A homemade pound cake is an easy dessert with just a handful of ingredients!
This recipe is simple to prepare and results in a delicious pound cake with a moist, dense texture.
What Is Pound Cake?
Traditionally, pound cake is called that because the recipe takes a pound each of flour, butter, eggs, and sugar. This recipe is close to the original with the addition of vanilla and a pinch of salt for flavor.
Most pound cakes are baked in a loaf pan or a pound cake pan (a bundt cake mold) and are served with powdered sugar or a glaze.
Ingredients For Pound Cake
Batter – While this recipe doesn’t measure in pounds, it does keep the traditional pound cake ingredients of flour, butter, sugar, and eggs.
Vanilla – A classic flavor and while simple, it’s so delicious! Opt for real vanilla extract instead of artificial vanilla for the best flavor.
How To Make Pound Cake
To make a perfect pound cake from scratch, have all of the ingredients at room temperature.
- Beat butter, vanilla, and sugar with a stand mixer (or hand mixer) until light and fluffy, about 8 minutes.
- Add eggs one at a time, then mix in flour & salt.
- Bake until golden on top.
- Cool completely on a wire rack before glazing or serving.
Tips for Success
- Ensure the ingredients are at room temperature before starting.
- Beat the butter until the mixture is very light and fluffy. This takes about 8 minutes with a stand mixer.
- Measure and mix in flour just until combined.
Storing Pound Cake
To store a pound cake, keep it in a covered container at room temperature for up to 5 days.
To freeze a whole cake, wrap it in plastic wrap, then aluminum foil, and label it with the date. Place in the freezer.
To freeze pieces of cake, cut them into slices and wrap them in plastic wrap, then aluminum foil and place them in the fridge to enjoy another day!
Remove from the freezer and let thaw in the refrigerator.
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Classic Pound Cake Recipe
A homemade pound cake is an easy dessert that uses just a few pantry staples!
Prevent your screen from going dark
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Preheat the oven to 325°F. Grease an 8×4-inch loaf pan.
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With a hand or stand mixer, cream butter, sugar, and vanilla until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine after each addition.
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Combine flour and salt. Add the flour mixture a little bit at a time to the butter mixture, beating just until combined after each addition.
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Pour batter into prepared pan and bake for 60-70 minutes or until a toothpick comes out clean.
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Remove the pound cake from the pan and cool completely on a wire rack.
Store leftover pound cake in a covered container at room temperature for up to 5 days. To freeze the whole cake, wrap it in plastic, then foil, and label with the date before tossing it in the freezer.
To freeze slices, cut them, wrap in plastic and foil, and label with the date before tossing in the freezer.
Take cake out of the freezer and let it thaw in the refrigerator before enjoying.
Calories: 285 | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 205mg | Potassium: 43mg | Fiber: 1g | Sugar: 17g | Vitamin A: 552IU | Calcium: 15mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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