Here’s a classic Pound Cake recipe 🍰
Rich, buttery, and perfect for dessert, breakfast, or tea time.
Ingredients (1 9-inch 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 butter and sugar together until light and fluffy, about 3–5 minutes.
- Add eggs and vanilla
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Mix dry ingredients
- In a separate bowl, whisk together flour, salt, and baking powder.
- Combine wet and dry
- Alternate adding dry ingredients and milk (or sour cream) to the butter mixture, beginning and ending with flour.
- Mix until just combined.
- Bake
- Pour batter into prepared pan.
- Bake 60–75 minutes until a toothpick inserted in the center comes out clean.
- Cool & serve
- Let the cake cool 10–15 minutes in the pan before transferring to a wire rack.
- Slice and enjoy plain, or with berries, whipped cream, or glaze.
Tips & Variations
- Lemon pound cake: add 1 tbsp lemon zest and a lemon glaze.
- Cream cheese pound cake: substitute ½ cup butter with cream cheese for extra richness.
- Chocolate version: add ½ cup cocoa powder to dry ingredients.
I can also give a mini loaf version or a Southern-style buttery pound cake if you want.
