This homemade pound cake recipe is rich, buttery, and full of classic vanilla flavor with a dense yet tender crumb. Whether you bake it in loaf pans or a tube pan, this easy pound cake is a timeless dessert that tastes delicious on its own or topped with fresh fruit, whipped cream, or glaze.
This scratch Pound Cake recipe starts with these simple ingredients from your pantry.
All-Purpose Flour: With just the right level of protein, all-purpose flour gives this homemade pound cake its structure and helps create the cake’s classic fine crumb.
Baking Powder: Along with the eggs, baking powder helps the cake rise, giving lift to the batter.
Butter: It gives Pound Cake its rich, buttery flavor and adds tenderness.
Vanilla Extract: This adds the classic, main flavor note.
Eggs: These help give the cake lift and contribute to its rich texture.
Other Ingredients You’ll Need: granulated sugar, salt, milk, powdered sugar (optional).
Here are simple steps and tips for making this Pound Cake.
Use the right pan size. If your tube pan holds less than 12 cups, use the loaf pans instead to avoid overflow. Also, carefully grease and flour the entire pan, then tap out extra flour to help the cake release cleanly.
Carefully measure dry and liquid ingredients. Spoon flour into a dry measuring cup, level it off with a straight edge; measure milk in a liquid cup at eye level. Accurate measuring helps prevent a dry texture, overflow, or a fallen cake. Mixing the baking powder and salt with the flour before combining with other ingredients will help ensure they are evenly distributed in the batter.
Be sure to check for doneness. The cake is done when a toothpick inserted in the center comes out clean. Start checking at the minimum bake time, then add a minute or two only if needed, so the cake is moist.
Let it cool in the pan for 20 minutes. Less time makes the cake too fragile; more time can make it stick. Then, remove from the pan to a cooling rack and cool completely before slicing. Use a serrated knife with a light sawing motion for the prettiest slices.
Here's the best way to store leftover Pound Cake for later.
Leftover pound cake can be stored covered with plastic wrap at room temperature for up to 3 days.
Wrap it tightly in plastic wrap, then place it in a resealable freezer plastic bag. It can be frozen for up to 4 months. To thaw, leave it on the counter for 30 minutes to 1 hour.
There are many ways to hack a pound cake! Try one of these easy ideas.
We have oodles of Pound Cake recipes to try, with assorted flavors, fillings, and toppings!
Whether you are finding your way around the kitchen or have been around the counter a few times, few things can make you prouder than baking a homemade cake! Put the icing on top of your cake skills with our fool-proof How to Bake a Cake article. Then, arm yourself with a great apron and pull on those oven mitts to give this crazy popular Pineapple Upside-Down cake a try. For even more whisk taking, check out these irresistible cake recipes!
Heat oven to 350°F. Grease bottom, side, and tube of a 10x4-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or two 9x5-inch loaf pans with shortening; lightly flour.
In a medium bowl, mix flour, baking powder, and salt; set aside. In a large bowl, beat granulated sugar, butter, vanilla, and eggs with an electric mixer on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 5 minutes, scraping the bowl occasionally. Add the flour mixture alternately with the milk, beating on low speed just until smooth after each addition.
Pour the batter into the pan(s).
Bake the angel food (tube) or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool 20 minutes; remove from the pan(s) to a cooling rack. Cool completely, about 2 hours.
To serve, sprinkle with powdered sugar.
For a Lemon-Poppy Seed Pound Cake, substitute 1 teaspoon lemon extract for the vanilla. Fold 1 tablespoon grated lemon peel and 1/4 cup poppy seed into batter.
For Almond Pound Cake, swap almond extract for the vanilla in this recipe, creating a slightly almond-forward flavor.
The texture of pound cake is more condensed than a layer cake, making it a sturdy cake that travels well.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 9g | 14% |
| Saturated Fat | 4&½g | 22% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 3&½g | % Value Not Available |
| Polyunsaturated Fat | 0g | % Value Not Available |
| Omega-3 | 40g | % Value Not Available |
| Cholesterol | 65mg | 22% |
| Sodium | 115mg | 5% |
| Total Carbohydrate | 33g | 11% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 22g | % Value Not Available |
| Protein | 3g | % Value Not Available |
| Vitamin D | Value Not Available | 4% |
| Calcium | Value Not Available | 4% |
| Iron | Value Not Available | 4% |
| Potassium | 45mg | 1% |
| Vitamin A | Value Not Available | 8% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 8% |
| Riboflavin | Value Not Available | 10% |
| Niacin | Value Not Available | 4% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 6% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 6% |
| Selenium | Value Not Available | 15% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
