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 recipeย 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 wonโt 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 itโs 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, itโs 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, itโs 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 itโs finished baking.
This cake was originally made with a pound each of butter, sugar, eggs, and flour, and so the nameย poundย cake was born. Crazy stuff, huh? ๐
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:
Letโs bake together! Iโll 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 ยฝ cups (700 g) granulated sugar
- 6 large whole eggsยน
- 6 large egg yolksยน (these 6 egg yolks are in addition to the 6 whole eggs listed above)
- 1 Tablespoon vanilla extract
- 1 teaspoon salt
- 3 ยฝ cups (438 g) all-purpose (plain) flourยฒ
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 ยฝ cups (700 g) granulated sugar
- In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.6 large whole eggsยน, 6 large egg yolksยน, 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 ยผ cup at a time, add flour to the batter until all has been added.3 ยฝ cups (438 g) all-purpose (plain) flourยฒ
- 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 fifteenย 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
ยนEggs
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).ยยฒCake 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. 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.
Makayla
This recipe is amazing! I followed the recipe exactly and the cake turned out amazing. The sponge was perfectly moist and flavorful. The recipe is well written and the video was helpful and easy to follow. Best pound cake Iโve ever had!
Sam
I’m so glad you enjoyed it so much, Makayla! ๐
Miranda
Hello! I am eager to try this recipe for my daughter’s birthday… however she really wants 8 or 9 inch rounds, sliced and layered with cream. Would the temp need to be adjusted if I were making two 8 or 9 inch rounds? Thanks!
Sam
Hi Miranda! You shouldn’t have to change the temperature here, but the bake time will definitely be different.
Cat
Amazing
Tameka
This cake is freaking amazing!!! Second time using this recipe and itโs a hit once again!!
Would it be possible to substitute the vanilla extract for lemon extract to make a lemon pound cake? I havenโt tried it but am eager to try next time to see if the lemon flavor will come through. Thanks for sharing!
Sam
I’m so glad you enjoyed it so much, Tameka! I do have a lemon pound cake coming, hopefully by the end of the month. ๐
Martha A Nedom
If you are going to use lemon extract I would also add. Some grated lemon zest and maybe 1/4 cup fresh lemon juice
Shenaya
Thanks for replying! If I need two 9×13 sheet cakes do you think i can make 1.5 times this recipe?
Sam
I believe 1.5 times would work here. ๐
Elaine
Hi,.sorry to say this was a real disaster. Followed the recipe exactly as written. The batter was not thick but thin. I used part of the batter in a cast iron lamb mold, first time at 375 degrees. Tested it, there were a few crumbs and left it in for 10 minutes more……big mistake….it was burnt.
I used some of the batter in an aluminum melon mold at 350 degrees, after an hour it was crusty on top but raw in the middle….baked for almost 20 minutes more and it was burnt.
The rest of the batter I made a dozen cupcakes and they baked for 25 minutes and seemed fine…..havenโt tried them yet.
Sam
I’m so sorry this happened Elaine. For the lamb mold you don’t want to increase the temperature. For the melon mold, I’m not very familiar with it but you may need to tent the cake to keep the top from burning but allow the insides to finish. I’m concerned that the batter was thin. This is supposed to be a thick batter. Did yours look anything like the batter in the video? Sometimes I find that people are adding 12 whole eggs instead of 6 whole eggs + 6 additional yolks.
Star
Making this recipe today for the 4th time. The first three I used duck eggs and I did not change the total number of eggs even though duck are larger and this recipe is phenomenal!
I am eager for this one to come out of the oven, I am out of duck eggs so I used chicken this time.
Everyone was over the moon about this cake, including the one I sent to work with my husband for his employees and they have asked when I’m sending another one.
I’m curious to see if there’s a difference between the eggs.
Thanks for this simple yet yummy recipe it is now in my recipe tin!
Sam
That is so awesome! I’m so glad everyone has enjoyed it so much! ๐
Mrs. Knight
I baked my husband a pound cake for his birthday using this recipe and I am impressed how moist the cake turned out. I must admit, I had my doubts and almost altered the ingredients. Nonetheless, I followed the instructions exactly like you mentioned and it taste amazing. My cook time was 50 minutes. However, I am not sure if it was because I put a pan of water on the very bottom rack. Thanks for sharing your great recipe.
Sam
That is so awesome! I’m so glad everyone enjoyed it so much! ๐
Mary Keomuongchanh
OMG. So. Good. Make it at least once a week now. Have some in the oven to bless my neighbors with. ๐
Quick question. Can I turn this chocolate? Substitute 1/2 cup flour for 1/2 cup cocoa? Thank you again for this recipe.
Sam
Hi Mary! I haven’t tested making this chocolate so I can’t say for sure what the ratios would be. I do have a chocolate bundt cake that is very similar in texture. ๐
Lisa
Thank you for posting this great recipe. I halved it it worked out perfectly and was delicious and everybody loved it. Iโm going to try it again now a half version but adding a melted chocolate cooking bar, 200 g, We will see ๐
Ruby
Hi Sam! I was wondering if there was a way to halve the recipe? I’m not looking for a very big cake…which smaller measurements would you recommend?
Sam
Hi Ruby! You can halve the recipe. You will just want to cut all of the ingredients in half and of course you’ll need a smaller pan and an altered bake time. ๐
Ms Travellady
My mother taught me to make pound cakes when I was 9. I’m now almost 60 (unbelievable to me),and I still make them. She used the same recipe. I added Black Walnuts, shredded coconut, and some different flavoring but it came out incredible. I figured because of the thickness of the batter the sweetened coconut and walnuts wouldn’t hurt. It didn’t. I used a 2/3 cup of coconut and 1 cup walnuts. Added 1 teaspoon each of almond vanilla nut and vanilla flavoring. Soooo good.
Shenaya
Hi Sam! Can I bake this in a 9×13 sheet pan? If so, how long do you think it might take?
Emily @ Sugar Spun Run
Hi Shenaya! It should work in a 9 x 13, but it will make too much batter for the pan, so make sure to not overfill it. We aren’t sure on bake time–just keep an eye on it. ๐
Amaks
Hi Sam,
I love your recipes and they give me what I want at the end of each baking. I made this pound cake and my family really enjoyed it. I will be making another one this weekend..
Sam
I’m so glad everyone enjoyed it so much! ๐
Ali
Amazing! I used egg yolks from the freezer (saved from last time I made meringe) and they worked fine. Absoultely delicious and the family loves it. I’m not sure on the exact capacity of my bundt pan – it’s a pretty good size – but had enough for the bundt pan and 12 muffins too.
Sam
I’m so glad you enjoyed it so much, Ali! ๐
Kathy
I have never made pound cake from scratch and the only reason I want to now is that the store no longer carries the brand of mix I used. I tried others but wasnโt the same. So I am wondering have you tried this in a lamb mold for easter? I know there is a lot of batter and I will need to use it up else where but wondering if you have done that. Thanks Kathy
Sam
Hi Kathy! I have not done this in a lamb mold. I know several other readers have done this with success. It makes about 2 cakes in these molds. Others have reported an hour baking time but I haven’t tried it so I would just keep an eye on them. ๐
Diane Bolger
Wedding cakes were traditionally pound cake in the past. I am making a wedding cake for a niece who wants it to be pound cake. Can this recipe used for a layered cake?
Sam
Hi Diane! I think that will work just fine here. ๐
Billy katz
I cooked mine for 1hr 10 min and the cake was undercooked at the very bottom. I used a Bundt pan and had it on the middle rack at 350 degrees The top was firm with a light crunch which was nice but I was afraid to leave it in any longer
Sam
O no! I wonder if your oven isn’t heating quite as evenly as it could or if the temperature is slightly off. I hope you were still able to enjoy it. ๐
Nicole
Hello! Was wondering if I wanted to Make a strawberry cake, when do I add in strawberries and what’s the best method. Puree? Chopped? Thx
Sam
Hi Nicole! For this pound cake adding some cut up strawberries may work but you need to be careful because you don’t want the batter to overflow. If you wanted to get into adding puree there are going to need to be other adjustments made and I’m just not 100% sure what they would need to be.
Nicole
Awesome. Thank you very much!
Pam
I am just wondering if the people that had their pound cakes turn out perfect were using light or dark pans? I have made this twice in a dark tube pan and both times I have had to pull it out at a about 60 minutes. The outside gets way too brown and the middle isn’t cooked all the way. I know my oven temp is good because I keep a thermometer in there. Thinking of trying one more time and lowering the temp to 325 – any comments ?
Sam
Hi Pam! I normally use a darker nonstick pan. You can see it in the video. Are you baking it on the center rack? Is your oven thermometer located in the center of the oven? I normally keep two thermometers in oven just to make sure I have an accurate reading. I hope it goes better next time. ๐
Vikki Manderson
I used a dark bundt pan, I covered mine with foil at 50 minutes and turned the oven down to 325. Left it another 20 minutes. Came out perfect.
Pam
Yes to both and I only have one thermometer. I am going to try it at the lower temp next time. It still tastes fantastic, but I would like to get it right lol ! Thanks for the feedback ๐