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The Ultimate Classic Pound Cake Recipe – Rich, Buttery & Perfect Every Time

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A classic, buttery pound cake with a tender crumb and golden crust. This timeless recipe delivers old-fashioned flavor and texture that’s perfect for any occasion. Rich, moist, and absolutely delicious served plain or with your favorite toppings.

Ingredients

Scale
  • 1 cup (2 sticks/226g) unsalted butter, room temperature
  • 3 cups (600g) granulated sugar
  • 6 large eggs, room temperature
  • 3 cups (360g) all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract

Instructions

  • Prepare the pan and preheat oven: Position rack in the center of your oven and preheat to 325°F (163°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray, then line with parchment paper, leaving overhang on the long sides for easy removal. Grease the parchment as well.
  • Cream butter and sugar: In a large bowl using a stand mixer fitted with paddle attachment (or hand mixer), beat the room temperature butter on medium speed for 2-3 minutes until smooth and creamy. Gradually add sugar, about 1/2 cup at a time, beating well after each addition. Continue beating on medium-high speed for 5-7 minutes until mixture is very light, fluffy, and pale in color. This step is crucial – don’t rush it! Properly creamed butter and sugar creates the foundation for a tender crumb.
  • Add eggs: Reduce mixer speed to medium-low. Add eggs one at a time, beating well after each addition and scraping down the bowl sides as needed. The mixture may look slightly curdled after adding eggs – this is normal and will come together when you add the flour.
  • Combine dry ingredients: In a separate medium bowl, whisk together flour, baking powder, and salt until evenly combined. This ensures the leavening is distributed throughout.
  • Mix wet ingredients: In a small bowl or measuring cup, stir together milk and vanilla extract.
  • Alternate adding dry and wet ingredients: With mixer on low speed, add flour mixture in three additions, alternating with milk mixture in two additions, beginning and ending with flour. Mix each addition just until combined – about 5-10 seconds after the last streak of flour disappears. The sequence should be: 1/3 flour, 1/2 milk, 1/3 flour, remaining milk, remaining flour. Do not overmix or the cake will be tough.
  • Finish batter by hand: Remove bowl from mixer and use a rubber spatula to give the batter several folds, scraping the bottom and sides to ensure everything is evenly incorporated. The batter should be thick, smooth, and creamy.
  • Transfer to pan: Pour batter into prepared pan and smooth the top with a spatula. Gently tap the pan on the counter 2-3 times to release any large air bubbles.
  • Bake: Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be deeply golden brown and may crack slightly (this is characteristic of pound cake). If the top is browning too quickly after 45-50 minutes, tent loosely with aluminum foil.
  • Cool: Let the cake cool in the pan on a wire rack for 15-20 minutes. Then use the parchment paper overhang to carefully lift the cake out of the pan and transfer to the wire rack. Let cool completely before slicing, at least 1 hour. The cake will continue to set as it cools.
  • Slice and serve: Use a sharp serrated knife to cut clean slices. Wipe the knife between cuts for the neatest presentation. Serve plain, dusted with powdered sugar, or with your favorite toppings.

Notes

  • Room temperature ingredients are crucial – Cold eggs and butter won’t emulsify properly, resulting in a dense, heavy cake. Plan ahead and remove them from the refrigerator 1-2 hours before baking.
  • Don’t overmix once flour is added – This develops gluten and creates a tough, dry cake. Mix just until combined.
  • Oven temperature matters – Use an oven thermometer to verify accuracy. Too hot and the outside will burn before the inside cooks; too cool and the cake won’t develop proper structure.
  • The crack on top is normal and desirable – It’s a signature characteristic of authentic pound cake.
  • Cake tastes better the next day – The flavors meld and the texture becomes even more tender after 24 hours wrapped at room temperature.

Nutrition

Find it online: https://focialy.com/pound-cake-recipe/