fortune mouse
Recipe

Classic Pound Cake (Rich, Buttery & Moist)

Updated on 3 min read

This Classic Pound Cake is the definition of old-school comfort baking—soft, dense, buttery, and perfectly sweet with that signature golden crust. It’s simple, timeless, and tastes amazing on its own or dressed up with berries, whipped cream, or a glaze.

Servings & Timing

  • Servings: 10–12 slices
  • Prep Time: 15 minutes
  • Bake Time: 50–60 minutes
  • Cooling Time: 30 minutes
  • Total Time: About 1 hour 30 minutes

Ingredients List

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 cup unsalted butter (softened)
  • 4 large eggs (room temperature)
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • Pinch of salt

Step-by-Step Instructions

Step 1: Preheat & Prepare the Pan

Preheat oven to 350°F (175°C).

Grease and flour a 9×5-inch loaf pan (or use mini loaf tins).
You can also line the pan with parchment paper for easy removal.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together for 3–5 minutes until light, fluffy, and pale in color.

This step is important—it gives your pound cake that tender crumb.

Step 3: Add Eggs

Add eggs one at a time, mixing well after each egg.

Scrape down the sides of the bowl as needed to keep the batter smooth.

Step 4: Add Vanilla

Mix in the vanilla extract.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together:

  • flour
  • baking powder
  • salt

Step 6: Combine Wet + Dry (Alternate Method)

Add the flour mixture gradually, alternating with milk:

  • Add ⅓ flour, mix
  • Add ½ milk, mix
  • Add ⅓ flour, mix
  • Add remaining milk, mix
  • Add final flour, mix

Mix only until combined.
Do not overmix or the cake can turn dense and tough.

Step 7: Bake

Pour batter into the prepared pan, filling about ¾ full.

Bake for 50–60 minutes (or 25–30 minutes for mini loaves).

The cake is done when:

  • the top is golden and cracked
  • a toothpick comes out clean (or with a few moist crumbs)

Step 8: Cool

Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

  • Serve plain with tea or coffee
  • Top with whipped cream and berries
  • Drizzle with vanilla glaze
  • Toast slices and spread with butter or peanut butter

Storage

  • Room temperature: 3–4 days (wrapped tightly)
  • Refrigerator: up to 6 days
  • Freezer: up to 2 months (wrap slices individually)

Tips & Variations

Extra Moist Tip

Add 2 tbsp sour cream or Greek yogurt for an even softer texture.

Lemon Pound Cake Version

Add:

  • 1 tbsp lemon zest
  • Replace vanilla with 1 tsp lemon extract

Vanilla Glaze Option

Mix:

  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla

Drizzle over cooled cake.

Nutrition (Approx. Per Slice, 1 of 12)

Fat: ~15g

Calories: ~320

Carbs: ~40g

Protein: ~5g

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