Classic Pound Cake

This Classic Pound Cake is made the old-fashioned way with five simple ingredients- flour, butter, sugar, eggs, and vanilla!

There's nothing more comforting than a slice of classic pound cake. With its buttery flavor, moist crumb, and golden crust, this cake has stood the test of time. Traditionally made with a "pound" each of flour, sugar, butter, and eggs, the recipe has evolved into a dessert made in different variations. Today were keeping with tradition, no leaving or liquids included, just simple ingredients.

What Is A Pound Cake?

A pound cake is commonly made in a bundt pan and is also called a bundt cake. It is made from 4 main ingredients- flour, sugar, butter, and eggs; typically a pound of each ingredient.

Of course, there are many variations of how to make a pound cake, but those are the basic ingredients. Pound cakes are moist and tender, yet dense in texture. This old-fashioned dessert has definitely evolved these days and is served with or without icing.

Why You'll Love This Classic Pound Cake

• Simple ingredients - simple pantry staples.
• Moist and buttery - the perfect balance of richness and tenderness.
• Versatile dessert - enjoy plain or dressed up with fruit, glaze, or ice cream.
• Classic & timeless - a recipe that never goes out of style.
• Jazz it up in a bundt pan such as the one used for this recipe.

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this volume of recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons

Variations & Flavor Ideas

• Lemon Pound Cake - add lemon zest to batter and drizzle with lemon glaze.
• Almond Pound Cake - substitute almond extract for vanilla.
• Vanilla Bean Pound Cake - scrape seeds from a vanilla bean for deeper flavor.
• Glazed Pound Cake - top with a simple vanilla glaze for extra sweetness.

Pound Cake Tips

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Properly measure your ingredients - Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Always use room temperature ingredients - Standard pound cake ingredients include butter and eggs which should always be a room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly cream the butter and sugar together- Blend the ingredients together for approximately five minutes until light and fluffy.

⇢ Add the eggs one at a time- Eggs must be added one at a time mixing until combined after each addition.

⇢  Don't overmix your batter-  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker's Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

How to store your pound cake

This pound cake can be stored at room temperature for about 5 days. It will need to be wrapped tightly or stored in a cake container to ensure it remains as fresh and moist as possible. The cake can also be stored in the refrigerator.

I would suggest if it is stored in the refrigerator that unless you enjoy cold cake, remove it from the refrigerator at least 30 minutes prior to serving it to allow it to come to room temperature.

Want to freeze the cake? Read my article here.

Frequently Asked Questions:

Why is my pound cake dry?

Usually from overbaking or overmixing. Check early and measure carefully.

What can I add for more moisture?

Buttermilk, heavy whipping cream, cream cheese or sour cream will add more moisture to the pound cake.

Can I use a loaf pan instead of a bundt pan?

Yes. This recipe makes two loaf pans; bake for about 55-65 minutes.

Can I add flavor extracts?

Yes! Almond, lemon, or even rum extract add delicious flavors.

More Classic Pound Cake recipes

This Buttermilk Pound Cake is the perfect pound cake to make when you want a pound cake that's super moist, but not overly sweet.

This Whipping Cream Pound Cake is a classic recipe included heavy whipping cream. It absolutely amazing! The flavor puts you in the mind of a cream cheese pound cake.

If you are looking for a classic pound cake that also includes icing, try my Cream Cheese Pound Cake. Its actually great with or without the icing.

Find more beginner friendly pound cake recipes here