The Best Pound Cake Recipe

Introduction

This classic pound cake is rich, buttery, and tender with a delicate crumb. Perfect for any occasion, it pairs beautifully with fresh fruit, whipped cream, or a simple drizzle of honey. Master this recipe for a timeless dessert that never fails to impress.

Ingredients

• 3 tbsp full fat milk, at room temperature
• 3 large eggs, at room temperature (150 – 165g / 6oz total including shell)
• 1 1/2 tsp vanilla extract
• 1 cup cake flour, sifted (if using cup measures, measure after sifting)
• 3/4 cup caster sugar (superfine sugar)
• 3/4 tsp baking powder
• 1/4 tsp salt
• 13 tbsp (185 grams) unsalted butter, softened to 18°C / 64°F

Instructions

1. Step 1: Preheat the oven to 180°C/350°F (165°C fan) with the shelf arranged so the loaf pan will sit in the middle of the oven.
2. Step 2: Prepare the loaf pan (21.5 x 11.4 x 6.9cm / 8.5 x 4″). Grease it with unsalted butter, then dust with flour, knocking out the excess.
3. Step 3: In a medium bowl, lightly whisk together the milk, eggs, and vanilla extract. Set aside.
4. Step 4: In a large bowl or stand mixer, combine the sifted cake flour, caster sugar, baking powder, and salt. Beat on low speed (Speed 1) for 30 seconds using an electric beater or stand mixer.
5. Step 5: Add the softened butter and half of the egg mixture to the dry ingredients. Beat on low speed until incorporated (about 30-40 seconds), creating a thick batter. Increase speed to high (Speed 7) and beat for 1 minute.
6. Step 6: Scrape down the bowl. Add half of the remaining egg mixture (a quarter of the original total) and beat on high speed for 20 seconds.
7. Step 7: Scrape down the sides again. Add the remaining egg mixture and beat for another 20 seconds.
8. Step 8: Pour the batter into the prepared loaf pan and smooth the top evenly.
9. Step 9: Bake for 30 minutes until the top begins to split slightly.
10. Step 10 (optional): Quickly open the oven without removing the pan and make a light 15 cm (6″) cut along the split with a small, sharp knife to help it open up nicely. Close the oven quickly to avoid the cake collapsing.
11. Step 11: Bake for another 20-25 minutes until a skewer inserted into the center comes out clean. Cover with foil if the cake darkens too much near the end.
12. Step 12: Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
13. Step 13: Serve thick slices plain or with whipped cream and fresh fruit, butter and honey, fruit compote, or mascarpone with crushed nuts like pistachios.

Tips & Variations

• Ensure eggs and milk are at room temperature for best batter texture and rise.
• Sift the cake flour before measuring to keep the cake light and tender.
• For extra flavor, try adding lemon zest or almond extract in place of vanilla.
• Use a light hand when making the split cut to avoid deflating the cake.
• Serve with a dusting of powdered sugar or a drizzle of warm chocolate sauce for added indulgence.

Storage

Store the pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the whole cake or individual slices in a freezer-safe bag for up to 1 month. Thaw at room temperature and reheat gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but the texture will be slightly denser. For best results, sift the flour well and consider removing 2 tbsp of flour per cup and replacing with cornstarch to mimic cake flour.

Why is it important to use room temperature eggs and milk?

Room temperature eggs and milk help the ingredients combine more evenly, resulting in a smoother batter and better rise for a tender crumb.

The Best Pound Cake Recipe

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★★★★★

4.7 from 63 reviews

• Author: Sophie
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf cake (approximately 8–10 slices) 1x

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Description

A classic, moist, and tender pound cake made with simple ingredients including flour, butter, eggs, sugar, and vanilla. This recipe features a two-stage baking process that creates a beautiful split on top, perfect for serving with whipped cream, fruit, or a drizzle of honey. Perfect for an afternoon tea or dessert treat.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 tbsp full fat milk, at room temperature
• 3 large eggs, at room temperature (150 – 165g / 6oz total including shell)
• 1 1/2 tsp vanilla extract
• 13 tbsp (185 grams) unsalted butter, softened to 18°C / 64°F

Dry Ingredients

• 1 cup cake flour, sifted (measure after sifting)
• 3/4 cup caster sugar (superfine sugar)
• 3/4 tsp baking powder
• 1/4 tsp salt

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Instructions

1. Preheat the oven: Set your oven to 180°C/350°F (165°C fan) and arrange the shelf so the loaf pan will sit in the middle.
2. Prepare the pan: Grease an 8.5 x 4 inch (21.5 x 11.4 x 6.9 cm) loaf pan with unsalted butter, then dust with flour and knock out the excess flour to prevent sticking.
3. Whisk wet ingredients: In a medium bowl, lightly whisk together milk, eggs, and vanilla extract. Set this mixture aside for use later.
4. Combine dry ingredients: In a large bowl or stand mixer, add cake flour, caster sugar, baking powder, and salt. Beat on low speed (Speed 1) for 30 seconds to mix.
5. Add butter and half of the egg mixture: Add the softened butter and half of the egg mixture to the dry ingredients. Beat on Speed 1 until incorporated, about 30-40 seconds, forming a thick batter. Then increase to Speed 7 and beat for 1 minute to aerate the batter.
6. Add a quarter of the remaining egg mixture: Scrape down the bowl, then add half of the remaining egg mixture (which is a quarter of the original total). Beat on Speed 7 for 20 seconds to fully incorporate.
7. Add final quarter of egg mixture: Scrape bowl sides again, add the last remaining egg mixture, and beat another 20 seconds at Speed 7 until smooth and combined.
8. Fill the pan: Pour the batter into the prepared loaf pan and smooth the top evenly.
9. First bake: Bake in the preheated oven for 30 minutes until the top starts to split slightly.
10. Cut the split (optional): Quickly open the oven door and make a light cut with a sharp knife along the split (about 6 inches/15 cm) to help it open nicely during baking. Close the door promptly to avoid heat loss and collapse of the cake.
11. Second bake: Continue baking for another 20-25 minutes, or until a skewer inserted in the center comes out clean. If the cake is browning too much, place a loose sheet of foil over the top for the remainder of the bake time.
12. Cool the cake: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
13. Serve: Slice thickly and serve with whipped cream and fruit, butter, honey, fruit compote, mascarpone, or thick yogurt with crushed nuts such as pistachios for a delightful finish.

Notes

• Note 1: Use eggs at room temperature for better incorporation and a more even batter.
• Note 2: Sift the cake flour before measuring to ensure accurate flour quantity and a finer crumb texture.
• Note 4: Softened butter should be at 18°C / 64°F for optimal creaming and blending with ingredients.
• Cutting the split on top before the second bake encourages an attractive top crack characteristic of classic pound cakes.
• Use a loaf pan size 21.5 x 11.4 x 6.9 cm (8.5 x 4 inches) to achieve proper baking and shape.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pound cake, classic pound cake, loaf cake, butter cake, vanilla cake, easy dessert, baking