Ahhhh…..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 the best homemade pound cake, you’ve come to the right place!
Whether you are new to baking, or have been baking up sweets for years, you are going to fall in love with this simple, flavorful pound cake.
Why is Pound Cake Called a Pound Cake?
Have you ever wondered where Pound Cake gets it’s name? I’m going to give you some fun trivia. You never know when this information might come in handy ;0)
Pound cake first originated in 18th century Europe. The original classic recipe was a delicious, easy cake recipe that called for a pound of each ingredient: a pound of flour, a pound of butter, a pound of eggs, and a pound of sugar.
Pound Cake Variations
These days, pound cakes have been modified from the original recipe proportions, often in favor of a lighter more buttery cake. However, they still incorporate all of the same simple ingredients (plus a few extras here and there).
You can find pound cake in just about every flavor, from lemon to chocolate and everything in between.
The simplicity of these classic pound cake recipes (not to mention the amazing flavor) will ensure their popularity for years to come. Everyone loves a good pound cake–and as an added bonus, no frosting or cake decorating skills are required!
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!
Enjoy your slice of pound cake just as it is, or dressed up with fresh berries and ice cream or a simple glaze. If you like a hint of lemon, I highly recommend adding a little lemon extract. We always do!
how to make a pound cake from scratch
*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.
Adding an easy vanilla glaze to the pound cake
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).
Can Pound Cake be Frozen?
Yes! Not only is a slice of buttery pound cake amazing fresh from the oven, these cakes can be wrapped and frozen for weeks or even months at a time! Perfect for those days when unexpected guests pop in, or when you just need a little something sweet to go with your coffee or tea (or a giant slice for breakfast..I won’t tell!)
How to Freeze Pound Cake: *In order to freeze your pound cakes, flip out the cake onto your cake board, wrap in plastic wrap and follow with a tightly wrapped layer of foil. Freeze. (By the way, I like to wrap my cakes while they are still warm.)
When you are ready to thaw the cake, keep the pound cake wrapped and place on the countertop until condensation forms on the foil. Then unwrap and continue to thaw.
This is a really versatile recipe. We’ve baked this pound cake recipe into sheet cakes & sliced into squares for our Petit Four Video Tutorial.
Other Favorite Pound Cake Recipes!
We happen to love pound cakes around here and have a few delicious pound cake recipes in our Recipes section that you just have to try!
In addition to today’s Classic Pound Cake recipe, we hope you’ll put these other favorites on your list of “must-try” recipes too!
First up, we LOVE this Lemon Pound Cake.
If you’re a fan of the flavor combination of Lemon AND Raspberry, you must put our moist & fruity Lemon Raspberry Swirl Pound Cake onto your list of cake recipes to try! The flavor is amazing! You can find it here: Lemon Raspberry Swirl Pound Cake.
This amazing southern Red Velvet Marble Pound Cake is a fantastic choice year-round, but especially at Christmas (with a peppermint glaze)! It is beautiful when sliced and is SO flavorful!
and don’t miss our Double Chocolate Pound Cake recipe –it’s always a crowd pleaser!
Finally, our colorful Rainbow Pound Cake recipe is based on this recipe, only with rainbows on the inside!! This is a fun way to change things up for rainbow-themed parties, St. Patrick’s Day, or just because!
Other Classic Cake Recipes to Try!
In addition to pound cake, there are several more classic cake recipes that belong on your “must-bake” list! Don’t miss these amazing traditional cake recipes that are considered old fashioned favorites for good reason.
Thanks so much for stopping by! If you give this pound cake recipe a try, we would love for you to leave a comment and photo below!
Pound Cake Recipe- A Classic Southern Favorite
This moist pound cake is SO delicious and easy to make! Serve it plain or topped with berries and cream!
Ingredients
- 3 sticks (339 g) unsalted butter, softened
- 3 cups (600 g) sugar
- 5 large eggs
- 3 cups (375 g) all purpose 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)
Instructions
My Cake School Cake Recipes, Cake Tutorials, and More
We have an ever-growing collection of favorite cake and frosting recipes in our Recipes Section! We’d love for you to scroll through.
Also, if you’re interested in cake decorating, we’ve made tons of cake decorating video tutorials since our site started over ten years ago! We have a free tutorials section which includes a Free Cake Videos category.
Or, for access to hundreds more cake decorating video tutorials, you should consider becoming a member of our site!
Our members can access every cake video that we’ve ever made- you can find the listing of these tutorials here, and you can find joining information here: Learn Cake Decorating Online with My Cake School!
Thanks for stopping by! Check back again soon for more cake recipes and cake tutorials!
If I’m making this recipe for petit fours, how long would I need to bake it?
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
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.
Will this cake recipe hold up to fondant well?
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.
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!
goodmorning, with the sugar in this recipe are you using just normal everyday sugar or fine sugar ????
Hi Genelle, it is the typical everyday granulated sugar
How many does this recipe make ??? 2 dozen???
How much would you say this cost per petit fours?
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.
Could I use less sugar without ruining the cake? If so, how much less?
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
thanks
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!!!!
Hi Yaneri, yes, you should be fine using this recipe. Pound cakes bake up with a crusty top, so just carve that off
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
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.
thanks love this recipe
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.
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.
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
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
Hi Vaishali, click on this link to see the conversion of Fahrenheit to Celsius,http://www.metric-conversions.org/temperature/fahrenheit-to-celsius.htm. 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.
Thank you so much Be be
lemon extract means lemon juice?? bebe
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
Thank you Bebe
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
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:)
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?
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.
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!
Hi BeBe,
How does this recipe hold up if you make 4 batches of it at one time?
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.
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
Hi Stella, Yes, you can substitute……for every 1 cup all purpose flour, substitute 1 cup plus 2 tablespoons cake flour
Hi Melissa, I’m allergy to the milk, can I use orange juice to make this pound cake.
Hi Lucis, Can you use soy milk or almond milk, I think that would be a better choice than orange juice.
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.
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.
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.
Love it
This pound cake has be wonderful with my morning coffee this week.
Wao!!!!!!!!!! Love it
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.
Lucis Payano said there was a milk allergy—what about the butter in the recipe? That is also dairy.
This recipe sounds yummy and I plan to try it.
Thanks so much for this wonderful, helpful site. You ladies do a great job and you are so kind when answering question even when you have answered them already.
Hi Melisi, here is a link to a Wilton chart for 3 inch deep pans that are filled 1/2 full, http://www.craftybaking.com/learn/baked-goods/wedding-cakes/charts/baking-time-and-batter-amounts-three-inch-deep-pans
Hi Any tips on making this in a 14 x 14 x2 inch square pan.
Is it only 1/2 teaspoon of baking powder? Most other recipes say 3 teaspoons.
Is All purpose flour the same as plain flour?
Hi Caz, Yes this recipe has only 1/2 teaspoon baking powder. In Australia plain flour is equal to all purpose flour
Hi Melissa or Bebe! I can’t wait to try this recipe because your Red Velvet Cake recipe was soooo good! I loved it (and I think I finished half of it). My question is about the proper way to measure the flour in your Pound Cake recipe. Do we sift the flour first and then measure 375 grams, OR do we measure 375grams and then sift?
Hi Jo, I actually did not sift the flour in this recipe. This is what I typically do….. open the container I keep flour in and using the hand whisk, give the flour a few turns with the whisk. Then I weigh out 375 grams. If you do not have a scale, spoon into a measuring cup and level off the excess.
hi bebe…..just love ur site, your videos, ur recipes…..love them all….and melissa…..shes just awesome…..thanks a ton!!!!
HI Manita, Thank you so much for your nice comments, that makes our day!!
Hello Bebe just wanted to say this is an amazing website just loved reading all the comments and a lot of the comments you have answered …. ? I also wanted to ask can I use the lemon pound cake for wedding cakes and if so can I bake this a week early and freeze it till it’s time to fill, cover, and decorate and what would you use to fill the lemon pound cake if this is to used for a wedding cake.
Thank you Bebe look forward to hearing from you.
Joyce
Hi Joyce, Thank you for your nice comments about the site. Yes, a lemon pound cake would be fine for a wedding cake. It will be fine to bake in advance and freeze until you are ready to fill and decorate. Cake layers can be frozen 2 months (often longer) if they are wrapped with plastic wrap and aluminum foil so they will be air tight. To defrost, take out and leave wrapped until condensation forms on the aluminum foil, then unwrap and allow to thaw completely. Some bakers leave wrapped until completely thawed and that is fine too. If you are frosting with a crusting buttercream, the cake will need to be completely thawed or the buttercream will take forever to crust. A raspberry filling is good with lemon cake. Here is a link to a good recipe Seedless Raspberry Filling from CakeBoss.com http://www.cakeboss.com/Cake-Stuff/Recipes/Raspberry-Filling You could spread between the layers or mix some into buttercream for a filling or do both. You could add lemon extract as well as lemon zest into buttercream for a filling, lemon curd would also be good (refrigeration could be an issue. This pound cake bakes up with a crusty top, which you would just trim off for wedding cake layers. Our White Almond Sour Cream (scratch) recipe (just substitute lemon extract for the almond) is also good for a wedding cake. Also the White Almond Sour Cream (doctored) recipe. Hope all goes well.
This is the best 30 bucks I have spent in a long time!! I’m so excited to try this recipe. I want to do everything all at once ;-) Thank you for such excellent quality filming and instructions. Also, your voice is soothing to listen to ;-) I’m from Texas , but stuck in Wisconsin .. i miss the south. Have a great day!!
forgot to ask my question.. How long do the petit fours stay good after they have been fully prepared?
Hi Brandy! Thanks so much for your kind words! xoxo
The petit fours should be fine at room temp for 2 days. We also tested petit fours in an airtight container in the refrigerator. We had no issues with the royal icing decorations softening too much but if you would like to try refrigerating, I would definitely do a trial run with just one petit four before refrigerating them all. Your refrigerator may have more moisture than mine and so to be one the safe side, a trial run is best! Hope this helps!
I have an order for petit fours for a 50th Wedding Anniversary, and I have just finished watching your video on making the petit fours. Loved it! I now have to practice making these, and I am sure my family will be sick of petit fours before I feel comfortable with making them. If I use your pound cake recipe and the 11 x 15 pan, do I pour all of the batter into the pan? I would also love any suggestions on ways to decorate them for the event.
Hi BeBe, will reducing the sugar by half affect the cake?
How much can I reduce?
Hi Fortune, I have not tried reducing the sugar in this recipe so I don’t know for sure. If you would like to experiment, I would reduce by only 1/2 cup……..2 1/2 cups in stead of 3 cups. I would love to know your thoughts if you give it a try.
Did you use unsalted butter?
Hi Christine- Yes! Unsalted butter. I’ll have to clarify this in the recipe. Thanks!
Why is bleached flour specified in this recipe? Would unbleached work?
Hi Jerry, I used bleached flour when making this recipe, it gives a softer texture to your cake. You could definitely use unbleached flour and have a delicious cake. I think I’ll change the wording of the recipe.
OK, thanks!
Could you please tell me how to increase to make 12 inch square cake? Thank you!!
Hi Amanda, Our recipe makes 8 cups batter, you will need 10 cups of batter for a 12 in square pan. Are you baking just one 10″ layer? If so I think I would make 1 1/2 times (1.5) the recipe, you will have a bit left over for a small cake. Here is a link for easy conversion of a recipe.
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
I would like to make a chocolate chip pound cake. I have Nestle’s mini chips. What volume or weight of these chips should I use? I do not want to compromise the integrity of the cake by using too much. I am planning on doing 2 12-inch rounds. Thanks for your guidance.
Hi Cathanne, I think 1 1/2 cups (9 oz) would be the amount of mini chocolate chips I would use. Just so you will know, baking the pound cake recipe in a layer cake pan is fine but it bakes with a crust on top (just as it does in a tube pan) and it can be trimmed off.
good morning, again i’am so glad that I joined this site, nothing but the best and always taking bakers to the next level. I have a request for petit fours in the next couple of weeks. its for a big event. I have a 16x24x1 inch sheet cake pan, I would like to use this recipe, to fill this size pan how many batches of this batter will in need and how may rose nails should I use, cake wait to hear from you. I plan on baking the cake ahead of time to help with the time it takes to decorate them. also will I need to use even bake strips?
oops I meant cant wait to hear from you, you can tell that I have only one thing on my mind cake! (cake wait, is what I typed) sorry!!!
Hi Carol, Thank you for your nice comments about the site. We used an 11 x 15 pan and one recipe was perfect for that size pan. I think you would need to double the recipe, through you will have some left over. I would use 3 to 4 rose nails. Hope all goes smoothly.
Hi Be Be would I need to double this recipe for 2 9″x5″ loaf tins?
Hi Victoria, One 9 x 5 loaf pan will need 8 cups batter and the pound cake makes 8 cups of batter so you will need to double the recipe for two loaf cakes.
Thank you BeBe
Good morning, please can I add cake preservatives to this recipe without the lemon extract.And long will the cake last?Thanks
Hi Lasmot, I am not sure what you mean by cake preservatives. You can leave out the lemon extract and just use vanilla extract if you like.
The cake will be good for 3 to 4 days under normal conditions. If it is in a very hot environment, that will shorten the time.
Hi there! I love to make pound cake and wondering if I freeze this, when it’s fully thawed, will it lose it’s “crusty” outside that you get from a pound cake fresh from the oven? Just wondering if it alters the texture at all. Thanks so much… I LOVE this site!!! So glad I joined.
Hi Sarah, I have frozen this cake but I have not focused on that detail. My memory is that it does not alter the crusty outside or texture of the cake at all. Just be sure to wrap airtight. We wrap in plastic wrap and then aluminum foil. Thank you for your nice comment about the site!! We are happy to have you as a member!
Hello Bebe or Melissa
I am about to embark on making a full sheet pound cake and 1/2 sheet cake. I am going to use a 12× 18 pan or 11 x 15. I need the layers to be 2″. How many recipes would I need for each pan?
Hi Dora, Here is a link to the Wilton Serving Chart, http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html that we most often use. The chart shows 16 cups batter for the 12×18 pan and 11 1/2 cups for the 11×15 pan. The recipe makes 8 cups batter. As you know, pound cakes often bake up with a crusty top (this one does). You may not need to trim it off as that side will be flipped onto your cake board.
Bebe, thank you so much for replying so quickly. I enjoy you site! Enjoy your day!!
Bebe love love your site please help I have a pound cake receipe I want to make a pineapple upside down cake in a sheet pan. What size do I use. Thanks
Hi Bessie, Thank you for your nice comment about the site. Our pound cake makes approximately 8 cups of batter. If your pound cake recipe is similar in quantity , you can use a 9×13 sheet cake pan. You can put 8 to 10 cups in a 9×13 pan.
Hello, I love u site. I’ve made a lot of your cakes which turned out fantastic. Can I add raisins/dried mixed fruits into the batter, I mean a whole lot of it? Will it affect the outcome of the cake? A client wants a pound cake but with lots of raisins in it. Will it work?
Hi Fortune, Thank you for your nice comments about the site. Sounds as though your client might like a fruit cake recipe but we don’t have that type recipe on the site. I have never tried adding dried mixed fruits into this cake batter but I think it would be fine to add about 1 1/2 cups. Also, you might try cutting the raisins into smaller pieces so they would be less likely to sink to the bottom. Dusting the dried fruit with flour is suppose to help keep them from sinking but that does not seem to make a difference when I have tried it. I would fold in about half of the raisins at the end of the recipe, then put all the batter into your pound cake pan. Sprinkle the remaining raisins on top and press those down into the batter with a fork or spoon. I think that helps to keep them dispersed more evenly through the cake. Let me know how it goes.
Hello, so I’m making this cake with lots of dried fruits in it next week. Don’t have a Bundt pan, will it work in a 10″ pan that’s about 4″ deep or will it be better for me to bake it in layers?
Hi Fortune, If you do not have a Bundt or tube pan, I am not sure about baking this in 10×4 inch pan. Even with a heating core some bakers have a problem with the outside of the cake becoming too dark because of the long baking time. I have not tried this so I can’t say for sure. This pound cake recipe is rather dense. I have another pound cake recipe that is a bit less dense that you might like to try for cake layers. We used this recipe for a Lemon Raspberry Cake that Melissa will be posting in a few days. Here is a link
Pound Cake…..A less dense recipe
1 cup (116g) (2 sticks) unsalted butter, softened ( do not soften in microwave)
2 cups (400g) white sugar
3 cups (300g) cake flour (sift then measure) if you do not have cake flour see note below
4 large eggs, room temperature
3/4 cup (180g) milk
2 teaspoons ( 8g) baking powder
1/2 teaspoon ( 3g) salt
2 1/2 teaspoons (10g) lemon extract
3 Tablespoons (38g) lemon juice
zest of 1 lemon
**If you do not have cake flour, you can make your own using the following method. For each cup of all purpose (plain in the UK) remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, there is 3 cups of flour so measure out the flour and remove 6 Tablespoons, then replace with 6 Tablespoons cornstarch, whisk to blend.
**For best results when using a tube or bundt cake pan, lower the oven rack. I lower mine to the next to lowest position in the oven.
Preheat oven to 325 degrees
Grease and flour an 8 or 10 cup tube or bundt cake pan, I used an 8 cup pan for a taller cake
In a separate bowl, add the cake flour, baking powder and salt. Whisk at least 15 seconds to blend and set aside.
In the bowl of your mixer, cream butter for 2 minutes, gradually add sugar, continue creaming for 4 to 5 minutes until light and fluffy
Add eggs one at a time mixing after each egg until the yellow is blended into batter.
Add flour mixture alternately with the milk, at this time also add the extract,lemon juice and zest. Begin and end with dry ingredients (3 additions of dry, 2 of wet). Blend after each addition just until ingredient is blended in…..Do not over mix as this could dry the cake.
Pour into prepared pan and bake at 325 degrees for 1 hour and 5 minutes. Time may vary for your oven. If you find the top of the cake is becoming too dark, cover loosely with a piece of aluminum foil.
The cake is done when a toothpick inserted come out clean or with just a few crumbs attached.
Cool in the pan 15 minutes on wire rack. Remove from pan and let the cake continue to cool.
Do you have the baking time if you use the 11×15 pan? Thank you!
Hi GuppyLove, In a 11×15 pan, bake at 325 degrees for 35 to 40 minutes
HELLO MELISSA
CONGRATULATIONS I MADE IT WOO……. IS THE BEST THANKS FOR SHARING THE RECEPI.
LOVE
MARIA
Hi Maria, That’s great!! I glad you made it!! Thanks for posting!
Hi Maria,
So awesome your sheet poundcake came out nicely.Ive been searching for the perfect recipe for a sheet poundcake.Also did you have to double the recipe .How high was your cake please?Thanks for sharing!
Hi I am looking for a cake to make a trifle any suggestions.
Hi Claudia, You could use poundcake cut into small pieces. The White Almond Sour Cream (scratch or doctored mix) White Cake or Yellow Cake recipes. Almost any cake recipe can be used. Even brownies can be used with chocolate pudding and whipped cream, nuts etc. I don’t what kind of trifle you have in mind. For example if you were making a fall themed trifle, you could use a pumpkin cake with other caramel
or butterscotch flavors.
My husband’s grandmother asked for a pound cake for her birthday. I made her this one with a chocolate ganache glaze! She loved it and raved about it being the best pound cake she’d ever had! She has since asked me to make it again and again for her! Thanks for the great recipe!
Hi Kristina, That is wonderful! It makes us happy to read that your grandmother liked the cake. Thanks so much for your post.
Can you make this in mini bundt cake pans? How long would it bake?
Hi Barb, We have not baked this in mini bundt pans but you can. Keep the temperature at 350 degrees. I am not sure what size your mini bundt pan is but the cakes should be lightly brown and a toothpick inserted will come out clean. Also when you lightly press it with a finger the cake will spring back.
Hello,
If I’m using a regular size bundt cake pan will the temperature to bake be the same as the recipe states??
Hi Nikki, First, lower your oven rack to the next to lowest position and set the oven to 325 degrees. Most bundt pans have varying shades of dark finishes and this will cause the cake to bake faster So just check on it a bit sooner with a toothpick or a long skewer. If you find the top to be getting too dark, cover the top loosely with a piece of aluminum foil.
Thanks ??
How could you use this as a base for a spice pound cake with raisins and nuts?
Yes I would like to know what kind of flour do you use? snow or red brand ? I made a pound cake before and it did not come out good! When recipes are put on the web site they should say 2 cups flour (snow flake) . I feel like the name brand used makes a big difference. so do tell what kind of flour did you use on the pound or all the ingredients used? thanks. France
Hi Frances, We used Pillsbury all purpose flour (bleached) for the pound cake recipe. You could also use unbleached all purpose flour. This is the brand we always use for our cakes that use all purpose flour. We most often use cake flour for our layer cakes, Swansdown Cake Flour. Are these brands or something similar available in your area?
I only have a hand mixer I would like to know will that work to make the pound cake?
Hi Elvia, Yes, you can make the pound cake using an electric hand mixer. It will take just a bit longer mixing. When creaming the butter and sugar mix until it has lightened in color and has a fluffy look. Mix in the eggs until the yolk of the yellow disappears. When mixing the batter with the dry and wet ingredients mixing until the additions are blended in but don’t over mix. Hope all goes well.
Hi! Found this jem as I was searching for petit four and ❤ it!!! Would this be ok to bake as cupcakes? Any modifications needed??
Thanks!!
Breezy
Hi Breezy, We have never used the recipe to make cupcakes, but I think you could do so. The cupcakes will have a more dense texture just as a pound cake does. In the instructions I say to lower the oven rack to next to lowest position, no need to do this with cupcakes. Bake at 350 degrees, when a toothpick pulls out clean or with just a few crumbs attached they are done. Check at 18 minutes.
Thanks so much!! I was asked to do 250+ cupcakes for a charity event!! I loved the texture and crumb in sheet cake form, so I was hoping it would convert well! I will post back how it goes ?
I want to bake this cake in a standard loaf pan. How should I adjust this recipe?
Hi Pam, This recipes makes 8 cups of batter, you may have leftover batter if using a 8×4 inch loaf pan, fill 1/2 to 3/4 ‘s full. Bake at 350 degrees for 40 to 45 minutes. If baking in glass or a dark colored pan, reduce the temperature by 25 degrees and increase the baking time. Test for doneness with a toothpick inserted in the center.
Hi there. I made the Classic Pound Cake and ABSOLUTELY loved it! Thanks so much for the recipe, it is truly gorgeous! My family loved it so much that I would like to make it a chocolate pound cake by adding some cocoa (don’t wish to make the Double Chocolate Pound Cake this time). If so, how much cocoa would you recommend adding, would 60g suffice? Many thanks, Emma
Hi Emma, Thank you for you nice post, I am so happy your family enjoyed the cake. To make this a chocolate pound cake we add 1/4 cup (20g) unsweetened cocoa powder (not Dutch Processed). Measure then sift the cocoa powder. Whisk it into the flour and baking powder mixture.
Thanks for another awesome recipe! For a sheetcake, how long would you suggest to it bake for?
Hi Katherine, Below is a link to a cake batter amounts and baking times chart. I think you will find them helpful.
http://fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
This pound cake bakes up with a crusty top, you can level it off with a long knife or flip over. This recipe makes 8 cups batter
Thanks!!
Hi Bebe, can you please let me know the size of this tube pan.
Thanks in advance
Hi Bebe,
I just baked the pound cake, thank you so so much for a perfect recipe it came out perfect, there’s just one thing I want to ask, can I reduce the sugar, the cake turned out too sweet.
Also why is my cake brown on the outside and yours all beautiful and yellow
Hi Urooj, The size of the tube pan that I used is 9 1/2 diameter and 4 inches deep. Your cake looks good. If you baked in a pan with a dark interior, it absorbs heat faster causing the outside of the cake to bake more quickly and become darker. Reducing the baking temperature by 25 degrees will help with this. Also, check for doneness about 5 minutes early. As for reducing the amount of sugar in the recipe, I have not tried doing so. Sugar adds moisture and tenderness and helps to keep the cake from drying out. You could experiment with maybe reducing the sugar by 1/4 cup the next time you use the recipe. Let me know what you think, if you give it a try.
Is it okay if I use salted butter?
Hi Doris, Yes you can.
I love this pound cake I did it for my hubby’s baby it came out excellent
Hi Tangy, Wonderful!! I am so happy you enjoyed the cake. Thank you for posting.
Can I use self rising or cake flour?
Hi Dot, Do not use self- rising flour for the recipe because baking soda is one of the ingredients. If you want to use cake flour, add 2 additional Tablespoons of cake flour for each cup of all purpose flour called for.
Just ran across this recipe. Would like to know if I can use 2% milk instead of whole milk for this cake?
Hi Ann, Yes, you can use 2% milk. Hope you will enjoy the cake.
Could you use buttermilk instead of plain milk?
Hi Ashle, Using buttermilk instead of plain milk, add 1/4 teaspoon baking soda. I hope you will enjoy the cake.
Thank you so much!! I was just curious to see if there was any benefit to using butter milk v.s. whole milk.
Thank you for your time
Omg this cake was absoulety delicious. Next time I will reduce the sugar by a half cup to 2 1/2. I made a lemon glaze, with lemon zest, lemon juice and heavy cream.
Hin Yanique, Thank you so much for your nice comment about the cake. I ‘m happy you enjoyed it.
Hi you forgot to say how much baking soda. ?
Hi Anna, There is no baking soda in the recipe, only baking powder.
Would using salted butter make it too salty?
Hi Vera, It will be fine to use salted butter.
This is the best Pound Cake I have ever made. But, I used 1 1/2 cups sugar, thought 3 would be too much – Perfect!
Hi Dean, I am happy you liked the cake. Thanks for posting your thoughts.
Hi can I use two sticks of butter and one stick ofCrisco butter stead of 3 sticks butter. And can I make this cake into a five flavor pond cake
Hi N, Yes, you can.
Hi! I am about to make a pound cake in an 8×5 Wonder Mold ( with conducting rod). Should I use your less dense recipe?
I should have also asked – If the less dense recipe is used, can vanilla be substituted for the lemon extract? Thank you, Diana
Hi Diana, It will be fine to use either recipe and you can substitute vanilla extract for lemon. If you are planning to do a lot of carving, you might want to consider using the dense recipe.
Hi! LOL how much is a pound of eggs?!?! (just wondering, NO I am not planing on making the original recipe;) )