Published June 23, 2021.This post may contain affiliate links. Please read my disclosure policy.
This tasty classic homemade pound cake recipe features only 6 common household ingredients and is incredibly simple to prepare.
No matter what we eat for our main meal, there always seems to be room for dessert. We love a good sweet to finish off our dinner and if you are the same way, and are looking to try out a few new tasty treats then definitely try my tres leches cake or chocolate mousse recipe.
Pound Cake
Pound cake has been around since the 1700s and was created in Britain. It is the simple concept of a pound per ingredient that is then combined and baked to make a tasty, sweet cake. The recipe has transformed slightly in the last 50-75 years as people add different flavor profiles to the cake and seek to add ingredients that can help soften up the dense heavy cake like sour cream or cream cheese.
Here are the basic ingredients that you would find in a typical pound cake recipe:
- Butter – One pound of softened unsalted butter.
- Sugar – Use one pound of granulated sugar.
- Eggs – One pound of large eggs still in the shell.
- Flour – Weighing to ensure it is 1 pound is key and use either all-purpose or cake flour.
How to Make Pound Cake from Scratch
Follow along with these simple step-by-step instructions for making a homemade pound cake from scratch:
- Start by whipping some softened unsalted butter in a stand mixer with the paddle attachment on medium speed until it becomes light and fluffy, which takes about 5-7 minutes.
- Next, add in the sugar and mix until well combined.
- Add in 1 egg at a time until they are mixed in before adding in some vanilla extract.
- Finish by adding in some salt and then the flour in three batches so that it mixes in easily and does not clump.
- Transfer to a prepared large 9” fluted cake or bundt pan or between two 8.5” x 4.5” loaf pans.
- Bake in the oven at 325° for 60-65 minutes or until lightly brown on top and firm.
- Cool completely before serving with homemade whipped cream and berries.
Pound Cake Variations
Lemon – When adding the vanilla to the recipe, also add in the juice and the zest of 1 lemon.
Cream Cheese – Substitute 1 stick of butter for one 8oz package of softened full-fat cream cheese. Combine them and whip them together in the first procedure of this recipe.
Sour Cream – Substitute 2 sticks of butter with 1 cup of sour cream. Add the sour cream alternating when adding in the flour, e.g. add 1/3 of the sour cream until mixed in, and then add in 1/3 of the flour. Repeat until everything is added and mixed in.
Make-Ahead and Storage
Make-Ahead: You can make this up to 2 days ahead of time.
How to Store: Cover and keep at room temperature for up to 4 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw from the freezer before slicing and serving.
chef notes + tips
- You can substitute the all-purpose flour for cake flour.
- I believe it’s important to have a digital scale in your toll drawer and here’s the one that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it): https://amzn.to/3iswqTI
- If you only have medium-sized eggs, then I would use 8
- Here is the fluted pan that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it): https://amzn.to/3x4zj0V
- If you do not have a stand mixer you can substitute it for electric hand beaters.
More Dessert Recipes
- Churros
- French Silk Pie
- Apple Pie
- Beignets
- Crème Brulee
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Classic Homemade Pound Cake Recipe
5 from 13 votes
This tasty classic homemade pound cake recipe features only 6 common household ingredients and is incredibly simple to prepare.
Servings: 8
Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Ingredients
- 4 sticks softened unsalted butter
- 2 cups sugar
- 7 large eggs
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 2 ¾ cups all-purpose flour
Instructions
Preheat to 325°.
Add the butter to a stand mixer with the paddle attachment and whip on medium speed until it becomes light and fluffy.
Next, pour in the sugar and mix until combined. Stop stand mixer and scrape with a rubber scrapper.
Add 1 egg at a time until they are completely mixed in and then add in the vanilla.
Sprinkle in the salt.
Next, add the flour in 1/3 batches until all mixed in. Stop stand mixer and scrape with a rubber scrapper and then mix for another minute or so.
Transfer the batter to a large 9” fluted pan or to two 8.5” x 4.5” loaf pans and bake on a rack in the bottom third of the oven at 325° for 55-65 minutes or until browed on top and firm.
Rest on a rack in the pan for 90-120 minutes or cooled to room temperature.
Serve with whipped cream and fresh berries.
Notes
Chef Notes:
Make-Ahead: You can make this up to 2 days ahead of time.
How to Store: Cover and keep at room temperature for up to 4 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw from the freezer before slicing and serving.
You can substitute the all-purpose flour for cake flour.
I believe it’s important to have a digital scale in your toll drawer and here’s the one that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it): https://amzn.to/3iswqTI
If you only have medium-sized eggs, then I would use 8
Here is the fluted pan that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it): https://amzn.to/3x4zj0V
If you do not have a stand mixer you can substitute it for electric hand beaters.
Nutrition
Calories: 411kcalCarbohydrates: 83gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 144mgSodium: 202mgPotassium: 102mgFiber: 1gSugar: 50gVitamin A: 220IUCalcium: 29mgIron: 3mg
Course: Dessert
Cuisine: American
Author: Chef Billy Parisi
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41 comments
- Lisa G.
Recipe very similar to my grandmother’s which has always been my favorite,but if i remember correctly she used both vanilla and almond extract. I will double check,but first off to try your recipe!.
- Reply
- Kandace McCarver
Great recipe! Really moist.
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- Mary Mocny
This is a keeper! The perfect pound cake recipe. I did use bread flour because I have an overabundance right now. And it was perfect!
- Reply
excellent!
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- Ellen Gibson
Made your recipe for Pound Cake- one large loaf & 2 small loaves, Came out great -making dinner & taking bigger loaf over tomorrow for older cousin & her husband , Pound cake is their favorite so thankful turned out great. She & her husband have been sweetest friends for over 54 years! Most of family lives in NC, so we’re only ones in Florida. We go up for family reunions each year in. NC. but neither of us were able to go this past summer. Will have to make full recipe of Pound Cake to take next year. Pound Cake is their favorite, Making homemade whipped cream & taking some fruit with it. Love your recipes!!
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- Aurora
Hi Billy. Thank you so much for your recipes. I tried this cake today and it’s amazing but is there anything I can use to substitute some of the sugar.
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What would you like to replace some of it with?
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- Dennis Johnson
I notice you haven’t used any baking powder for your pound cake
- Reply
Not in an original pound cake 🙂
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- Bridgette Rallo
This recipe is perfect! I make it every week and everyone loves it.
- Reply
excellent!
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- Deborah Hunton
I make this into 4 smaller loaves and freeze them. I’ve added lemon zest for a summer pound cake. They are a hit!
- Reply
perfect!!
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- Pamela Giles
I made this pound cake and used a bunt pan. It was a smaller one. Unfortunately it didn’t get done in the middle. So I made it again and put in my large bunt pan. It came out perfect. We loved it. This will be a regular treat for us.
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- Pamela Giles
I made this pound cake today. It turned out perfect. It’s delicious. My family loves it. It’s my first Pound cake. YAY! Thank you Billy for the work you put into getting all of these recipes to share with us. I’ve learned so much from you.
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- Mark Henriott
Awesome
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Many thanks!
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- Aisha
Thank you for an amazing recipe! I LOVE pound cake but had a hard time finding a recipe that truly replicates the flavors and texture I remember of the pound cakes I ate growing up! This hit the spot! BTW- I just recently discovered your website and I have to say, every single recipe I have tried so far has been a huge hit! Hope to see more dessert recipes posted!
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That’s amazing! Thanks for trying it!
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- Tisha
Made this cake. Love it.
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- Kim
Hi Chef, im wondering what happen to adding milk or some kind of cream?
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Not sure what you mean. A traditional poundcake has neither.
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- Fran
This pound cake was a huge hit! And it cuts beautifully!! Thank you Chef!
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- Nicole
Love watching your cooking videos. First time trying one of your recipes. Just baked the pound cake. It was so simple and easy to prepare. I use cream cheese and lemon (juice & zest) .Taste great. Will be keeping this recipe in my pocket.
Reply
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- Marilyn Smith
I made your pound cake yesterday. I did two loaves. OMG, I’ve made a lot of pound cakes in my day and this is the best by far. It’s moist, dense, soft and extremely delicious! I followed your directions except I add lemon zest and fresh lemon juice along with my own vanilla. So happy to have found your recipe. It will be my go to from now on. Thank you!
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- Barbara
Can I make this in two loaf pans?
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8×5 pans yes
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- Marilyn
Good morning Chef. I made your delicious pound cake for my Canadian Thanksgiving last week. It was the best I’ve ever made. I served it with a homemade raspberry coulis and whipped cream. It was a big hit. Actually I have another one In the oven now.
I substituted some butter for the cream cheese. It was such a lovely dense cake. I can’t say enough good things about this cake. It’s definitely a must bake cake. Thank you for sharing the recipe along with the options.
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- Susie
On my Bundt Cake group it advises to not go beyond 10 minutes to remove the cake from the Bundt pan or it will stick. What are your thoughts? I’ve seen a lot of “fails” because the cake was left in the pan too long.
- Reply
I’ve never had this issue, just make sure your pan is sprayed.
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- Pamela Laws
the Amazon sites are not hot so they can’t be clicked on to see the object?????
- Reply
it’s working ok on my end?
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- Nicole
Love watching your cooking videos. First time trying one of your recipes. Just baked the pound cake. It was so simple and easy to prepare. I use cream cheese and lemon (juice & zest) .Taste great. Will be keeping this recipe in my pocket.
- Reply
- Kim
Just made this recipe following the measures by weight. It’s perfect! I used a fluted bundt pan. It rose nicely and has a really nice crumb. I didn’t wait for it to cool and served it with a warm berry compote. I can’t wait until tomorrow after the flavor develops!
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- Melissa
Can I make this in a Bundt pan?
Thank you for such an easy to follow recipe.
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yes
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- Danielle Dupouy
Chef Billy,
May I exchange the AP flour with Almond flour?- Reply
unfortunately no.
- Reply
- Karen Wittman
Awesome pound cake recipe. Thank you for giving step-by-step instructions to make the recipe easier to make.
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- Karen Wittman
Awesome Pound Cake recipe. Thank you for all the step-by-step instructions so it’s easy to get the recipe right the first time.
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