Pound Cake

Everybody loves pound cake, don’t they?  This is our favorite pound cake recipe, which is wonderful own, served with strawberries and cream, or with a vanilla glaze!  This is also the recipe that we baked into sheet cakes & sliced into squares for our petit four video tutorial!  The flavor is wonderful, and if you like a hint of lemon, I highly recommend using the lemon extract.  We always do! ;0)

Pound-Cake

 

3 sticks (339 g) butter, softened
3 cups (600 g) sugar
5 large eggs
3 cups (375 g) all purpose, bleached flour (not self-rising)
1/2 teaspoon (2 g) baking powder
1 cup (235 g) whole milk
2 teaspoons (8 g) vanilla
1 teaspoon (4 g) lemon extract (optional)

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 2 to 3 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.

 **This is also the recipe that we use in our petit fours video!   For petit fours, we pour into an 11×15 inch pan so that they are nice and short (approximately 1 1/4 inches tall).

 

Category: Cakes and Cupcakes, Recipes

57 Comments

  1. Kathleen Hess says: #1

    If I’m making this recipe for petit fours, how long would I need to bake it?

  2. Spooky_789 says: #2

    Hi Melissa or Bebe,

    Do you think that a single batch of this recipe would be enough for a 12×16 pan? Or would it bake too short? I can definitely increase it by 25%, if I need to, but thought I’d ask you what you thought the results would yield in a 12×16.

    Thanks!
    Tori

  3. Spooky_789 says: #3

    Just to let others know, I increased the recipe by a third, baked it in a 12×16 pan, and it came out tall enough that once I leveled it, it was about 1-1/4″ tall. Torted it into about 3 even layers with my Agbay.

    It took about 70 minutes to bake at 350. I used the metal rose nails but forgot to add the baking strips.

  4. Anny bakes... says: #4

    Will this cake recipe hold up to fondant well?

  5. BeBe says: #5

    Hi, yes, it will hold up well to fondant. As you know, pound cakes have a crusty top , but once you cut that off ( it is the best part) you will have a smooth surface. Or, you can flip that over to be on the bottom.

  6. Anny bakes... says: #6

    You are right! I did not know that until I baked it one time. I thought I did something wrong and never asked. :) Thanks for stating that! I feel better now. It is a delicious and moist cake! It was a hit! Thank you!

  7. Genelle Grant says: #7

    goodmorning, with the sugar in this recipe are you using just normal everyday sugar or fine sugar ????

  8. BeBe says: #8

    Hi Genelle, it is the typical everyday granulated sugar

  9. beverly coleman says: #9

    How many does this recipe make ??? 2 dozen???

  10. beverly coleman says: #10

    How much would you say this cost per petit fours?

  11. BeBe says: #11

    Hi Beverly, it will depend on the size you cut, ours were 1 1/4 inches round and the square one slightly bigger. I didn’t count them but I think we had 50, probably more.

    As for the price, I would check with a bakery in your area to see what they are charging. Prices vary so from one reigon of the country to another. Remember that they are time consuming so factor that in when you price. Personally, I would charge extra to make these……love the look of them but they are labor intensive.

  12. Anny bakes... says: #12

    Could I use less sugar without ruining the cake? If so, how much less?

  13. Silvia Cabrero says: #13

    Hello, I’m new in the school :). I have a question. In the oven in what position. Heat up and down, or only down.

  14. Silvia Cabrero says: #14

    Other question, what kind of pan can i used?

  15. BeBe says: #15

    Hi Silvia, I’m not sure what you mean by heat up and down?

    I bake this in a tube pan.

  16. Silvia Cabrero says: #16

    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

  17. BeBe says: #17

    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.

  18. Joy Thompson says: #18

    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. :)

  19. Trudi Verrico says: #19

    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.

  20. Trudi Verrico says: #20

    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

  21. BeBe says: #21

    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.

  22. Trudi Verrico says: #22

    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

  23. Sarah Baker says: #23

    is there a way to make this a chocolate pound cake?

  24. BeBe says: #24

    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

  25. Yaneri Rodriguez says: #26

    Bebe, Melissa!
    Does this pound cake work in carving it? I need to make a 3D Cars Queen Mclightning cake? What do you think??? thanks!!!!

  26. BeBe says: #27

    Hi Yaneri, yes, you should be fine using this recipe. Pound cakes bake up with a crusty top, so just carve that off

  27. Sarah Baker says: #28

    i need to make this in a 10 inch pan for a cake how many batches do i need to fill a 10 inch pan will it work in a 10 inch pan? and have some to level it

  28. BeBe says: #29

    Hi Sarah, this recipe makes approx. 8 cups of batter. You will need 6 cups of batter to fill a 10 inch round cake pan that is 2 inches deep…. so you will have a bit left over. As you know, pound cakes bake up with a crusty top that you will want to level off to have a smooth surface.

  29. Sarah Baker says: #30

    thanks love this recipe

  30. Susan Raynes says: #31

    Hi Melissa and BeBe. I was wondering if you put this cake (11×15) in the freezer before you cut out squares and rounds? If so, do you take out a few at a time to keep them frozen as you spoon on the coating? As always, you are the best!!!
    Thanks.

  31. BeBe says: #32

    Hi Susan, yes Melissa did freeze the cake before cutting out the shapes, and the shapes would go back into the freezer, taking out a few at a time to spoon on the glaze.

  32. Vaishali Patel says: #33

    Hi Melissa,
    I love your website, its great
    for me I really enjoyed lots of video , Wonderful !!!!!»
    I haven’t try any of them I am a new
    learner.
    question for you: I have a electric oven it sho

  33. Vaishali Patel says: #34

    also you mention in your recipe section that you using all purpose flour , bleached flour
    is that the normal plain flour??
    just let you know I am in Australia

  34. BeBe says: #35

    Hi Vaishali, click on this link to see the conversion of Fahrenheit to Celsius,link to metric-conversions.org. I entered 350 degrees (temperature in recipe) and the conversion temperature to celsius is 176.67.

    Yes, in Australia plain flour is the same as all purpose flour.

  35. Vaishali Patel says: #36

    Thank you so much Be be

  36. Vaishali Patel says: #37

    lemon extract means lemon juice?? bebe

  37. BeBe says: #38

    Hi Vaishali, Lemon extract is a very concentrated flavor made with lemon oil. If you do not have lemon extract you can use the zest of a lemon. Use a fine grater to get the zest, you only want the yellow skin of the lemon not the white underneath the yellow lemon skin. Lemon juice will not give as much flavor plus you don’t want to add a lot of extra liquid to the recipe. The zest of 2 lemons should give you a nice lemon flavor. The lemon flavor is optional in the recipe, you can use only vanilla

  38. Angela Vines Crosson says: #40

    Hi Melissa,

    Can this be topped with the simple vanilla glaze? Or can you suggest another glaze that would work?

    Thanks, love the site!!
    Anngeev

  39. BeBe says: #41

    Hi Anngeev, Yes, the simple vanilla glaze will be fine on the pound cake. Just wait until the cake has cooled to drizzle on the glaze. Thanks for your comment about the site:)

  40. Karina says: #42

    Hi, do you think this recipe would work well also for cupcakes? Just wondering if the cups may peel off if the cake is too moist?

  41. BeBe says: #43

    Hi Karina, I’m sorry to say that I have never tried cupcakes with this recipe. The next time I make this I’ll make a few cupcakes and post the results.

  42. Karina says: #44

    Thanks Bebe, I’ll try it using soufle cups. That way the liners should not peel off. I think this cake will go well with vanilla buttercream!

  43. amy says: #45

    Hi BeBe,
    How does this recipe hold up if you make 4 batches of it at one time?

  44. BeBe says: #46

    Hi Amy, I have only made this as it is written, so I’m not sure how it will turn out if you quadruple it. I’m sorry my answer does not help you. If you decide to give it a try, let us know how it goes.

  45. Stella Brown says: #47

    Hi Bebe
    when a cake calls for APF can Cake Flour be substituted ? in this case for the pound cake would it be okay to exchange it?
    thank you
    Stella

  46. BeBe says: #48

    Hi Stella, Yes, you can substitute……for every 1 cup all purpose flour, substitute 1 cup plus 2 tablespoons cake flour

  47. Lucis Payano says: #49

    Hi Melissa, I’m allergy to the milk, can I use orange juice to make this pound cake.

  48. BeBe says: #50

    Hi Lucis, Can you use soy milk or almond milk, I think that would be a better choice than orange juice.

  49. Merriel Smith says: #51

    Hey quick question, could I substitute the lemon flavoring for almond extract? Would a swap be too much almond? Should I cut it with some additional vanilla? I have some one requesting an almond pound cake.

  50. BeBe says: #52

    Hi Merriel, yes, you can use almond extract for the lemon flavoring. One teaspoon almond would not be too much. I have seen recipes that use 2 tsp. almond and 1 tsp vanilla. My personal preference is to have 1 teaspoon almond and 2 teaspoons vanilla.

  51. susan abraham says: #53

    HI bebe,
    I love your website. My question is I usually make equal weight cake or weight of flour equal to sugar and weight of butter equal to eggs. But here the weight of suger is twice that of flour. Will it be too sweet. Can I reduce the sugar. If so by how much.

  52. Pamela says: #54

    Love it

  53. scott says: #55

    This pound cake has be wonderful with my morning coffee this week.

  54. remyte cakes n chopz says: #56

    Wao!!!!!!!!!! Love it

  55. BeBe says: #57

    Hello Susan, I don’t think it is too sweet. I haven’t tried reducing the sugar so I don’t know how that would affect the cake.

    Pamela, Scott and Remyte Cakes, thank you for your nice comments.

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