Deliciously Classic Pound Cake Recipe with a Modern Twist

In need of a classic and timeless dessert to impress your guests or satisfy your sweet tooth? Look no further than the traditional pound cake recipe. With its rich and buttery flavor, dense yet tender crumb, and versatility as a standalone treat or vehicle for other desserts, the pound cake has remained a beloved staple for over two centuries. Whether you’re looking for a timeless recipe to pass down through generations or simply craving a comforting slice of cake, this traditional pound cake is sure to satisfy your taste buds. So let’s jump into the recipe and start baking.

Why You’ll Love This Recipe

Traditional Pound Cake
Traditional Pound Cake

Are you in the mood for a deliciously classic, melt-in-your-mouth dessert that is bursting with flavor and is perfect for any occasion? Look no further than this traditional pound cake recipe!

There are so many reasons to love this recipe that I don’t know where to start. Perhaps it’s the simplicity of the ingredients that makes it so appealing. With just butter, sugar, eggs, cake flour, and a few other basic pantry staples, you can make a dessert fit for royalty.

Or maybe it’s the versatility of this recipe that draws people in. Pound cake can be enjoyed on its own or dressed up with fresh berries or whipped cream for an extra special touch. Whether you’re serving it for breakfast, brunch, or dessert, this classic treat never disappoints.

But what truly sets this pound cake apart is its unbeatable texture. It’s dense and moist with a tender crumb that practically melts in your mouth. The buttery flavor is rich and indulgent without overwhelming your taste buds, making it a true crowd-pleaser for any occasion.

Trust me when I say that once you try this traditional pound cake recipe, you’ll be hooked! So why not give it a try today and taste the simple yet delicious perfection of this classic dessert?

Ingredient List

 Melt-in-your-mouth goodness: Traditional Pound Cake
Melt-in-your-mouth goodness: Traditional Pound Cake

Here are the ingredients you’ll need to make this traditional pound cake recipe:

Butter and Sugar:

  • Unsalted butter: 2 cups (4 sticks, or 16 ounces), at room temperature.
  • Granulated sugar: 3 cups, divided.

Eggs and Vanilla:

  • Large eggs: 6, at room temperature.
  • Vanilla extract: 1 tablespoon.

Dry Ingredients:

  • Cake flour: 3 cups, spooned and leveled.
  • Baking powder: 1 teaspoon.
  • Salt: 1/2 teaspoon.


  • Milk (whole or 2%): 1/2 cup.

Note: If you don’t have cake flour on hand, you can make a substitute by whisking together 2 and 3/4 cups all-purpose flour + 1/4 cup cornstarch.

The Recipe How-To

 Perfect for sharing with family and friends
Perfect for sharing with family and friends

Now, let’s get down to the nitty-gritty of making this traditional pound cake recipe! Here is a step-by-step guide on how to make the perfect classic pound cake.


  • 1 pound (4 sticks) unsalted butter, softened at room temperature
  • 3 cups granulated sugar
  • 6 large eggs, at room temperature
  • 4 cups cake flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup whole milk, at room temperature
  • 1 tablespoon vanilla extract


Step 1: Preheat oven

Preheat your oven to 350 degrees Fahrenheit (175 Celsius).

Step 2: Grease and Flour the Tube/Bundt Pan

Grease and flour a 10-inch tube pan or Bundt pan. You can use non-stick cooking spray or melted butter to grease the pan. Use flour to lightly coat the entire inside of the pan. Shake off any excess flour.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream together the softened unsalted butter, sugar, and vanilla extract. Beat together until light and fluffy.

Step 4: Add Eggs

Add in one large egg at a time, beating well after each addition. Continue beating until you can see ribbons form as you lift your beater or whisk out of the mixture.

Step 5: Mix Dry Ingredients

In a medium mixing bowl, sift together the cake flour, baking powder, and salt. Add one-third of the dry ingredients to the butter mixture while beating on medium speed.

Step 6: Add Milk

Add in half of the room temperature milk while continuing to beat on medium speed. Alternate adding dry ingredients with milk until fully incorporated.

Step 7: Pour Batter into Prepared Pan

Pour cake batter into the prepared greased and floured tube pan or Bundt pan. Smooth it down evenly, then give it a few taps on your kitchen counter to release any air bubbles from the mix.

Step 8: Bake Cake

Place your pan in the oven and bake for 1-1/2 hours to 1 hour and 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Step 9: Cool and Unmold Cake

Once fully baked, remove from oven and allow the cake to cool in the pan for 30 minutes. Then run a knife along the edge of the pan to separate the cake from it. Turn the cake onto a wire rack and let cool for an additional hour or longer before slicing it up to serve.

This classic pound cake is perfect for any occasion, so go ahead, give this recipe a try and enjoy one of Britain’s culinary treasures!

Substitutions and Variations

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

Substitutions and variations can often be made to a recipe allowing you to create your own twist on the traditional pound cake. Here are some substitutions and variations that you can try with this classic pound cake recipe:

1. Sour cream: You can add a dollop of sour cream to the batter for an added tangy flavor and a moist texture.

2. Alternate Flours: While all-purpose flour is used in the traditional pound cake recipe, you can also use other flours such as almond or coconut flour for a different flavor profile.

3. Add Nuts or Fruits: Walnuts, pecans, and berries can be folded into the batter to add texture and flavor.

4. Brown Sugar: Substitute half of the granulated sugar with brown sugar to create an entirely new taste.

5. Extracts: Besides vanilla extract, other flavors like almond, lemon or orange zest can also be added.

6. Gluten-Free Version: Use gluten-free flour instead of regular all-purpose flour if you have a gluten allergy or intolerance.

Remember, when modifying a recipe, it’s important not to stray too far from the original ingredient list, quantities or baking time as this might affect the final outcome of your baking attempt.

These little twists in your classic pound cake recipe will give it a new level of deliciousness that your guests won’t soon forget!

Serving and Pairing

 Timeless classic: Traditional Pound Cake
Timeless classic: Traditional Pound Cake

Now that you’ve mastered the art of the traditional pound cake, it’s time to enjoy your delicious creation! This classic cake pairs perfectly with an afternoon cup of tea or coffee, making it a great choice for a cozy and comforting treat. You can also dress it up with fresh berries or a dollop of whipped cream for an elegant dessert that’s sure to impress.

For a fun twist, try serving your pound cake with a scoop of vanilla ice cream or a drizzle of chocolate sauce. The buttery richness of the cake pairs perfectly with these complementary flavors, creating a deliciously decadent dessert.

If you’re feeling adventurous, consider using your leftover pound cake to create a unique dessert concoction, such as trifle or bread pudding. Simply cube the cake and layer it in a dish with layers of fruit, custard, and whipped cream for a decadent and impressive dessert.

However you choose to serve your traditional pound cake, be sure to savor every bite of its rich, buttery goodness. This classic recipe is sure to become a staple in your baking repertoire and delight the taste buds of anyone who enjoys its indulgent flavor.

Make-Ahead, Storing and Reheating

 Beautifully golden and moist
Beautifully golden and moist

Making pound cake ahead of time is a smart strategy for busy folks who want to quell their nagging sweet tooth with minimal fuss. This versatile dessert can be prepared in advance and stored in an airtight container at room temperature for up to three days or frozen for up to three months. Proper storage helps the cake maintain its texture and flavor, but you should refrain from frosting it until you’re ready to serve.

If you’re going to serve the pound cake within a day or two, you can store it at room temperature. Let the cake cool completely before wrapping it tightly in cling film. The wrap should cover the entire surface of the cake and seal all edges tightly. This prevents it from drying out and extends its shelf life.

Freezing your freshly baked traditional pound cake is also an excellent option if you don’t plan on serving it within a few days of baking. Ensure the cake cools completely before wrapping it tightly with cling film, then wrap it with another layer of aluminum foil before freezing it. To thaw pound cakes, remove them from the freezer and store them in the refrigerator for 24 hours before re-wrapping them at room temperature.

To reheat frozen pound cakes, allow them to defrost entirely, still wrapped, and bring them back to room temperature. Preheat your oven to 350 degrees Fahrenheit, place the pound cake on oven-safe dishware or aluminum foil, and heat for ten minutes. However, traditional pound cake tastes best at room temperature.

Enjoy your delicious slice of traditional pound cake however you choose—toasting slices under a hot grill, griddling them with butter or using them as a base for ice-cream sundaes. Store any leftovers as described above and savor sweet nibbles throughout the week!

Tips for Perfect Results

 A touch of sweetness
A touch of sweetness

When it comes to baking a traditional pound cake, there are some key tips that can help ensure a perfect outcome every time. Here are some suggestions to keep in mind as you prepare your pound cake.

First and foremost, be sure to have all your ingredients at room temperature. This is especially important for the butter and eggs because they combine more easily when they’re at the same temperature. If you forget to take your butter out of the refrigerator ahead of time, you can soften it slightly in the microwave, but be careful not to melt it.

Another tip is to mix the butter and sugar thoroughly until they’re light and fluffy. Using room-temperature butter will make this step easier since it will be softer and easier to cream with the sugar.

When adding the eggs, be sure to add them one at a time and mix well after each addition. This will help incorporate air into the batter, which is key for a light and tender cake.

Sifting the dry ingredients together is also recommended to ensure an even texture throughout the cake. Make sure to gently spoon the flour into your measuring cup and level it off with a knife or spatula, rather than packing it down or scooping it up with the cup.

Finally, don’t overmix the batter once you’ve added the dry ingredients. Mixing too much can cause gluten formation in the flour and result in a dense, tough cake. Once everything is combined, stop mixing!

By following these tips for perfect results, you’ll be well on your way to baking a delicious traditional pound cake that’s sure to impress.


As an experienced chef who specializes in British cuisine, I’ve come across several questions about making traditional pound cakes. In this section, I will be addressing some of the most frequently asked questions that you might come across while following this recipe. So, let’s get started and clear up any doubts you may have before you jump into baking this delicious classic pound cake.

How many eggs is a pound of eggs?

Eggs have inconsistent weights as not all of them are identical. Generally, larger eggs have a weight of almost 2 ounces per egg. To make up a pound, around 8 to 9 large eggs are required.

What is Elvis Presley pound cake?

As per the Sterns, when Elvis Presley craved a pound cake, he turned to his childhood companion Janelle McComb. The famous singer’s special pound cake recipe was passed down to the Sterns by McComb in 1987, a decade after Elvis’s demise. Every holiday season, McComb would bake two loaves of this delicious cake and gift them to Graceland.

How do I make sure my pound cake is moist?

When it comes to making a pound cake, achieving a tender and moist texture can sometimes be a challenge. One of the tricks I love to use involves adding a combination of milk (or other dairy products) and baking powder to the recipe. This simple trick works wonders and guarantees a flawless, velvety-soft pound cake every time.

Bottom Line

In conclusion, making a traditional pound cake is not as complicated as you might think. With just a few simple ingredients and steps, your kitchen will be filled with the delightful aroma of this classic cake. Whether you are looking for a dessert to impress your guests or simply want to indulge in a slice of heaven, this recipe is sure to become a go-to favorite.

So go ahead and give this recipe a try! With its rich, buttery flavor and dense, moist texture, it’s no wonder why pound cake has been a beloved dessert for generations. And by using quality ingredients like fresh eggs, pure vanilla, and high-quality flour, you can feel confident that you are serving a delicious treat that is sure to satisfy.

As with any recipe, don’t be afraid to experiment and make it your own. Try adding a touch of lemon zest for a bright citrus flavor, or swap out the vanilla extract for almond for a unique twist. The possibilities are endless!

In short, this traditional pound cake recipe is a must-try for any home baker who loves classic desserts. Give it a try today and taste the magic of this timeless treat!

Traditional Pound Cake

Traditional Pound Cake Recipe

Who doesn't love pound cake? Do not preheat the oven.
Course Dessert
Cuisine American
Keyword < 4 Hours, Breakfast, Dessert
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Calories 806.9kcal


  • 3 cups cake flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk, room temperature
  • 2 teaspoons vanilla
  • 1 1/4 cups unsalted butter, softened
  • 3 cups sugar
  • 6 large eggs, room temperature


  • Grease and flour a bundt pan.
  • In a bowl whisk the flour, baking powder, and salt together.
  • In a bowl mix the milk and vanilla.
  • In a bowl beat the butter and sugar together until it is light and fluffy. Beat in the eggs one at a time, until well combined.
  • Add 1/3 of the flour, followed by half of the milk. Mix well.
  • Then add another third of the flour, the second half of the milk. Mix well.
  • Add the rest of the flour. Mix well.
  • Pour batter into the pan.
  • Tap the pan a few times on the counter to settle the batter.
  • Place pound cake in the oven and turn the oven to 325 degrees.
  • Let the cake cook, without opening the oven door, for 70 to 80 minutes.
  • The cake is done once a wooden toothpick inserted into the middle comes out clean.
  • Let the cake cool completely in the pan for.
  • Use a small knife and cut around the edge of the cake to lossen it.
  • Flip the cake upside down so that it come out of the pan.


Serving: 154g | Calories: 806.9kcal | Carbohydrates: 117g | Protein: 10.2g | Fat: 33.9g | Saturated Fat: 20.1g | Cholesterol: 220mg | Sodium: 387.4mg | Fiber: 0.9g | Sugar: 75.3g

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