Name: Classic Pound Cake Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs, at room temperature; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup whole milk, at room temperature

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If you’re craving something timelessly delicious that always impresses, Classic Pound Cake is as close to perfection as it gets. With its buttery crumb, vanilla aroma, and golden crust, this beloved dessert has brought families together for generations. Whether you enjoy it plain, dress it up with fruit, or savor a thick slice alongside coffee, Classic Pound Cake never disappoints – and once you try making it at home, you’ll see why it’s a staple in every baker’s repertoire.

Classic Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

All you need are a few simple, high-quality ingredients to create a Classic Pound Cake with irresistible flavor and texture. Each one plays a unique and important role, so don’t skip or substitute!

Unsalted Butter (1 cup, softened): Essential for that rich, decadent flavor and velvety texture – make sure it’s at room temperature to cream easily.
Granulated Sugar (1 1/2 cups): Adds sweetness and helps create a tender, moist crumb that’s just the right amount of dense.
Large Eggs (4, at room temperature): Give the cake structure and richness, while also adding moisture and a hint of golden color.
Vanilla Extract (2 teaspoons): Delivers classic aroma and brings all the flavors together harmoniously.
All-Purpose Flour (2 cups): The backbone of every great pound cake – sift for an extra fine crumb if you want to go the extra mile.
Baking Powder (1/2 teaspoon): Provides a gentle lift so the cake doesn’t end up too dense, giving just enough rise.
Salt (1/4 teaspoon): Balances out sweetness and deepens those buttery flavors.
Whole Milk (1/2 cup, at room temperature): Keeps the batter silky and gives a classic moistness – don’t skimp or swap for low-fat here!

How to Make Classic Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F. Grab a 9×5-inch loaf pan or a bundt pan – whichever you prefer – and give it a thorough coating with butter or nonstick spray. This will help you get that beautiful golden crust and make sure your Classic Pound Cake releases perfectly every time.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer on medium speed to cream together your softened butter and sugar. Keep at it for about three to four minutes, until the mixture is pale, light, and fluffy. This step is crucial for incorporating air, which helps your cake rise beautifully and yields that irresistible, delicate crumb.

Step 3: Add Eggs and Vanilla

Next, add in your eggs one at a time, beating well after each addition. This makes the batter extra smooth and ensures your Classic Pound Cake comes out perfectly tender. Pour in the vanilla extract and mix it until just combined – you’ll notice the batter smells amazing already.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, and salt. Mixing your dry ingredients separately means they’ll distribute evenly in the final batter, so you never end up with pockets of flour or salt.

Step 5: Combine Wet and Dry Mixtures

Now, gently add your dry ingredients to the butter mixture in three additions, alternating with the milk. Start and finish with the flour mixture, and be sure to mix only until everything is just incorporated. Overmixing here can make your cake tough instead of tender – and Classic Pound Cake is all about that melt-in-your-mouth feel.

Step 6: Bake

Pour your batter into the prepared pan and smooth the top for an even rise. Slide the pan into the oven and bake for 60 to 70 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Resist the urge to open the oven door too early; trust the process for a golden, crackly top.

Step 7: Cool and Enjoy

Let your Classic Pound Cake cool in the pan for about 10 minutes. Then, gently turn it out onto a wire rack to cool completely. This first waft of vanilla and butter is pure heaven, and once the cake is cool, it slices beautifully into perfect, sturdy-yet-tender pieces.

How to Serve Classic Pound Cake

Garnishes

For a finishing touch, dust your Classic Pound Cake with powdered sugar or drizzle with a simple vanilla glaze. Seasonal berries (like plump strawberries or juicy blueberries) add color and freshness, while a dollop of softly whipped cream brings just enough decadence for special occasions.

Side Dishes

If you want to round out your dessert course, serve slices of Classic Pound Cake with a scoop of vanilla bean ice cream or a spoonful of tangy lemon curd. A handful of roasted nuts on the side or a mug of freshly brewed coffee elevates this simple treat into a memorable finale for any meal.

Creative Ways to Present

Try cutting your Classic Pound Cake into cubes for playful dessert skewers with fruit, or use thick slices as the base for individual trifles layered with cream and berries. You can even lightly grill slices to bring out the buttery flavors and add a unique twist your guests will love.

Make Ahead and Storage

Storing Leftovers

Classic Pound Cake keeps its moisture and flavor surprisingly well! Simply wrap any leftover slices or the whole loaf tightly in plastic wrap or place in an airtight container. You can store it at room temperature for up to three days – though it rarely lasts that long.

Freezing

For longer storage, wrap slices or the whole cake in several layers of plastic wrap, then a layer of foil. Pop it in the freezer and it’ll stay fresh for up to three months. When you’re ready for a treat, just thaw at room temperature for a few hours.

Reheating

If you like your pound cake warm (maybe for breakfast or a comforting dessert), try toasting a slice lightly in the oven or toaster oven for a few minutes. This brings out the cake’s buttery aroma and adds an almost caramelized edge – so good with a bit of jam or honey.

FAQs

Why is my Classic Pound Cake too dense?

Classic Pound Cake should be dense but never heavy or gummy. If yours turned out overly dense, chances are the batter was overmixed or your ingredients were too cold. Next time, bring everything to room temperature and gently fold until just combined.

Can I make this recipe gluten-free?

Yes, you can substitute a high-quality gluten-free all-purpose flour blend cup-for-cup. If possible, choose a blend with xanthan gum for best texture. The flavor will be very close to the original!

How do I know the cake is done baking?

The best way is the reliable toothpick test: insert one into the thickest part of the cake. If it comes out clean or with just a few moist crumbs, your Classic Pound Cake is ready to emerge from the oven.

Does Classic Pound Cake really taste better the next day?

Absolutely! Letting the cake rest overnight lets all the flavors develop and the crumb firm up beautifully. Many bakers agree a Classic Pound Cake is at its absolute best after a little patience.

Can I add other flavors or extracts?

Yes! Swap half the vanilla for almond or lemon extract for a twist, or fold in citrus zest, chocolate chips, or even a swirl of fruit preserves for a personalized touch. Just be careful not to overload or the classic texture might change.

Final Thoughts

I hope you’re inspired to bake this Classic Pound Cake at home – there’s just something so special about a dessert that brings comfort, nostalgia, and unbeatable flavor all in one. Trust the simple process, bake with love, and enjoy every last crumb – you’ll want to make this favorite again and again!

Classic Pound Cake Recipe

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4.8 from 22 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and buttery goodness of this Classic Pound Cake. This traditional recipe yields a moist and flavorful loaf that is perfect for any occasion.

Ingredients

Scale

Ingredients:

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup whole milk, at room temperature

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Instructions

Preheat the Oven: Preheat the oven to 325°F and grease a 9×5-inch loaf pan or bundt pan.
Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy.
Add Eggs and Vanilla: Beat in eggs one at a time, then mix in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Combine Wet and Dry: Gradually add dry ingredients to wet mixture, alternating with milk.
Bake: Pour batter into pan and bake for 60-70 minutes until a toothpick comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.