Here’s a classic, buttery, moist Old-Fashioned Pound Cake — simple ingredients, perfect crumb, and delicious with or without glaze.
🍰 Classic Pound Cake
Ingredients (1 standard loaf or 10-inch bundt)
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ tsp baking powder (optional, for a lighter texture)
- ½ tsp salt
- 1 cup whole milk (or buttermilk for extra richness)
- 1 tbsp vanilla extract
(Or 2 tsp vanilla + 1 tsp almond extract for a bakery-style flavor)
Instructions
1. Prep
- Preheat oven to 325°F (165°C).
- Grease and flour a bundt pan, loaf pan, or tube pan.
2. Cream the butter & sugar
- Beat softened butter and sugar 5 minutes until light and fluffy.
(This step creates the classic pound-cake texture.)
3. Add eggs
- Add eggs one at a time, mixing well after each addition.
4. Mix dry ingredients
In a separate bowl combine:
- Flour
- Baking powder (if using)
- Salt
5. Combine wet & dry
- Add flour mixture to the batter in 3 parts, alternating with the milk.
- Stir in vanilla.
- Don’t overmix — just until combined.
6. Bake
- Pour batter into prepared pan.
- Bake 60–75 minutes, depending on pan and oven.
- Cake is done when a toothpick comes out clean.
7. Cool
- Cool in pan 10 minutes, then turn out onto a rack to cool fully.
⭐ Optional Glaze
Mix:
- 1 cup powdered sugar
- 1–2 tbsp milk or lemon juice
- ½ tsp vanilla
Drizzle over cooled cake.
Variations
Lemon Pound Cake
Add zest of 2 lemons + replace milk with buttermilk + lemon glaze.
Cream Cheese Pound Cake
Use 1 stick butter + 1 (8 oz) block cream cheese.
Sour Cream Pound Cake
Replace ½ cup milk with sour cream for an ultra-moist crumb.
Almond Pound Cake
Replace half the vanilla with almond extract and add slivered almonds.
If you’d like, I can give you a 7UP pound cake, cream cheese pound cake, or lemon blueberry pound cake next!
