Classic choice 🤍 Pound cake is all about buttery richness and a tight, tender crumb. Here’s a traditional, reliable pound cake recipe, plus tips so it comes out perfect every time.
Classic Pound Cake
Ingredients (1 loaf or Bundt cake)
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream (optional, for extra moisture)
Instructions
1. Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a loaf pan or Bundt pan.
2. Cream Butter & Sugar
- Beat butter and sugar together on medium speed for 3–5 minutes until very light and fluffy.
This step is key to a good texture.
3. Add Eggs
- Add eggs one at a time, beating well after each addition.
- Scrape down the bowl as needed.
4. Add Dry Ingredients
- Reduce speed to low.
- Gradually mix in flour and salt until just combined.
- Stir in vanilla and milk/cream if using.
5. Bake
- Pour batter into prepared pan and smooth the top.
- Bake 60–75 minutes, until a toothpick inserted in the center comes out clean.
6. Cool
- Let cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Tips for the Best Pound Cake
- Room-temperature ingredients = smoother batter.
- Don’t overmix once flour is added, or the cake will be dense.
- If the top browns too fast, tent loosely with foil.
Easy Variations
- Lemon Pound Cake: Add 2 tbsp lemon zest + 2 tbsp lemon juice
- Vanilla Almond: Replace half the vanilla with almond extract
- Sour Cream Pound Cake: Replace milk with ½ cup sour cream for extra richness
Serving Ideas
- Dust with powdered sugar
- Serve with whipped cream and berries
- Toast slices lightly and add butter (trust me)
If you want, I can give you a bakery-style version, a cream cheese pound cake, or even a walnut pound cake to tie back to your walnut theme 🌰😄
