Pound Cake Recipe
There’s nothing better than a slice of warm pound cake fresh from the oven.
This easy and delicious pound cake recipe has long been a southern staple and is one of my personal favorites!! If you're looking for a wonderful go-to pound cake, you've come to the right place!
Table of Contents
Why we Love It
There are so many reasons to love this classic pound cake recipe. Here are just a few:
- Quick and easy scratch pound cake to make
- Buttery flavor and moist, fine crumb
- Perfect cake for any occasion, whether a birthday cake recipe, holiday cake, potluck dessert, and more!
- Perfect served just as it is or topped with berries and ice cream!
- Versatile! We've used this as a layered cake (as with our Strawberry Shortcake Cake as well as for our Petit Fours).
We have so many delicious variations as well, from Cream Cheese Pound Cake to Lemon Pound Cake, Strawberry Pound Cake and so many more!
The Pound Cake recipe that I am sharing with you today was my grandmother’s recipe, and is our long time go-to recipe for our pound cake cravings.
It is simple, has a nice even crumb, is super moist, and it has so much flavor!
We’ve been making this cake for years for special occasions or for no occasion at all. This easy pound cake recipe is sure to become a favorite- sometimes the simplest recipes are best!
How to Make a Pound Cake
*You can find our full, printable recipe card for this Pound Cake Recipe- but here is a quick rundown of the steps!
- Grease and flour a tube pan or bundt pan.
- Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees F
- In a separate bowl whisk the all purpose flour and baking powder to combine, set aside for later.
- Cream the softened unsalted butter in the mixing bowl of a stand mixer (using a paddle attachment). Gradually add the sugar and beat until light and fluffy 3 to 5 minutes. Add the room temperature eggs one at a time blending after each to incorporate.
- Add the vanilla extract and lemon extract to the 1 cup of milk. Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and milk twice.
- Pour the cake batter into prepared pan. Bake at 350 degrees F for 1 hour and 10 minutes or until a toothpick comes out clean. Allow the pound cake to cool for about 10 minutes or so before carefully flipping out onto a wire rack.
Easy Vanilla Glaze
After baking our pound cake, we drizzled it with a Simple Vanilla Glaze.
This quick glaze can be whipped up in minutes, and I just love the look!
You can drizzle it by the spoonful, or pipe it through a disposable piping bag with the tip snipped away. (The piping bag will give you a little more control).
Recipe FAQs
Other Favorite Pound Cake Recipes!
We love pound cakes, and have many more pound cake recipes for you to put on your must bake list! Don't miss our Bundt Cakes and Pound Cakes section of recipes as well!
Some of our most popular are Lemon Pound Cake, Lemon Blueberry Pound Cake, Strawberry Pound Cake, and Coconut Pound Cake.
More Classic Cakes
In addition to this pound cake recipe, there are several more classic cakes that belong on your "must-bake" list! You'll find German Chocolate Cake, Hummingbird Cake, Black Forest Cake, and so many more!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Pound Cake Recipe- A Classic Southern Favorite
Ingredients
- 3 sticks unsalted butter, softened (339g)
- 3 cups sugar (600g)
- 5 large eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for 5 minutes.)
- 3 cups all purpose flour, (not self-rising) (375g)
- ½ teaspoon baking powder (2g)
- 1 cup whole milk (235g)
- 2 teaspoons vanilla extract (8g)
- 1 teaspoon lemon extract (optional) (4g)
Instructions
- Grease and flour a tube pan.
- Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees
- In a separate bowl whisk the flour and baking powder to combine, set aside for later.
- Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
- Add the eggs one at a time blending after each to incorporate.
- Add the vanilla and lemon extract to the l cup of milk. Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and milk twice.
- Bake at 350 degrees for 1 hour and 10 minutes or until a toothpick comes out clean.
- This makes approximately 8 cups of batter.
- Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.
- **This is also the recipe that we use in our petit fours video! For petit fours, we pour into an 11x15 inch pan so that they are nice and short (approximately 1 ¼ inches tall).
Hello, I'm new in the school :). I have a question. In the oven in what position. Heat up and down, or only down.
Other question, what kind of pan can i used?
Hi Silvia, I'm not sure what you mean by heat up and down?
I bake this in a tube pan.
Hi Bebe, in my oven i can select where is the heat. For example, grill, or heat down the tube pan, or up the tube pan, or in all the oven. Sorry for my English.
Respect the pan, what is the diameter, and the height.
Thanks
Hi Silvia, your English is good I'm just not familiar with that type oven. This cake would be baked the same as you bake your other cakes. When I say in the recipe instruction to lower your oven rack that may be confusing you. The rack that I sit my cake pan on is on the next to lowest position. My tube pan is 4 inches high and 9 inches wide. It can be baked in other pans, but pound cakes have a crusty top that would need to be trimmed off if you are baking in typical cake layer pans. Hope this helps.
Have you ever made this recipe to be a chocolate pound cake? If so, can you tell me how you adapted it? Thanks so much. LOVE THIS WEBSITE. :)
Hi I just made this as a chocolate cake in a 39cm rectangle baking tray, I just put around 50grams of cocoa in the measuring jug and then added the flour to equal 375grams. It seems to have worked well. But the top hasn't crusted as much as the sides. When I made the normal one it crusted more.
Thank you for sharing your knowledge of baking and decorating it has been a great help to me as a beginner.
Forgot to ask. do you leave the cake to cool in the tin at all or just turn it straight out onto a wire rack? thanks
Hi Trudi, I do let it cool in the pan about 10 minutes and then turn it out.
Thanks so much for you nice comments about the site.
I have uploaded a photo of the cake I made in chocolate and rainbow marble. thank you for a great recipe this is now my go to recipe for my cakes
is there a way to make this a chocolate pound cake?
Hi Sarah, you can add 5 Tablespoons unsweetened cocoa powder such as Ghirardelli or Hershey's .......measure then sift the cocoa powder and add with the flour