Few desserts embody comfort and nostalgia quite like Classic Pound Cake. With its golden crust and tender, buttery crumb, every bite feels both elegant and familiar—perfect for celebrations or a quiet afternoon treat. This recipe brings you the timeless magic of a classic, using simple pantry staples to create a richly flavored cake that truly needs no embellishment. There’s something almost magical about how a handful of ingredients transform into a slice of joy you’ll want to share with everyone you love.

Classic Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed how the sum of a few key ingredients creates the unforgettable taste and texture of Classic Pound Cake, where each element adds its own special touch. Don’t skimp or swap—these basics are exactly what make this cake shine, creating a delicate crumb, moistness, and depth of flavor.

Unsalted butter: Go for the real stuff—softened to room temperature—to guarantee that signature rich flavor and velvety crumb.
Granulated sugar: Besides sweetness, it makes the cake beautifully golden and helps with creaming for a light texture.
Large eggs: At room temperature, eggs blend in seamlessly for a smooth, unified batter and classic rise.
All-purpose flour: Provides sturdy structure while keeping every bite delightfully tender.
Baking powder: Lifts the cake just enough, so it’s not too dense—just right for pound cake perfection.
Salt: Just a pinch deepens the sweetness and brightens the flavors throughout the cake.
Whole milk: Adds moisture, keeping the crumb soft and silky, plus a hint of richness you can taste.
Pure vanilla extract: Rounds out the flavors with warmth and a subtly sweet aroma that feels like home.

How to Make Classic Pound Cake

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C) and give your bundt or loaf pan a thorough greasing with butter or nonstick spray. Dust it with flour, tapping out any extra to prevent sticking. Taking the time to prep your pan means your Classic Pound Cake will turn out beautifully, with clean, even edges every time.

Step 2: Cream Butter and Sugar

Beat the softened butter and granulated sugar together in a large mixing bowl on medium speed for 4 to 5 minutes. The mixture should grow pale and fluffy—this step builds air into the cake for that iconic, melt-in-your-mouth texture classic to pound cake. Don’t rush; patient creaming sets the stage for a tender crumb.

Step 3: Add Eggs, One at a Time

Crack in the eggs, one by one, beating well after each addition. Each egg is crucial for structure and a rich mouthfeel. Make sure each is fully incorporated before adding the next so your batter stays smooth and never curdles.

Step 4: Mix Dry Ingredients Together

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Ensuring even distribution of leavening and salt guarantees your Classic Pound Cake rises perfectly and has balanced flavor in every bite.

Step 5: Combine Wet and Dry Mixtures

Gradually add the flour mixture to the butter mixture, alternating with whole milk. Always begin and end with flour, mixing just until combined; overmixing can make the cake tough. Stir in the pure vanilla extract at the end—your kitchen will start to smell heavenly!

Step 6: Fill the Pan and Bake

Pour the lush batter into your prepared pan, using a spatula to smooth the top for even baking. Place it in the center of your oven and bake for 55 to 65 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. The cake should be deep golden and your house will smell absolutely irresistible.

Step 7: Cool, Slice, and Enjoy

Let the cake cool in the pan for 15 minutes—this helps it hold together when you unmold it. Then, turn it onto a wire rack to cool completely before slicing. Resist the urge to cut too soon; a fully cooled Classic Pound Cake slices beautifully and tastes even better.

How to Serve Classic Pound Cake

Garnishes

A sprinkle of powdered sugar is timeless, lending a hint of sweetness and an elegant look. Fresh berries, a dollop of whipped cream, or even a swipe of lemon curd can take your Classic Pound Cake to a whole new level. For a cozy twist, try a drizzle of warm chocolate or caramel sauce—heavenly!

Side Dishes

A thick, satisfying slice of Classic Pound Cake pairs perfectly with a cup of strong coffee, fragrant herbal tea, or a cool glass of milk. If you’re serving for dessert, a scoop of good vanilla ice cream melts beautifully over warm cake, creating an irresistible pairing.

Creative Ways to Present

Serve individual slices with a fruit compote in small bowls for a dinner party or layer cubes of pound cake in a trifle with custard and berries—simple, impressive, and utterly delicious. Sometimes, just to shake things up, I toast slices and serve them with a scoop of sorbet for a fresh, summery take.

Make Ahead and Storage

Storing Leftovers

Wrap cooled Classic Pound Cake tightly in plastic wrap or foil, and store at room temperature for up to three days. If your kitchen is particularly warm, pop it in the fridge to keep it fresher longer, but let it come to room temp before serving for the best texture and flavor.

Freezing

Classic Pound Cake freezes beautifully. Wrap individual slices or the whole loaf tightly in two layers of plastic wrap, then place in a freezer bag. It’ll keep up to 3 months. Thaw overnight at room temperature for a treat that tastes just-baked.

Reheating

Want that freshly baked aroma? Warm slices for a few seconds in the microwave or pop them in a 300°F (150°C) oven for about 10 minutes. The edges crisp up slightly, and the interior goes back to being plush and buttery—perfect for a cozy snack.

FAQs

Can I use salted butter instead of unsalted?

You can, but be sure to reduce or omit the added salt in the recipe so your Classic Pound Cake doesn’t turn out too salty. Unsalted butter gives you the most control over the flavor.

Why do my pound cakes sometimes crack on top?

A cracked top is actually a hallmark of a true Classic Pound Cake! The batter is thick, so as the cake rises, it creates a lovely crack along the top—this means your cake is tender and rich inside.

Can I make this cake in advance for a party?

Absolutely! In fact, Classic Pound Cake tends to develop even better flavor after resting a day or two. Prepare it ahead and store as directed for a stress-free dessert.

What’s the best way to get my pound cake out of the pan cleanly?

Generously greasing and flouring your pan, plus letting the cake cool for 15 minutes before unmolding, will ensure your Classic Pound Cake turns out perfectly every time.

Can I add extra flavors, like lemon or almond?

Definitely! While traditional Classic Pound Cake shines with vanilla, feel free to stir in citrus zest or a splash of almond extract for a unique twist. Just don’t go overboard—simplicity is what makes this cake special.

Final Thoughts

Classic Pound Cake is that rare treat that never goes out of style—always the first to disappear at gatherings and always right alongside a favorite memory. Try it for yourself, and see why this classic has been beloved for generations. Your kitchen (and your friends) will thank you!

Classic Pound Cake Recipe

★★★★★

5 from 6 reviews

Author: Jack
Total Time: 1 hour 20 minutes
Yield: 1 10-inch cake 1x
Diet: Vegetarian

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Description

Indulge in the timeless delight of a Classic Pound Cake, a buttery and moist treat that’s perfect for any occasion.

Ingredients

Scale

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk, room temperature
1 teaspoon pure vanilla extract

Instructions

Preheat the Oven: Preheat oven to 350°F (175°C) and grease/flour a 10-inch bundt or loaf pan.
Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy, about 4–5 minutes.
Add Eggs: Beat in eggs one at a time, ensuring each is fully incorporated.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Mix Batter: Gradually add dry ingredients to the butter mixture, alternating with milk. Stir in vanilla.
Bake: Pour batter into pan and bake for 55–65 minutes until a toothpick comes out clean.
Cool and Serve: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American