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Classic vanilla pound cake is always a good idea. It is soft, sweet, and perfectly moist. Sometimes the word “cake” in a recipe scares people off. However, pound cake is super simple and not like baking a typical cake. It reminds me more of a quick bread on the difficulty scale.
Have you ever wondered how pound cake got it’s name? Traditionally, pound cake was made with a pound of each ingredient. A pound of flour, a pound of sugar, a pound of eggs, and a pound of butter! Fun little factoid.
This recipe calls for simple ingredients that you mostly likely have in your pantry. Pound cake is so fun because you can dress it up however you are feeling. Add a glaze, fresh berries, my blueberry topping, peanut butter frosting, chocolate chips, nuts- possibilities are endless!
Table of Contents
Why You’ll Love This Recipe
- This pound cake recipe requires minimal prep time and simple ingredients, making it perfect for any skill level.
- The hot melted butter ensures the cake is soft, moist, and rich in flavor.
- The vanilla extract gives the cake a timeless, classic taste that everyone loves.
- This pound cake can be enjoyed on its own or paired with a variety of toppings and sides for different occasions.
Recipe Ingredients
- Flour – Using Cake Flour is essential to the consistency of this cake
- Butter – Unsalted
- Baking powder
- Salt
- Sugar – Granulated
- Eggs
- Vanilla extract
See the recipe card below for full information on ingredients and quantities
How to Make Pound Cake
Step 1. Preheat oven to 350℉ and prepare the loaf pan with butter and flour.
Step 2. Blend sugar, eggs, and vanilla in a food processor, then add hot melted butter slowly.
Step 3. Pour mixture into a bowl, sift in flour in three parts, and whisk until smooth.
Step 4. Pour batter into the pan, bake for 45-50 minutes, and cool completely after baking.
Recipe FAQs
The tried and true way to test the doneness of a pound cake is by inserting a toothpick in the center. If it comes out clean, it’s done baking. If the toothpick has batter on it, let it bake for 1-2 more minutes. Don’t over bake because the pound cake will become dry.
I love the versatility of pound cakes. You can serve it topped with whipped cream, fresh fruit, a simple glaze, or just a dusting of powdered sugar. Any way you choose will be delicious.
Pound cake stays best when stored at room temperature and wrapped tightly. It will be good for about 3-4 days like this. Pound cake freezes well too.
This recipe calls for baking in a loaf pan. However, if you want to get a little more decorative you can bake in a bundt pan as well.
Expert Tips
- Ensure the eggs are at room temperature for a smoother batter and better rise.
- Use hot melted butter to create a richer, moister texture in the cake.
- Sift the flour to remove lumps and incorporate air for a lighter cake.
- Whisk the batter gently to avoid over-mixing, which can result in a dense cake.
- Thoroughly grease and flour the pan to prevent sticking and ensure easy removal.
- Use a toothpick to check the center of the cake; it should come out clean when done.
How to Serve and Store Pound Cake
Top your pound cake slices with fresh berries for a burst of freshness or add dollop of whipped cream for a light and airy complement to the dense cake. Serve with a scoop of vanilla or your favorite ice cream flavor like chocolate, peach, cheesecake, cake batter, or chocolate peanut butter for a delicious dessert.
Store the pound cake in an airtight container at room temperature for up to 3-4 days. For longer storage, keep the cake in an airtight container in the refrigerator for up to 1 week. Pound cakes actually freeze well by wrapping tightly in plastic wrap, then in aluminum foil to prevent freezer burn, then placing the wrapped cake in a freezer-safe bag or container and freeze for up to 3 months. To thaw, leave the cake at room temperature for a few hours or overnight in the refrigerator before serving.
More Cake Recipes to Consider
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Pound Cake
Ingredients
- 1 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups sugar
- 4 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 16 tablespoons unsalted butter, melted and hot
Instructions
- Preheat oven to 350℉. Grease loaf pan with butter then dust with flour to coat bottom and sides of the pan. Dump out any excess flour.
- Process sugar, eggs, and vanilla together in a food processor until combined, about 10 seconds.
- With the food processor running, add hot melted butter in a steady stream until incorporated.
- Pour mixture into a large bowl.
- Sift flour into the egg mixture, in three additions. Whisk to combine flour and egg mixture after each addition, until just a few streaks of flour remain. Whisk the batter gently until almost no lumps remain.
- Pour batter into the prepared pan, smooth the top of the batter, and gently tap the pan on the counter to settle the batter.
- Bake the cake for about 50 minutes ( if 8 ½ by 4 ½ inch loaf pan) or 45 minutes (if 9 by 5 inch loaf pan), rotating pan halfway through baking. The cake is done when the toothpick comes out clean after being inserted in the center.
- Let cake cool in the pan for 10 minutes. After removing from pan, let it cool completely.
Notes
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- Ensure the eggs are at room temperature for a smoother batter and better rise.
-
- Use hot melted butter to create a richer, moister texture in the cake.
-
- Sift the flour to remove lumps and incorporate air for a lighter cake.
-
- Whisk the batter gently to avoid over-mixing, which can result in a dense cake.
-
- Thoroughly grease and flour the pan to prevent sticking and ensure easy removal.
-
- Use a toothpick to check the center of the cake; it should come out clean when done.
Just tried it and it ended up being amazing, fluffy, and sweet. Points to note would be to whisk(not beat) while putting in the flour. I topped it with cream and chocolate! 😀
Great note, thank you!