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Pound Cake Recipe
A traditional, delicious Pound Cake that's super easy to make. Simple, elegant and such a classic! This pound cake is sweet, dense and fabulous!
- 1 cup butter unsalted, at room temperature
- 1 cup sugar granulated
- 2 cups all-purpose flour
- 4 large eggs
- ½ tsp salt
- 2 tsp vanilla extract
Preheat oven and prepare pan: Preheat your oven to 350 F degrees. Spray a 8.5 x 4.5 x 2.75 inch loaf pan generously with cooking spray.
Mix butter and sugar together: Using a stand or hand mixer, beat the butter and sugar in a bowl until light and fluffy.
Add in eggs: Add the eggs one at a time, mixing well after each egg.
Add salt, vanilla and flour: Mix in the vanilla extract and salt. 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!
Bake: 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.
Cool, slice and serve: 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.
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.
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.
Serving: 1slice | Calories: 366kcal | Carbohydrates: 39g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 151mg | Potassium: 63mg | Sugar: 20g | Vitamin A: 690IU | Calcium: 22mg | Iron: 1.5mg