Classic Pound Cake
Classic Pound Cake
A rich, buttery, and tender cake with a fine crumb and golden crust. This timeless dessert is perfect on its own or served with fresh berries, whipped cream, or a drizzle of glaze.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup granulated sugar
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4 large eggs
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1 tsp vanilla extract
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2 cups all-purpose flour
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1/2 tsp salt
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1/2 cup whole milk
Instructions
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Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
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Cream Butter and Sugar: In a large bowl, cream butter and sugar together until light and fluffy, about 3–4 minutes.
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Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
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Combine Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
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Transfer to Pan: Pour batter into prepared loaf pan and smooth the top with a spatula.
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Bake: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Check at 50 minutes and cover loosely with foil if the top is browning too quickly.
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Cool: Allow cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Equipment
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Large mixing bowl
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Medium mixing bowl
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Electric mixer or whisk
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Measuring cups and spoons
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9×5-inch loaf pan
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Spatula
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Wire cooling rack
Timing
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Prep Time: 15 minutes
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Cook Time: 60–70 minutes
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Total Time: 75–85 minutes
Serving Size
Serves 8–10
Classic Pound Cake
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- 9x5-inch loaf pan
- Spatula
- Wire cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup whole milk
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar together until light and fluffy, about 3–4 minutes.
- Add Eggs and Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour and salt. Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour. Mix until just combined.
- Transfer to Pan: Pour batter into prepared loaf pan and smooth the top with a spatula.
- Bake: Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Check at 50 minutes and cover loosely with foil if the top is browning too quickly.
- Cool: Allow cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Frequently Asked Questions (FAQs)
Can I make this cake gluten-free?
Yes. Substitute all-purpose flour with a 1:1 gluten-free flour blend. Baking time may vary slightly.
Can I make this cake dairy-free?
Yes. Use dairy-free butter and a plant-based milk alternative.
Can I use a different pan?
Yes. A bundt pan or square pan can be used but adjust baking time accordingly.
Can I add flavors or mix-ins?
Yes. Lemon or orange zest, almond extract, chocolate chips, or berries can be added for extra flavor.
Can I make this cake ahead of time?
Yes. Bake the cake and store it at room temperature or in the refrigerator until ready to serve.
Can I freeze this cake?
Yes. Wrap cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
How do I prevent the top from cracking?
Ensure proper mixing without overmixing and bake at the correct temperature. Cover with foil if browning too quickly.
Can I make mini pound cakes?
Yes. Use muffin tins or mini loaf pans and reduce baking time to 25–35 minutes.
Can I use salted butter?
Yes, but reduce added salt slightly to avoid over-seasoning.
How do I achieve a moist pound cake?
Use room-temperature ingredients, do not overmix, and check doneness with a toothpick to avoid overbaking.
How To Store Classic Pound Cake
Room Temperature:
Wrap cooled cake in plastic wrap or store in an airtight container for up to 3 days.
Refrigerator:
Store in an airtight container for up to 1 week. Bring to room temperature before serving for best texture.
Freezer:
Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.
Serving Tips:
Serve plain, dusted with powdered sugar, or with fresh fruit and whipped cream for an elegant dessert.
