Here’s a classic Pound Cake recipe — rich, buttery, and dense with a tender crumb. It’s perfect on its own or topped with fruit, whipped cream, or glaze. The name comes from the original formula: a pound each of butter, sugar, eggs, and flour — though modern recipes are a bit more refined for flavor and texture.
🍰 Classic Pound Cake
🕒 Prep Time: 15 minutes
🕒 Bake Time: 60–70 minutes
🍽 Yields: 1 loaf or bundt (8–10 servings)
✅ Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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1 1/2 cups granulated sugar
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4 large eggs, room temperature
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2 tsp vanilla extract
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1/2 cup milk (whole preferred)
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2 cups all-purpose flour
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1/2 tsp salt
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1/2 tsp baking powder (optional, for a slightly lighter texture)
🧁 Instructions:
1. Preheat oven
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To 325°F (165°C).
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Grease and flour a 9×5-inch loaf pan or a bundt pan.
2. Cream butter & sugar
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In a large bowl, beat butter and sugar together until light and fluffy (about 3–4 minutes).
3. Add eggs
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Add eggs one at a time, beating well after each addition.
4. Add vanilla & milk
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Stir in vanilla extract.
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Mix in milk gently.
5. Combine dry ingredients
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In a separate bowl, whisk together flour, salt, and baking powder (if using).
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Gradually mix dry ingredients into the wet mixture, just until combined. Don’t overmix.
6. Bake
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Pour batter into the prepared pan.
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Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & serve
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Cool in the pan for 10–15 minutes, then transfer to a wire rack.
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Serve plain or with fresh berries, whipped cream, lemon glaze, or powdered sugar.
🍋 Optional Variations:
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Lemon Pound Cake: Add 1 tbsp lemon zest + 1 tbsp lemon juice
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Almond Pound Cake: Use 1 tsp almond extract with 1 tsp vanilla
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Marble: Swirl in 1/4 cup cocoa powder + 2 tbsp sugar into half the batter
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Glaze: Mix 1 cup powdered sugar with 2–3 tbsp milk or lemon juice and drizzle over cooled cake
