Mouth Watering Pound Cake Recipe – Perfect for Any Occasion

Greetings fellow foodies! I’m here to share with you the recipe for one of the most beloved cakes of all times: the classic pound cake. Made with simple yet fresh ingredients, a pound cake is a staple for every baker’s repertoire. It’s rich, buttery, and simply scrumptious. In this recipe article, I’ll show you my go-to recipe for making the perfect classic pound cake.

You might wonder why it’s called a “pound” cake? Well, it’s because this cake was traditionally made with just four ingredients: one pound of flour, one pound of sugar, one pound of eggs, and one pound of butter. However, today’s variations use a little less of each ingredient making it more practical to bake in your own kitchen.

This classic dessert has been enjoyed by people all around the world for centuries because of its simple and timeless flavor that never goes out of fashion. With just a few steps and basic ingredients, you can make a delicious cake that will be perfect for any occasion.

So what are you waiting for? Dust off your apron and let’s get baking! Trust me, once you try this classic pound cake recipe, you’ll never look back!

Why You’ll Love This Recipe

Classic Pound Cake
Classic Pound Cake

If you’re a fan of classic desserts that bring your taste buds to life, you simply have to try this Classic Pound Cake Recipe. Trust me, once you take a bite of this cake, you’ll fall in love with it. Here’s why.

Firstly, the buttery flavor and velvety texture of this pound cake is unmatched. Made with tender love and care, each ingredient is perfectly measured to create the delicate balance of flavors and textures that make this recipe a standout. This cake is moist and rich without being too heavy or dense.

Secondly, the ingredient list is simple and straightforward. You don’t need any fancy ingredients or complicated baking techniques to whip up a beautiful, golden-brown pound cake. The combination of cake flour, unsalted butter, large eggs, granulated sugar, and vanilla extract creates the perfect harmony that makes this recipe a true classic.

Thirdly, this recipe is incredibly versatile. You can dress it up with fresh fruit and whipped cream for a summer dessert or serve it at holiday gatherings with a dusting of powdered sugar. It can also be sliced up and used for French toast -in fact some folks say that they barely eat anything but pound cake French toast for breakfast!

Finally, whether you’re an experienced baker or just learning how to bake cakes from scratch, this recipe is easy to follow and yields perfect results every time. So go ahead and give it a try! You won’t be disappointed with how moist and delicious this Classic Pound Cake turns out.

Ingredient List

 A slice of heaven in every bite!
A slice of heaven in every bite!

For the Classic Pound Cake recipe, you’ll need a few basic ingredients that you might already have in your kitchen. I suggest you use cake flour because it is finer than all-purpose flour, which leads to a tender crumb texture. Get 3 cups of cake flour, 1 tablespoon of baking powder, 1 teaspoon of salt, and 2 cups of unsalted butter, preferably softened at room temperature. Other recipe ingredients include 6 large eggs at room temperature, 3 cups of granulated sugar, and 2 teaspoons of pure vanilla extract that gives a bold flavor.

The Recipe How-To

 The buttery goodness in every crumb!
The buttery goodness in every crumb!

Now, let’s get into the nitty-gritty of making this classic pound cake! This recipe is not complicated and can be made quickly with just a few steps. Here’s how:


  • 3 cups of cake flour
  • 1 cup of unsalted butter, softened to room temperature
  • 6 large eggs, room temperature
  • 2 teaspoons of vanilla extract
  • 2 cups of granulated sugar


  1. Preheat your oven to 325°F (160°C).
  2. Line a 9-inch x 5-inch loaf pan with parchment paper.
  3. In a mixing bowl, cream together the softened butter and granulated sugar until smooth and fluffy.
  4. Beat in the room temperature eggs one at a time until fully combined.
  5. After all eggs are mixed, add in vanilla extract and beat again.
  6. Then, add in the sifted cake flour, one cup at a time, and mix well after each addition until the batter is smooth.
  7. Pour the batter into your baking pan and bake for approximately an hour or until an inserted toothpick comes out clean.
  8. After baking, remove from oven and let cool in the pan for about ten minutes. Remove the cake from the pan and place it on a wire rack to cool further.

Pro Tips:

  • Make sure all ingredients are at room temperature before mixing them together to avoid lumps and uneven texture.
  • Sifting your cake flour before use can also help create a more even texture.
  • Creaming butter and sugar until light and fluffy can make your pound cake rise better while baking.
  • To avoid over-baking or under-baking, frequently check your pound cake by inserting a toothpick or skewer into its center every ten minutes after it has been in the oven for one hour.

That’s it! In just a few simple steps, you’ll have freshly-baked classic pound cake to enjoy.

Substitutions and Variations

 A classic dessert that never goes out of style!
A classic dessert that never goes out of style!

A classic pound cake is a timeless recipe that has been loved for generations. However, if you want to put your own spin on it or adapt it to suit certain dietary needs or preferences, there are a few substitutions and variations you can try.

Firstly, if you don’t have cake flour on hand, you can make your own by using all-purpose flour and cornstarch. For every cup of cake flour required, replace 2 tablespoons with cornstarch and sift it together before using in the recipe.

If you’re looking to cut down on saturated fat or avoid dairy altogether, you can use a plant-based butter substitute instead of unsalted butter. Make sure to check the label for any additional ingredients that might affect the taste or texture of the finished product.

For a flavor twist, you can add citrus zest like lemon or orange to the batter. Alternatively, you could incorporate different extracts such as almond or coconut for a unique taste experience.

If you’re feeling adventurous, try making a bundt cake version of this classic pound cake recipe. Simply grease and flour a bundt pan before pouring in the batter. Adjust the baking time accordingly and check for doneness with a toothpick.

To add even more richness and depth of flavor to your pound cake, consider adding sour cream or cream cheese to the batter. These ingredients will not only enhance the taste but also provide additional moisture and texture.

Whatever substitutions or variations you choose to make, always remember to stick to the base recipe ratios as closely as possible for best results.

Serving and Pairing

 The perfect accompaniment to a cup of tea!
The perfect accompaniment to a cup of tea!

Once the classic pound cake is baked and cooled, it’s time to serve it up! You can enjoy a slice of this buttery cake on its own, or pair it with your favorite toppings for an extra burst of flavor.

One of my go-to toppings is fresh berries and whipped cream. The juicy sweetness of the berries contrasts perfectly with the rich, dense texture of the pound cake, while the fluffy whipped cream adds a lightness and creaminess to each bite. You can also drizzle some warm chocolate sauce over the cake for a decadent dessert that’s sure to impress.

If you want to take things up a notch, try serving some tea or coffee alongside your pound cake. The subtle flavors of tea help to bring out the delicate vanilla notes in the cake, while the bold flavor of coffee acts as a perfect complement to the richness of the pound cake.

Another great way to enjoy your classic pound cake is by making it into a trifle. Simply layer cubes of pound cake with fruit, custard, whipped cream and any other additions you desire – this will create a truly indulgent dessert perfect for sharing at special occasions.

No matter how you choose to serve and pair your classic pound cake, one thing is for sure – this timeless dessert is bound to be a hit at any gathering or occasion.

Make-Ahead, Storing and Reheating

 A must-try for any British cuisine enthusiast!
A must-try for any British cuisine enthusiast!

One of the great things about making classic pound cake is that it can be made ahead of time and stored for several days. In fact, it may even get better as it sits and the flavors meld together.

To make this ahead of time, simply allow the cake to cool completely and wrap it tightly in plastic wrap. You can store it at room temperature for up to 3 days, or in the refrigerator for up to a week. If you’re planning on storing it in the fridge, let it sit at room temperature for about 30 minutes before slicing and serving.

When it comes to reheating the cake, there are a few ways to do it. One option is to place slices in the microwave for 15-20 seconds until warmed through. Another method is to wrap the cake in aluminum foil and place it in a preheated oven at 350°F (175°C) for 10-15 minutes.

If you want to refresh any dryness that may have occurred from storing the cake, brush slices with a simple syrup made of equal parts sugar and water that have been heated until dissolved, then cooled off.

Just be sure not to overheat or microwave your pound cake if you don’t want to ruin its texture. I found out this on an accident once, when I was impatient reheating a slice of leftover classic pound cake until its beautiful crumb turned rubbery.

Tips for Perfect Results

 The golden crust on this pound cake will make your heart sing!
The golden crust on this pound cake will make your heart sing!

Now that you have the ingredients and recipe for a classic pound cake, there are a few tips and tricks to help ensure perfect results every time.

1. Sift the flour: One of the keys to a light and fluffy pound cake is using cake flour. Take the extra step of sifting the flour before measuring it out. This will help prevent clumps and add air to the mixture.

2. Room temperature butter and eggs: It’s important to have your butter and eggs at room temperature before starting. This allows for easier mixing and produces a more homogenous batter.

3. Cream the butter and sugar well: The first step in making a pound cake is to cream together the butter and sugar until light and fluffy. Creaming the mixture well adds air which will give your pound cake a lighter texture.

4. Add eggs one at a time: When adding eggs, be sure to add them one at a time, beating well after each addition. This helps incorporate air into the batter and prevents curdling.

5. Don’t overmix: Once you’ve added the flour, be careful not to overmix as this can result in a tough pound cake.

6. Use a bundt pan: Although you can use any type of pan for your pound cake, using a bundt pan is traditional for this recipe. It allows for even baking and creates an attractive presentation.

7. Let it cool completely: After removing your pound cake from the oven, let it cool completely on a wire rack before slicing or serving. This will allow it to set properly and avoid crumbling when cut.

Follow these tips, and soon you’ll be able to make a perfect classic pound cake every time!


Now that you know how to make a perfect classic pound cake, it’s time to answer some frequently asked questions that can help you avoid common mistakes and achieve even better results. Read on for tips on ingredient substitutions, common baking problems, and storage suggestions.

What makes a pound cake different from a regular cake?

Pound cake is a dense, flavorful cake that differs from the American-style butter cake as it doesn’t rise much. This type of cake is known for its richness and is typically served plain or with a simple glaze. It is commonly made in a loaf or Bundt pan.

What is Elvis Presley pound cake?

As per the Sterns, pound cake was a nostalgic dessert for Elvis that had a special place in his heart. He used to relish the pound cake baked by his childhood friend, Janelle McComb. In fact, she even shared the recipe with the Sterns, on the 10th anniversary of Elvis’ death in 1987. According to the Sterns, McComb would bake two loaves of pound cake every Christmas and personally bring them to the King’s abode at Graceland.

How many eggs make a pound?

The weight of eggs may differ among different eggs. Typically, a large egg weighs about 2 ounces, and it takes about 8 to 9 of those large eggs to make up a pound.

Bottom Line

In conclusion, if you are looking for a classic and delectable dessert, look no further than this Classic Pound Cake recipe. Not only is it simple to make, but its buttery and sweet taste will be loved by all who try it. Remember to follow the tips I’ve provided in order to achieve the best results. Additionally, don’t be afraid to experiment with substitutions and variations to make it your own. Whether you are serving it for a special occasion or simply wanting a sweet treat on a lazy afternoon, this classic pound cake recipe is sure to satisfy your taste buds. So give it a try and discover why pound cakes have been a favorite among bakers for centuries. Happy baking!

Classic Pound Cake

Classic Pound Cake Recipe

Nick Malgieri
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, Easy
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Calories 315.4kcal


  • 1/2 lb unsalted butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 5 large eggs, at room temperature
  • 2 cups cake flour, sifted after measuring


  • Position oven rack in the middle of the oven; preheat to 325°.
  • Add butter and sugar to a bowl of a stand mixer; beat on medium speed with the paddle attachment until very light, about 5 minutes.
  • One at a time, beat in 3 of the eggs, beating until smooth after each addition.
  • Decrease mixer speed to LOW and beat in 1/3 of the flour, then another egg, beating until smooth after each addition.
  • Stop mixer occasionally and scrape the bottom and sides of bowl with a rubber spatula.
  • Beat in another third of the flour, then after the flour has been absorbed, beat in final egg.
  • Scrape again and beat in the last of the flour.
  • Use the rubber spatula to give a final mix to the batter, then scrape it into the prepared pan and smooth the top.
  • Bake for about 1 ¼ to 1 ½ hours, or until the cake is well risen, cracked on top, and well-colored and a toothpick inserted into the center comes out clean.
  • Cool cake in pan for a few minutes, then unmold it onto a rack and turn right side up to finish cooling.


Serving: 79g | Calories: 315.4kcal | Carbohydrates: 34.7g | Protein: 4.7g | Fat: 17.6g | Saturated Fat: 10.4g | Cholesterol: 128.8mg | Sodium: 31.8mg | Fiber: 0.4g | Sugar: 17g

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