Pound cake has a way of feeling like a warm hug from the kitchen. The first time I really fell for a homemade pound cake was during a Sunday afternoon gathering at my aunt’s house. She pulled out this golden, buttery pound cake that smelled like vanilla and comfort as soon as it came out of the oven. Everyone sat around the table, enjoying thick slices with just a little dollop of whipped cream. It was simple and unpretentious yet full of flavor—exactly what comfort food should be. That day, pound cake became a staple in my own kitchen and eventually my go-to dessert for friends and family.
What makes pound cake so special is how it fits into real life. Whether it’s a quick bake for a casual weeknight dessert or a showstopper for holiday brunch, it’s always dependable. Unlike cakes that require layers, fancy frostings, or special mixers, this classic pound cake recipe is straightforward and satisfying. You can keep the ingredients on hand for spontaneous baking, meaning no frantic dash to the store when a craving strikes.
If you’re a fellow home cook looking for that perfect easy pound cake—one that’s moist, buttery, and makes you smile with every bite—you’re in the right place. This homemade pound cake is flexible enough to become your signature, whether that means adding a touch of lemon zest, spicing it up a little, or keeping it simple and classic. For those who like to peek around, you might also enjoy other comforting cakes like the butternut squash apple coffee cake or the chocolate raspberry cake I’ve shared too.
One great thing about this pound cake is it’s an every day kind of dessert. No fuss, very forgiving, and richly satisfying. It’s just the kind of recipe that brings people together around the table without any stress or special skills required.
What You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
Don’t worry if you only have salted butter; just reduce added salt in the recipe. - 2 cups granulated sugar
I’ve tried cutting this down a bit, but for the classic pound cake sweetness, this amount works best. - 4 large eggs, at room temperature
Eggs make the cake tender and help it rise properly. - 3 cups all-purpose flour
You can swap in half cake flour for an even lighter crumb, but all-purpose works great. - 1/2 teaspoon baking powder
This is a small bit of insurance for a tender crumb and even rise; find it in the regular spice aisle. - 1/2 teaspoon salt
Balances the sweetness perfectly. - 1 cup whole milk, warmed slightly
I’ve used buttermilk here too for a tangier flavor, which is a fine swap if you have it on hand. - 2 teaspoons pure vanilla extract
My kitchen tip: using good quality vanilla makes a noticeable difference.
This pound cake is affordable because it uses pantry staples you likely already have. No expensive or hard-to-find ingredients necessary.
If you don’t have whole milk, you can use 2% or even almond milk for a twist, though whole milk gives the best richness. Also, don’t toss any leftover softened butter; it stores well in the fridge for baking next week.
This classic pound cake recipe is flexible, making it a perfect foundation you can adjust for your taste or what’s in your pantry. For more baking inspiration, you might want to check out the The Best Pound Cake – Preppy Kitchen—they’ve got some great tips that align nicely with this recipe.
Let’s Cook It Together!
- Preheat your oven to 325°F (160°C). Lightly grease and flour a 10-inch bundt pan or a 9×5 loaf pan. I’ve found that properly greasing prevents any sticking and helps the pound cake come out cleanly.
- Cream the butter and sugar. Using a hand mixer or stand mixer, beat the softened butter and sugar together until the mixture is light and fluffy—about 4 to 5 minutes. This step makes the pound cake wonderfully airy, so take your time here.
- Add the eggs one at a time. Beat each egg thoroughly before adding the next. Your batter may look a bit curdled after this; that’s normal. This part creates a smooth, emulsified base for your decadent butter pound cake.
- Mix the dry ingredients in a separate bowl. Combine the flour, baking powder, and salt and whisk well. This ensures even distribution and prevents lumps in your cake.
- Alternate adding dry ingredients and milk. Add about a third of the flour mixture to the butter mixture, then half the milk, stirring gently after each addition. Repeat until all ingredients are incorporated. Using a spatula or mixer on low speed will keep the batter fluffier and avoid overmixing.
- Stir in the vanilla extract last. This helps retain the flavor’s brightness without burning off during baking.
- Pour the batter into your prepared pan, spreading it evenly. Tap the pan gently on the counter to release any air bubbles, which ensures an even crumb in your moist pound cake.
- Bake for about 70–80 minutes, depending on your pan size and oven. Start checking around 65 minutes by inserting a toothpick or skewer; it should come out clean or with just a few moist crumbs. Ovens vary, so keep an eye especially near the end.
- Cool the cake in the pan for about 15 minutes. Run a butter knife around the edges to help loosen it. Then invert onto a wire rack to cool completely. This avoids soggy bottoms and lets your buttery pound cake set perfectly.
From start to finish, this pound cake takes about 1 hour and 40 minutes including prep and cooling—perfect for an afternoon baking session. While your pound cake is baking, you can clear up the kitchen or prepare a simple topping like fresh berries or whipped cream.
If your cake cracks on top or looks a little rough after baking, don’t worry—that’s normal with pound cakes and doesn’t affect flavor or texture.
When you’ve mastered the basics, feel free to check out old-fashioned pound cake recipes from Farmette Kitchen for a charming twist, or the Southern best pound cake recipe at Divas Can Cook for variation ideas.
How to Serve & Enjoy It!
This homemade pound cake shines best served simply. My favorite way is to slice it thick and enjoy with fresh berries and a touch of whipped cream. It’s a simple, crowd-pleasing dessert for casual dinners or when guests drop by unexpectedly.
If you’re looking to dress it up a little, drizzle warm fruit compote or a lemon glaze over the top. The buttery pound cake balances those bright flavors beautifully without overpowering them.
For side dish pairings, a cup of strong coffee or a fragrant herbal tea complements this moist pound cake wonderfully. I’ve served it alongside a creamy butternut squash apple coffee cake for gatherings, and that combo never disappoints.
This pound cake is perfect for cozy holiday mornings, Sunday brunches, or even for a sweet treat with your afternoon tea. Leftovers? Just toast slices and spread with a little butter or cream cheese for a delightful snack.
I’ve had guests raving after a simple slice of this pound cake at family dinners. They often ask if I’ve added anything special—but it’s the easy pound cake recipe they fall for every time. It’s a reminder that sometimes, classic simply works best.
If you want to explore more, check out my brown butter cheesecake for a rich dessert or the chocolate raspberry cake for something different but equally reliable.
Your Questions Answered
Can I make this pound cake ahead of time?
Absolutely. Pound cake actually tastes better the next day, as flavors meld and the texture firms up slightly. Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days.
Can I freeze pound cake?
Yes, wrap it well in foil and place it in a freezer bag. When you’re ready to use it, thaw overnight in the fridge. I’ve found it defrosts without losing moisture or flavor.
What’s the best substitute for butter?
Butter is central to this buttery pound cake’s flavor. If you need a swap, use an equal amount of softened margarine or coconut oil, though flavor will vary slightly.
How do I make this pound cake dairy-free?
Swap the butter for a dairy-free spread and substitute milk with almond or oat milk. Vanilla is key here to keep flavor rich.
Can I add flavors or mix-ins?
Definitely. Lemon or orange zest adds a fresh twist, while chocolate chips or nuts give texture. I love adding a handful of fresh blueberries for a moist pound cake variation.
What pan should I use for pound cake?
A bundt pan is classic, but a loaf pan or tube pan works just fine. Just adjust baking time slightly (loaf pans usually bake a bit faster).
How do I know when the pound cake is done?
Look for a golden crust and test with a toothpick; it should come out mostly clean with a few moist crumbs, not wet batter.
If you want a comparison or something a little different, you might check out this best pound cake recipe from Preppy Kitchen for more insights.
Final Thoughts
This pound cake holds a special place in my recipe box because it’s simply reliable and hits that sweet spot between easy and indulgent. My best pound cake tips:
- Take your time creaming butter and sugar; it makes a lighter texture.
- Alternate adding dry and wet ingredients to avoid overmixing.
- Don’t rush cooling to prevent soggy cake.
I’ve tested versions with lemon zest, almond extract, and even added fresh fruit. The classic vanilla butter pound cake is the one most requested at family dinners, though.
Making this homemade pound cake your own is fun and forgiving—don’t be afraid to try new flavors or swap in what you have. What I hope you love most is how easily this pound cake fits your everyday, weekend, or holiday baking needs.
If you enjoy this, you might also like the butternut squash apple coffee cake or crave something richer like the brown butter cheesecake for your dessert rotation.
Give this easy pound cake a try—you’ll find it’s a dependable, delicious favorite you’ll return to again and again. Happy baking, fellow home cooks!
Pound Cake
A classic, buttery pound cake with a tender crumb and rich flavor, perfect for dessert or teatime.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Total Time: 95 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
Notes
For an extra moist cake, brush the cooled pound cake with a simple syrup made from equal parts sugar and water before serving.