Pound cake stands as one of America’s most beloved and timeless desserts. Originally crafted with a pound each of butter, sugar, eggs, and flour, this rich cake earned its name from its hefty ingredient list. We’ve perfected this classic recipe to deliver that signature dense yet tender crumb that makes pound cake so irresistible.
What makes our pound cake truly special is its incredible versatility. Whether you’re serving it plain with morning coffee, dressed up with fresh berries and whipped cream, or transformed into French toast for a decadent breakfast, this cake adapts beautifully to any occasion. The buttery richness and vanilla-scented aroma will fill your kitchen with pure comfort.
We’ll show you how to achieve that perfect golden crust and moist interior that keeps everyone coming back for seconds. This foolproof recipe eliminates the guesswork and delivers bakery-quality results every single time.
Ingredients
Our classic pound cake requires simple pantry staples that combine to create an extraordinary dessert. We’ve organized the ingredients to ensure you have everything measured and ready before you begin mixing.
For the Pound Cake
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup all-purpose flour, sifted
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
For the Glaze (Optional)
- 1 1/2 cups powdered sugar, sifted
- 3-4 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Equipment Needed
Before we start mixing our pound cake batter, let’s gather the essential tools that will ensure our baking success. We need a 10-cup bundt pan for this recipe, which provides the perfect size and shape for traditional pound cake. The bundt pan’s fluted design creates those beautiful ridges that make our cake look bakery-worthy.
Our mixing setup requires either a stand mixer or hand mixer to properly cream the butter and sugar. We prefer stand mixers for their efficiency and power, but hand mixers work perfectly well for smaller batches. A rubber spatula becomes essential for scraping down the bowl sides during mixing, ensuring every ingredient gets properly incorporated.
| Equipment Category | Essential Items | Purpose |
|---|---|---|
| Baking Pan | 10-cup bundt pan | Creates traditional pound cake shape |
| Mixing Tools | Stand mixer or hand mixer | Creams butter and sugar effectively |
| Measuring Tools | Accurate measuring cups and spoons | Ensures precise ingredient ratios |
| Testing Tools | Toothpicks or cake tester | Checks doneness |
For ingredient preparation, we need a sifter to create light, aerated flour and other dry ingredients. Accurate measuring tools prove crucial since pound cake relies on precise ratios for its signature texture. We recommend keeping both measuring cups and measuring spoons within reach.
A cooling rack allows proper air circulation around our finished cake, preventing soggy bottoms. Toothpicks or a cake tester help us determine when our pound cake reaches perfect doneness.
Additional helpful tools include a digital food scale for the most precise measurements, an oven thermometer to verify our oven runs at the correct temperature, and an apron to protect our clothes from flour dust during the mixing process.
Instructions
We’ll guide you through creating this perfect pound cake step by step. Follow our detailed instructions for consistently beautiful results.
Prep Work
Position your oven rack in the center and preheat to 325°F. Generously grease your 10-cup Bundt pan with butter then dust with flour, tapping out excess to prevent sticking.
Remove all ingredients from the refrigerator 1 hour before baking to bring them to room temperature. This ensures proper mixing and creates the ideal texture we want.
Measure all ingredients precisely using your kitchen scale for best results. Sift the flour to aerate it and create a lighter cake texture.
Making the Batter
Beat the butter in your stand mixer bowl using the paddle attachment until smooth and creamy, about 2 minutes. Add the granulated sugar and cream together on medium speed for 4-5 minutes until the mixture becomes light and fluffy.
Incorporate eggs one at a time, beating well after each addition to ensure proper emulsification. Pour in the vanilla extract and mix until combined.
Whisk together the flour and salt in a separate bowl. Add the dry ingredients to the butter mixture in three additions, alternating with the milk in two additions. Begin and end with the flour mixture, mixing on low speed just until combined after each addition.
Beat the final mixture on medium speed for 30 seconds to ensure everything is well incorporated and smooth.
Baking the Cake
Pour the batter into your prepared Bundt pan, spreading it evenly with an offset spatula. Gently tap the pan on the counter to release any air bubbles.
Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, checking for doneness with a cake tester or wooden skewer inserted into the center. The tester should come out with just a few moist crumbs attached.
Avoid opening the oven door during the first hour of baking to prevent the cake from sinking.
Cooling and Finishing
Allow the cake to cool in the pan for exactly 20 minutes on a wire cooling rack. This prevents the cake from breaking while still warm enough to release from the pan.
Carefully invert the pan onto the cooling rack and gently lift away the pan. Let the cake cool completely before glazing or serving, approximately 2 hours.
Store the finished pound cake covered at room temperature where it will actually improve in flavor overnight. The cake stays fresh for up to 5 days when properly stored.
Directions for Serving
We recommend serving pound cake at room temperature to showcase its optimal flavor and texture. The cake’s dense and moist characteristics shine best when not chilled, making it perfect for both breakfast gatherings and elegant dessert presentations.
Cutting and Plating
Using a serrated bread knife ensures clean slices without crushing the cake’s delicate crumb. We suggest placing the pound cake on a stable cutting board before slicing to maintain control and create uniform portions. The traditional bundt shape makes for impressive presentation when sliced into generous wedges.
Storage and Temperature Guidelines
Room temperature storage works best for immediate serving, though we can refrigerate leftover portions for up to 5 days. When serving previously frozen cake, we recommend thawing it in the refrigerator overnight or using brief microwave intervals of 10-15 seconds per serving for quick warming.
| Storage Method | Duration | Serving Temperature |
|---|---|---|
| Room Temperature | 2-3 days | Ready to serve |
| Refrigerated | Up to 5 days | Bring to room temp |
| Frozen | 2-3 months | Thaw or microwave briefly |
Serving Suggestions
Plain pound cake pairs beautifully with morning coffee for a simple breakfast treat. For dessert occasions, we love topping slices with fresh berries, whipped cream, or a light dusting of powdered sugar. The cake’s versatility allows it to complement both casual and formal dining experiences.
Our pound cake actually improves in flavor after the first day as the ingredients meld together. We find the texture becomes even more tender while maintaining that signature pound cake density that makes each bite satisfying.
Storage Instructions
We want to ensure your beautiful pound cake maintains its perfect texture and flavor for as long as possible. Proper storage methods will help preserve the cake’s moist interior and rich taste that develops over time.
Room Temperature Storage
Room temperature storage works best for short-term enjoyment. We recommend keeping your pound cake at room temperature for 3 to 4 days when stored properly. Place the cake in an airtight container to prevent moisture loss and protect it from absorbing unwanted odors. This method maintains the cake’s ideal texture and allows you to enjoy it at its peak flavor.
Refrigerated Storage
Refrigeration extends your pound cake’s freshness significantly. We suggest refrigerating the cake in an airtight container for up to 5 days for optimal quality. Some pound cake recipes allow for refrigerated storage of 2 to 3 weeks depending on ingredients and preparation methods. Always keep thawed cake refrigerated to maintain its freshness and prevent spoilage.
Freezer Storage
Freezing provides the longest storage option for your pound cake. We recommend wrapping the cake securely in plastic wrap or aluminum foil before placing it in the freezer. Your frozen pound cake will maintain its quality for extended periods when properly wrapped and stored.
Thawing Methods
| Method | Time | Best For |
|---|---|---|
| Microwave | 10-15 seconds per serving | Individual portions |
| Refrigerator | Several hours | Whole cake |
We suggest two effective thawing approaches for your convenience. Microwave thawing works perfectly for small portions when you need quick results. Refrigerator thawing provides a more controlled process that maintains the cake’s texture throughout.
Handling Tips
Proper cutting technique ensures clean slices every time. We recommend using a serrated bread knife to cut through the cake without crushing its delicate crumb structure. Store your cake in an airtight container consistently to prevent moisture and odor absorption. These simple steps will help you enjoy your pound cake at its absolute best.
Make-Ahead Tips
We love that pound cake gets even better with time, making it one of our favorite desserts to prepare in advance. This rich, dense cake actually improves in flavor and texture when allowed to rest overnight at room temperature.
Planning Your Baking Schedule
Baking your pound cake up to 24 hours before serving gives the flavors time to meld and develop. We recommend wrapping the completely cooled cake tightly in plastic wrap or storing it in an airtight container immediately after cooling. The cake will maintain its moisture while the flavors become more pronounced.
Room Temperature Storage Excellence
Your finished pound cake stays fresh at room temperature for up to one week when properly wrapped. We store ours in a cake dome or airtight container to prevent moisture loss while maintaining that perfect tender crumb. This extended storage time makes pound cake ideal for meal planning and entertaining.
Freezing for Extended Storage
Freezing extends your pound cake’s life for up to three months without compromising quality. We wrap our cooled cakes tightly in plastic wrap, then aluminum foil, before placing them in the freezer. This double wrapping method prevents freezer burn and maintains the cake’s rich texture.
Syrup Enhanced Longevity
Adding a simple syrup soak to your pound cake creates additional moisture that keeps the cake fresh for several days. We brush warm syrup over the cooled cake, then wrap it well to lock in the extra moisture. This technique works especially well for cakes that will be served over multiple days.
Optimal Flavor Development
The best pound cake flavor emerges after 24 hours of storage at room temperature. We notice the vanilla becomes more pronounced and the buttery richness deepens during this resting period. Planning ahead ensures your guests experience the absolute peak flavor of your homemade pound cake.
Variations and Flavor Options
Our classic pound cake serves as the perfect foundation for countless delicious variations. These adaptations transform the traditional recipe into exciting new flavors that suit different tastes and occasions.
Lemon Pound Cake
We create this refreshing variation by incorporating fresh lemon zest and juice directly into our batter. The citrus elements provide a bright tangy flavor that cuts through the cake’s rich density. We typically add 2 tablespoons of fresh lemon zest and 1/4 cup of fresh lemon juice to our base recipe. The lemon glaze elevates this version even further by drizzling a mixture of powdered sugar lemon juice and zest over the cooled cake. This combination delivers an intense citrus experience that makes our lemon pound cake perfect for spring gatherings and summer desserts.
Vanilla Bean Pound Cake
We enhance our classic recipe by using real vanilla beans instead of extract for this elegant variation. The vanilla beans create tiny black specks throughout the cake while delivering an incredibly aromatic and delicate sweetness. We scrape the seeds from 2 vanilla bean pods and add them to our creamed butter and sugar mixture. This method produces a more sophisticated flavor profile compared to standard vanilla extract. Our vanilla bean pound cake offers a lighter taste that pairs beautifully with fresh berries or a simple dusting of powdered sugar.
Chocolate Pound Cake
We transform our pound cake into a decadent chocolate dessert by substituting 1/2 cup of all purpose flour with unsweetened cocoa powder. Some bakers prefer adding 4 ounces of melted dark chocolate to the batter for an even richer flavor. This variation creates a dense moist cake with deep chocolate intensity. We often pair our chocolate pound cake with chocolate frosting or ganache for a fully immersive chocolate experience. The cocoa powder method produces a lighter chocolate flavor while the melted chocolate approach delivers maximum richness and moisture.
Troubleshooting Common Issues
Even experienced bakers encounter challenges when making pound cake. We’ve compiled answers to the most common problems that can affect your cake’s texture and appearance.
Mismeasuring Ingredients
Incorrect measurements frequently cause dense, heavy, or dry pound cakes. We recommend using proper measuring techniques to ensure accuracy. Fill measuring cups with a spoon and level them off with a straight edge. Weigh ingredients when possible for the most precise results. Pay special attention to flour, butter, and sugar ratios since these ingredients form the foundation of your cake’s structure.
Inaccurate Oven Temperature
Temperature variations significantly impact your cake’s final texture and appearance. We suggest preheating your oven to the exact temperature specified in the recipe. Use an oven thermometer to verify accuracy since many ovens run hot or cold. Check if your new oven performs differently than your previous one. Calibrate your oven if necessary to maintain consistent baking results.
Overmixing the Batter
Excessive mixing creates a crumbly texture and weakens the cake’s structure. We advise whisking eggs separately before adding them to the batter in small batches. Incorporate flour using minimal mixing motions until just combined. Stop mixing as soon as no flour streaks remain visible. This gentle approach preserves the cake’s tender crumb.
Splitting or Cracking
Cakes sometimes develop cracks during baking or cooling phases. We recommend inverting the cake in its pan while cooling to prevent structural damage. Tap the filled pan firmly on your counter before baking to eliminate trapped air pockets. Consider switching to a different baking pan if cracking persists. Place a bowl of water on the oven’s bottom rack to add moisture during baking.
Dense or Heavy Cake
Inadequate air incorporation or overworked batter produces undesirably dense results. We emphasize proper creaming technique for butter and sugar until the mixture becomes light and fluffy. Add eggs and flour components gently using minimal mixing strokes. Allow your mixer to do the work without forcing the process.
Dry Cake
Overbaking or excessive flour content causes unwanted dryness. We monitor baking time carefully and test for doneness with a toothpick before the maximum time expires. Measure flour accurately using the spoon and level method. Balance flour quantities with adequate butter and sugar to maintain moisture. Remove the cake from the oven as soon as it tests done.
Conclusion
We’ve shared everything you need to master the art of pound cake baking from selecting quality ingredients to troubleshooting common issues. This timeless dessert proves that simple ingredients can create extraordinary results when combined with proper technique and attention to detail.
The beauty of pound cake lies in its versatility and forgiving nature. Whether you’re serving it plain with coffee or dressing it up with fresh berries and whipped cream it never fails to impress. The make-ahead benefits make it perfect for entertaining while the various flavor variations ensure there’s something for every palate.
Now it’s time to preheat that oven and start creating your own bakery-quality pound cake. With our foolproof recipe and expert tips you’ll soon discover why this classic dessert has remained a favorite for generations.
Frequently Asked Questions
What is pound cake and why is it called pound cake?
Pound cake is a traditional dessert that gets its name from the original recipe, which called for one pound each of butter, sugar, eggs, and flour. This classic cake is known for its rich, dense texture and buttery flavor. Today’s recipes are scaled down but maintain the same proportional balance of ingredients for that signature taste.
What ingredients do I need to make pound cake?
You’ll need basic pantry staples: unsalted butter, granulated sugar, eggs, all-purpose flour, salt, vanilla extract, and whole milk. For an optional glaze, gather powdered sugar, milk, vanilla extract, and a pinch of salt. Having all ingredients at room temperature ensures better mixing and texture.
What equipment is essential for baking pound cake?
The key equipment includes a 10-cup bundt pan, a stand or hand mixer, accurate measuring cups and spoons, and a sifter for flour. You’ll also need a cooling rack, toothpicks or cake tester for doneness, and optionally a digital food scale and oven thermometer for precision.
How long does pound cake last and how should I store it?
Pound cake stays fresh at room temperature for 3-4 days in an airtight container. Refrigerated, it lasts up to 5 days. For longer storage, freeze for 2-3 months when properly wrapped. The cake actually improves in flavor after sitting overnight, making it perfect for advance preparation.
Can I make pound cake ahead of time?
Yes! Pound cake is ideal for advance preparation. Bake it up to 24 hours before serving to allow flavors to develop and meld. When properly wrapped, it maintains moisture and actually tastes better the next day. You can also freeze it for up to three months without quality loss.
What are some popular pound cake variations?
Popular variations include Lemon Pound Cake with fresh zest and juice, Vanilla Bean Pound Cake using real vanilla beans, and Chocolate Pound Cake with cocoa powder or melted dark chocolate. Each variation maintains the classic pound cake base while adding unique flavors for different occasions.
How do I fix common pound cake problems?
Common issues include dense texture from overmixing, dry cake from overbaking, or cracking from incorrect oven temperature. Use accurate measurements, mix gently until just combined, check oven temperature with a thermometer, and test for doneness with a toothpick. Room temperature ingredients also prevent mixing problems.
What’s the best way to serve pound cake?
Serve pound cake at room temperature for optimal flavor and texture. Use a serrated bread knife for clean slices and showcase the beautiful bundt shape when plating. It’s delicious plain or with toppings like fresh berries, whipped cream, or a simple glaze.
