I remember the exact moment I fell in love with a classic Pound Cake—it was during a cozy afternoon at my grandmother’s house. The air was filled with a gentle vanilla sweetness that wrapped around the room like a warm hug. What caught me off guard was how rich yet light the butter flavor was, balanced by that perfect moist crumb that crumbled beautifully with each bite. This Pound Cake wasn’t just dessert; it felt like a comforting story told through flavor and texture.
That experience truly embodies my approach to cooking at Carmen Wausa Blog—approachable recipes that turn kitchens into places of comfort and connection. With this Pound Cake recipe, I wanted to capture that moment in every slice, sharing a homemade pound cake that’s buttery, moist, and wonderfully simple to make. It fits right into my passion for meals that bring people together without fuss or complicated techniques.
I’m genuinely excited to invite you into this journey with me, sharing a Pound Cake that’s easy enough for everyday joy but special enough for those memorable moments. Whether you’re baking for family, friends, or a quiet treat for yourself, this Pound Cake is a comforting classic you’ll reach for again and again.
Ingredients:
Now, here’s what you’ll need for this homemade Pound Cake that sings buttery goodness:
- 2 cups (400g) granulated sugar – The sweetness backbone that balances richness
- 1 cup (230g) unsalted butter, softened – The secret to that buttery pound cake flavor everyone adores
- 4 large eggs – Room temperature for best moisture and texture
- 3 cups (375g) all-purpose flour – For that tender crumb
- 1/2 teaspoon salt – To enhance all those flavors
- 1 cup (240ml) whole milk – Adds moisture for a moist pound cake every time
- 2 teaspoons pure vanilla extract – The classic aroma that lifts this pound cake’s scent and taste
You’ll find the best ingredients for this pound cake at local markets or trusted grocery shops—fresh eggs and quality butter make all the difference here. If you want to splurge on one ingredient, definitely make it the butter; it’s what creates that rich, buttery pound cake that melts in your mouth.
If you’re after a slight twist, try swapping vanilla for almond extract, or substitute part of the flour with cake flour for an even softer crumb. For a dairy-free option, almond milk works fine, though it will slightly change the subtle richness.
Remember, keeping your butter at room temperature before you start is a key step. It blends better with sugar, giving your easy pound cake a fluffy structure that holds moisture perfectly. This ingredient list is simple but packs that signature comforting flavor we all crave!
Let’s Make This!
Ready to bring this classic pound cake to life? Follow along step by step, and don’t worry—your pound cake will turn out beautifully.
- Preheat your oven to 325°F (163°C). Grease and flour your favorite 9×5 inch loaf pan. This is where your pound cake transforms into something truly special, so a little extra care pays off here.
- Cream the butter and sugar. Using a stand mixer or hand mixer, beat softened butter with granulated sugar until pale and fluffy—usually about 4-5 minutes. This step traps air, which leads to a tender, moist pound cake.
- Add eggs one at a time. Crack in eggs one by one, beating well after each addition. This helps the batter emulsify and prevents it from breaking.
- Combine dry ingredients. In a separate bowl, whisk flour and salt together. This ensures even distribution through your cake.
- Alternate adding dry ingredients and milk. To the butter-egg mixture, add a third of your flour mixture, mix gently, then half the milk, and repeat until all combined. Don’t overmix here; your pound cake’s moist texture depends on careful folding.
- Stir in vanilla extract. The scent alone will have your kitchen smelling like a welcoming bakery.
- Pour batter into your prepared pan. Smooth the top with a spatula so it bakes evenly.
- Bake for 70-80 minutes. In my kitchen, this pound cake reaches perfect golden brown bliss in exactly 75 minutes. Your pound cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool completely before slicing. This is the waiting game, but it ensures you get those clean slices that show off your moist pound cake’s tender crumb.
If you notice your pound cake browning too fast, tent it loosely with foil halfway through baking. And don’t rush slicing—it holds together beautifully once cool.
While your pound cake is baking, take a moment to savor that amazing aroma filling your home. It’s your reward already in the making! For more inspiration on buttery pound cakes, I often look to the classic Kentucky Blue Ribbon All-Butter Pound Cake Recipe for ideas on perfect balance.
Serving & Presentation:
This homemade pound cake shines beautifully all on its own or dressed up for special moments.
Slice it thick alongside fresh berries and a dusting of powdered sugar for a simple elegance that never fails to impress. I love serving this pound cake with a scoop of vanilla ice cream or a drizzle of honey for cozy weekend desserts.
For extra warmth, try a quick skillet toast—just a few minutes in a pan with a bit of butter. It brings out the buttery pound cake’s golden crust and adds a slight crisp that contrasts its moist crumb.
This pound cake makes the sweetest moments at family dinners and offers comforting vibes for afternoon tea. It’s perfect for birthdays, casual celebrations, or because you need a bit of joy in your day.
Leftovers? Wrap slices tightly and freeze for up to a month. They thaw quickly and still taste fresh as ever—perfect for a quick treat or unexpected guests.
Seasonally, I love experimenting by adding citrus zest in spring or warming spices like cinnamon and nutmeg in fall, creating cozy twists that keep this classic pound cake recipe fresh.
If you enjoy trying variations, the Italian Love Cake I adore shares that buttery, moist pound cake heart and puts a delightful spin on flavors. You can find it over on my blog for another delicious creation.
FAQs:
I know baking pound cake raises a few questions, so here are some answers from my own kitchen trials:
Can I make this pound cake ahead of time?
Absolutely! This pound cake tastes even better the next day as flavors meld. Bake it the day before and keep it wrapped at room temperature in an airtight container.
What if I don’t have whole milk?
You can swap in 2% or even almond milk for a subtle change. The pound cake will still be moist, though whole milk gives the richest crumb.
How do I know when my pound cake is perfectly done?
The classic test is a toothpick in the center—if it comes out clean or with a few moist crumbs, you’re golden. The cake should also spring back lightly when pressed.
Can I use cake flour for my pound cake?
Yes, cake flour will make your pound cake extra tender. Just remember, it’s softer, so your moist pound cake might have a more delicate crumb.
Is there a way to make this pound cake dairy-free or vegan?
For dairy-free, swap butter for a plant-based alternative and use almond or oat milk. For vegan adaptations, eggs can be replaced with flax eggs, but expect a slight change in texture.
Why does my pound cake sometimes crack on top?
It’s common! Cracks happen when the oven is too hot or batter rises quickly. Try baking at a slightly lower temperature and avoid opening the oven door in the first hour.
Can I freeze this pound cake?
Yes! Slice, wrap tightly, and freeze. Thawed slices taste as good as fresh, making this pound cake perfect for planning ahead.
This moist pound cake gets wonderful feedback from my community, and I hope these answers help build your confidence in baking this easy pound cake classic.
Why This Pound Cake Will Become Your New Favorite:
This pound cake is a true reflection of everything I cherish about cooking— simple ingredients creating comforting moments. It combines buttery flavor, moist texture, and that homemade warmth we all love.
My Pound Cake Success Tips:
- Always use room temperature butter and eggs for a smooth batter.
- Alternate dry and wet ingredient additions to avoid overmixing.
- Be patient letting your pound cake cool completely for perfect slices.
I’ve also fallen for pound cake variations like my French Butter Cake, which has a delicately tender crumb, and the nostalgic charm of the Maryland Crab Cakes Recipe, which shares the warm spirit of family traditions, even outside sweets.
For a playful twist, the Italian Love Cake brings in a lovely twist on the classic pound cake recipe, turning it into a delightful celebration cake.
The moist pound cake version always gets the biggest smiles and is my go-to when I want something straightforward yet extraordinary.
I’m confident you’ll find this pound cake recipe a joyous addition to your repertoire. It’s the kind of recipe that turns everyday moments into cherished memories. Don’t hesitate to share your delicious results—I love hearing how these comforting recipes bring family and friends closer around the table!
For more inspiration on incredible pound cake variations, check out this Old Fashioned Pound Cake Recipe | Farmette Kitchen and The Best Pound Cake – Preppy Kitchen for lovely ideas to try next. Happy baking!
Pound Cake
A classic, moist pound cake with a tender crumb, perfect for dessert or teatime. This timeless American cake balances rich butteriness with a subtle vanilla flavor.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Stir in the vanilla extract.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
For extra flavor, brush the cooled cake with a simple syrup or serve with fresh berries and whipped cream.