Classic Pound Cake

4.90 from 38 votes

Making Traditional Pound Cake is as easy as mixing up equal parts butter, sugar, eggs, and flour.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: Eurpoean

Keyword: Pound Cake

Servings: loaves

Lightly grease two 9x5-inch loaf pans with butter and dust with flour. Preheat your oven to 350°F (175°C).
In a large mixing bowl, use a hand mixer to cream the softened butter until light and fluffy, about 1 minute. Add the sugar and beat until smooth and creamy, about 1 minute.
Add the eggs one at a time, beating well after each addition until the mixture is smooth.
Gradually add the all-purpose flour, mixing in between each addition until fully incorporated. Be careful not to overmix.
Evenly divide the batter between the two prepared loaf pans, smoothing the tops with a spatula.
Place the pans in the preheated oven and bake for 1 hour, or until a toothpick inserted into the center comes out clean. If the tops begin to brown too quickly, tent the cakes with aluminum foil during the last 15-20 minutes of baking.
Once baked, let the cakes cool in the pans for 15 minutes. Then, remove them from the pans and transfer to a wire rack to cool completely.

[yeetvid]

For Bundt Pans: You can bake this recipe in a 10- to 12-cup bundt pan. If using a bundt pan, increase the baking time by approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
For Mini-Loaves: You can make 4 to 6 mini loaves using either 3x5 or 3x6-inch mini loaf pans. Divide the batter evenly among the pans. Reduce the baking time to about 30-40 minutes, or until a toothpick inserted in the center comes out clean.