Classic Pound Cake Recipe – Rich, Moist & Perfect

Pound Cake – A timeless dessert beloved across generations, the classic pound cake is a masterpiece of simplicity and flavor. Known for its dense yet tender crumb, buttery aroma, and golden crust, this cake is as comforting as it is elegant. Historically, a pound cake was made using one pound each of butter, sugar, eggs, and flour—hence the name. While modern versions may vary slightly, the essence remains the same: rich, moist, and wonderfully satisfying.

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Recipe Overview

• Cuisine: American / European

• Course: Dessert

• Servings: 10–12 slices

• Calories per Serving: Approx. 420

• Prep Time: 20 minutes

• Active Time: 30 minutes

• Resting/Cooling Time: 1 hour

Equipment Needed

• Stand mixer or electric hand mixer

• Mixing bowls

• Measuring cups & spoons

• Whisk

• Spatula

• 9×5-inch loaf pan or bundt pan

• Parchment paper (optional)

• Wire cooling rack

• Toothpick or cake tester

Ingredients

For the Classic Pound Cake

• 1 cup (225 g) unsalted butter, softened

• 1 ½ cups (300 g) granulated sugar

• 4 large eggs, room temperature

• 2 cups (250 g) all-purpose flour

• ½ teaspoon baking powder

• ¼ teaspoon salt

• ½ cup whole milk or heavy cream

• 2 teaspoons vanilla extract

Instructions

1. Prepare Your Pan

Grease a standard loaf pan or bundt pan thoroughly with butter or nonstick spray.
You may line the bottom with parchment paper for easier release.
Dust lightly with flour for extra nonstick protection.

2. Combine Dry Ingredients

In a medium mixing bowl, whisk together:

• Flour

• Baking powder

• Salt

This ensures even distribution and helps the cake rise smoothly.

3. Cream Butter and Sugar

In a large bowl or stand mixer, beat softened butter and sugar on medium-high speed for 4–5 minutes.
The mixture should look pale, fluffy, and light.
Proper creaming is essential—it traps air and creates the tender crumb pound cakes are known for.

4. Add Eggs Slowly

Add the eggs one at a time, mixing well after each addition.
This helps maintain a smooth batter and prevents curdling.

Mix in the vanilla extract.

5. Add Dry Ingredients and Milk Alternately

Turn the mixer to low and gently alternate:

1. Add half the dry ingredients

2. Add the milk

3. Add remaining dry ingredients

Mix only until ingredients are just combined.
Overmixing may result in a dense cake.

6. Fill the Pan

Transfer your thick, creamy batter into the prepared pan.
Use a spatula to smooth the top.
Gently tap the pan on the counter to remove any trapped air bubbles.

7. Bake

Place the pan in a preheated 325°F (165°C) oven.
Bake for 60–75 minutes, depending on pan size.
The cake is ready when:

• A toothpick inserted into the center comes out clean

• The top is golden and firm

• The edges pull slightly from the sides

Avoid opening the oven early, as temperature drops can cause collapse.

8. Cool

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack.
Let it cool for at least 1 hour before slicing.
This resting period helps the crumb set and enhances flavor.

Nutrition (Per Serving)

Tips for a Perfect Pound Cake

Use room-temperature ingredients

They mix more evenly and produce a smoother batter.

Do not rush the creaming step

The air incorporated here affects the entire texture.

Measure flour correctly

Use the spoon-and-level method to avoid adding excess flour.

Bake low and slow

Pound cakes require a gentle, even bake to avoid dryness.

Do not overmix

Stop mixing as soon as the flour disappears into the batter.

Enhance flavor with extracts or zest

Lemon, almond, orange, or even rum extract adds personality.

Conclusion

Classic pound cake is one of the most beloved and versatile desserts ever created. Its rich flavor, buttery aroma, and distinctive dense crumb make it ideal for any occasion—from casual family gatherings to elegant celebrations. With just a handful of simple ingredients and easy-to-follow steps, you can create a cake that’s not only delicious on its own but also serves as a perfect base for countless variations and toppings.