If you’ve ever wanted to master the perfect buttery, dense, and tender cake that feels like a warm hug in every bite, this Classic Pound Cake Recipe is exactly what you need. Rich with simple, timeless ingredients, this cake has that wonderful nostalgia and texture that only a pound cake can deliver. Whether you’re baking for a family gathering or a cozy afternoon treat, this recipe promises to bring joy with every slice.
Ingredients You’ll Need
Getting the ingredients right is the secret to a flawless Classic Pound Cake Recipe. Each component plays a crucial role: the butter lends richness and moisture, the sugar sweetens and gives that tender crumb, eggs add structure and lift, while flour and salt balance the flavors and texture perfectly.
- Unsalted butter (1 pound / 2 cups): Softened to room temperature for easy creaming, this brings the cake’s lush buttery taste.
- Granulated sugar (3 cups): Sweetens the cake while helping to create a light texture when creamed with butter.
- Large eggs (6, room temperature): Provide structure and richness; adding them one at a time ensures a smooth batter.
- All-purpose flour (3 cups): The backbone of the cake, it gives the necessary density without weighing it down.
- Salt (1 teaspoon): Enhances the flavors and balances the sweetness for a perfectly rounded taste.
How to Make Classic Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (160°C). Greasing and flouring your loaf pan ensures the cake will release easily once baked, making cleanup a breeze and keeping the shape intact.
Step 2: Cream Butter and Sugar
In a mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This should take about 5 to 7 minutes and is essential for incorporating air, which makes the cake tender and perfectly textured.
Step 3: Incorporate Eggs One by One
Add the eggs, one at a time, mixing well after each addition. This technique helps to emulsify the batter, preventing it from curdling and ensuring a smooth, cohesive texture throughout the cake.
Step 4: Combine Dry Ingredients Carefully
Sift the flour and salt together in a separate bowl. Gradually add this dry mixture to the creamed butter, sugar, and eggs on a low speed. Mixing just until combined avoids overdeveloping gluten and keeps the cake tender.
Step 5: Transfer and Smooth
Pour your luscious batter into your prepared loaf pan and gently smooth the top with a spatula. This simple step helps the cake bake evenly and gives it that classic, inviting shape.
Step 6: Bake to Perfection
Bake the cake for about 60 to 70 minutes. It’s done when a toothpick inserted into the center comes out clean. This period allows the cake to develop a beautiful golden crust while staying moist inside.
Step 7: Cool Before Serving
Let the cake cool in the pan for 10 minutes before flipping it onto a wire rack to cool completely. Patience here ensures the cake sets nicely and slices perfectly without falling apart.
How to Serve Classic Pound Cake Recipe
Garnishes
Classic pound cake pairs beautifully with light garnishes like fresh berries, a sprinkle of powdered sugar, or a dollop of whipped cream. These touches add subtle freshness that balances the cake’s richness without overwhelming it.
Side Dishes
Consider serving slices alongside fruit compote, vanilla ice cream, or a drizzle of chocolate sauce for a more indulgent experience. Even a simple cup of coffee or tea elevates this cake to a delightful treat for any time of day.
Creative Ways to Present
Try slicing the pound cake and toasting it lightly for a crunchy contrast or cut it into cubes and layer with yogurt and fruit for a quick trifle. For special occasions, a dusting of cinnamon or a glaze made from lemon juice and powdered sugar adds elegant flavor twists.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your Classic Pound Cake Recipe tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days and keeps the texture soft and moist.
Freezing
You can freeze the pound cake for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn. Thaw at room temperature when ready to enjoy and your cake will taste just as fresh as on day one.
Reheating
If you want to enjoy your pound cake warm, simply microwave individual slices for about 10 to 15 seconds or gently toast them in a toaster oven. This brings out the buttery aroma and makes each bite irresistibly comforting.
FAQs
Can I substitute salted butter instead of unsalted in this recipe?
You can, but reduce or omit the added salt since salted butter already contains salt. Using unsalted butter gives you better control over the flavor balance of your pound cake.
Why is it important to add eggs one at a time?
Adding eggs one by one ensures each egg is fully incorporated, preventing the batter from curdling and helping the cake maintain a smooth texture.
Can I use a different type of flour?
All-purpose flour works best here for its balance of protein, providing the right structure. Using cake flour may make the cake too tender, while bread flour could result in a denser texture.
What’s the best way to test if the cake is done?
Insert a toothpick or cake tester into the center. If it comes out clean or with just a few crumbs clinging, your pound cake is perfectly baked.
How does the Classic Pound Cake Recipe differ from modern pound cakes?
This traditional recipe sticks to the original pound-for-pound proportions of butter, sugar, eggs, and flour, delivering a dense and rich texture that modern variations sometimes lighten or flavor with additional ingredients.
Final Thoughts
Baking this Classic Pound Cake Recipe is truly like creating a little bit of culinary magic — simple ingredients transformed into an unforgettable treat. Whether you’re a baking newbie or a seasoned cake lover, I warmly encourage you to try this recipe and share the joy of a timeless homemade pound cake with those you love.
Print
Classic Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic Pound Cake recipe offers a rich, buttery dessert with a tender crumb and golden crust, perfect for any occasion. Made with simple ingredients and baked to perfection, it yields about 12 servings of moist, flavorful cake.
Ingredients
Butter and Sugar
- 1 pound (2 cups) unsalted butter, softened
- 3 cups granulated sugar
Eggs
- 6 large eggs, room temperature
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a loaf pan to prevent sticking and ensure easy removal of the cake.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and sugar using an electric mixer until the mixture is light and fluffy, which usually takes about 5 to 7 minutes. This step incorporates air for a tender cake texture.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to create a smooth and homogenous batter without curdling.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and salt. Gradually add this dry mixture to the creamed butter, sugar, and eggs on low speed to prevent overmixing and developing gluten, which could toughen the cake.
- Pour Batter: Pour the batter into the prepared loaf pan. Use a spatula to smooth the top evenly for consistent baking and appearance.
- Bake: Bake the cake for 60 to 70 minutes, checking doneness by inserting a toothpick into the center. If it comes out clean, the cake is done. Avoid overbaking to maintain moisture.
- Cool: Allow the cake to cool in the pan for about 10 minutes to firm up slightly, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use room temperature eggs and softened butter to ensure smooth mixing and a light texture.
- Do not overmix the batter after adding flour to avoid a dense cake.
- Test doneness with a toothpick to avoid a dry cake.
- This cake can be stored wrapped at room temperature for up to 3 days or refrigerated for up to a week.
- Serve plain or with a dusting of powdered sugar, fresh berries, or a glaze for extra flavor.
