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 , Million Dollar 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 (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.(We used a pan with 12 cup baking capacity.)
- 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).
I have almost the exact same recipe I’ve used for nearly fifty years and I often get requests for it. I use regular salted butter because that’s usually what I have on hand and my recipe calls for 1/4 tea salt. My church-cookbook recipe also calls for stirring in an additional 6 tablespoons flour after everything’s mixed. Easiest cake ever! I find it rises better if I grease and flour my tube pan the old-fashioned way rather than using a flour-baking spray from a can. This cake freezes well, too - and even a frozen slice that has yet to be warmed in the microwave is delicious!
tea salt?....could sub popcorn salt? I love old recipes.
took 15 years to find ingredients for pound cake