Pound Cake Recipe

Pound Cake Recipe – a classic homemade dessert that’s simple, moist, and bursting with real butter and vanilla flavor.

If you’ve ever longed for that perfect slice of buttery loaf, this easy baking guide to a moist pound cake delivers every time, whether you’re serving dessert after Sunday dinner or packing treats for a picnic by the lake.

I’ve been sharing this classic pound cake with family and friends for over twenty years—ever since my own grandmother showed me how a handful of high-quality ingredients turns a humble recipe into a cherished tradition. The beauty of this homemade cake lies in its simplicity: no fancy gadgets, just a sturdy whisk, a loaf pan, and, of course, plenty of real butter and a dash of pure vanilla. You can swap in whole-milk Greek yogurt to lighten the crumb a bit or sprinkle fresh berries on top when strawberries are in season. Honestly, it’s my go-to when I want something straightforward yet ridiculously satisfying.

Why You’ll Love This Recipe

• Classic flavor that feels like a warm hug
• Uses just one bowl—minimal cleanup
• No mixer required; hand-whisk friendly
• Perfectly moist crumb every time
• Ready to slice in under 90 minutes
• Versatile: serve plain or dress up with glazes and fruit
• Kid-approved dessert for birthday parties
• Ideal for gift boxes or friendly bake sales

Ingredients

• 1 cup (2 sticks) unsalted butter, softened to room temperature (Land O’Lakes or Plugrá are great choices)
• 1½ cups granulated sugar (superfine sugar like Domino blends faster)
• 4 large eggs, room temperature (set out 30 minutes before baking)
• 2 teaspoons pure vanilla extract (I love Nielsen-Massey for depth of flavor)
• 2 cups all-purpose flour, spooned and leveled (King Arthur flour yields a tender crumb)
• ½ teaspoon baking powder (freshly measured for optimal rise)
• ¼ teaspoon fine sea salt (Diamond Crystal is my go-to)
• ½ cup whole milk or sour cream (for extra moisture; sub plain Greek yogurt if you prefer)

Ingredient Tips:
• Bring your eggs and butter to room temp—this helps the batter blend smoothly.
• Sift flour and baking powder together to keep the cake light.
• For a tangy twist, use Greek yogurt in place of milk or sour cream.

Directions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan. Line it with parchment paper for easy removal.
2. In a large bowl, whisk butter and sugar vigorously for 2–3 minutes until pale and fluffy—a sturdy whisk or wooden spoon works fine.
3. Crack in the eggs one at a time, whisking after each addition until the batter looks smooth and glossy. This builds structure for a tender crumb.
4. Stir in the vanilla extract; you’ll notice that warm fragrance immediately.
5. In another bowl, whisk together flour, baking powder, and salt. Add half of this dry mix to the wet ingredients and stir gently.
6. Pour in the milk (or sour cream), then stir in the remaining flour mixture—mix just until no streaks remain. A few tiny lumps are okay.
7. Scrape the batter into your prepared pan, smoothing the top with a spatula. Give the pan a gentle tap on the countertop to release air bubbles.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, loosely tent with foil after 30 minutes.
9. Let the cake cool in the pan for 10 minutes, then lift out by the parchment and finish cooling on a wire rack before slicing.

Servings & Timing

Makes 8–10 generous slices
Prep Time: 15 minutes
Bake Time: 50–60 minutes
Cool Time: 20 minutes
Total Time: about 1 hour 30 minutes

Variations

• Lemon Zest Pound Cake: Stir in 1 tablespoon fresh lemon zest for a bright twist.
• Chocolate Marble: Swirl ¼ cup cocoa powder mixed with 2 tablespoons milk into half the batter.
• Almond Infusion: Replace vanilla with 1 teaspoon almond extract and top with sliced almonds.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend (Bob’s Red Mill).
• Dairy-Free Delight: Swap in vegan butter and almond milk.
• Bourbon Glaze: Drizzle a simple mix of powdered sugar and bourbon over the cooled loaf.

Storage & Reheating

Store at room temperature in an airtight container for up to 3 days to keep the crust tender.
Refrigerate for up to 5 days—wrap in plastic to avoid drying out.
Freeze whole loaf or individual slices for up to 2 months; thaw overnight in the fridge, then bring to room temp before serving.
To refresh a slice, microwave for 10–15 seconds or warm in a 300°F oven for 5 minutes.

Notes

• Letting the batter rest 5 minutes before baking helps the flavors meld—a little trick I picked up from Mom.
• For an extra-fine crumb, sift your flour twice.
• Brushing melted butter on top during the last 5 minutes of baking yields a beautifully golden crust.
• Always test doneness with a toothpick—ovens can run a bit hot or cool.

FAQs

Q: Can I use salted butter instead?
A: Absolutely—just skip or reduce the added salt in the recipe.

Q: Why did my cake sink in the middle?
A: It likely needed more baking time or your oven was slightly cool; an oven thermometer helps.

Q: My cake is dry. How can I make it more moist?
A: Fold in ½ cup sour cream or yogurt next time, and be sure not to overbake.

Q: Is it okay to mix by hand?
A: Yes! A hand whisk gives you more control and yields a lovely texture.

Q: Can I halve this recipe?
A: Sure—use a smaller loaf pan and begin checking doneness around 40 minutes.

Q: How do I prevent a domed top?
A: Keep the oven at a steady 350°F and resist opening the door for the first 30 minutes.

Q: Can I turn this into mini loaves?
A: Definitely—fill mini pans two-thirds full and reduce bake time to about 30–35 minutes.

Q: Any tips for a shiny glaze?
A: Warm your glaze ingredients slightly before drizzling for a silky finish.

Conclusion

This classic pound cake recipe is a simple yet deeply satisfying homemade dessert—rich in butter and vanilla, with a moist crumb that pairs beautifully with fresh berries or a dollop of whipped cream. Give it a try, then let me know how your loaf turned out in the comments below! Don’t forget to explore more easy baking ideas like my Chocolate Chip Cookies or Blueberry Muffins for your next treat.

Enjoy every slice!