How to Bake a Pound Cake

A classic pound cake is rich, buttery, dense, and perfect with tea, coffee, or fresh fruit. The name “pound cake” originally came from using one pound each of flour, sugar, butter, and eggs. Modern recipes balance the ratios but keep the same traditional flavor and texture.

Below is a simple, reliable recipe you can bake at home.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar

  • 4 large eggs, room temperature

  • 2 cups all-purpose flour

  • 1 teaspoon vanilla extract

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup whole milk (or heavy cream for extra richness)

Equipment

  • 9×5 inch loaf pan

  • Hand mixer or stand mixer

  • Mixing bowls

  • Spatula

  • Cooling rack

Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease and flour your loaf pan or line it with parchment paper.

2. Cream the Butter and Sugar

In a large bowl, beat the softened butter and sugar together until pale and fluffy. This step usually takes 3 to 5 minutes and is important for creating a tender crumb.

3. Add the Eggs

Add the eggs one at a time, beating well after each addition. If the mixture looks slightly curdled, it’s normal.

4. Add Vanilla

Mix in the vanilla extract.

5. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

6. Combine Wet and Dry

Add the dry ingredients to the butter mixture in two batches, alternating with the milk.
Start with flour and end with flour.
Mix on low speed just until combined. Do not overmix.

7. Fill the Pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8. Bake

Bake for 55 to 70 minutes, depending on your oven.
The cake is done when a toothpick inserted into the center comes out clean.

9. Cool

Let the cake cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.

Tips for the Best Pound Cake

  • Use room-temperature ingredients for a smooth, even batter.

  • Do not skip creaming the butter and sugar properly.

  • Avoid opening the oven too early; pound cakes need steady heat.

  • For extra flavor, add lemon zest, almond extract, or a simple glaze.