There’s something wonderfully comforting about a classic pound cake sitting on your kitchen counter. With its golden crust, tender crumb, and rich buttery flavor, this timeless cake represents simplicity at its absolute best. No fancy frosting, no complicated layers, just pure, unadulterated cake perfection that tastes like home and happiness in every single bite.
Today, I’m sharing my tried-and-true pound cake recipe that delivers those perfect, melt-in-your-mouth slices every time. This is the cake I turn to when I want something elegant yet simple, impressive yet approachable. Whether you’re serving it with afternoon tea, bringing it to a potluck, or just treating yourself to a slice with your morning coffee, this pound cake never disappoints. And here’s the best part: despite its fancy reputation, it’s actually incredibly easy to make once you know the key techniques. Let me show you exactly how to create pound cake perfection in your own kitchen!
History / Background
The pound cake has one of the most fascinating and straightforward origin stories in the baking world. Dating back to the early 1700s in Northern Europe, this cake got its name from a beautifully simple recipe: one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. That’s it! This easy-to-remember formula made the recipe accessible to bakers of all skill levels, even those who couldn’t read or write.
The original pound cake contained no leavening agents like baking powder or baking soda. Instead, bakers relied on the air incorporated during the lengthy creaming of butter and sugar to give the cake its rise. This created an incredibly dense, fine-textured cake that could last for days without refrigeration, making it a practical choice for households without modern preservation methods.
As the recipe traveled from Europe to America, it evolved and adapted to local tastes and available ingredients. Southern bakers, in particular, embraced pound cake, developing their own variations that often included sour cream, cream cheese, or buttermilk for added moisture and tang. These adaptations made the cake slightly lighter and more tender while maintaining that signature rich, buttery flavor.
During the Victorian era, pound cake became a symbol of hospitality and good homemaking. A well-made pound cake on the tea table showed skill and care. Even today, pound cake remains a beloved classic precisely because it doesn’t need embellishment. Its simple perfection speaks for itself, and a slice of good pound cake with a cup of coffee is still one of life’s most satisfying pleasures.
Why You’ll Love This Recipe
- Incredibly Rich and Buttery: This cake delivers that classic pound cake flavor with every bite, thanks to the generous amount of real butter.
- Perfect Texture: The crumb is dense yet tender, never dry, with that signature fine grain that makes pound cake so special.
- Simple Ingredients: No exotic additions needed, just pantry staples that create something truly extraordinary.
- Versatile Serving Options: Enjoy it plain, toasted, with fresh fruit, glazed, or dressed up with whipped cream. It works for any occasion.
- Long Shelf Life: This cake actually improves with age, staying moist and delicious for up to a week at room temperature.
- Beginner-Friendly: Despite its elegant reputation, this recipe uses straightforward techniques that anyone can master with a little patience.
- No Frosting Required: The beautiful golden crust and rich flavor mean you don’t need to fuss with frosting or decoration.
- Makes Your Kitchen Smell Amazing: The aroma of butter and vanilla baking creates an irresistible scent that fills your entire home.
- Perfect for Gift-Giving: Wrapped in parchment and tied with twine, a homemade pound cake makes a thoughtful and impressive gift.
- Feeds a Crowd: One loaf serves 10 to 12 people, making it economical and practical for gatherings.
- Toasts Beautifully: Day-old pound cake makes incredible toast when lightly buttered and griddled until golden.
Ingredient Notes
Unsalted Butter: This is the star ingredient! Use high-quality unsalted butter at room temperature. Room temperature means soft enough to leave an indentation when pressed with your finger, but still holding its shape. This usually takes about 2 hours on the counter. Don’t rush this step by microwaving, it won’t cream properly if it’s too soft or melty.
Granulated Sugar: Provides sweetness and helps create air pockets when creamed with butter. The sugar crystals cut into the butter, creating those tiny air bubbles that give your cake structure and lift.
Eggs: You’ll need large eggs at room temperature. This is crucial! Room temperature eggs incorporate more smoothly into the batter and create better volume. Set them out when you take out your butter, or place them in a bowl of warm water for 5 to 10 minutes.
All-Purpose Flour: The foundation of your cake. Measure carefully by spooning flour into your measuring cup and leveling it off with a knife. Don’t scoop directly from the bag or pack it down, this adds too much flour and makes your cake dry.
Heavy Cream or Sour Cream: This adds moisture and richness while keeping the cake tender. Full-fat sour cream creates a slight tang that balances the sweetness beautifully. Heavy cream makes it even richer and more luxurious.
Vanilla Extract: Use pure vanilla extract, not imitation. The quality really matters in a simple cake like this where every ingredient shines. If you have vanilla bean paste, even better!
Salt: Just a small amount enhances all the other flavors and prevents the cake from tasting flat. Don’t skip it, even though it seems insignificant.
Baking Powder (optional): Traditional pound cake uses no leavening, relying only on the air beaten into the butter and eggs. However, many modern recipes add a small amount of baking powder for a slightly lighter texture. This recipe gives you the option.
Equipment Needed
Stand Mixer or Hand Mixer: While you could mix by hand, a mixer makes this job much easier and ensures proper creaming of the butter and sugar. A stand mixer is ideal because you’ll need to beat for several minutes, but a hand mixer works fine too.
9×5-inch Loaf Pan: The standard loaf pan size is perfect for this recipe. Make sure it’s at least 3 inches deep. A lighter-colored pan works best as dark pans can cause over-browning.
Large Mixing Bowls: You’ll need at least two, one for mixing and one for your dry ingredients.
Measuring Cups and Spoons: Accurate measurements are essential in baking. Have both dry and liquid measuring tools ready.
Rubber Spatula: Essential for scraping down the sides of your mixing bowl and ensuring everything is incorporated evenly.
Whisk: For mixing your dry ingredients together.
Cooling Rack: Allows air to circulate around your cake as it cools, preventing sogginess.
Parchment Paper: Lining your pan with parchment makes removal foolproof. You can also use butter and flour to grease the pan thoroughly.
Toothpick or Cake Tester: For checking doneness. A long wooden skewer works great too.
Fine-Mesh Sieve (optional): For sifting flour if you want an extra-fine crumb, though this isn’t strictly necessary.
Full Recipe Card
Classic Rich and Buttery Pound Cake
Prep Time: 20 minutes
Bake Time: 65 to 75 minutes
Cooling Time: 2 hours
Total Time: 3 hours 15 minutes
Yield: 10 to 12 slices
Difficulty: Easy to Moderate
Ingredients
- 1 cup (2 sticks/226g) unsalted butter, room temperature
- 1½ cups (300g) granulated sugar
- 5 large eggs, room temperature
- 2 cups (250g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder (optional, for slightly lighter texture)
- ½ cup (120ml) sour cream or heavy cream, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract (optional, for traditional flavor)
Instructions
Step 1: Prepare Your Oven and Pan
Position your oven rack in the center position and preheat to 325°F (163°C). The lower temperature helps the cake bake evenly without over-browning the outside. Generously grease your 9×5-inch loaf pan with butter, making sure to get into all the corners. Then either dust with flour, tapping out the excess, or line the pan with parchment paper, leaving some overhang on the long sides for easy removal.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the flour, salt, and baking powder if using. Whisk for about 30 seconds to ensure everything is evenly distributed. If you want an extra-fine crumb, you can sift these ingredients together, though it’s not necessary. Set this bowl aside.
Step 3: Cream the Butter
In your stand mixer bowl fitted with the paddle attachment (or using a hand mixer in a large bowl), beat the softened butter on medium speed for about 2 minutes. You want it to be smooth, creamy, and pale in color. This pre-beating helps achieve maximum volume when you add the sugar.
Step 4: Add Sugar and Cream Together
Add the sugar to the butter and beat on medium-high speed for 5 to 7 minutes. Yes, this seems like a long time, but it’s absolutely crucial! This extended creaming incorporates air into the mixture, which is what helps your pound cake rise and creates that perfect texture. The mixture should be very light, fluffy, and almost white in color when you’re done. Stop and scrape down the sides of the bowl a couple of times during this process.
Step 5: Add Eggs One at a Time
Turn your mixer to medium speed. Add the eggs one at a time, beating well after each addition. Wait until each egg is fully incorporated before adding the next one. This takes about 30 seconds per egg. The mixture might look slightly curdled after adding the eggs, that’s completely normal and nothing to worry about! Scrape down the sides of the bowl after adding all the eggs.
Step 6: Mix the Wet Ingredients
In a small bowl or measuring cup, whisk together the sour cream (or heavy cream), vanilla extract, and almond extract if using. Make sure this mixture is smooth and well combined.
Step 7: Alternate Adding Flour and Cream
With your mixer on low speed, add about one-third of the flour mixture. Mix just until you can barely see any white streaks. Then add half of the cream mixture and mix until combined. Add another third of the flour, mix, then the remaining cream mixture, mix, and finally the last of the flour. Mix only until you don’t see any more dry flour. The pattern is: flour, cream, flour, cream, flour. This alternating method ensures even mixing and prevents overmixing.
Step 8: Final Mixing
Remove the bowl from your mixer. Using your rubber spatula, give the batter several gentle folds from the bottom of the bowl, making sure everything is incorporated evenly and there are no flour pockets hiding at the bottom. The batter should be thick, smooth, and glossy.
Step 9: Transfer to Pan
Pour the batter into your prepared loaf pan. Use your spatula to spread it evenly, making sure it reaches all corners. Smooth the top gently. Tap the pan on the counter a couple of times to release any air bubbles.
Step 10: Bake
Place the pan in your preheated oven and bake for 65 to 75 minutes. The cake is done when it’s deeply golden brown on top, a toothpick inserted into the center comes out clean or with just a few moist crumbs, and the cake springs back lightly when touched. Start checking at 65 minutes, but don’t be surprised if it needs the full 75 minutes or even slightly longer. Every oven bakes differently!
Step 11: Cool in Pan
When your cake is done, remove it from the oven and place the pan on a cooling rack. Let it cool in the pan for 15 to 20 minutes. This allows the cake to firm up enough for safe removal. If you’re using parchment paper, you can use the overhang to lift the cake out after this cooling period.
Step 12: Complete Cooling
After the initial cooling, turn the cake out onto a cooling rack (if you haven’t already used parchment to remove it). Let it cool completely before slicing, at least 1 to 2 hours. If you slice it while warm, it will be crumbly and won’t hold together well. Patience is key!
Recipe Notes
- Room temperature ingredients are absolutely crucial for proper mixing and texture. Don’t skip this step!
- The long creaming time for butter and sugar isn’t optional. This is what creates the cake’s structure and texture.
- Don’t open the oven door during the first 60 minutes of baking. This can cause your cake to sink.
- If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 to 20 minutes.
- This cake is dense by design. It should not be as light and fluffy as a regular layer cake.
- The cake slices best when completely cool or even the next day.
Tips & Variations
Lemon Pound Cake: Add the zest of 2 large lemons to the butter and sugar when creaming. Replace one teaspoon of vanilla with lemon extract. Make a simple glaze with powdered sugar and lemon juice to drizzle over the cooled cake.
Cream Cheese Pound Cake: Replace the sour cream with 4 ounces of softened cream cheese, beaten into the butter before adding sugar. This creates an incredibly rich, velvety texture.
Brown Butter Version: Brown your butter first, then measure out 1 cup and let it cool to room temperature before using. This adds a nutty, caramelized flavor that’s absolutely divine.
Chocolate Marble: Reserve 1 cup of batter and mix in 3 tablespoons of cocoa powder. Alternate spoonfuls of plain and chocolate batter in the pan, then swirl with a knife.
Citrus Variation: Add orange zest, lime zest, or grapefruit zest to the batter. Each citrus adds its own unique character and brightness.
Almond Pound Cake: Use 1 teaspoon of almond extract instead of vanilla, and fold in ½ cup of finely ground almonds with the flour for amazing nutty flavor and texture.
Rum or Bourbon Glaze: Poke holes in the warm cake with a skewer and brush with a mixture of melted butter, powdered sugar, and rum or bourbon. Let it soak in for an adult version.
Poppy Seed: Add 2 tablespoons of poppy seeds for that classic lemon-poppy seed flavor combination. Beautiful and delicious!
Pro Chef Tips
Temperature Is Everything: Room temperature ingredients mix together smoothly and incorporate more air. If your eggs or dairy are cold, the mixture will seize up and won’t blend properly. Plan ahead and set everything out 2 hours before baking.
The Ribbon Test: When you’ve creamed the butter and sugar properly, the mixture should be pale and fluffy. When you lift the beaters, the mixture should fall back into the bowl in a thick ribbon that holds its shape for a few seconds before disappearing.
Don’t Rush the Creaming: That 5 to 7 minutes of creaming butter and sugar is what creates the structure of your cake. This step incorporates the air that makes your pound cake rise. Cutting it short will result in a dense, heavy cake.
Add Eggs Slowly: If you dump all the eggs in at once, the mixture can break or curdle. Adding them one at a time and beating well after each addition ensures a smooth, homogenous batter.
The Dry-Wet-Dry Pattern: Always start and end with flour when alternating ingredients. This helps prevent overmixing and creates the best texture. The flour protects the gluten from developing too much when you add the liquid ingredients.
Low and Slow: Pound cake needs a lower oven temperature and longer baking time than many other cakes. This ensures the center cooks through before the outside gets too dark. Be patient and don’t try to speed things up by raising the temperature.
The Crack Is Normal: Traditional pound cake develops a crack down the center. This is actually desirable and shows proper baking! It’s not a mistake, it’s a feature.
Let It Rest: Pound cake tastes even better the next day. The flavors meld together and the texture becomes even more tender. If possible, make it a day ahead of when you need it.
Common Mistakes to Avoid
Using Cold Ingredients: This is the biggest mistake! Cold butter won’t cream properly with sugar, and cold eggs will cause your batter to curdle or separate. Everything must be at room temperature.
Insufficient Creaming: If you don’t beat the butter and sugar long enough, you won’t incorporate enough air, resulting in a dense, heavy cake. Set a timer and trust the process.
Overmixing After Adding Flour: Once flour goes in, mix only until combined. Overmixing develops gluten, which makes your cake tough and chewy instead of tender. Mix gently and stop as soon as the flour disappears.
Opening the Oven Too Soon: Every time you open that oven door, the temperature drops significantly. This can cause your cake to sink or bake unevenly. Resist the urge to peek for at least the first hour.
Wrong Pan Size: Using a different size pan will dramatically affect baking time and texture. A pan that’s too large will make your cake flat and dry. One that’s too small may overflow. Stick with the 9×5-inch size specified.
Skipping the Cooling Time: If you try to slice this cake while it’s still warm, it will crumble and fall apart. The structure needs time to set as it cools. Wait until it’s completely cool for perfect slices.
Not Greasing the Pan Well: Pound cake is rich and can stick if your pan isn’t properly prepared. Use plenty of butter and flour, or line with parchment paper for guaranteed easy release.
Measuring Flour Incorrectly: Scooping flour directly from the bag packs it down, giving you too much. Too much flour makes dry, dense cake. Always spoon flour into your measuring cup and level it off.
Overbaking: Pound cake should be moist inside. If you bake it until a toothpick comes out completely clean with no crumbs, you’ve probably overbaked it. A few moist crumbs are perfect!
Using Salted Butter: Salted butter contains varying amounts of salt, which throws off the recipe’s balance. Always use unsalted butter in baking so you can control the exact amount of salt.
Storage & Meal Prep
Room Temperature Storage: Once completely cooled, wrap your pound cake tightly in plastic wrap or place it in an airtight container. It will stay fresh and moist at room temperature for up to 5 days. In fact, many people prefer the texture on day two or three!
Refrigerator Storage: You can refrigerate pound cake for up to 10 days if wrapped well. However, cold cake from the fridge should be brought back to room temperature before serving, or lightly warmed in the microwave for 10 to 15 seconds per slice, for the best flavor and texture.
Wrapping Technique: For the longest freshness, wrap the cooled cake tightly in plastic wrap, then wrap again in aluminum foil. This double wrapping prevents air exposure and keeps the cake incredibly moist.
Slicing for Storage: If you want to prep individual portions, slice the cake and wrap each slice separately in plastic wrap. This makes grabbing a quick snack or packing lunches incredibly easy.
Freshness Test: If your cake starts to seem a bit dry around the edges, you can trim those edges off. The center will still be perfectly moist. Or brush the whole cake with a simple syrup to refresh it.
Make-Ahead & Freezer Notes
Making Ahead: Pound cake is actually the perfect make-ahead dessert! Bake it 1 to 2 days before you need it. The texture improves as it sits, becoming more tender and moist. Just wrap it well and store at room temperature.
Freezing the Whole Cake: Wrap the completely cooled cake tightly in plastic wrap, then wrap again in heavy-duty aluminum foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator still wrapped, or at room temperature for several hours.
Freezing Individual Slices: Slice the cake, then wrap each slice individually in plastic wrap and place all slices in a freezer bag. This way you can thaw just what you need. Individual slices thaw at room temperature in about 30 to 45 minutes.
Freezing Tips: Make sure the cake is completely cool before wrapping for the freezer. Any warmth creates condensation, which can make the cake soggy. Also, freeze the cake plain without any glaze, you can add glaze after thawing.
Thawing Method: Always thaw frozen pound cake slowly at room temperature or in the refrigerator. Never microwave it to speed up thawing, this creates rubbery spots and uneven texture. Slow and steady wins the race.
Refreshing Thawed Cake: If your thawed cake seems slightly dry (though it shouldn’t with this recipe), lightly toast slices in butter or brush the cake with a simple syrup made from equal parts sugar and water.
Freezing Batter: You cannot freeze the raw batter successfully. The eggs and leavening (if using) won’t work properly after freezing. Always bake first, then freeze.
Serving Suggestions
Classic Simplicity: A simple slice with a cup of coffee or tea is perfection. The rich butter flavor needs no accompaniment to shine.
Toasted with Butter: This is a game-changer! Slice the cake and toast it in a buttered pan or under the broiler until golden on both sides. The crispy edges and warm, soft center are absolutely incredible.
With Fresh Berries: Serve slices topped with fresh strawberries, blueberries, or mixed berries and a dollop of lightly sweetened whipped cream. The fruit’s tartness balances the rich cake beautifully.
Ice Cream Pairing: A slice of pound cake with a scoop of vanilla ice cream is a classic for good reason. Try it warmed for an extra special treat, the warm cake and cold ice cream is an amazing contrast.
Strawberry Shortcake Style: Use pound cake slices as the base for strawberry shortcake. Layer with macerated strawberries and fresh whipped cream for an easy, elegant dessert.
French Toast: Transform day-old pound cake into the most amazing French toast! Dip thick slices in an egg mixture and griddle until golden. Absolutely divine for a special breakfast.
Trifle Base: Cube the cake and layer it with pudding, fruit, and whipped cream for a simple yet impressive trifle. The sturdy texture holds up perfectly to all that moisture.
Glazed Elegance: Drizzle with a simple powdered sugar glaze (powdered sugar + milk + vanilla) for a more dressed-up presentation. Add lemon juice or other extracts to the glaze for variation.
With Compote: Serve with a warm fruit compote, blueberry, cherry, or peach work beautifully. The warm fruit sauce soaks into the cake slightly for an elegant dessert.
Afternoon Tea: Slice thinly and serve as part of an afternoon tea spread with scones, finger sandwiches, and other treats. Pound cake is a tea party classic.
FAQs
Why is my pound cake dense and heavy?
Traditional pound cake is supposed to be dense, that’s part of its charm! However, if it’s too heavy, it likely means you didn’t cream the butter and sugar long enough, your ingredients were too cold, or you overmixed after adding the flour. Make sure to beat the butter and sugar for the full 5 to 7 minutes.
Can I make this without a mixer?
While possible, it’s very difficult to get proper results mixing by hand. The extended creaming of butter and sugar requires significant effort and time to incorporate enough air. If you must mix by hand, be prepared for an arm workout and expect slightly denser results.
Why did my cake sink in the middle?
This usually happens if you opened the oven door too early in the baking process, or if you didn’t cream the butter and sugar enough. It can also happen if you added too much liquid or if your leavening agents were old. Make sure to keep that oven door closed for at least the first 60 minutes.
Can I use cake flour instead of all-purpose?
You can, but the texture will be different. Cake flour has less protein, which makes for a more tender crumb. If using cake flour, you’ll need 2¼ cups (about 250g) to replace the 2 cups of all-purpose flour.
My cake has a crack down the middle. Is that bad?
Not at all! A crack down the center is actually traditional and desirable in pound cake. It shows that your cake rose properly and baked correctly. Embrace the crack, it’s part of pound cake’s rustic charm.
Can I reduce the sugar?
You can reduce it slightly, down to about 1¼ cups minimum, but reducing it too much affects not just sweetness but also texture. The sugar helps create structure and tenderness. Less sugar means denser, less tender cake.
Why didn’t my cake rise much?
Pound cake doesn’t rise dramatically like other cakes because it’s dense by nature. However, if it didn’t rise at all, you may not have creamed the butter and sugar enough, your eggs weren’t incorporated properly, or you overmixed the batter.
How do I prevent the top from cracking too much?
While some cracking is normal and desirable, if you want less dramatic cracking, try lowering the oven temperature by 25°F and baking a bit longer. Also make sure your oven isn’t running hot.
Can I add mix-ins like chocolate chips or nuts?
You can add up to 1 cup of mix-ins. Toss them in a tablespoon of flour first, then gently fold them into the finished batter. Keep in mind that additions will change the texture slightly and may require a few extra minutes of baking time.
Conclusion
Congratulations! You now have the ultimate recipe for perfect pound cake and all the knowledge you need to bake it with confidence. This isn’t just any cake recipe, it’s a time-honored classic that has brought joy to countless kitchens for centuries. The beauty of pound cake lies in its honest simplicity, no fancy techniques or exotic ingredients, just good butter, eggs, sugar, and flour transformed into something truly extraordinary.
The most wonderful thing about mastering pound cake is how versatile and reliable it becomes in your baking repertoire. Need a last-minute dessert? Pound cake. Want something impressive for guests? Pound cake. Craving a sweet snack with your afternoon coffee? Pound cake. It works for absolutely every occasion, and it always delivers that rich, buttery satisfaction that makes people smile.
Remember, your first pound cake might not be absolutely perfect, and that’s completely okay! Even a slightly imperfect pound cake tastes delicious. Each time you make this recipe, you’ll learn more about how your oven bakes, how your ingredients behave, and how the batter should look and feel. You’ll develop an intuition for when the butter and sugar are properly creamed, when the batter is perfectly mixed, and when the cake is exactly done.
Don’t be intimidated by the steps or the timing. Yes, there’s some patience required, but the actual hands-on work is minimal. Most of the time is just waiting, for the butter to soften, for the mixer to do its work, for the cake to bake and cool. These moments of waiting are part of the ritual of baking, the anticipation that makes that first slice even more rewarding.
So gather your ingredients, set them out to come to room temperature, and get ready to fill your kitchen with the most amazing buttery aroma. Your perfect slice of classic pound cake is waiting, and I promise it will be absolutely worth the effort. Happy baking, and may your slices always be tender, your crust always be golden, and your cake always be delicious!
