Here’s a classic Pound Cake recipe 🍰
Rich, buttery, and tender—perfect plain or dressed up with fruit or glaze.
Ingredients (1 loaf or bundt)
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 1 cup whole milk or sour cream
Instructions
- Preheat oven
- 325°F (165°C).
- Grease and flour a loaf pan or bundt pan.
- Cream butter & sugar
- Beat butter and sugar until light and fluffy (3–5 minutes).
- Add eggs
- Add eggs one at a time, beating well after each.
- Mix in vanilla.
- Mix dry ingredients
- In a separate bowl, whisk flour, salt, and baking powder.
- Combine
- Alternate adding dry ingredients and milk (or sour cream) to the butter mixture, beginning and ending with flour.
- Mix just until combined.
- Bake
- Pour batter into prepared pan.
- Bake 60–75 minutes, until a toothpick comes out clean.
- Cool & serve
- Cool in pan 10 minutes, then turn out onto a rack.
Tips & Variations
- Southern-style: use all butter and whole milk for richness.
- Extra moist: substitute sour cream for milk.
- Lemon pound cake: add lemon zest and glaze.
- Vanilla glaze: drizzle powdered sugar + milk + vanilla over cooled cake.
If you want, I can share a cream cheese pound cake, lemon pound cake, or old-fashioned Southern pound cake next.
