Here’s a classic, buttery Pound Cake recipe 🍰 — dense yet tender, perfect on its own or with fruit and cream.
🍰 Classic Pound Cake
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp salt
- 1 cup whole milk (or heavy cream for richer cake)
- 1 tsp vanilla extract
Instructions
- Preheat oven
325°F (165°C). Grease and flour a bundt or loaf pan. - Cream butter & sugar
Beat until light and fluffy (3–5 minutes). - Add eggs
Add eggs one at a time, beating well after each. - Mix dry ingredients
Whisk flour and salt together. - Combine
Add dry ingredients alternately with milk to butter mixture, beginning and ending with flour.
Stir in vanilla. - Bake
Pour batter into pan.
Bake 70–80 minutes, until a toothpick comes out clean. - Cool
Let cool 15 minutes in pan, then turn out onto a rack.
Tips for Perfect Pound Cake
- Room-temperature ingredients are key
- Don’t overmix after adding flour
- Bake low and slow for that classic dense texture
Variations
- Lemon pound cake: Add lemon zest + juice
- Cream cheese pound cake: Replace ½ cup butter with cream cheese
- Almond: Add ½ tsp almond extract
- Glazed: Drizzle with vanilla or lemon glaze
If you want, I can give you a Paula Deen–style cream cheese pound cake or a Southern bakery version next.
