Perfectly Moist Pound Cake – Easy Recipe for Baking Lovers

If you’re looking for a classic dessert recipe that’s easy to make and always satisfies, then look no further than the humble pound cake. This dense, moist cake is a staple in British cuisine and has been a favorite treat for generations. In this recipe article, I will share with you my personal take on the pound cake, using ingredients that are commonly found in your pantry.

Baking a pound cake is a great way to impress your guests or satisfy your sweet tooth. The simplicity of the ingredients used in this recipe belies its wonderful complexity of texture and flavor. One bite of this cake and you’ll be hooked.

While there are many variations of pound cake recipes out there, my recipe stands out because of its perfect balance of sweetness and richness. Plus, this recipe is incredibly forgiving – even if you’re not an experienced baker, you can still bake a perfect pound cake with ease!

So without further ado, let’s dive into the world of pound cakes and discover how to make the best pound cake recipe that’s sure to become a family favorite.

Why You’ll Love This Recipe

Another Good Pound Cake
Another Good Pound Cake

Are you a big fan of soft, buttery cakes that can melt in your mouth? Then I assure you won’t be able to resist this recipe for the best pound cake you’ll ever taste. Trust me when I say that my recipe for pound cake will leave you asking for more.

What I love about this recipe is that it’s easy to prepare, requires no fancy ingredients, and tastes absolutely amazing. This classic British cake recipe features an irresistible combination of creamy unsalted butter, powdered sugar, and all-purpose flour that results in a light and fluffy texture.

But what really sets this pound cake apart from the rest is the use of large eggs, which adds richness and moisture – making it almost impossible to resist! Combined with a teaspoon of vanilla extract and baking powder, the end result is a perfect golden crust with a tender crumb.

So if you’re looking for the perfect dessert to impress your guests or brighten up your day, this recipe for pound cake is definitely worth giving a try. Your taste buds will thank you for it!

Ingredient List

 Slice into this moist and delicious pound cake!
Slice into this moist and delicious pound cake!

Here are the ingredients you will need to make this perfect pound cake:

  • 1 pound unsalted butter, softened
  • 6 large eggs, room temperature
  • 3 cups granulated sugar
  • 3 cups all-purpose flour, spooned and leveled
  • 1/4 teaspoon baking powder
  • 1 cup whole milk, room temperature
  • 1 tablespoon vanilla extract

Make sure that the butter is softened, but not melted. If it’s too hard, microwave it for a few seconds. The eggs should also be at room temperature before using them in the recipe.

When measuring the flour, spoon it into the measuring cup and level it off with a knife. This will help you get the right amount of flour and prevent your cake from being too dry.

The baking powder will help your cake to rise properly while baking. Use whole milk instead of skim or reduced-fat milk for a richer flavor.

Lastly, use good quality vanilla extract for a better taste.

The Recipe How-To

 A classic pound cake, perfect for any occasion.
A classic pound cake, perfect for any occasion.

Now, let’s get to the good part – making the perfect pound cake! This recipe yields a tender, moist pound cake that is not too sweet.

Preheat your oven to 325°F (162°C). Grease and flour a 10-inch bundt pan or two loaf pans. I like to use cooking spray with flour to make the process easier.

In a medium bowl, whisk together 3 cups (375g) of all-purpose flour and 1 teaspoon of baking powder. Set aside.

In a large mixing bowl, cream together 1 1/2 cups (3 sticks/340g) unsalted butter and 3 cups (600g) granulated sugar until light and fluffy. This should take about five minutes on medium-high speed.

Add in six large eggs, one at a time, making sure each egg has been incorporated before adding the next one. Add in one teaspoon of vanilla extract.

Reduce the mixer speed to low and gradually add in the flour mixture, alternating with one cup of milk. The mixture will be thick but do not overmix.

If using a bundt pan, pour batter into prepared pan and smooth out the surface. Bake for 70-80 minutes or until a toothpick inserted comes out clean. If using loaf pans, pour evenly between two pans and bake for 50-60 minutes.

Let the pound cake cool in the pan for about 20 minutes before removing from the pan and placing it onto a wire rack to cool completely.

Once cooled, you can serve it dusted with powdered sugar or add any additional toppings you like!

Enjoy this perfect pound cake as an afternoon snack or a dessert after dinner. It goes great with some fresh fruit and whipped cream or even eaten by itself!

[Click here for Substitutions and Variations or Make-Ahead, Storing and Reheating tips]

Substitutions and Variations

 The secret to this pound cake is in the buttery flavor.
The secret to this pound cake is in the buttery flavor.

There’s always room for experimentation in the kitchen, and this pound cake recipe offers plenty of opportunities to make it your own. Here are some ideas for substitutions and variations that you can try:

– Lemon Pound Cake: For a tangy twist, replace the teaspoon of vanilla extract with lemon extract or zest from a lemon.

– Chocolate Pound Cake: Swap out one cup of all-purpose flour for cocoa powder and add half a cup of chocolate chips to the batter for a rich, chocolatey treat.

– Vanilla Bundt Cake: Use the same ingredients and baking method, but bake the batter in a bundt pan instead of a loaf pan. You can also add a glaze or icing on top.

– Sour Cream Cake: Substitute half a cup of sour cream for half a cup of milk for an extra moist and rich cake.

– Cream Cheese Pound Cake: Replace half a cup of butter with half a cup of cream cheese for an even denser and creamier cake.

No matter what variation you choose, make sure to follow the same basic steps as outlined in the recipe. The ingredients may change slightly, but the process should remain consistent to ensure perfect results every time.

Serving and Pairing

 Acting like a sponge, this pound cake soaks up any topping or glaze perfectly.
Acting like a sponge, this pound cake soaks up any topping or glaze perfectly.

Once your pound cake has been baked to golden-brown perfection, it’s time to think about how to serve and pair it. This delicious, buttery cake is great on its own or with a few simple toppings.

For a classic serving, try dusting your pound cake with some powdered sugar. This will add a sweet touch and really show off the texture of the cake. You could also slice it and serve it with fresh berries like raspberries or strawberries. The fruity taste is an excellent complement to the rich buttery flavor of the cake.

If you want to get a little more creative, try serving your pound cake with some homemade whipped cream or even vanilla ice cream on top. The creaminess of either one will add another level of richness to the dish.

When it comes to pairing your pound cake with a warm beverage, go for something that can balance out the sweetness of the dessert. Black tea or coffee with a splash of milk are classic options that won’t overpower the flavors of the cake.

If you’re feeling adventurous, you could also try pairing your pound cake with cold milk or even a glass of wine! A sweet dessert wine like Moscato would complement the flavors nicely.

No matter how you decide to serve and pair your pound cake, one thing is for sure: it’ll be absolutely delicious!

Make-Ahead, Storing and Reheating

 This rich and buttery pound cake is a classic that never goes out of style.
This rich and buttery pound cake is a classic that never goes out of style.

One of the advantages of pound cakes is their ability to remain moist and flavorful over time. You can make a pound cake a day or two before serving, or even up to a week prior, as long as you know how to store it properly.

To make ahead, once the cake has cooled completely, wrap it with plastic wrap or aluminum foil and store it in an airtight container or resealable plastic bag at room temperature for up to 5 days. Alternatively, you can refrigerate the cake for up to 7 days, but bring it back to room temperature before serving.

For longer-term storage, you may freeze the pound cake. Wrap the cake with several layers of plastic wrap or aluminum foil to prevent freezer burn and place it in a resealable freezer bag. The cake may be stored in a freezer for up to three months.

To reheat your pound cake, remove from the freezer and leave it on the kitchen counter until defrosted completely. To improve its flavor and freshness, you can warm it in the microwave for 10-20 seconds or heat it in the oven at 300°F for 10-15 minutes until slightly warmed through.

It’s essential not to overheat the cake as this may dry it out. Serve once reheated slightly with whipped cream, fresh berries or dust with powdered sugar for an extra touch of sweetness.

Following these simple steps will help you retain all the flavors and texture of your perfect pound cake, so you can enjoy every delicious slice anytime you want!

Tips for Perfect Results

 Enjoy a slice of this irresistible pound cake with your morning coffee or as a dessert with ice cream.
Enjoy a slice of this irresistible pound cake with your morning coffee or as a dessert with ice cream.

I’ve made a lot of pound cakes over the years, and through my experience, there are some tips that can make a huge difference in the final result. Here are some tips to help you achieve the perfect pound cake:

1. Use Room Temperature Ingredients: Make sure your butter, eggs, and sour cream (if using) are at room temperature before beginning. This helps them combine better and creates a smoother batter.

2. Cream Butter and Sugar: Creaming butter and sugar together is an important step in pound cake recipes. It adds air to the batter, creating a light and fluffy texture. Be sure to cream them together for at least 3-5 minutes until pale and fluffy.

3. Don’t Overmix: Once you’ve added the flour mixture to the wet ingredients, be sure to mix just until combined. Overmixing can lead to a dense cake.

4. Weigh or Spoon Flour: For the most accurate measurement of flour, weigh it on a kitchen scale or use the spoon-and-level method. Scooping flour directly from the bag can lead to too much flour being used, resulting in a dense cake.

5. Bake Until Golden Brown: A perfectly baked pound cake should be golden brown on the outside and cooked through on the inside. To test if it’s done, insert a toothpick into the center of the cake—if it comes out clean, it’s ready.

6. Cool Completely Before Cutting: It can be tempting to slice into your freshly baked pound cake as soon as it comes out of the oven, but allowing it to cool completely ensures that it holds its shape better when cut.

Follow these tips, and you’ll achieve the perfect pound cake every time!


As a chef, I understand that everyone has different preferences and dietary needs. Therefore, I have compiled a list of frequently asked questions to help clarify some doubts about this recipe. Whether you are a beginner or an experienced baker, these answers will surely be useful to ensure your pound cake turns out perfectly every time. So, without further ado, let’s dive into the FAQ section!

What is Elvis Presley pound cake?

As per the Sterns, when Elvis Presley talked about a pound cake, he was referring to a cake baked by his childhood friend Janelle McComb. The Sterns received the recipe from McComb in 1987 on The King’s tenth death anniversary. McComb used to bring two loaves of the cake to Graceland every Christmas.

How do I make sure my pound cake is moist?

If you want to make a pound cake that is melt-in-your-mouth tender, there are several tips to consider. One of my absolute favorites is to use a bit of milk along with a pinch of baking powder. It’s an effortless way to create a pound cake that is smoother and more delicate than any you’ve tried before. And by using different types of milk like buttermilk, heavy whipping cream, or half n half, you can infuse your cake with extra richness and flavor.

What butter is best for baking pound cake?

When it comes to baking a pound cake, European butter could be a game-changer. With its high butterfat content, vibrant yellow hue, dense texture, and mouth-watering taste, it has the power to transform an ordinary cake into a scrumptious delight. Surprisingly, despite its fancy name, it’s easily available and equally affordable as American butter.

Bottom Line

In conclusion, this pound cake recipe is a must-try for everyone who loves to bake or have a sweet tooth. Follow the steps carefully and use high-quality ingredients to get the best possible outcome. Not only is this cake perfect for dessert or afternoon tea, but it also makes an excellent gift for someone special. The richness of the flavor and texture in every bite makes it stand out from all other cakes.

So grab your ingredients, preheat your oven, and get ready to make the perfect pound cake! With this recipe in hand, you’ll be able to impress your friends and family with a delicious dessert that will leave them wanting more. Don’t hesitate to experiment with different variations and additions for a little bit of fun!

We hope you enjoyed our take on the traditional pound cake recipe. Share your thoughts and experiences with us in the comments below. And don’t forget to check out our other dessert recipes for more delicious ideas. Thanks for reading!

Another Good Pound Cake

Another Good Pound Cake Recipe

This cake has a nice texture and a crust that is just crunchy enough. I hope it is not already posted on Recipezaar. I looked at MANY pound cakes and could not find an exact match. Some called for 2 cups of powdered sugar but this one uses a whole pound.
Course Dessert
Cuisine American
Keyword < 60 Mins, Brunch, Dessert, For Large Groups, Lunch, Mixer, Oven, Small Appliance
Prep Time 15 minutes
Cook Time 45 minutes
Calories 278.9kcal


  • 1 1/2 cups butter, softened
  • 1 lb powdered sugar (10X-about 4 cups)
  • 6 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract


  • Cream butter or margarine and sugar well.
  • Add eggs one at a time, beating well after each addition.
  • Add flour 1/2 cup at a time, beating in each addition before adding the next.
  • When well blended, add the vanilla and lemon extracts.
  • Turn into a well greased and floured Bundt pan.
  • Bake in preheated 350 degree (Fahrenheit) oven for 45 to 55 minutes.
  • Cool briefly, then turn out onto serving plate.


Serving: 67g | Calories: 278.9kcal | Carbohydrates: 32.3g | Protein: 3.3g | Fat: 15.4g | Saturated Fat: 9.2g | Cholesterol: 100mg | Sodium: 119.6mg | Fiber: 0.3g | Sugar: 22.4g

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