There’s something timeless about pound cake. Unlike fancy layer cakes or trendy desserts, pound cake keeps it simple—rich, buttery, and melt-in-your-mouth delicious. With its dense crumb and golden crust, this classic bake is perfect for pairing with coffee, topping with fruit, or simply enjoying slice by slice. The best part? You only need a handful of ingredients and a little patience to get it right.
The Origins of Pound Cake
Traditionally, pound cake was made with a pound each of butter, sugar, flour, and eggs—hence the name. While modern recipes often tweak those amounts for lighter texture and flavor balance, the essence remains the same: a rich, buttery cake that leans dense rather than airy.
This old-fashioned charm is exactly what makes it a kitchen staple.
Gather Your Ingredients
For a buttery pound cake, quality ingredients matter. Here’s what you’ll need:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ cup whole milk or heavy cream
Tip: Use room temperature butter and eggs for the best incorporation.
Step 1: Cream Butter and Sugar
This is where the magic begins. Beat the butter and sugar together until pale and fluffy, about 3–5 minutes. This step incorporates air, which helps lift the otherwise dense cake.
Don’t rush—proper creaming is key to a tender crumb.
Step 2: Add Eggs Slowly
Crack in the eggs one at a time, mixing well after each addition. Adding them slowly prevents the batter from curdling and keeps it smooth.
Stir in vanilla extract for that warm, fragrant note that pairs beautifully with butter.
Step 3: Mix in Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the butter-egg base, alternating with milk or cream. Begin and end with the flour for a more stable batter.
Mix just until combined—overmixing can make the cake tough.
Step 4: Bake Low and Slow
Pour the batter into a greased loaf pan or bundt pan. Smooth the top with a spatula.
Bake at 325°F (163°C) for 60–75 minutes, depending on your pan. The lower temperature ensures the cake cooks evenly and develops that signature golden crust without drying out.
Check doneness by inserting a toothpick—if it comes out with just a few moist crumbs, it’s ready.
Step 5: Cool and Slice
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Cooling allows the structure to set so it won’t crumble when sliced.
Once cooled, slice thick pieces and serve plain or with your favorite toppings.
Serving Ideas
Pound cake is versatile and can be dressed up or enjoyed simply:
- Dust with powdered sugar for an elegant finish.
- Serve with fresh berries and whipped cream.
- Toast slices lightly and spread with butter or jam.
- Add a drizzle of lemon glaze for a citrusy twist.
Extra Tips for Success
- Use heavy cream instead of milk for extra richness.
- Don’t open the oven too early—this can cause sinking.
- Store tightly wrapped at room temperature for up to 3 days, or freeze slices for future treats.
Final Thoughts
Dense, buttery, and full of old-fashioned charm, pound cake is the kind of dessert that never goes out of style. With simple ingredients and a little technique, you can bake a cake that’s as satisfying today as it was generations ago.
👉 Save this recipe and bring back the classic pound cake to your kitchen—it’s a bake you’ll return to again and again!
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