If you are looking for the perfectly balanced cake when it comes to taste and texture, this is it! This pound cake has a dense yet tender texture. It’s buttery and soft on the inside and has a slightly crisp and golden crust on the outside. It’s the best of both worlds and will surely become a favorite in your home!
Get more cake in your life by making our most amazing chocolate cake or our flourless chocolate cake (because you can never have enough chocolate).
Why Our Recipe
- A classic pound cake recipe that’ll bring back childhood memories of grandma baking in the kitchen.
- A list of variations so you can customize the taste of your homemade cake loaf.
Traditional pound cake is perfect for any occasion. Bake it for birthdays, holidays, and even just because you want a delicious slice with your morning coffee. It is the perfect traditional cake recipe to keep on hand and will be enjoyed for generations.
Pound cake gets its name from the weight of each of the ingredients needed to make the cake. Pound cake requires exactly one pound each of flour, sugar, butter, and eggs. The recipe was included in the very first American cookbook, American Cookery, published in 1796. Despite these early American origins, it’s thought that pound cake migrated from Northern Europe. The French lay claim to the pound cake as well, though it’s called quatre-quarts or four quarters.
Ingredient Notes
- Butter: You will want to be sure to use salted butter that has been softened to room temperature prior to mixing.
- Sugar: Just regular granulated sugar works fine.
- Flour: All-purpose flour works best.
Flavor Variations
Vanilla Pound Cake: Add 2 teaspoons of vanilla extract to the batter with the eggs. Make a vanilla glaze by whisking together 1 cup of powdered sugar with 2 tablespoons of water and 1 teaspoon of vanilla extract. Pour over warm, baked cake.
Almond Pound Cake: Add 2 teaspoons of almond extract to the batter with the eggs. Make an almond glaze by whisking together 1 cup powdered sugar with 2 tablespoons water and 1 teaspoon of almond extract. Pour over warm, baked cake.
Sour Cream Pound Cake: Replace half of the butter with sour cream. 1 cup, or 8 ounces will equal 1/2 pound. Sour cream produces a more moist cake.
Cream Cheese Pound Cake: Replace half of the butter with cream cheese. One 8-ounce package will equal 1/2 pound.
Rum Pound Cake: Add 2 teaspoons of rum extract to the batter with the eggs. Make a rum glaze by heating 1/2 cup butter, 1 cup sugar, 1/4 cup dark rum, and 1/4 cup water over medium-high heat. Bring to a simmer. Poke holes in baked cake and drizzle with rum glaze while warm.
Lemon Pound Cake: Add 2 tablespoons of lemon juice to the batter with the eggs or 1 teaspoon of lemon extract. Make a glaze to put on after baking by whisking together 1/3 cup lemon juice with 1/3 cup sugar until dissolved. Drizzle over baked cake
Cornmeal Pound Cake: Replace half of the all-purpose flour with finely ground cornmeal.
Prevent Over Browning
The secret to the best pound cake is to not overcook the top. You want a perfectly golden brown color for the best taste and texture. To achieve this, create a tent with aluminum foil to place over the tops of your pans. Simply take a piece of aluminum foil, bunch it up in the middle, and place it gently and loosely over the top of your loaves. This will further prevent browning.
Prevent Cake from Sticking to Pan
Pound cake tends to stick to pans, making it hard to remove after cooling. To prevent this, grease your loaf or bundt pan with butter or Crisco shortening, then dust it with flour. Gently tap the backside of the pan to remove any excess flour then pour in your cake mix and bake accordingly.
Storage Instructions
Store leftovers in an airtight container to keep it from drying out. Be sure that it is completely cool before placing it into a storage container or plastic bag to prevent condensation from forming.
Do you weigh the eggs when in the shell or cracked open in a bowl?
Weigh them cracked in a bowl.
Made vanilla (1 extra tsp) & sour cream in Bundt pan…it was done (clean toothpick) @ 1hr & 5min. Delicious! This recipe is a keeper! Thank you.
I made a sauce with this cake, one that was an old one from my Grandmother Nellie, who was born in 1898. Here’s the recipe:
Butterscotch Sauce: Stir together 1 cup brown sugar, 1/4 cup butter, and 3Tablespoons flour. Add 2 cups boiling water. Stir until thick. Add vanilla or other flavoring. My grandmother always added both juice from half a lemon and vanilla.
Wow it’s really generous of you to share her recipe, I’m off to try it with this pound cake lol
Yum! Thank you for sharing the sauce recipe.
Hi, I want to try this recipe. Since I dont want to make a whole pound, can I equal my ingredients? Like, 100g flour =100g sugar =100g butter = 100g eggs? Thanks.
Yes. As long as they are equal weights it should work.
Is the butter salted or unsalted?
I use salted.
This recipe worked out very well! The texture was firm but not heavy and the taste delicious! Truth be told, I used 2 teaspoons of vanilla and a wee bit of salt. I’m keeping this recipe. I will use it again and again!
I made my first pound cake using this recipe and it came out great. I tented my two cakes early. Probably could’ve waited towards the end of baking to tent with the aluminum foil. But still came out golden. ?
Hi! I loved the recipe:). Can you please tell me when to tent the cake with foil?
You tent with aluminum foil if your cake starts to over brown. It really depends on your oven. Some ovens brown things a lot more than others.
This was a delicious simplest pound cake ever! I got my husband to stop buying store bought pound cake cause I can now make it by scratch! Thank u
I’m looking at the ingredients for your pound cake recipe and noticed no baking powder. Is that correct?. Thanks
Yes, traditional pound cake does not use a rising agent.
Do you need to leave eggs and butter out to get room temperature
You want to leave butter out to soften to room temperature. You do not need to do the same to eggs.