Discover A simple Classic Pound Cake , rich butter cake. Enjoy this timeless treat with coffee or berries.

What Makes a Classic Pound Cake So Special?

The classic pound cake is a baking staple. It’s loved for its simplicity. It features a rich, buttery taste. And its moist, dense crumb makes it very special. Its beauty lies in its basic recipe. It requires only a handful of common ingredients.

Let’s explore how to bake the best classic pound cake!

The History of Pound Cake

The pound cake dates back to the 1700s. Its name comes from the original recipe. It called for one pound each of butter, sugar, eggs, and flour. This simple formula made it easy to remember. It also made scaling the recipe up or down simple.

Over time, people have created many versions. They have added flavors like vanilla, lemon, and chocolate. Yet, the essence of a classic pound cake remains. It’s still about that rich, buttery flavor.

Why You’ll Love This Recipe

Simple ingredients: You likely have everything you need already.
Easy to make: The steps are straightforward. Even beginner bakers can succeed.
Delicious: The taste is amazing. Enjoy it plain or with your favorite toppings.
Versatile: Great for dessert, tea time, or a snack.
Timeless: A classic pound cake never goes out of style.

Essential Ingredients for a Perfect Cake

Here’s what you’ll need to bake a delicious classic pound cake:

Butter: 1 cup (2 sticks), unsalted, softened. Soft butter is crucial for a smooth batter.
Sugar: 2 cups, granulated. The sugar adds sweetness and helps create a tender crumb.
Eggs: 6 large. Eggs provide structure and richness.
Flour: 3 cups, all-purpose. Flour gives the cake its shape.
Baking Powder: 1 teaspoon. This helps the cake rise and become light.
Salt: 1/2 teaspoon. Salt enhances the other flavors.
Vanilla Extract: 1 teaspoon. Vanilla adds a lovely aroma.
Milk: 1/2 cup. Milk adds moisture to the cake.

Step-by-Step Guide to Baking a Pound Cake

Follow these steps for baking success:

Prep: Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan. Alternatively, use baking spray with flour.
Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar. Use an electric mixer. Mix on medium speed until light and fluffy. This step is very important. It can take 3-5 minutes.
Add Eggs: Beat in the eggs one at a time. Mix well after each addition. Then, add the vanilla extract. Mix until combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution.
Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Do this in three additions. Alternate with the milk. Begin and end with the dry ingredients. Mix until just combined. Avoid overmixing.
Pour into Pan: Pour the batter into the prepared loaf pan. Spread it evenly.
Bake: Bake for 60-70 minutes. Or until a wooden skewer inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Serve: Slice and serve. Enjoy your delicious classic pound cake!

Overhead view of a classic pound cake with berries and powdered sugar. — Classic pound cake topped with fresh berries and a dusting of powdered sugar.

Tips for the Best Cake

Use softened butter: It creams better with the sugar.
Don’t overmix: Overmixing develops gluten. This makes a tough cake.
Measure accurately: Use measuring cups and spoons correctly.
Check for doneness: Use a wooden skewer.
Cool completely: This prevents the cake from falling apart when sliced.

Cake Variations and Additions

Want to customize your pound cake? Here are some tasty ideas:

Lemon: Add lemon zest and juice to the batter. This creates a bright, citrusy flavor.
Chocolate: Swirl melted chocolate into the batter before baking. Or add cocoa powder to the dry ingredients.
Vanilla Bean: Use vanilla bean paste instead of extract. This gives a more intense vanilla flavor.
Almond: Add almond extract and sliced almonds. This creates a nutty, aromatic cake.
Spices: Add cinnamon, nutmeg, or cardamom for a warm, spiced cake.

Pound Cake Glazes and Toppings

Add a simple glaze or topping to elevate your pound cake:

Powdered Sugar Glaze: Mix powdered sugar with milk or lemon juice. Drizzle over the cooled cake.
Chocolate Ganache: Pour warm chocolate ganache over the cake. Let it set.
Fresh Berries: Serve slices with fresh berries and whipped cream.
Caramel Sauce: Drizzle with caramel sauce for a sweet treat.
Citrus Glaze: Use orange or lime juice instead of lemon.

How to Store Your Classic Pound Cake

To keep your pound cake fresh, follow these tips:

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Store in an airtight container for up to a week.
Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.

Serving Suggestions for Pound Cake

Classic pound cake is great on its own. But it’s also delicious with other foods:

Coffee or Tea: A perfect afternoon treat.
Ice Cream: A simple yet satisfying dessert.
Fruit Salad: Adds a touch of sweetness to fresh fruit.
Whipped Cream: A classic pairing.
Berry Compote: A flavorful and fruity topping.

The Science Behind Pound Cake

Understanding the role of each ingredient helps you bake a better cake.

Butter: Adds flavor and moisture. It also helps create a tender crumb.
Sugar: Sweetens the cake. It also tenderizes it by interfering with gluten development.
Eggs: Provide structure and richness. They also bind the ingredients together.
Flour: Gives the cake its shape. It develops gluten when mixed with liquid.
Baking Powder: A leavening agent. It helps the cake rise.
Salt: Enhances the other flavors.
Vanilla Extract: Adds flavor and aroma.
Milk: Adds moisture.

Troubleshooting Common Pound Cake Problems

Cake is dry: Add more liquid. Avoid overbaking.
Cake is too dense: Don’t overmix the batter.
Cake didn’t rise: Make sure your baking powder is fresh. Also, avoid opening the oven door during baking.
Cake is cracked: The oven temperature may be too high. Reduce it slightly.
Cake is sticking to the pan: Grease and flour the pan well. Or use baking spray with flour.

try this too, Best Chocolate Pound Cake, Chocolate Pound Cake Recipe

Frequently Asked Questions (FAQs)

What is the secret to a good pound cake from scratch?

The secret lies in using softened butter and not overmixing the batter. This ensures a tender and moist cake.

What are the ingredients in pound cake?

Traditionally, pound cake contains equal amounts of butter, sugar, eggs, and flour. Modern recipes often include baking powder, salt, vanilla, and milk.

What makes a pound cake different from a regular cake?

Pound cake is denser and richer due to the high butter content. Regular cakes tend to be lighter and airier.

How many eggs is a pound of eggs?

A pound of large eggs typically contains about 8 eggs.

Classic Pound Cake

Author: Serina L.
Prep Time: 15 minutes
Cook Time: 60-75 minutes
Total Time: 75-90 minutes
Yield: 10–12 servings 1x

Print Recipe

Ingredients

Scale

1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups (375g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (240ml) whole milk

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3-5 minutes).
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.
Pour the batter into the prepared pan and smooth the top.
Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as desired.

Notes

For a citrusy twist, add 1 tablespoon of lemon or orange zest to the batter.
Serve with fresh fruit, ice cream, or a glaze made from powdered sugar and milk.
To make it extra moist, substitute half of the milk with sour cream or buttermilk.
Can be stored at room temperature for up to 3 days or refrigerated for up to a week.