Print Recipe
4.84 from 12 votes

Classic Pound Cake

Traditional Pound Cake is made with equal parts butter, sugar, eggs, and flour. Anything else is just a variation!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 2 loaves
Calories: 3424kcal

Ingredients

  • 2 cups softened salted butter or 1 pound
  • 2 cups sugar or 1 pound
  • 9 large eggs or 1 pound
  • 3 1/4 cups all-purpose flour or 1 pound

Instructions

  • Lightly grease 2 (9x5 inch) loaf pans with butter and dust with flour. Preheat oven to 350 degrees.
  • In a large mixing bowl, use a hand mixer to cream butter until light and fluffy. Beat in sugar until smooth.
  • Add in eggs one at a time and beat until smooth. Slowly add in flour, mixing in between additions.
  • Pour in prepared pans.
  • Bake in the preheated 350 degree oven for 1 hour. Tent with aluminum foil to prevent over browning. Cool in the pans for 15 minutes before removing to a wire rack to cool completely.

Notes

***Cake can also be baked in a bundt pan. Allow approximately 30 minutes more for baking when using a bundt pan.
Vanilla Pound Cake: Add 2 teaspoons vanilla extract to the batter with the eggs. Make a vanilla glaze by whisking together 1 cup powdered sugar with 2 tablespoons water and 1 teaspoon vanilla extract. Pour over warm, baked cake.
Almond Pound Cake: Add in 2 teaspoons 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 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 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 lemon juice to the batter with the eggs or 1 teaspoons 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.

Nutrition

Calories: 3424kcal | Carbohydrates: 356g | Protein: 47g | Fat: 204g | Saturated Fat: 123g | Cholesterol: 1224mg | Sodium: 1908mg | Potassium: 545mg | Fiber: 5g | Sugar: 201g | Vitamin A: 134.8% | Calcium: 19.6% | Iron: 72.2%