A homemade pound cake is an easy dessert with just a handful of ingredients!
This recipe is simple to prepare and results in a delicious pound cake with a moist, dense texture.
What Is Pound Cake?
Traditionally, pound cake is called that because the recipe takes a pound each of flour, butter, eggs, and sugar. This recipe is close to the original with the addition of vanilla and a pinch of salt for flavor.
Most pound cakes are baked in a loaf pan or a pound cake pan (a bundt cake mold) and are served with powdered sugar or a glaze.
Ingredients For Pound Cake
Batter – While this recipe doesn’t measure in pounds, it does keep the traditional pound cake ingredients of flour, butter, sugar, and eggs.
Vanilla – A classic flavor and while simple, it’s so delicious! Opt for real vanilla extract instead of artificial vanilla for the best flavor.
How To Make Pound Cake
To make a perfect pound cake from scratch, have all of the ingredients at room temperature.
- Beat butter, vanilla, and sugar with a stand mixer (or hand mixer) until light and fluffy, about 8 minutes.
- Add eggs one at a time, then mix in flour & salt.
- Bake until golden on top.
- Cool completely on a wire rack before glazing or serving.
Tips for Success
- Ensure the ingredients are at room temperature before starting.
- Beat the butter until the mixture is very light and fluffy. This takes about 8 minutes with a stand mixer.
- Measure and mix in flour just until combined.
Storing Pound Cake
To store a pound cake, keep it in a covered container at room temperature for up to 5 days.
To freeze a whole cake, wrap it in plastic wrap, then aluminum foil, and label it with the date. Place in the freezer.
To freeze pieces of cake, cut them into slices and wrap them in plastic wrap, then aluminum foil and place them in the fridge to enjoy another day!
Remove from the freezer and let thaw in the refrigerator.
Did you enjoy this Easy Recipe? Be sure to leave a rating and a comment below!
Classic Pound Cake Recipe
Equipment
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 1 ⅔ cups all-purpose flour
- ¼ teaspoon salt
Instructions
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Preheat the oven to 325°F. Grease an 8×4-inch loaf pan.
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With a hand or stand mixer, cream butter, sugar, and vanilla until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine after each addition.
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Combine flour and salt. Add the flour mixture a little bit at a time to the butter mixture, beating just until combined after each addition.
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Pour batter into prepared pan and bake for 60-70 minutes or until a toothpick comes out clean.
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Remove the pound cake from the pan and cool completely on a wire rack.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American
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Can’t wait to make the banana bread with the mayonnaise. My Mom made chocolate cake with mayonnaise. Sooo good. Thanks for the recipe.
Do you use salted or unsalted butter in this cake?
I use unsalted butter for baking. Enjoy!
Would I use these same measurements to make this in a bundt pan?
Yes, Desiree! Same measurements but the baking time could change slightly so keep an eye on it while it’s baking!
Made the pound cake to take to Christmas Dinner with a blueberry topping. It was delicious. Everyone loved it. I will save and make it again. It rose nicely and had great texture. Not to sweet, and light. Quick to make. Thankyou for sharing
Love this recipe! Sometimes I frost it, sometimes I don’t. Sometimes I use almond extract and sliced almonds on top. Sometimes I use it as the base for a gumdrop cake. Very versatile and delicious.
Thank you!!
dis is de real recipe for a classic pound cake. Me gonna try it…..
We hope you love it!
Great recipe! It was done in 60 minutes. My husband and I enjoyed it, and it was easy to make. I will make again.
yes! loved it!
Made this pound cake. It was amazing and my family devoured it! Making it again for a graduation party to go with tea! Thank you!
The cake turned out perfectly. I did place parchment paper on the bottom of the pan for easy removal. This cake did not get overly brown and I think it is because it is baked at 325° and not 350° like other recipes. I did have to bake mine for 75 minutes and I let it cool in the pan 10 minutes before turning out. I added 2 tsp vanilla instead of one, which was common in all the other recipes I looked at. Using 1 2/3 cup flour was less than other recipes I looked at, but found it to be the perfect amount for a nice texture. I will be keeping this recipe. This is the perfect size for a small family. Thank You!!
I made this pound cake today. I beat that butter and cream cheese for 8 solid minutes and that cake rose to a glorious height. I looks amazing and made two loaf pan size cakes. One for my company and one for the freezer. Amazing flavor and texture. Thank you so
Much for the good directions.
Very easy pound cake. Makes an appropriately dense cake with good internal color and crust that is just right. Mine did rise properly with a classic dome and slight crack. I baked it for the full 70 minutes. Another 5 minutes probably wouldn’t hurt.
I baked mine 75 minutes and it was perfect.
Delicate, flavorful and so incredibly easy to make. I have to ‘laugh’ when people say it didn’t rise. Even though you explained multiple times, people are impatient and don’t first read the instructions through, thoroughly and second don’t follow said instructions. As you’ve said the ‘volume-rise’ comes from creaming the butter and sugar for a MINIMUM of 7 minutes. That is what gives this delicious pound cake its ‘rise’. Excellent recipe!
I made it for the first time today, followed directions exactly. Delicious! I will bake it a few minutes longer next time as the center was a little less done. Thanks for another great recipe, Holly!
What flour are you using, cake or all purpose? Thanks
I always use all purpose flour unless otherwise stated. Enjoy Anita!
I made this recipe for the first time and it turned out amazing. I made sure my butter and eggs were at room temperature. Beating the butter for 8 minutes is important, as my pound cake rose beautifully. I was going to top with strawberries and whipped cream, but everyone was so full, I just cut off slices for everyone to try. My parents loved it, as did my hubby and I. It had a delicate vanilla, buttery flavor. And it wasn’t dense like store bought pound cakes, but it definitely would have soaked up my strawberry sauce. We’ll be having that tonight. This recipe is definitely going in to my dessert recipe collection.
Those who have noted the cake didn’t rise- I must agree with the posters of this recipe- you may not have taken the time in the first step to beat the butter, sugar and vanilla until fluffy. I have this in the oven right now and it’s risen beautifully to the top of the loaf pan. It smells heavenly and will be served this evening with fresh strawberries and whipped cream. Love and patience makes the best cakes!
Holly,
Upon reviewing your Classic and Cream Cheese Pound Cake recipes, I noticed that the two main differences in the ingredients are cornstarch and cream cheese. I understand the distinction with the cream cheese, but why isn’t cornstarch an ingredient in the Classic recipe?
Thank you for your timely response. I plan to try one of the recipes today.
Traditionally pound cake was made with a pound each of butter, flour, sugar, and eggs. This classic version uses only those ingredients plus a bit of salt/vanilla for flavor.
Taste great. WHY did you not put baking powder in the recipe? Did not raise at all. If I make this recipe again, I will put 1 tsp. Baking powder.
Hi Sharon, great question! In a classic pound cake, it gets its rise from the air that is incorporated into the butter. So in step 2, you will want to make sure to cream your butter for a good 7-8 minutes before adding the eggs to ensure enough air is incorporated. If not, that may cause your pound cake not to rise. Hope that helps!
Is this recipe enough to fill a bundt pan? It says it is okay in the recipe, but in the comments, it says to only use a small loaf pan.
This recipe is best baked in a loaf pan.
It will NOT even fill a regular loaf pan. There is no baking powder in the recipe so it does not expand. The recipe needs to be edited.
Hi Sharon, this pound cake gets its rise from the air that is incorporated into the butter. So we don’t add baking powder to this recipe, instead, the butter is mixed for 8+ minutes in step 2. If not that may be what is affecting the rise of your cake.