Name: The Best Pound Cake Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: Unsalted butter – 2 cups (455 g) unsalted butter, softened; Granulated sugar – 3 ½ cups (700 g) granulated sugar; Whole eggs – 6 large whole eggs¹; Egg yolks – 6 large egg yolks¹ (these 6 egg yolks are in addition to the 6 whole eggs listed above); Vanilla extract – 1 tablespoon vanilla extract; Salt – 1 teaspoon salt; All-purpose flour – 3 ½ cups (438 g) all-purpose (plain) flour²; 10″ tube pan or 12-cup bundt pan; Stand mixer; Mixing bowls

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The Best Pound Cake Recipe

A true classic, my Pound Cake recipe is easy to follow, made with just six ingredients. This cake is heavy and dense, just like it should be, yet it’s also soft and buttery. It melts in your mouth! It tastes great on its own, but it’s even better with whipped cream and fresh fruit.

Traditional Pound Cake (Made Better!)

Pound cake might not be the most popular choice in our home. It’s a simple cake without frosting, and while I would enjoy a slice, it never made anyone in my family excited. We often chose lighter and fluffier cakes, like angel food cake or colorful layer cakes with icing.

If you have enjoyed pound cakes before, you are going to love this one. I worked hard to create a recipe that is easy to follow and not too complex. My goal was to stick closely to the classic version, using common ingredients. At the same time, I wanted to make a cake that is truly outstanding and better than any I’ve had before.

This pound cake is just right—rich and sweet. It’s so buttery and soft that it practically melts in your mouth. It’s a heavy cake, which is how pound cakes are meant to be! The texture is dense and smooth, and it’s not dry or crumbly. You will love every bite!

This cake is delicious on its own, but it’s even tastier with some homemade whipped cream and fresh fruit. You can also enjoy it with a bit of lemon curd, which is a great way to use up any leftover egg yolks!

Grab your bowls—you’ll need a large one! Let’s discuss what makes this cake truly special and hard to resist.

What You Need (and What You DON’T)

Pound cake has always been made with equal parts of butter, sugar, eggs, and flour. In my recipe, I aimed to keep the traditional elements while making a few small changes for better flavor, like adding vanilla extract. The outcome is a soft, buttery cake with a nice density that is moist and not at all dry or crumbly.

Unsalted butter – Butter is an essential ingredient for this cake. It should be soft enough to work with easily, but not so soft that it feels oily or greasy.
Granulated sugar – We always use regular granulated sugar in this cake because it’s part of our tradition. Be sure to mix the butter and sugar well until it becomes light and fluffy before moving on. The key to a great cake is to whip the butter and sugar thoroughly. Following the traditional method helps make the cake taste just right. Whipping them together properly makes the cake texture smooth and airy.
Eggs – You will need six whole eggs and six extra egg yolks for this recipe. It may sound like a lot, but it’s worth it! The extra yolks make the cake moist and add a rich flavor. We leave out the extra egg whites because they would make the cake too light and could even dry it out. This cake is a great way to use up leftover yolks from another dish! You can keep the leftover egg whites to make tasty meringue, Eton mess, or pavlova!
Vanilla extract – Vanilla makes everything taste better. You will need a full tablespoon of vanilla for the cake batter. It might seem like a lot, but trust me, it’s perfect! If you have homemade vanilla extract, now is the time to use it! Adding vanilla will give the cake a lovely flavor. Don’t be afraid to measure out a full tablespoon. This cake will be delicious with that extra touch of vanilla! Using good quality vanilla will make a big difference.
Salt – For flavor, I add a little salt.
All-purpose flour – Flour is the key ingredient in this recipe. I created this recipe to make a soft and tender cake. Use all-purpose flour for the best results. If you want, there are notes on how to use cake flour instead. Properly measuring your flour is very important for a moist cake. Be careful not to use self-rising flour, or your cake might overflow. Following these tips will help you bake a perfect cake every time.

You might see that my pound cake recipe does not include baking powder. This choice is made on purpose. A good pound cake should be dense and rich. Baking powder lightens the cake and helps it rise, which is not what we want here. In this recipe, the eggs do all the lifting we need. If you add baking powder, the cake might become too light, and it could even spill over in the oven while it bakes.

Sam recommends a special way to make lemon pound cake. Instead of only swapping vanilla for lemon, you can use a dedicated recipe for more flavor. This cake is bursting with lemon taste and has a beautiful white glaze on top. Sam suggests trying this recipe for the best results.

This is a brief look at the ingredients I chose and the reasons behind them. If you want to see the complete recipe, just scroll down to the end of the page.

How to Make Pound Cake

Baking pan preparation – Make sure to coat your baking pan with grease and flour. After that, tap out any extra flour. Then, put the pan aside until you need it.
Mixing butter and sugar – Start by mixing the butter until it is smooth. Then, add the sugar and blend it together. Keep mixing until the mixture is light and fluffy.
Egg mixture – In a different bowl, mix together the eggs, egg yolks, vanilla, and salt. Slowly pour the egg mixture into the butter mixture while the mixer is on a low speed. Stop to scrape the sides and bottom of the bowl, then raise the speed and beat for one to two minutes more.
Adding flour – Slow down the mixer and slowly add the flour. Scrape the bowl and mix again on medium speed until everything is combined. Beat the mixture for one more minute until it is smooth and even. Pour the batter into the pan and smooth the top with a spatula.
Baking – Bake the dish in a 350-degree Fahrenheit oven for one hour and ten to fifteen minutes. You can check if it is done by poking it with a wooden skewer.
Cooling – Let it cool for 20 minutes. Use a knife to go around the edges and center of the pan. Carefully turn it over onto a cooling rack. Let it cool all the way before you serve it.

Tips

To check if your cake is done, use a long wooden skewer like the ones for shish-kebabs. This is better than a toothpick because the batter is thick. Stick the skewer into the cake and look for moist crumbs. If you see wet batter on the skewer, the cake needs more time in the oven. If there are just a few moist crumbs, it’s ready to come out. Remember, the cake will keep baking while it cools. If you pull out a completely clean skewer, the cake might end up being too dry. So, it’s best to take the cake out of the oven before that happens.

Frequently Asked Questions

What are some ways to keep pound cake moist?

When making a pound cake, it is very important not to bake it too long. To avoid this, make sure your oven is at the right temperature. I keep two thermometers in my oven to check if it is accurate. Check your cake early instead of waiting too long. The cake has a thick batter, so it will take a long time to bake, likely around an hour and ten to an hour and fifteen minutes. I like to check my cake at the one-hour mark and then look at it every five minutes until it is done.

What is the origin of the name “pound cake”?

Pound cake is named because it uses a pound each of butter, sugar, eggs, and flour. This recipe leads to a rich and tasty cake. The simplicity of the ingredients makes it easy to remember. People enjoy making and sharing this cake for many special occasions. It’s fun to think about how a simple recipe can create something so delicious.

What caused my pound cake to overflow?

This pound cake recipe is designed to fit perfectly in the correct pan size. It should bake well without overflowing. Some people have reported issues with overflow, but this usually happens when they use self-rising flour or change the ingredients. Using 12 whole eggs or adding baking powder can also cause problems. To ensure the best results, please follow the recipe exactly as it is written.

Enjoy!

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