Here’s a classic Pound Cake recipe 🍰
Rich, buttery, and tender—perfect on its own or with fruit and whipped cream.
Ingredients (1 loaf or bundt pan)
- 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 and sugar
- Beat 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 ingredients
- Alternate adding dry ingredients and milk (or sour cream) to the butter mixture, starting and ending with flour.
- Mix until just combined.
- Bake
- Pour batter into prepared pan.
- Bake 60–75 minutes, until a toothpick comes out clean.
- Cool & serve
- Cool 10–15 minutes in pan, then transfer to a wire rack.
Tips & Variations
- Lemon pound cake: Add lemon zest to batter and glaze with lemon icing.
- Cream cheese pound cake: Substitute ½ cup butter with cream cheese for extra richness.
- Glaze or frosting: Drizzle powdered sugar icing, chocolate glaze, or serve with fresh berries.
I can also provide a Southern-style buttery pound cake or mini loaf version if you want.
