A true classic, my Pound Cake recipe is simple (only six ingredients) and satisfying! This cake is heavy and dense (as it ought to be!) while simultaneously being soft, buttery, and absolutely melt-in-your-mouth! It’s incredible served alone or pairs beautifully with whipped cream and fresh fruit. Recipe includes a how-to video!
Traditional Pound Cake (Made Better!)
I’m not sure where pound cake rates in terms of your favorite cake recipes, but I’ll admit it had never been a top contender for in my household. Humble and frosting-less, sure I would have a slice, but nobody in my house ever really got excited about pound cake, often overlooking it for light and fluffy angel food cake or prettily iced layer cakes.
If your experience with pound cakes of the past is anything like mine, you’re in for a real treat today. I set about developing this recipe with a mission, determined to perfect a pound cake that was simple and not overly complicated, one that didn’t stray too far from the traditional version (no fancy or unusual ingredients) but at the same time put all of its predecessors to shame.
Here you have it. Perfectly balanced, rich and sweet, my pound cake is so buttery and soft that melts in your mouth, and it’s anything but boring. It’s a heavy cake (as pound cakes should be!) with a dense, velvety crumb, but there’s nothing dry or crumbly about it.
While this cake can hold it’s own, it’s even better when served with homemade whipped cream and fresh fruit. It would also pair well with a spoonful or two of lemon curd (a great way to use up some leftover egg yolks!).
Break out your bowls–you’re going to need a big one–and let’s talk about what it is that makes this cake so perfectly special and irresistible.
What You Need (and What You DON’T)
Pound cake has traditionally been made with a pound each of butter, sugar, eggs, and flour. When developing my recipe, I wanted to stay as true as I could to the traditional version, but some small adjustments were in order for the absolute best flavor (I mean, hello, vanilla extract!). The result is a soft, buttery crumb that’s perfectly dense without being at all dry or crumbly.
- Butter. Unsalted butter works best for this cake. It should be softened, but not so soft that it’s greasy, melty, or oily.
- Sugar. We stick with tradition and use regular granulated sugar only in this cake. Make sure to whip your butter and sugar until fully incorporated and fluffy before you move to the next step.
- Eggs. You will need six whole eggs and six additional egg yolks. It might seem like a lot, and it is, but trust me! The extra yolks help to keep the cake crumb moist with almost custardy undertones/flavors. We omit extra whites because they would make the cake crumb too light (remember, this is a dense cake!) and could even make it dry. This cake is perfect for using up extra yolks from another recipe! Save your extra egg whites to make meringue, pavlova, or Eton mess!
- Vanilla. You’re going to add a whole tablespoon of vanilla to this cake batter. This may seem like a lot, but I promise it’s just the right amount! PS. If you have a batch of homemade vanilla extract sitting in your cabinet, this is the time to bring it out!
- Salt. For flavor, I add a little salt.
- Flour. I specificaly developed this recipe to be perfectly soft and tender using plain ol’ all-purpose flour, but include notes in the recipe in case you’d like to substitute cake flour. Make sure you know how to measure your flour properly, or may end up with a dry cake. One more thing that I cannot stress highly enough: do not, under any circumstances, use self-rising flour. Your cake will almost absolutely overflow.
You may notice that my pound cake recipe does not use baking powder. This is intentional! Pound cake ought to have a dense crumb, and baking powder serves to lighten a cake’s crumb and help it rise. The eggs in our recipe work all of the rising-magic that we need, and not only would adding baking powder make the cake crumb too light (best-case-scenario), you’re also bound to find it’s overflowed all over your oven when the baking time has elapsed.
SAM’S TIP FOR LEMON POUND CAKE: I’ve received lots of requests for how to make a lemon version of this pound cake recipe. While you could just swap out the vanilla extract for lemon, it’s not going to taste as bright and sunny as you’re used to. I have a separate lemon pound cake recipe that packs lots of lemon flavor and is draped in a stunning white glaze. I highly recommend you try it!
As always, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pound Cake
- Grease and flour your baking pan. Shake out any excess flour and set aside.
- Beat the butter until smooth, then add sugar. Cream until light and fluffy.
- In a separate bowl, combine eggs, egg yolks, vanilla, and salt. Slowly drizzle egg mixture into your butter mixture with mixer on low speed. Pause to scrape sides and bottom of the bowl, then increase speed and beat for another 1-2 minutes.
- Reduce speed to low and gradually add flour. Scrape and stir again on medium speed until well-combined, then beat for another minute. You should have a completely smooth, uniform batter. Pour batter into prepared pan, smoothing the top.
- Bake in 350F oven for an hour and ten to an hour and fifteen minutes. Test with a wooden skewer for doneness.
- Cool for 20 minutes, then run a knife around the sides and center of the pan before carefully inverting onto a cooling rack. Allow to cool completely before serving.
SAM’S TIP: To test if your cake is finished, the best method is to use a long wooden skewer (like the kind used for shish-kebabs) as this batter is so thick that a toothpick just won’t cut it. Insert the skewer into your cake and check it for moist crumbs. If you have wet batter on your skewer, your cake needs to bake longer, but if there are a few moist crumbs then it’s time to pull that cake out of the oven! The cake is going to continue to bake while it cools, so if you pull out a completely clean skewer from your cake, it’s already at risk of being over-baked and dry, so you want to retrieve your cake from the oven before it hits that point.
Frequently Asked Questions
While this recipe was very deliberately developed to be moist, the most important thing when baking your pound cake is to make sure that you do NOT over-bake it. I recommend making sure your oven is not running hot (I keep two oven thermometers in my oven at all times just to make sure my oven display is telling me the truth) and then checking your cake earlier rather than later. Because of its thick batter and the sheer volume of batter, it’s going to take quite a while in the oven, probably an hour and ten to an hour and fifteen minutes. I check my cake at one hour and then return it to the oven in about 5-minute increments until it’s finished baking.
This cake was originally made with a pound each of butter, sugar, eggs, and flour, and so the name pound cake was born. Crazy stuff, huh? 😉
This pound cake should not overflow if prepared as written and baked in the proper-sized pan (indicated in the recipe card). I have found that some people have had their cakes overflow, and in each instance this has happened because they had substituted self rising flour, used 12 whole eggs, or added baking powder to the recipe. Please do not make any of these alterations.
Enjoy!
More Classic Cakes to Try:
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
The Perfect Pound Cake Recipe
Ingredients
- 2 cups (455 g) unsalted butter softened
- 3 ½ cups (700 g) granulated sugar
- 6 large whole eggs¹
- 6 large egg yolks¹ (these 6 egg yolks are in addition to the 6 whole eggs listed above)
- 1 Tablespoon vanilla extract
- 1 teaspoon salt
- 3 ½ cups (438 g) all-purpose (plain) flour²
Recommended Equipment
Instructions
- Preheat your oven to 350F (175C) and generously grease (with shortening) and flour a 10 inch tube pan or 12 cup bundt pan. Shake out excess flour and set aside.
- Place your butter in a large bowl (this recipe makes a lot of batter! I recommend using a stand mixer if you have one) and use an electric mixer to beat the butter until it is creamy and smooth.2 cups (455 g) unsalted butter
- Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).3 ½ cups (700 g) granulated sugar
- In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.6 large whole eggs¹, 6 large egg yolks¹, 1 Tablespoon vanilla extract, 1 teaspoon salt
- Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and salt and vanilla are incorporated.
- With mixer on low speed, slowly pour egg mixture into your batter, allowing it to gradually become incorporated (don’t pour all the egg mixture in at once, if you can’t manage a steady stream then add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more). Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
- Reduce mixer speed to low and gradually, about ¼ cup at a time, add flour to the batter until all has been added.3 ½ cups (438 g) all-purpose (plain) flour²
- Scrape down the sides and bottom of bowl and stir again on medium speed until well-combined and beat for another minute.
- Spread batter evenly into prepared tube pan, use a spatula to smooth the surface of the batter.
- Transfer to 350F (175C) oven and bake in the center rack of your oven for an hour and ten to an hour and fifteen minutes or until a wooden skewer inserted in the center of the thickest part of the cake comes out clean or ideally with a few moist crumbs (do NOT over-bake this cake or it will be dry)
- Allow cake to cool for at least 20 minutes then run a knife around the sides of the tube pan and the center.
- Carefully invert pound cake onto a cooling rack and allow to cool completely before serving.
Notes
¹Eggs
A lot of people have had questions about how many eggs to use. You need a total of 12 eggs for this recipe BUT you are only going to be using 6 whole eggs and then another 6 egg yolks. Meaning you will be discarding 6 egg whites (or save them to make meringue cookies or my white cake).²Cake Flour
If you’d like, you can substitute cake flour. If measuring your flour by weight (which you really should be!) you can do a straight 1:1 substitute for cake flour. If measuring by cups you will need 3 ¾ cup + 2 Tablespoons of cake flour. This cake will turn out just as well; slightly softer, a smidge less dense, but still delicious. Just like with using all-purpose flour, you DO NOT need to add baking powder to this recipe if you use cake flour. Also worth noting: DO NOT UNDER ANY CIRCUMSTANCES USE SELF-RISING FLOUR.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Bonnie
I added five drops of French lavender essential oil and topped with lemon zested powdered sugar. Oh.my.stars! You’re welcome! And thank you!
Sugar Spun Run
I love the sound of the lavender and lemon zested powder sugar, Bonnie! I am so glad that the pound cake was such a hit! Enjoy! 🙂
Lori
Hello,
My loaf pans are 9×5 and only 2 & 3/4 inches tall. Should I split the batter evenly between the two loaf pans? I am afraid it will spill over if I only use one. Or, could it alternatively be baked in a traditional 9×13 cake pan?
Sam
Hi Lori! Definitely split the batter between the two loaf pans, it would be too much for just one. I think this pound cake could work in a 9×13 pan, though I haven’t made it in one myself yet. Keep in mind the baking time will vary with different pans.
Lori
Hi Sam,
Just a follow up on how the cake turned out, and a disclaimer of how bad of a baker I am! I baked my pound cake in two loaf pans as you had suggested, and they turned out perfectly! I could see that one pan had slightly less batter once it started baking and rising. I baked that one for 67 mins. I baked the one with slightly more batter for 70 mins. I do not have a thermometer in my oven, so not sure if I bake on the hot side– but from experience with my oven, I do feel that it bakes slightly hot!
Anyway, if this cake turned out for me, it can turn out for anyone. Just follow the directions! It will seem like the cake is getting way too brown, but rely on the skewer stick and what it looks like after inserted into the center of the cake. Wait until there is no actual batter on the skewer. NOTE–I ran my pinched fingers up the skewer when I thought my cake was done and there was actual batter on my fingers that I did not see on the skewer. I tested with the skewer about every 5 mins from about 50 mins onward since I was using two pans. I took the cakes out when the skewer had a very sticky batter like substance stuck on it because the instructions said it would cook while it cools- which it did. Another tip– I very gently jiggled my pans to make sure the cakes were “set” in the center before inserting the skewer. The center of the cake should not jiggle around under the brown top, as this means there is still runny batter in the center. In the past, I have inserted skewers or toothpicks way too soon before the center of the cake was set, and my whole cake fell in the middle. (Clearly, I struggle with baking. I should have a blog called The Struggling Baker).
Another note– it worked out great in two pans since I only needed the amount of one pan for today! I plan to cool and freeze the other loaf for another time! Thank you for this helpful site with pictures and videos– they are so helpful to anyone that struggles with baking…..eh hem, me.
Sugar Spun Run
Thank you so much for sharing, Lori! I am so happy to hear that the pound cake (loaves) turned out perfectly! I hope that you enjoy them! 🙂
Crystal
I’m going to use this recipe as a carving cake for a base and in a shaped pan. I have 2 questions.
1) for using an 11″x15″ rectangle, do I need to double the batter to have it be about 3″ thick on the base?
2). I’m also using a horse head shaped pan. Will this batter all fit in that or do I need to cut the recipe (Or take some from doubling it in the previous question).
Maria
Hello! Do you think this recipe be made in a 11×15 pan, to be used as a carving cake? Your recipe sounds amazing!
Sugar Spun Run
Hi, Maria! This pound cake would be a nice cake to carve. It should work nicely in an 11″ x 15″ baking pan as well. I recommend just keeping an eye on it as the bake time will differ. Let me know how it turns out. 🙂
Mari
Did you add baking powder? Did not see it in the recipe maybe I miss it
Sugar Spun Run
Hi, Mari! Baking powder is not needed for this recipe. I hope that you enjoy the pound cake. 🙂
Chloe
Mine did not bake through even with almost 45 minutes of extra baking time. Was this recipe for two loaves?
Sugar Spun Run
Hi, Chloe! I am so sorry that you experienced issues with this recipe. It was designed for a 10″ tube pan, however, a loaf pan would work. Since I have not tried it myself, I can not advise on the exact baking time, but it sounds like your pound cake just needed more time to bake. 🙁
Klady
Can you use a Bundt pan instead of a tube pan?
Sugar Spun Run
Hi, Klady! Yes, you can use a bundt pan instead. Let me know how the pound cake turns out. 🙂
Jennifer
This is definitely the best pound cake I’ve ever made! Followed the instructions and came out perfect. Thank you so much!
Sam
I am so happy to hear that it turned out so well for you, Jennifer! Thank you for commenting and letting me know how it turned out, I appreciate it 🙂
Tanya
For anyone wanting to bake this cake in a loaf pan… I halved this recipe and made it in a 9.5 x 4″ inch loaf pan. With all the warnings about “watching the bake time or else it might be dry” I pulled it out at 60 minutes as the top was brown and the corners looked as though they were about to burn and my skewers came out clean (but wet)… After cooling, it started to sink in the middle… :`( I continued to let it cool and cut into it… It is slightly under baked. It definitely needed those extra 10 minutes. Debating about whether to toss and start over or just eat slightly under cooked cake (it was supposed to be for a fondue). Agggggh, so close…
Sugar Spun Run
Tanya, thank you so much for sharing your experience with us all on baking in a loaf pan. You can try sticking it in the oven again to bake a little longer, or since it is being used for fondue, you should be fine. Regardless, I hope that your pound cake tastes amazing! 🙂
Tanya
Yes, I did try sticking it back in the oven for another 10 minutes but it had already completely cooled.
Per Google… “Unfortunately once a cake has cooled it is not possible to re-bake it. The cake would have to heat all the way through again and the outside parts of the cake would become too dry. Also if the cake has sunk in the centre from being underbaked it will not rise again as the raising agents in the recipe will have expired.”
Anyway, I’ve cut it up into small cubes for fondue and while a bit underbaked, it still tastes good and should suffice. 🙂
Aracelli
In the oven now. Smells delicious. Very easy to make.
thanks for sharing your recipe!
Sugar Spun Run
I hope that you enjoy the pound cake, Aracelli! 🙂
Sabrina Bryant
I tried this recipe and it tasted really good! My cake was a bit dense but I think I added too much mix to my pan. This time I added a half cup of applesauce and filled my pan 3/4 full. I’m making a caramel sauce to go with it for me and I have a cream cheese icing for hubby.
Thanks for this awesome recipe. Now my husband is always asking me to make it again🙂.
Lily
I made this with gluten free flour and it turned out great
Really helpful as my local shop doesn’t sell gluten free baking powder
Sugar Spun Run
I am so happy to hear that your pound cake turned out perfectly, Lily! Thank you for commenting. 🙂
L. Gibbons
This cake was easy to make. I can taste every ingredient in the cake. I added a praline topping to give it a southern flavor ❤.
Thanks for sharing your recipe!
Sam
I LOVE the sound of that praline topping… YUM! Thank you for letting me know how the pound cake turned out for you, I really appreciate it 🙂
K. Johnson
Quick and perfect for A last minute dessert option. I added a few things to mine for a twist.
Thanks for sharing!
Sam
I’m so happy to hear the pound cake was such a hit for you, thank you so much for commenting, I really appreciate it 🙂
Susan Riddle
Easy to assemble baking now and smells wonderful!
Sam
I am so glad you enjoyed the pound cake, Susan! 🙂
VirgoVixen
Yes, currently in the oven as well
Andrea Y Dandy
Our oven cooks higher so we bake 15° less and typically the same baking time…
Sugar Spun Run
I am so glad that you tested your oven, Andrea, to know it runs high. It makes all the difference in baking. 🙂