Classic Pound Cake Recipe

Classic Pound Cake – A Timeless Treat

The Classic Pound Cake is a beloved dessert with a rich history and a simple, yet delicious flavor. Its name comes from the traditional recipe, which called for one pound each of flour, butter, sugar, and eggs. Though modern variations may differ slightly, the essence of this cake remains the same – a dense, buttery, and perfectly sweet treat. Let’s explore the origins, ingredients, and tips for making the perfect Classic Pound Cake.

The Origins of Pound Cake

Pound Cake has its roots in Europe, dating back to the early 18th century. The original recipe was designed for simplicity and ease of memory, requiring equal parts of its four main ingredients. This straightforward approach made it accessible to home bakers and ensured consistent results. Over time, variations of the Pound Cake emerged, incorporating different flavorings and techniques, but the fundamental recipe has remained a staple in baking.

The Key Ingredients

Classic Pound Cake is defined by its basic yet rich ingredients:

– **Butter**: Provides a rich, creamy texture and a deep, buttery flavor. It is essential to use high-quality unsalted butter for the best results.
– **Sugar**: A combination of granulated sugar and powdered sugar is used in this recipe to achieve the perfect balance of sweetness and texture.
– **Eggs**: Eggs contribute to the cake’s structure and moisture. Using room temperature eggs helps in achieving a smooth batter.
– **Flour**: All-purpose flour gives the cake its dense and sturdy structure, essential for the classic pound cake texture.
– **Milk**: Adds moisture to the batter, resulting in a tender crumb.
– **Vanilla and Almond Extracts**: Enhance the flavor profile, adding depth and a subtle aromatic note.

Tips for Baking the Perfect Pound Cake

1. **Room Temperature Ingredients**: Ensure all ingredients, especially butter, eggs, and milk, are at room temperature before mixing. This helps in achieving a smooth and uniform batter.

2. **Creaming Method**: Properly cream the butter and sugars until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, which contributes to the cake’s rise and texture.

3. **Do Not Overmix**: When combining the dry ingredients with the wet mixture, mix until just combined to avoid overworking the batter. Overmixing can lead to a dense and tough cake.

4. **Baking Time**: Pound Cake requires a longer baking time at a lower temperature to ensure even cooking. Check for doneness by inserting a toothpick into the center; it should come out clean.

5. **Cooling**: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps prevent the cake from breaking apart.

Serving Suggestions

Classic Pound Cake is incredibly versatile and can be enjoyed in various ways:

– **Plain**: The traditional way to enjoy Pound Cake is plain, allowing its rich, buttery flavor to shine.
– **With Berries**: Serve slices of Pound Cake with fresh berries and a dollop of whipped cream for a delightful and elegant dessert.
– **Toasted**: Lightly toast slices of Pound Cake and serve with a spread of butter or a drizzle of honey for a comforting snack.
– **Layered**: Use Pound Cake as a base for layered desserts, such as trifles or parfaits, adding layers of fruit, cream, and other flavors.


Classic Pound Cake is a timeless treat that embodies simplicity and richness. Its dense, buttery crumb and subtly sweet flavor make it a favorite for many. Whether enjoyed plain or adorned with fruits and cream, Pound Cake is a versatile dessert that suits any occasion. By following a few simple tips and using quality ingredients, you can create a Pound Cake that is both delicious and satisfying. Embrace the tradition and charm of this classic dessert, and savor each delightful bite.

Classic Pound Cake Recipe


– 1 cup (225g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 1 cup (200g) powdered sugar
– 4 large eggs, room temperature
– 1 tsp vanilla extract
– 1/2 tsp almond extract (optional)
– 2 cups (250g) all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup (120ml) whole milk, room temperature


  1.   **Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.

2.   Cream the Butter and Sugars: In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the granulated sugar and powdered sugar, beating until the mixture is light and fluffy.

3.   Add the Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract (if using).

4.   Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

5.   Mix the Batter: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined; do not overmix.

6.   Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean.

7.   Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

8.   Serve: Slice and serve your Classic Pound Cake plain, or with fresh berries and whipped cream.


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