Pound Cake

We call this our million-dollar pound cake recipe because it is rich, sweet and decadent—and tastes like a million bucks! And it is worth it because it’s a treat you can make for all kinds of occasions: birthdays, showers or simply inviting your neighbor over to join you for a slice.

Pound cake recipes are famous for indulgence (the name comes from the original recipe’s proportions: a pound or more each of butter, sugar and flour). While our pound cake recipe doesn’t adhere to the original measurements, it does yield a wonderfully moist texture with a smooth, delicate crumb.

A plain, buttery pound cake recipe is the perfect vehicle for summer’s freshest berries and a dollop of homemade whipped cream. You can also use pound cake recipes as the starting point for your own creation by adding mix-ins, zests, extracts and frostings.

Pound Cake Ingredients

• Butter: Choose a good-quality unsalted butter. Because this cake’s flavors are so simple, it’s worth using the best butter brand you can buy. Make sure to soften the butter at room temperature.
• Sugar: Granulated sugar gives this cake sweetness and helps it stay moist after baking.
• Eggs: You’ll need six large eggs, which give the cake its richness and flavor. Bake with room-temperature eggs so they mix easily into the batter. You can crack eggs any way you want; just keep the shells out of the mixing bowl.
• Flour: All-purpose flour is best for pound cake recipes. There’s no need to buy special cake flour, which is yet another reason this pound cake recipe is a favorite.
• Milk: Whole milk brings the cake batter together. The fat content of whole milk is essential here for the tenderness and moisture of the baked cake.
• Vanilla extract: This is another place to use the good stuff! Any good vanilla extract really shines in this pound cake recipe.

Directions

Step 1: Blend the wet ingredients

TASTE OF HOME

Preheat the oven to 300°F. In a large bowl, cream the softened butter with the sugar until light and fluffy, five to seven minutes.

Editor’s Tip: Properly creaming butter and sugar will affect the overall texture of the pound cake. Using a stand or hand mixer, beat the butter and sugar on high speed to aerate the batter. This makes the final cake lighter and airier.

TASTE OF HOME

Add the eggs, one at a time, beating well after each addition. Then, beat in the vanilla extract.

Step 2: Add the flour and milk

TASTE OF HOME

Gradually add the flour alternately with the milk, beating just until blended.

Editor’s Tip: Don’t overmix the batter. Once or twice during this process, scrape the sides and bottom of the bowl with a rubber spatula.

Step 3: Bake the cake

TASTE OF HOME

Pour the batter into a greased and floured 10-inch tube pan. Bake the cake for about 1 hour and 40 minutes; it’s finished when a tester inserted in the middle comes out clean.

Editor’s Tip: It’s always a good idea to place a baking sheet on the oven rack below your cake pan so that any errant drips or overflows won’t make a mess on the bottom of your oven.

Step 4: Cool and serve

TASTE OF HOME

Let the cake cool in the pan for 15 minutes.  Then, place the cooling rack on top of the pan and flip it over to release the cake onto the rack. Let the cake cool completely.

TASTE OF HOME

Dust the cake with confectioners’ sugar, if desired.

SARAH TREMONTE FOR TASTE OF HOME

Recipe Variations

• Use other extracts: Replace half the vanilla extract with a second flavor, such as almond, lemon, orange or rum.
• Add citrus zest: Pair vanilla or citrus-flavored extracts with 1 tablespoon fresh lemon, lime or orange zest. Use a rasp, zester or box grater to zest a lemon and other citrus.
• Incorporate some spice: You can add single spices such as cinnamon, nutmeg, ginger or cardamom—or a blend of these. Premixed spices like apple pie spice or pumpkin pie spice are another easy way to add flavor to this pound cake recipe.
• Stir in some chocolate: To make a chocolate-studded cake, stir semisweet or dark chocolate chips (or chunks) into the batter. Milk or white chocolate can also be used, but the cake will be quite sweet.
• Go nuts: Pound cake recipes are delicious with chopped almonds, walnuts or hazelnuts. Toast the nuts briefly on the stove before adding them to the batter to bring out their flavor.
• Try other additions: Stir in 1 cup sweetened, shredded coconut for extra flavor and moisture. Or, add diced dried fruit like raisins, cranberries, dates or pineapple.
• Mix in a little of everything: You don’t have to choose just one of these mix-ins—a blend of chocolate, nuts, dried fruit, etc., will make an amazing pound cake. To ensure the cake’s texture and baking time aren’t affected, plan to add no more than 1 cup of mix-ins.

How to Store Pound Cake

Store the cooled cake in an airtight container like a cake keeper or dome. Once sliced, press storage wrap against the cut surfaces to seal them and prevent the cake from drying out. Store it at room temperature.

How long does pound cake last?

When stored properly to prevent drying and to keep out off-flavors, your pound cake will last three to four days.

Can you freeze pound cake?

Yes! This cake freezes very well, making it an easy cake recipe for any dessert emergency. Let the baked cake cool completely, then wrap it well in freezer-proof bags or storage wrap. Press out as much of the air as possible. Store your pound cake in the freezer for up to three months. Let the cake thaw in the fridge before unwrapping and serving.

Pound Cake Tips

SARAH TREMONTE FOR TASTE OF HOME

How do you make a moist pound cake?

Our pound cake recipe has all the ingredients that help ensure a moist, tender texture: eggs, sugar, butter and milk. Because different ovens heat differently, to prevent overbaking (which dries out the cake), start checking the pound cake for doneness 10 to 15 minutes before the end of the baking time. And protect the moist cake when it’s done by wrapping it or moving it to an airtight container.

What should you do if your pound cake overflows in the pan?

Despite our best efforts and care in preparing pound cake recipes, cakes sometimes overflow the pan, so if you see that your cake is beginning to overflow or is already overflowing, slide a baking sheet on the rack below the pan to keep drips from getting to the oven floor. This way, you can let the cake finish baking. Once the cake is baked and cooled, use a serrated knife to slice off any unevenness on the bottom so it sits flat.

How do you know when the pound cake recipe is done baking?

This is a dense cake, so a tester is the easiest way to confirm the cake’s doneness. Insert a tester into the center of the cake; when it comes out clean or with just a crumb or two, the cake is done. The cake should also spring back when touched. One more way to check is with a digital thermometer—the internal temperature of a finished pound cake is about 210°.

What else can you serve with pound cake?

One of the best things about pound cake recipes is how versatile they are. The cake is delicious enough to serve with just a simple accompaniment of homemade whipped cream or a dusting of confectioners’ sugar. Serve slices with fresh raspberries, sliced strawberries or sliced fresh peaches.

Pound cake recipes are also very tasty with a side of ice cream and chocolate sauce drizzled over the top. You can also top your pound cake with any flavor of buttercream frosting or cream cheese frosting, or cover the pound cake recipe with a simple vanilla glaze.