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.
Great pound cake! Sometimes I add coconut flavoring or almond sometimes both. Make a glaze with the extracts. Yum
This is a fantastic recipe! I hope your health is improving sending prayers.
I made this recipe today and everyone who tasted a slice really enjoyed it. I loved how easy it came together using my mixer, and I loved the consistency of the batter. It turned out beautiful. This recipe is a keeper just for its sheer versatility (our grandmothers knew this, of course…) Thank you!
I almost cried when eating this cake. So nostalgic. this recipe is a keeper. Thank you so much for sharing it with us.
I reduce the sugar to 350gm instead of 453gm.Still come out nice.All other ingredient is 453gm
Beat it manually to avoid over beating. Tap the loaf pan a couple of time to let it level and no big bubble trap inside
Will try to add orange essence and zest next time around.
I made this, but an hour bake time was not enough. I added an extra 25 minutes.
Made this today, looove pound cake but first crack at making it. Took an hour and 20 min to get the middle to cook leaving most of the cake over cooked and a bit dry . I make lots of other loaf style cakes/ breads and they are fine so it isn’t my oven…. that means it’s me unfortunately lol! Any suggestion on what I may have done wrong
The best cake you can eat
Awesome recipe..thanks a ton
Looks so delicious. I have always wanted to make this; but, never had a good recipe. Thank you for the information and video with step by step process.
I have made this pound cake before. I love the recipe. I make a marble one and also a chocolate one. Really good.