Pound Cake Recipe

Sink your teeth into the divine simplicity of a classic Pound Cake, as it lures you in with its golden exterior and tender, buttery crumb. This timeless dessert offers the perfect balance of delicate sweetness and rich flavor, enticing bakers of all skill levels to create their own mouthwatering masterpiece.

A Classic Pound Cake Recipe

Picture this: a cake so exquisite, so simple, it almost feels like a culinary hug in dessert form. That’s right, my dear friends, I’m talking about none other than the humble pound cake. A cake that reminds you of your grandmother’s kitchen, warm and cozy, filled with laughter and love. You might say it’s the ultimate comfort food, like a fluffy, buttery cloud that somehow got sliced up and served on a plate. Who wouldn’t want a bite of that?

Now, I must confess, this cake doesn’t come with bells and whistles or fancy decorations, but don’t be fooled, it’s the strong and silent type. You know, the one that whispers sweet nothings in your ear as you take your first bite. The true beauty of the pound cake lies in its simplicity, like a gorgeous, buttery ode to baking in its purest form.

And the best part? It’s nearly impossible to mess up. Just imagine, you, in your kitchen, whipping up a cake so perfect it makes even the most skilled pastry chefs nod in approval. So, go ahead, channel your inner Julia Child and embrace the wonderful world of pound cake. Trust me, your taste buds will thank you.

• Butter – Always use unsalted butter in baking unless a recipe states otherwise. Your butter must be at room temperature to make this cake batter.
• Sugar – I used white granulated sugar, which I find works best. You can also use cane sugar if you prefer.
• Flour – Basic all-purpose flour is all you need. 
• Eggs – You will need some eggs that are at room temperature. So take them out of the fridge about an hour before starting the recipe. 
• Salt – Used to balance the sweetness. Don’t omit this ingredient! 
• Vanilla – For the best-tasting cake use pure vanilla extract. Vanilla bean paste is another option.

This is a simple cake recipe that doesn’t take much effort! In fact, the batter comes together with  just 10 minutes of prep time and once the cake cools it’s ready to serve.

To begin, preheat your oven temperature to 350°F (177°C). The oven needs to be fully preheated before the cake goes in to bake. Then spray an 8.5 x 4.5 x 2.75 inch loaf pan with cooking spray. You can also grease it with oil if you prefer.

Next, put the room-temperature butter and sugar into the bowl of a stand mixer. Then cream them together at medium speed using the paddle attachment until the mixture is light and fluffy. This typically takes about 4 to 5 minutes. You can also use a hand mixer to make the batter.

After the butter and sugar have been creamed, add the eggs one at a time until they are fully incorporated into the butter mixture. If needed, use a rubber spatula to scrape down the sides of the bowl after each addition.

Then mix the vanilla and salt into the mixture.

Now, with the mixer still running on low speed, slowly add half of the flour and mix just until it’s incorporated into the batter. Then slowly add the other half of the flour and mix again just until combined. Be very careful not to over-mix.

Once the batter is ready, pour it into the prepared pan. Next, put the cake into the preheated oven and bake it for about 1 hour or until a toothpick inserted into the center comes out clean. Then let the cake cool in the pan for 15 minutes before running a knife around the edges of the pan and turning it out onto a wire rack to finish cooling. You should let the cake completely cool before slicing into it to serve.

How To Serve Pound Cake

1. Best way to serve it is with whipped cream and fresh fruit such as fresh berries, peaches, apricots, some mint leaves and dust it with powdered sugar! Delicious!
2. How about with some sweet syrup and nuts. Try some honey or maple syrup then sprinkle it with some almonds, walnuts or pistachios.
3. How about with pudding and bananas. Cut slices of pound cake into squares then layer them in a glass just like you’re making a trifle. Cake, pudding, banana, repeat.
4. Serve pound cake slices with ice cream and chocolate syrup.
5. Ricotta and figs!

Storage

Storing your leftover pound cake is a piece of cake (pun intended)! Just wrap it tightly in plastic wrap or aluminum foil, or keep it in an airtight container. You can store it at room temperature for up to 3 days or in the fridge for up to a week. If you’d like to save it for even longer, you can freeze it for up to 3 months – just make sure it’s wrapped well to prevent freezer burn.

And there you have it, folks – the beautiful, uncomplicated world of pound cake, where simple ingredients come together in perfect harmony to create a dessert that never fails to impress. It’s the unassuming hero of the cake universe, always ready to save the day when you need a last-minute dessert or a comforting treat. So, whether you’re a baking novice or a seasoned pro, remember that the trusty pound cake is like an old friend, waiting to wrap you in a warm, buttery embrace. Happy baking, my dear cake enthusiasts, and may the pound cake force be with you!

Other Delicious Cake Recipes To Try

• Chocolate Pound Cake
• Hummingbird Cake
• Lemon Poppy Seed Bundt Cake
• Banana Chocolate Chip Cake
• Lemon Yogurt Cake
• Cream Cheese Filled Banana Cake
• Lemon Orange Cake with Lemon Honey Glaze