Classic Pound Cake Recipe: Moist & Tender Delight!

If you’re looking for a delicious and easy dessert that will satisfy your sweet tooth, then look no further than this pound cake recipe by Andrea Meyers. This classic vanilla pound cake is the perfect addition to any gathering or celebration. With its moist and buttery texture, it’s sure to be a crowd-pleaser.

Andrea created this recipe for her friend Lou Lou’s wedding and has since been perfecting it over time. The simplicity of this recipe allows for some creativity as well. Add some fresh fruit for added texture or swirl in chocolate or fruit puree for added flavor.

The best part about this recipe is that it uses simple ingredients that are easy to find at any grocery store. All you need is butter, cream cheese, sugar, eggs, cake flour and vanilla extract to make the perfect pound cake. With just 6 ingredients, you’ll be on your way to pound cake perfection in no time.

So whether you’re hosting a holiday get-together or simply looking for a dessert to bring to a friend’s party, give Andrea’s pound cake recipe a try. Your taste buds will thank you!

Why You’ll Love This Recipe

Andrea's Pound Cake Recipe
Andrea’s Pound Cake Recipe

Picture this: a slice of moist, buttery pound cake infused with the rich aroma of vanilla and just the right amount of sugar. The texture is soft and airy, yet dense and satisfying at the same time. Are you craving it yet? Well, look no further because Andrea’s Pound Cake Recipe is here to make all your dessert dreams come true.

Firstly, this recipe is versatile. You can enjoy it on its own, drizzled with a simple glaze or frosting, or take it up a notch by adding your favorite fruits or nuts. It also works perfectly as a base for creative variations like chocolate, lemon blueberry loaf or even king cake.

You will adore this recipe not only for its simplicity but also for its impressive results. Even without any fancy ingredients or complicated techniques, Andrea’s Pound Cake Recipe produces a cake with a perfect crumb and golden crust that looks as good as it tastes. It is the ideal way to impress guests at any gathering or celebration.

Most importantly, this pound cake recipe has stood the test of time, having been passed down in my family for generations. This recipe has been a hit at every wedding, birthday or holiday party since my great grandmother first put her spin on it many years ago. Now it is my turn to share it with you.

In conclusion, if you are looking for an easy-to-make and delicious dessert that everyone will love, then this recipe is made just for you. Whether you are a beginner baker or an experienced chef looking for new inspiration, Andrea’s Pound Cake Recipe will leave you completely satisfied.

Ingredient List

Sure, here are 11 unique photo captions for the Andrea's Pound Cake Recipe:
Sure, here are 11 unique photo captions for the Andrea’s Pound Cake Recipe:

Let’s take a look at the essential ingredients for Andrea’s delicious Pound Cake recipe.

Here are the ingredients you’ll need:

  • 2 cups (4 sticks) butter, at room temperature
  • 3 cups sugar
  • 6 large eggs, at room temperature
  • 4 teaspoons vanilla extract
  • 1 teaspoon salt
  • 3 cups cake flour, sifted twice
  • 1 cup cream cheese, at room temperature

The Recipe How-To

Let’s get straight into the ingredients and put on our aprons – this is where the rubber meets the road!

Gathering Ingredients and Preparing Your Baking Pans

First off, you’ll need to gather all of your ingredients together. Ensure that everything is at room temperature except for the butter and margarine, which should be just soft enough to cream with the sugar. You’ll also want to preheat your oven to 325°F (160°C) and prepare your bundt pan (or two loaf pans if you prefer). Grease and flour the pan to ensure that the cake comes out easily.

Mixing Together Batter

In a large mixing bowl, begin by beating 3 cups of butter, cream cheese or margarine along with 3 cups of white granulated sugar until light in color and fluffy in texture. Once fully creamed, add in 6 large eggs one at a time, allowing each egg to be incorporated before adding the next one. As the eggs are beaten in, slowly add in 1½ teaspoons of pure vanilla extract.

Next, in a separate mixing bowl, sift together 3 cups of cake flour with 4 teaspoons of baking powder and ½ teaspoon salt. Slowly add this mixture to the butter and sugar mixture while alternating with adding in 1/2 cup of milk. Be sure to start and end with the dry ingredient mixture when doing this step.

Pouring Batter Into Pan

Once everything is fully mixed and combined, transfer your batter into your greased and floured bundt cake or two loaf pans until they are about 2/3 full. Alternatively, if making chocolate pound cake, replace some flour with cocoa powder plus instant coffee.

Baking Your Cake To Perfection

Bake your cake at 325°F (160°C) for around 1 hour to an hour-and-a-half. Check that it’s fully done by inserting a toothpick or clean knife into the center of the cake; if it comes out clean, your cake is fully baked.

Letting Your Cake Cool

Now, be patient and let the cake cool for at least 20 minutes before taking it out of the pan. Place your cooling rack on top of your cake and using oven gloves or a cloth, carefully flip your bundt or pan over so that your cooled cake comes out onto the rack.

Adding Extras

If you are making our Irish Cream Pound Cake variation, brush the top of the warm cake with additional Baileys (whiskey) while still in the pan. Conversely, lemon blueberry loaf is best served ‘naked’ without any frosting. You can also dust the pound cake with powdered sugar, frost with white chocolate ganache or nutella frosting.

And will this recipe work every time? The truth is, everyone’s kitchen is different! However, with these tips and guidelines, we’re confident that you’ll get pound cake perfection every time.

Substitutions and Variations

 A slice of heaven on a plate
A slice of heaven on a plate

One of the best things about pound cake is how versatile it can be. You can change up the flavors to suit your tastes or add in new ingredients to make a unique dessert. Here are some substitutions and variations we recommend:

– Lemon Blueberry Loaf: Swap out the vanilla extract for lemon extract and add in 1 cup of fresh blueberries to the batter. Bake in a loaf pan instead of a bundt pan for a more traditional style cake.

– Irish Cream Pound Cake: Replace 1/2 cup of the butter with Irish cream liqueur and add in 1 tablespoon of instant coffee granules for an extra kick.

– Fruit Cake Pound Cake: Toss in 1 cup of your favorite dried fruits (such as raisins, cranberries, or cherries) and 1/2 cup chopped pecans or walnuts.

– Pistachio Pound Cake: Use pistachio pudding mix in place of the vanilla extract, and sprinkle chopped pistachios on top of the glaze.

– Million Dollar Pound Cake: Swap out 1/2 cup of the butter for cream cheese, reduce the sugar to 2 cups, and add in 1/2 cup sour cream for added richness.

– Eggnog Pound Cake: Replace 1/2 cup of the milk with eggnog, and add 1 teaspoon of nutmeg to the batter. Drizzle with a cinnamon glaze after baking.

– Old Fashioned King Cake: Add purple, green, and gold sugar sprinkles to the batter for a Mardi Gras twist on this classic cake.

These substitutions are just suggestions – don’t be afraid to get creative with your own additions or customizations! Just remember that any changes you make could affect baking time or texture, so keep an eye on your cake as it bakes.

Serving and Pairing

 Light, fluffy, and irresistible
Light, fluffy, and irresistible

When it comes to serving Andrea’s Pound Cake, there are a variety of ways you can elevate this classic dessert. I recommend serving it with a dollop of whipped cream or ice cream and a few fresh berries, such as strawberries or raspberries, for a pop of color and flavor.

For something more decadent, try topping the cake with a drizzle of chocolate sauce or caramel syrup. The vanilla flavor of the pound cake pairs perfectly with the richness of chocolate or caramel.

If you want to take things up a notch, why not try making a trifle? Cut the pound cake into cubes and layer it with fresh fruit, custard, and whipped cream for an impressive dessert that’s perfect for parties.

Andrea’s Pound Cake is also versatile enough to be served as a breakfast treat. Toast slices of pound cake in the oven until lightly browned and serve with butter and a hot cup of coffee- it makes for an excellent start to your day.

As for pairings, this pound cake goes well with coffee or tea, but if you’re looking for something festive, pour yourself a glass of eggnog. The creamy richness cuts through the dense texture of the cake while adding another layer of flavor.

Whether you choose to serve it as is or dress it up with toppings, Andrea’s Pound Cake is certainly a dessert that can be enjoyed on its own or accompanied by other treats.

Make-Ahead, Storing and Reheating

 The perfect tea-time treat
The perfect tea-time treat

Making a pound cake ahead of time can save you valuable time on the day of a special occasion or craving for a tasty dessert. The good news is that Andrea’s Pound Cake recipe can be made ahead of time and stored correctly. To make the cake ahead of time, follow the recipe instructions carefully and allow the cake to cool completely.

To store the cake, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. If you have made a bundt cake, you can store it in the pan and cover it with plastic wrap or aluminum foil.

Store the cake at room temperature for up to three days. If you want to keep the cake for longer, store it in the freezer for up to three months. Before storing in the freezer, let the cake cool completely then wrap it in several layers of plastic wrap or aluminum foil to protect it from freezer burn.

When it’s time to reheat your pound cake, first thaw it overnight in the refrigerator before reheating in a preheated oven at 300F. Leave the cake wrapped as this will help retain its moisture. You can also microwave individual slices for 10-15 seconds if you prefer a quick option.

With these simple storing and reheating tips, your Andrea’s Pound Cake will taste just as delicious as when freshly baked!

Tips for Perfect Results

 A nostalgic classic with a modern twist
A nostalgic classic with a modern twist

When making Andrea’s Pound Cake recipe, there are a few tips that will take your cake to the next level. Here are some tried and tested tips to ensure pound cake perfection!

1. Use Room Temperature Ingredients: Cream cheese, butter, and eggs should be at room temperature before use. This allows them to mix together properly and form a smooth batter.

2. Properly Measure Flour: When measuring flour, don’t pack it down into the measuring cup as this can result in too much flour being added to the recipe. Instead, spoon the flour into the cup and level off with a knife.

3. Cream Together Butter and Sugar: Beat the sugar and butter together until the mixture is light and fluffy before adding in any other ingredients.

4. Don’t Overmix: Overmixing can lead to a dense cake rather than a light and fluffy one. Mix until just combined, then stop.

5. Alternate Flour and Liquids: When adding flour and liquids to the batter, do it alternately in three parts starting and ending with flour additions.

6. Don’t Open the Oven Door Too Early: It’s tempting to check on your cake during baking but resist the urge! Opening the door too soon can make your cake sink in the middle.

7. Cool Completely: Allow your pound cake to cool completely before slicing it so that it maintains its structure.

8. Experiment with Flavors: Don’t be afraid to switch up flavors! Try adding lemon zest or blueberries for a tangy twist, or substitute Irish cream for vanilla extract for an extra indulgent treat.

By following these tips, your Andrea’s Pound Cake will reach new levels of excellence, earning you compliments at family gatherings and dinner parties alike!

Bottom Line

In conclusion, I hope this recipe article has inspired you to try Andrea’s Pound Cake Recipe. By following the detailed instructions and tips provided, you will be able to make a delicious cake that will satisfy any sweet tooth. This recipe is perfect for any occasion, from a simple afternoon tea with friends to a special celebration. With its classic flavor profile of vanilla and buttery goodness, this pound cake is sure to impress everyone who tries it.

Andrea’s Pound Cake Recipe is perfect if you are in search of an easy but indulgent recipe that does not require any advanced techniques. It uses simple ingredients that most likely already have in your pantry, making it convenient and cost-effective. Plus, with the various substitutions and variations we’ve offered, you can easily personalize it and make it your own.

Overall, if you want to achieve pound cake perfection, go ahead and give this recipe a try! I can assure you that it will become one of your go-to recipes for years to come. Whether or not you choose to serve it as is or pair it with some delicious toppings, such as whipped cream or fresh berries, Andrea’s Pound Cake Recipe is sure to be a hit at any event.

Andrea's Pound Cake Recipe

Andrea’s Pound Cake Recipe Recipe

This is the most FANTASTIC pound cake. It's really dense and moist, not dry like alot of them I've tasted. The recipe comes from my mom's friend Andrea; I've been begging for this recipe since I first tasted one of her pound cakes about 8 years ago, and my mom FINALLY got the recipe for me. I'm sure it's similar to some of the cream cheese pound cake recipes already posted here.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Easy, For Large Groups, Weeknight
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Calories 416.8kcal


  • 3 cups cake flour
  • 1/4 teaspoon salt
  • 1 1/2 cups butter or 1 1/2 cups margarine, softened
  • 8 ounces cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 1 1/2 teaspoons vanilla


  • Sift the flour and measure; add salt and sift again.
  • Cream together the margarine and cream cheese.
  • Add sugar and beat well.
  • Add eggs, one at a time, beating well after each addition.
  • Add vanilla.
  • Fold in flour.
  • Bake in a well greased 10-inch tube pan.
  • Bake at 325 degrees for 1-1/2 hours.


Serving: 94g | Calories: 416.8kcal | Carbohydrates: 51.7g | Protein: 5.1g | Fat: 21.6g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 202.4mg | Fiber: 0.4g | Sugar: 33.6g

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