Go Back
–+ servings
a few slices of pound cake on a black plate.
Print Recipe Add to Collection
4.45 from 43 votes

Pound Cake Recipe

The Pound Cake, a reliable dessert superhero, swoops in to save the day with its unassuming yet scrumptious, buttery embrace, proving that sometimes the simplest things in life can bring the most joy (and calories).
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: cake, Pound cake
Servings: 10
Calories: 362kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 1 cup butter unsalted, at room temperature
  • 1 cup sugar granulated
  • 2 cups all-purpose flour
  • 4 large eggs
  • ½ teaspoon salt
  • 2 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Preheat your oven to 350 F degrees. Spray a 8.5 x 4.5 x 2.75 inch loaf pan generously with cooking spray.
  • Using a stand or hand mixer, beat the butter and sugar in a bowl until light and fluffy.
    process shots showing how to make pound cake.
  • Add the eggs one at a time, mixing well after each egg.
    process shots showing how to make pound cake.
  • Mix in the vanilla extract and salt.
    process shots showing how to make pound cake.
  • With the mixer on low, gradually add half the flour and mix just until combined. Add remaining flour and mix it again until combined. Do not over mix!
    process shots showing how to make pound cake.
  • Transfer the batter to the prepared loaf pan and bake for about 1 hour. The cake is done baking, when a toothpick inserted in the center of the cake comes out clean.
    process shots showing how to make pound cake.
  • Let the cake cool in the loaf pan for about 15 minutes. Run a knife around the sides of the loaf pan to loosen the cake in case it's stuck and turn it over onto a cooling rack. Turn it upright and allow it to cool completely before slicing. 

Video

Notes

  1. Storage: I recommend storing leftover pound cake on the counter at room temperature tightly sealed. I usually wrap it in plastic wrap or cut it in slices and keep it in a covered cake plate. It will last anywhere from 3 to 4 days at room temperature.
  2. Freezing: Pound cake is great for freezing. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.

Nutrition

Serving: 1slice | Calories: 362kcal | Carbohydrates: 39g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 148mg | Potassium: 61mg | Fiber: 1g | Sugar: 20g | Vitamin A: 675IU | Calcium: 21mg | Iron: 2mg