How to Make pound cake recipe From Scratch Step by Step

pound cake recipe

Indulge in the delightful world of this pound cake recipe, where buttery goodness meets a tender crumb! With just a handful of simple ingredients—flour, sugar, eggs, and creamy butter—you’ll create a luscious treat that’s perfect for any occasion. The aroma of vanilla wafting through your kitchen will have everyone eagerly awaiting a slice. Serve it plain, or dress it up with fresh berries and a dollop of whipped cream for an extra touch of sweetness. This step-by-step guide will have you baking like a pro in no time, making memories with every delicious bite!

Pound Cake Recipe

Chef Jasper

Indulge in this delicious pound cake recipe! Perfectly moist and buttery, it's a treat for any occasion.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 minute min

Course Dessert

Cuisine American

Servings 8 servings

Calories 300 kcal

Equipment

• 1 loaf pan Greased and dusted with flour.
• 1 Large bowl For mixing ingredients.
• 1 Whisk For combining dry ingredients.
• 1 Spatula For smoothing the batter.

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour Provides structure and a light texture.
• 1 tbsp baking powder Helps the cake rise.
• 1 tsp salt Enhances flavors.

Wet Ingredients

• 1 cup granulated sugar Sweetens the cake.
• 1 cup unsalted butter Softened for easy mixing.
• 4 large eggs Bind ingredients together.
• 1 tsp vanilla extract Adds aromatic flavor.
• 1/2 cup milk Whole milk works best.

Instructions

 

Preparation

• Gather your ingredients: butter, sugar, eggs, flour, baking powder, and vanilla extract.
• Set your oven to 350°F (175°C) and let it warm up while you prepare the batter.
• Grease a loaf pan with butter or non-stick spray, then dust it lightly with flour.
• In a large bowl, beat the softened butter and sugar together until light and fluffy.
• Crack in the eggs one at a time, mixing well after each addition to ensure a smooth batter.
• Add the vanilla extract and stir until well combined.
• In a separate bowl, whisk together the flour and baking powder.
• Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
• Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
• Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Keyword cake, pound cake, dessert

Why You’ll Love This Pound Cake Recipe

• This pound cake is incredibly moist and tender, making every bite a heavenly experience.
• It’s super easy to make, perfect for both novice bakers and seasoned pros.
• The rich buttery flavor pairs beautifully with any topping or can be enjoyed plain.
• This recipe is versatile; you can easily customize it with your favorite flavors or add-ins.
• It’s a crowd-pleaser, ideal for celebrations, gatherings, or just a cozy afternoon treat.

Recipe Snapshot

Ingredients for Pound Cake Recipe

• All-purpose flour – provides structure and a light texture.
• Granulated sugar – sweetens the cake and helps create a tender crumb.
• Unsalted butter – adds richness and moisture; make sure it’s softened for easy mixing.
• Eggs – bind the ingredients together and contribute to the cake’s rise.
• Baking powder – helps the cake rise and achieve a fluffy texture.
• Salt – enhances the flavors and balances the sweetness.
• Vanilla extract – adds a warm, aromatic flavor; use pure extract for the best taste.
• Milk – adds moisture and richness; whole milk works best for a creamy texture.

How to Make the Pound Cake Recipe

Gather your ingredients: butter, sugar, eggs, flour, baking powder, and vanilla extract.

Step 1: Preheat the Oven

Set your oven to 350°F (175°C) and let it warm up while you prepare the batter.

Step 2: Prepare the Pan

Grease a loaf pan with butter or non-stick spray, then dust it lightly with flour.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy.

Step 4: Add the Eggs

Crack in the eggs one at a time, mixing well after each addition to ensure a smooth batter.

Step 5: Mix in the Vanilla

Add the vanilla extract and stir until well combined, filling your kitchen with a delightful aroma.

Step 6: Combine Dry Ingredients

In a separate bowl, whisk together the flour and baking powder to ensure even distribution.

Step 7: Blend Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.

Step 8: Pour into the Pan

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 9: Bake

Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick comes out clean.

Step 10: Cool and Serve

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

Pro Tips for Making the Pound Cake Recipe

• Use room temperature ingredients for a smoother batter.
• Don’t overmix; mix just until combined for a tender crumb.
• Experiment with flavorings like vanilla or almond extract for a twist.
• Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
• Wrap leftovers in plastic wrap to keep them moist and fresh.

How to Serve Pound Cake Recipe

• Dust with powdered sugar for a simple touch.
• Serve with fresh berries for a pop of color.
• Pair with whipped cream for a creamy contrast.
• Top with a drizzle of lemon glaze for zesty flavor.
• Enjoy with a scoop of vanilla ice cream for indulgence.
• Slice and toast for a warm, crispy treat.
• Serve alongside a cup of coffee or tea for a cozy afternoon.
• Layer with fruit preserves for a sweet surprise.
• Use as a base for a trifle with layers of cream and fruit.
• Mix in chocolate chips for a decadent twist.

Make Ahead and Storage

Storing Leftovers

• Allow the pound cake to cool completely.
• Wrap it tightly in plastic wrap.
• Place it in an airtight container.
• Store in the refrigerator for up to one week.

Freezing

• Wrap the cooled cake in plastic wrap.
• Then wrap it in aluminum foil for extra protection.
• Label with the date and type of cake.
• Freeze for up to three months.

Reheating

• Thaw the cake in the refrigerator overnight.
• Preheat the oven to 350°F (175°C).
• Wrap the cake in foil to retain moisture.
• Heat for about 10-15 minutes.

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