer comes out with a few crumbs. 
    Nutrition Facts
    Pound Cake
    Amount Per Serving
    Calories 790 Calories from Fat 315
    % Daily Value*
    Fat 35g54%
    Saturated Fat 21g131%
    Trans Fat 1g
    Cholesterol 194mg65%
    Sodium 145mg6%
    Potassium 121mg3%
    Carbohydrates 108g36%
    Fiber 2g8%
    Sugar 59g66%
    Protein 11g22%
    Calcium 36mg4%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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