Pound cake is a classic, simple cake known for its rich, buttery flavor and dense, yet tender crumb. Traditionally, this cake is made using a basic ratio of equal parts butter, sugar, eggs, and flour, making it easy to remember and prepare. Pound cake can be enjoyed on its own, with a light dusting of powdered sugar, or served with fruit, whipped cream, or a drizzle of glaze. The name “pound cake” comes from the original recipe, which called for a pound each of butter, sugar, eggs, and flour. This straightforward ratio made it easy to remember and resulted in a substantial cake that was perfect for feeding a crowd. Over time, variations of the recipe have emerged, but the name has stuck, and the essence of the traditional recipe remains the same: a rich, buttery cake that is both comforting and satisfying. As a child, I would often watch my mom bake pound cakes in large batches, always by her side during those baking sessions. Over the years, I picked up some of my best baking tips from her. She always used to say, “To be a great baker, you need to perfect the pound cake—so make mastering the pound your goal.” Pound cake is an ideal starting point for beginner bakers for several reasons. Once you’ve mastered the classic version, pound cake is highly adaptable. You can add different flavors, such as vanilla, lemon, or almond, and mix in ingredients like chocolate chips, nuts, or fruits. This makes it a fun recipe to experiment with and allows beginners to get creative in the kitchen. It is forgiving and reliably produces a delicious cake every time. The rich, moist texture and buttery flavor make it a crowd-pleaser, and the cake’s simplicity means you can focus on getting the basics right without worrying about complex techniques. Successfully baking a pound cake gives beginners a sense of accomplishment and confidence to tackle more complex recipes. It’s a foundational recipe that can lead to exploring more intricate cakes and desserts, making it a must-learn for anyone starting their baking journey. So you see, pound cake is not just a timeless classic; it’s also a gateway to the wonderful world of baking!
Why make this pound cake?
Perfectly Moist and Tender Texture: The combination of butter and milk ensures that this pound cake is rich, moist, and tender. The milk adds a slight creaminess that keeps the cake from being dry, which is often a problem with pound cakes. Classic Vanilla Flavor: Using a generous amount of vanilla extract gives this cake its classic, sweet, and aromatic vanilla flavor. This simple but bold flavor makes it versatile, perfect for enjoying on its own or paired with various toppings. Easy-to-Follow Steps: The recipe uses straightforward ingredients and simple techniques, making it accessible for bakers of all levels. From creaming the butter and sugar to alternating the dry ingredients and milk, each step is designed to ensure the cake bakes evenly and with a perfect crumb. Adaptable for Creative Variations: This recipe serves as a great base for many variations. You can easily add different flavors like lemon zest, almond extract, or even swirl in some chocolate or fruit. This adaptability means you can create multiple cake variations using the same basic recipe, making it a favorite for different tastes and occasions.
Ingredients and substitutes
Unsalted Butter: Provides richness and a tender crumb. Salted butter (reduce added salt in the recipe), or margarine for a dairy-free option. For a healthier alternative, use 1/2 cup unsweetened applesauce mixed with 1/2 cup of a neutral oil (like canola or vegetable oil). Granulated Sugar: Adds sweetness and helps create a light, airy texture. Brown sugar for a deeper, molasses flavor, or coconut sugar for a less processed, slightly caramel taste. Large Eggs: Provide structure and moisture to the cake. For each egg, use 1/4 cup unsweetened applesauce, mashed banana, or a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes) for a vegan option. Vanilla Extract: Enhances the flavor with a sweet, aromatic touch. Vanilla bean paste for a more intense flavor, or an equal amount of vanilla essence. You can use homemade vanilla extract, bean paste, or sugar. Almond extract can also be used for a different flavor profile. All-Purpose Flour: The main structure builder in the cake. Cake flour for a lighter texture, or a gluten-free flour blend to make the cake gluten-free. Baking Powder: Acts as a leavening agent, helping the cake to rise. For each teaspoon of baking powder, use 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar. Whole Milk: Adds moisture and richness. Buttermilk for a slightly tangy flavor and more tender crumb, or any non-dairy milk like almond milk or soy milk for a dairy-free option.
Step-by-step: Vanilla Pound Cake
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper for easier removal.
Wet ingredients: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes. This step helps to incorporate air, which will give the cake a nice texture. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla extract. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agent. Dry to wet: Add the flour mixture to the butter mixture, alternating with the milk. Mix at low speed until just combined. Do not overmix, as this can make the cake dense. Pour into Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cover the top loosely with aluminum foil if it is browning too quickly.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cool, slice and enjoy!
Vanilla glaze: In a bowl, combine the powdered sugar, milk, and other flavorings. Stir until you have a thick pouring consistency. Pour over the cooled cake (the warm cake will melt the glaze).
Tips for Success
Use Room Temperature Ingredients: Ensure that the butter, eggs, and milk are at room temperature before starting. This allows for better mixing and results in a smoother batter, which leads to a more uniform texture in the finished cake. Cream Butter and Sugar Well: Take the time to beat the butter and sugar until light and fluffy, about 3-5 minutes. This step incorporates air into the batter, giving the cake its light and tender crumb. Under-creaming can lead to a dense cake. Don’t Overmix the Batter: Once you add the flour mixture and milk, mix just until combined. Overmixing can develop gluten, resulting in a tough cake. Stir gently and stop as soon as there are no more visible streaks of flour. Properly Prepare the Pan: Grease and flour the loaf pan well, or use parchment paper for easy removal. This prevents the cake from sticking and helps it release cleanly from the pan after baking. Monitor Baking Time: Pound cakes can vary in baking time depending on the oven and pan size. Check for doneness by inserting a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs. If the top is browning too quickly, cover it loosely with aluminum foil. Cool Completely Before Slicing: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slicing while the cake is still warm can cause it to crumble and fall apart. Store Properly: To keep the cake moist and fresh, store it in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving. Add Flavor Enhancements: For extra flavor, consider adding a tablespoon of zest (lemon, orange) or a teaspoon of almond extract. You can also mix in chocolate chips, nuts, or berries to create different variations.
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Frequently asked questions
Creative variations you can try with your vanilla pound cake:
Lemon Glaze: Mix powdered sugar with fresh lemon juice and zest to make a tangy glaze. Drizzle it over the cooled cake for a refreshing twist. Almond Crunch: Add almond extract to the batter and sprinkle sliced almonds on top before baking for a crunchy almond flavor. Berry Swirl: Gently fold fresh or frozen berries into the batter before pouring it into the pan. The berries will create a beautiful swirl throughout the cake. Chocolate Marble: Add melted chocolate to half of the batter and swirl it into the plain batter before baking for a marbled effect. Coconut Lime: Add shredded coconut and lime zest to the batter for a tropical twist. You can also add a lime glaze on top. Cinnamon Streusel: Sprinkle a cinnamon sugar streusel mixture between layers of batter for a sweet and spicy crunch. Orange Creamsicle: Add orange zest and a little orange extract to the batter. Top the cooled cake with a creamy orange glaze. Nutella Swirl: Swirl Nutella into the batter before baking for a rich, chocolatey treat.
Creative ways to serve your vanilla pound cake:
Grilled Pound Cake: Slice the pound cake and grill it lightly. Serve it warm with a scoop of ice cream and drizzle with caramel or chocolate sauce. Pound Cake Trifle: Cube the pound cake and layer it in a trifle dish with whipped cream, fresh berries, and a drizzle of fruit syrup or liqueur. Pound Cake French Toast: Use slices of pound cake to make a decadent French toast. Dip the slices in a mixture of eggs, milk, and cinnamon, then cook them in a buttered skillet until golden brown. Serve with maple syrup and fresh berries. Pound Cake Parfait: Layer cubes of pound cake with yogurt or pudding, and top with fresh fruit and granola for a parfait that’s perfect for breakfast or dessert. Pound Cake Sundae: Top slices of pound cake with a scoop of ice cream, whipped cream, chocolate sauce, and nuts or sprinkles for a delightful sundae. Pound Cake Sandwich: Slice the pound cake horizontally and fill it with whipped cream, fresh berries, or a layer of blueberry filling and cherry filling. Also, if you love curds try lemon curd or orange curd for a unique dessert sandwich.
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